Carrageenan 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 like a spice market in the best possible way. A generous filling of raw walnuts, honey, fresh ginger, and ground cardamom gets packed into each cored apple before everything goes into the oven to turn tender and caramelized. The coconut oil binds the filling beautifully, and a lemon-water bath in the baking dish keeps the apples moist while creating pan juices worth spooning over the top. For anyone navigating carrageenan concerns, this recipe is a natural fit — every single ingredient is whole and unprocessed, with no thickeners, stabilizers, or additives hiding anywhere on the list. That means no label-reading anxiety, no swapping out suspicious dairy or packaged components, just straightforward produce, nuts, and spice. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that plays off the warm spices perfectly. It's an elegant finish to any meal, and honestly just as good eaten straight from the dish with a spoon.
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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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