Pecan 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 like a cozy autumn afternoon. The filling comes together in one bowl — chopped walnuts, rolled oats, maple syrup, olive oil, and a warming blend of cinnamon, ginger, and turmeric — and it bakes right inside the apple so every bite is perfectly spiced and satisfying. Choosing firm varieties like Honeycrisp or Braeburn is key here, since they hold their shape beautifully through the full bake without turning mushy. The water poured into the bottom of the dish creates just enough steam to keep everything moist while the topping turns fragrant and golden. For anyone navigating tree nut concerns specifically around pecans, this recipe leans entirely on walnuts, so there's no guesswork about what's hiding in the filling. A final drizzle of honey before serving takes it from weeknight comfort food to something genuinely impressive. It's the kind of simple, wholesome dessert you'll want to make on repeat all season long.
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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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