Gluten Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden, spiced walnut-and-oat mixture — this is the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples hold their shape beautifully in the oven, so each one comes out soft but still structured, with a filling that's lightly crisp on top and fragrant with cinnamon, ginger, and a whisper of turmeric. The rolled oats used here are old-fashioned and naturally grain-based, so just be sure to grab a certified gluten-free bag if cross-contact is a concern for you — it's an easy swap that keeps the whole dish worry-free. Maple syrup and olive oil bind the filling together without any flour or thickeners, which means the recipe works exactly as written without any awkward substitutions. A final drizzle of honey before serving pushes it over the top, though it's honestly delicious on its own straight from the baking dish. This is the kind of wholesome, crowd-pleasing dessert that feels indulgent but is built entirely from real, simple ingredients.
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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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