Pork Free Cinnamon-Walnut Baked Apples
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get a tender, jammy apple rather than a collapsed mess. The filling is a simple mix of chopped walnuts, rolled oats, maple syrup, olive oil, and a trio of warming spices — cinnamon, ginger, and a whisper of turmeric — that toasts up golden and slightly crisp on top while the apple softens underneath. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading required and no substitutions to stress over. A drizzle of honey at the end is optional but honestly worth it, adding a glossy, floral finish that ties everything together. This is the kind of wholesome, crowd-pleasing recipe that works just as well for a weeknight treat as it does for a dinner party dessert.
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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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