Fish Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-oat mixture are the kind of dessert that makes your whole kitchen smell like a cozy autumn afternoon. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so each apple comes out soft but still structured — perfect for scooping right down to the bottom. The filling is a simple stir-together mix of chopped walnuts, rolled oats, maple syrup, olive oil, and a trio of warming spices: cinnamon, ginger, and a whisper of turmeric that adds a subtle depth you won't quite be able to place but will absolutely love. A splash of water in the bottom of the baking dish keeps everything moist and creates a light, syrupy pan juice that pools around the apples as they bake. Every single ingredient here is naturally free from seafood and fish products — no hidden sauces, no Worcestershire, no surprises — just wholesome pantry staples doing exactly what they're supposed to do. Finish with a drizzle of honey if you want a little extra sweetness, or let the maple syrup in the filling carry the whole thing on its own.
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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)
Can be omittedhoney
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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