Cashew Free Ginger-Cardamom Baked Apples with Walnuts
Warm spiced apples fresh from the oven are one of those desserts that feel far more impressive than the effort involved. Each apple is cored and packed with a fragrant walnut filling built from fresh ginger, cardamom, cinnamon, and a touch of turmeric — a combination that smells absolutely incredible as it bakes. Honey and melted coconut oil bind everything together, and the lemon-water bath at the bottom of the pan keeps the apples moist while creating a light, glossy pan juice perfect for spooning over the top. The result is tender, caramelized fruit with a filling that's crunchy, sticky, and warmly spiced all at once. For anyone navigating tree nut concerns specifically around cashews, this recipe leans entirely on walnuts, so there's no guesswork about what's inside. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that balances the sweetness beautifully. It's the kind of dessert that works just as well on a quiet weeknight as it does at a dinner party.
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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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