Mushroom Free Ginger-Cardamom Baked Apples with Walnuts
Warm spices, golden caramelized apple skins, and a crunchy walnut filling ā this is the kind of dessert that makes your whole kitchen smell incredible. Fresh ginger and cardamom bring a bright, aromatic heat that plays beautifully against the natural sweetness of Honeycrisp or Braeburn apples, while a touch of turmeric and cinnamon round everything out into something that feels almost exotic. The filling comes together in one bowl, and the oven does the heavy lifting from there. Basting the apples halfway through is the small step that takes them from good to genuinely stunning ā glossy, tender, and lightly caramelized at the edges. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels or worry about hidden fungi lurking in a spice blend or pre-made filling. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that ties the whole dish together. Serve them warm with the pan juices spooned over the top and you've got a showstopper that looks far more impressive 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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