Almond Free Ginger-Cardamom Baked Apples with Walnuts
Warm spices, caramelized fruit, and a crunchy walnut filling ā this is the kind of dessert that makes the whole kitchen smell incredible. Fresh ginger and ground cardamom do the heavy lifting here, layering the tender baked apples with a fragrant, slightly exotic warmth that feels far more special than the effort involved. The filling comes together with honey and melted coconut oil, binding the walnuts into a sticky, spiced mixture that softens just enough in the oven while still keeping a satisfying bite. Because the recipe calls for walnuts rather than almonds or almond-based products, it's a naturally safe choice for anyone avoiding tree nuts in that specific family ā no swaps or substitutions needed. A splash of lemon juice in the basting liquid keeps the pan juices bright and prevents the apples from turning cloying as they roast. Finishing with a scatter of pomegranate seeds adds a jewel-like pop of color and a little tartness that balances the honey beautifully. This one works just as well as a cozy weeknight treat as it does plated up for guests.
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Learn more āIngredients
4 servings
- 4 large firm baking apples (such as honeycrisp or braeburn)
- Ā¾ cup raw walnuts, roughly chopped
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cardamom
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground turmeric
- ā tsp fine sea salt
- 2 tbsp coconut oil, melted
- Ā½ cup water
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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 2 inches deep, leaving a solid 1/2-inch base so the filling stays in.
- 2
In a small mixing bowl, stir together the walnuts, honey, grated ginger, cardamom, cinnamon, turmeric, salt, and melted coconut oil until the mixture is evenly coated and holds together loosely.
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