Chestnut Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and just sweet enough, these spiced baked apples are the kind of dessert that makes the whole kitchen smell incredible. A filling of roughly chopped walnuts, honey, fresh ginger, and ground cardamom gets packed into cored Honeycrisp or Braeburn apples before they roast low and slow until completely tender and caramelized at the edges. The coconut oil binds everything together beautifully, and a splash of lemon juice in the baking liquid keeps the flavors bright and balanced. For anyone navigating a chestnut allergy or sensitivity, this recipe is a genuinely satisfying alternative to holiday-style baked desserts that often sneak in chestnut purée or chestnut flour — every ingredient here is straightforward and easy to verify. A finishing scatter of pomegranate seeds adds a jewel-bright pop of color and a little tartness that plays perfectly against the warm spices. It's an elegant, fuss-free dessert that feels special enough for company but simple enough for a quiet weeknight treat.
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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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