Macadamia Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and deeply satisfying, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A spiced walnut filling packed with fresh ginger, cardamom, cinnamon, and a hint of turmeric gets tucked into cored Honeycrisp or Braeburn apples, then roasted until the skins wrinkle and the edges caramelize into something almost jammy. Coconut oil and honey bind the filling together without any dairy, making this naturally rich and indulgent while staying completely free of tropical tree nuts like macadamia. The lemon-water bath at the bottom of the pan keeps everything moist and creates a light, glossy pan juice you'll want to spoon generously over the top before serving. A scatter of pomegranate seeds at the end adds a jewel-bright pop of tartness that plays beautifully against all that warm spice. This is the kind of recipe that looks impressive enough for a dinner party but is genuinely simple to pull off on a weeknight.
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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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