Lupin 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 whisper of turmeric, all bound together with honey and coconut oil. As they bake, the filling caramelizes into something almost jammy while the apple flesh turns completely tender and the edges take on a gorgeous, lightly burnished color. A lemon-water bath in the bottom of the pan keeps everything moist and creates pan juices you'll want to spoon generously over the top before serving. The optional pomegranate seeds add a jewel-bright pop of color and a little tartness that plays beautifully against the warm spices. Every ingredient here is straightforward and naturally free from the legume-related concerns that can sneak into packaged desserts and baked goods ā no flour blends, no hidden additives, just whole foods doing all the work. It's an impressive finish to any meal that comes together with almost no effort.
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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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