Soy 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 a cozy autumn afternoon. Firm varieties like Honeycrisp or Braeburn hold their shape beautifully in the oven, so you get a soft but structured apple that cradles every bit of that spiced filling. The combination of cinnamon, ginger, and a touch of turmeric gives the walnuts and oats a warmth that goes way beyond your average baked apple recipe. Everything gets bound together with maple syrup and olive oil — no butter, no dairy, and absolutely nothing with soy hiding in the mix. For anyone navigating soy sensitivities, this is the kind of recipe where you can check every single ingredient with confidence and find nothing to worry about. A drizzle of honey at the end adds a glossy, floral finish that makes these look almost too pretty to eat — almost.
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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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