Celery 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. A spiced walnut filling packed with fresh ginger, cardamom, cinnamon, and a hint of turmeric gets pressed into cored Honeycrisp or Braeburn apples before they roast low and slow until completely tender and caramelized at the edges. Honey and coconut oil bind the filling together and help it melt into the apple as it bakes, creating a naturally sweet, sticky center that needs absolutely nothing extra. A splash of lemon juice in the baking liquid keeps things bright and balances all that warm spice beautifully. The whole dish comes together with straightforward pantry ingredients — no hidden fillers, no processed shortcuts, and nothing that would raise a flag for anyone avoiding celery or celery-derived additives. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that takes the presentation from cozy to genuinely impressive. Whether you serve these as a weeknight treat or a dinner party finale, they deliver serious flavor with very little fuss.
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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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