Nutmeg Free Ginger-Cardamom Baked Apples with Walnuts
Warm, caramelized baked apples stuffed with a spiced walnut filling feel like the kind of dessert that belongs on a holiday table — but honestly, they're easy enough for a quiet weeknight. The filling leans on ginger, cardamom, cinnamon, and turmeric for a bold, aromatic depth that proves you don't need every spice in the cabinet to make something truly special. Basting the apples halfway through with the lemon-spiked pan juices is a small step that pays off big, keeping everything moist and giving the skins that gorgeous, lightly caramelized finish. The walnuts add a satisfying crunch against the tender, yielding apple, while honey binds the whole mixture into a filling that stays put and gets gloriously sticky as it bakes. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that cuts through the richness beautifully. This is the kind of recipe that smells incredible from the moment it goes into the oven and looks far more impressive than the effort involved.
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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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