Seeds 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 autumn. 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 almost caramel-like inside the soft apple cavity. For anyone avoiding seeds, this recipe is a genuinely satisfying find, since the crunch and richness here come entirely from walnuts and oats rather than any seed-based ingredients. Firm apples like Honeycrisp or Braeburn hold their shape beautifully through the oven, so you get a structured, spoonable result rather than a mushy collapse. A splash of water in the bottom of the baking dish keeps everything moist and creates a light, syrupy pan juice that pools around the base. Finish with a drizzle of honey and you have a dessert that feels indulgent but is built from nothing but wholesome, straightforward pantry staples.
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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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