Eggless 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 like a cozy autumn afternoon. Each apple is hollowed out and packed with a filling of roughly chopped walnuts, honey, fresh ginger, cardamom, cinnamon, and a touch of turmeric ā all bound together with melted coconut oil for a naturally rich, sticky mixture that caramelizes beautifully as it bakes. The lemon-spiked water in the bottom of the pan keeps everything moist while the apples turn tender and jammy, their skins wrinkling and catching color at the edges. Because the entire recipe is built around fruit, nuts, natural sweeteners, and spices, there's no need to swap or substitute a thing ā it's completely free of eggs without any compromise to texture or flavor. A scatter of pomegranate seeds at the end adds a jewel-bright pop of tartness that makes the whole dish look almost too pretty to eat. Serve them straight from the dish with a spoonful of the pan juices drizzled over the top, and you've got an impressive, fuss-free dessert that feels far more special than the effort involved.
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Learn more āIngredients
4 servings
- 4 large firm baking apples (such as honeycrisp or braeburn)
- Ā¾ cup raw walnuts, roughly chopped
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cardamom
- Ā½ tsp ground cinnamon
- Ā¼ tsp ground turmeric
- ā tsp fine sea salt
- 2 tbsp coconut oil, melted
- Ā½ cup water
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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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