Hazelnut Free Ginger-Cardamom Baked Apples with Walnuts
Warm spices, sticky honey, and tender baked apple ā this dessert hits every cozy note without a single ingredient you'd need to second-guess. Many stuffed apple recipes lean on mixed nut blends or pre-made granola fillings that can sneak in unwanted tree nuts, but here the filling is built from scratch with raw walnuts, fresh ginger, cardamom, cinnamon, and a touch of turmeric, so you know exactly what's going in. The coconut oil binds everything into a lightly caramelized, fragrant filling that bubbles into the apple as it bakes low and slow. A splash of lemon juice in the pan keeps the juices bright and helps the apples stay beautifully glossy as they roast. The result is something that looks genuinely impressive on the table ā wrinkled, golden skins, jewel-like pomegranate seeds scattered on top ā but comes together with minimal effort and a single baking dish. It works just as well as a weeknight treat as it does as a dinner party finale, and the leftovers (if there are any) reheat beautifully the next morning alongside yogurt or oatmeal.
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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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