Paraben 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. Fresh ginger and ground cardamom do the heavy lifting here, layering bright heat and floral spice into a honey-and-walnut filling that caramelizes beautifully as it bakes. Coconut oil binds everything together while keeping the ingredient list clean and straightforward — no synthetic additives, no preservatives, nothing you'd need to second-guess. Parabens often sneak into processed foods through preservatives and certain flavorings, so building a dessert entirely from whole, unprocessed ingredients like fresh fruit, raw nuts, and real spices is the smartest way to sidestep that concern entirely. The lemon juice stirred into the baking liquid brightens the pan juices, which you spoon back over the apples for a glossy, naturally sweet finish. A handful of pomegranate seeds scattered on top adds a jewel-like pop of color and a little tartness that plays perfectly against the warm spices. This one is elegant enough for a dinner party but genuinely simple to pull off on any 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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