Citric Acid Free Ginger-Cardamom Baked Apples with Walnuts
Warm, spiced, and deeply fragrant, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A filling of raw walnuts, honey, fresh ginger, cardamom, cinnamon, and turmeric gets pressed into each cored apple before everything goes into the oven to turn tender and caramelized. For anyone navigating a citric acid sensitivity, packaged desserts and even some "natural" fruit products can be a minefield of hidden additives — this recipe sidesteps all of that with whole, straightforward ingredients you can easily verify. The small amount of fresh lemon juice goes into the baking liquid around the apples rather than into the filling itself, so the flavor stays warm and spiced rather than bright or acidic. Basting the apples halfway through is the secret to that glossy, jammy finish that makes them look as good as they taste. A scatter of pomegranate seeds at the end adds a little color and a gentle pop of sweetness if you want to dress them up for company. Simple enough for a weeknight but impressive enough to serve to guests, this one earns a permanent spot in the rotation.
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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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