Sesame Free Cinnamon-Walnut Baked Apples
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. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so each apple comes out soft but still structured — perfect for scooping right down to the bottom. The filling gets its depth from a trio of spices: cinnamon does the heavy lifting, while ginger and a whisper of turmeric add a subtle warmth that keeps every bite interesting. Maple syrup and a touch of olive oil bind the walnuts and oats together into a topping that turns gloriously golden as it bakes. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely stress-free option — every ingredient is straightforward, with no tahini, sesame oil, or hidden sesame-containing blends anywhere in sight. A final drizzle of honey before serving pushes it right over the edge into something that feels almost indulgent, even though it's made from nothing but wholesome 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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