Barley Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and just sweet enough to feel like dessert without trying too hard, these baked apples are the kind of cozy recipe that earns a permanent spot in your rotation. Each apple is hollowed out and packed with a spiced walnut filling ā honey, fresh ginger, cardamom, cinnamon, and a hint of turmeric ā then baked until the skins blister and the edges caramelize into something genuinely beautiful. The coconut oil binds everything together while helping the filling turn golden and slightly crisp on top, even as the apple underneath becomes completely tender. A splash of lemon juice in the baking liquid keeps the pan juices bright and gives you something worth spooning back over the top before serving. Every ingredient here is naturally grain-free, so there's no need to scan labels or swap anything out ā it all just works as written. Finish with a scatter of pomegranate seeds for a pop of color and tartness that makes the whole dish look like it came from a restaurant kitchen. Serve them warm straight from the dish, and don't be surprised when people ask for seconds.
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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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