Black Pepper Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. The filling leans on ginger, cardamom, cinnamon, and turmeric for a spice profile that's bold and complex — no black pepper needed, and honestly, you won't miss it for a second. Crunchy walnuts and honey bind everything together into a sticky, caramelized stuffing that softens beautifully as the apples bake low and slow in the oven. The lemon-water bath at the bottom of the dish keeps things moist and creates a light pan juice you can spoon right over the top before serving. For anyone navigating a black pepper sensitivity, spiced desserts can feel like a minefield, but every single ingredient here is straightforward and easy to verify. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that plays perfectly against the sweet, tender apple. This one works just as well as a cozy weeknight treat as it does on a dinner party table.
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Learn more →Ingredients
4 servings
- 4 large firm baking apples (such as honeycrisp or braeburn)
- ¾ cup raw walnuts, roughly chopped
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- 2 tbsp coconut oil, melted
- ½ cup water
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pomegranate seeds (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 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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