Rye Free Cinnamon-Walnut Baked Apples

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Warm, tender baked apples filled with a golden walnut-oat mixture are the kind of dessert that makes your 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 into something gloriously fragrant and slightly crisp on top. For anyone navigating grain sensitivities, this recipe is a natural fit because every single ingredient is inherently free of rye, with no flour or specialty substitutes required. The oats and walnuts do all the heavy lifting, creating a satisfying texture that feels indulgent without relying on anything that could cause concern. Choosing firm apples like Honeycrisp or Braeburn is key — they hold their shape beautifully through the full bake time rather than collapsing into mush. A drizzle of honey at the end is optional but highly recommended for that extra glossy, sweet finish. This is the kind of simple, wholesome dessert you'll want to make on repeat all season long.

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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
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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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