Mustard Free Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with toasty walnuts and spiced oats are the kind of dessert that makes the whole kitchen smell incredible. The filling comes together in a single bowl — just roughly chopped walnuts, rolled oats, maple syrup, olive oil, and a warming blend of cinnamon, ginger, and turmeric — so there's very little prep standing between you and something genuinely special. For anyone navigating a mustard sensitivity, this recipe is naturally in the clear: every ingredient is straightforward and easy to verify, with no condiments, spice blends, or packaged sauces that might sneak mustard in through the back door. The water poured into the bottom of the baking dish steams the apples as they cook, keeping them soft and luscious all the way through while the filling turns golden on top. A drizzle of honey at the end adds just enough extra sweetness to make it feel like a proper treat. It works beautifully as a cozy weeknight dessert or something a little more impressive when you have guests — nobody needs to know how easy it actually was.
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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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