Chestnut Free Cinnamon-Walnut Baked Apples
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Firm baking apples like Honeycrisp or Braeburn hold their shape beautifully in the oven, creating a tender but structured vessel for the walnut-oat filling packed inside. That filling — toasted with maple syrup, olive oil, cinnamon, ginger, and a whisper of turmeric — turns golden and almost caramelized by the time it comes out of the oven. For anyone navigating tree nut restrictions, it's worth noting that chestnuts are entirely absent here; the crunch and richness come entirely from walnuts and rolled oats, with no ambiguous nut blends or specialty ingredients to second-guess at the store. A splash of water in the bottom of the baking dish keeps everything moist and produces a light, syrupy pan juice that pools around the apples as they bake. A finishing drizzle of honey is optional but genuinely hard to skip. This is the kind of wholesome, unfussy recipe you'll come back to every time apple season rolls around.
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Learn more →Ingredients
4 servings
- 4 medium firm baking apples (such as honeycrisp or braeburn)
- ½ cup raw walnuts, roughly chopped
- ¼ cup old-fashioned rolled oats
- 2 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup water
For serving
- 1 tbsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the bottom of the apple fully intact so the filling stays in place.
- 2
In a small mixing bowl, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, ginger, turmeric, and salt. Stir until the oats and walnuts are evenly coated and the mixture holds together loosely.
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