Capsaicin Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes your whole kitchen smell incredible. A spiced walnut filling packed with fresh ginger, cardamom, cinnamon, and turmeric gets pressed into cored Honeycrisp or Braeburn apples before they slow-roast until completely tender and caramelized at the edges. Every ingredient here is naturally free of capsaicin ā no hidden heat, no chili derivatives, no need to scrutinize labels ā just clean, warming spices that deliver bold flavor without any burn. The honey and coconut oil bind the filling into a sticky, nutty mixture that bubbles down into the apple as it bakes, creating a luscious built-in sauce you can spoon right back over the top. A splash of lemon juice in the baking liquid keeps things bright and balances the sweetness beautifully. If you want a little extra flair, a scatter of pomegranate seeds at the end adds a jewel-like pop of color and a gentle tartness that plays perfectly against the spiced filling. This is the kind of effortless, crowd-pleasing dessert that feels far more impressive than the work it actually takes.
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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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