Mushroom Free Cinnamon-Walnut Baked Apples
Warm, fragrant, and deeply satisfying, these baked apples 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 tender but still structured — not mushy. The filling is a simple mix of chopped walnuts, rolled oats, maple syrup, olive oil, and a trio of warming spices that toast up golden and slightly crisp as they bake. A splash of water in the bottom of the dish keeps everything moist and creates a light, syrupy pan sauce that pools around the base of each apple. For anyone navigating a fungi-free diet, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no hidden extras to second-guess. A finishing drizzle of honey takes it from wholesome to genuinely special, though it's honestly wonderful either way.
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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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