Coconut Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-oat mixture are the kind of dessert that makes the whole kitchen smell incredible. The filling comes together with just a bowl and a spoon — chopped walnuts and rolled oats get tossed with maple syrup, olive oil, and a warming blend of cinnamon, ginger, and turmeric before being packed into cored Honeycrisp or Braeburn apples and roasted until fragrant and caramelized. Every single ingredient here is straightforward and naturally free of coconut in any form, so there's no need to scan labels for hidden coconut oil, coconut sugar, or coconut flour sneaking into the mix. The water poured into the baking dish keeps things moist as the apples soften, and a loose tent of foil near the end of baking protects that gorgeous, nutty topping. A finishing drizzle of honey pulls everything together into something that feels genuinely special without requiring much effort at all. Serve them straight from the oven while the filling is still warm and slightly crisp at the edges — they're just as welcome at a weeknight dinner as they are on a holiday table.
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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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