Hazelnut 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 cozy blend of cinnamon, ginger, and a hint of turmeric before being packed into cored Honeycrisp or Braeburn apples. That splash of water in the bottom of the baking dish steams the apples as they roast, keeping them perfectly soft all the way through while the topping turns fragrant and lightly crisp. For anyone navigating tree nut allergies that specifically target hazelnuts, this recipe is a genuinely satisfying option — walnuts do all the heavy lifting here, and there's no hazelnut ingredient, paste, or extract anywhere in sight. A drizzle of honey at the end is optional but highly recommended if you want to lean into the caramel-like sweetness that develops as the apples bake. It's an elegant but unfussy dessert that works just as well on a weeknight as it does when you're trying to impress guests.
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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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