Pescatarian Cinnamon-Walnut Baked Apples
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get tender, jammy fruit without any mushiness. The filling is a simple mix of chopped walnuts, rolled oats, maple syrup, and olive oil, seasoned with cinnamon, ginger, and a hint of turmeric for a warmth that goes just a little beyond the expected. Everything gets pressed into the cored cavity and baked until golden and fragrant — no complicated technique required. A drizzle of honey at the end is optional, but it adds a gorgeous glossy finish that makes these look almost too pretty to eat. This is the kind of wholesome, plant-forward dessert that fits naturally into a pescatarian lifestyle without any substitutions or workarounds — every ingredient is exactly what it should be.
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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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