Legume Free Ginger-Cardamom Baked Apples with Walnuts
Warm spiced apples straight from the oven hit differently ā the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. Each apple is cored and packed with a fragrant walnut filling built around fresh ginger, cardamom, cinnamon, and a touch of turmeric, then drizzled with honey and baked until the skins wrinkle and caramelize at the edges. Coconut oil binds the filling together and adds a subtle richness that feels indulgent without being heavy. A lemon-water bath at the bottom of the baking dish keeps everything moist and creates pan juices worth spooning back over the top before serving. The optional pomegranate seeds scattered on at the end add a jewel-bright pop of color and a little tartness that plays beautifully against the sweet, spiced filling. Every single ingredient here is naturally free of legumes ā no bean-based flours, no peanut oils, no hidden soy ā so you can serve this confidently without scanning a single label. It works equally well as a dinner party dessert or a quiet weeknight treat you didn't have to fuss over.
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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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