Peanut 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 market. Each apple is cored and packed with a filling of roughly chopped walnuts, honey, fresh ginger, cardamom, cinnamon, and a touch of turmeric, then baked until the skins wrinkle and the edges caramelize into something almost jammy. A splash of lemon water in the bottom of the pan keeps everything moist and creates a light, fragrant pan juice you spoon right back over the top before serving. The ingredient list is naturally free of peanuts and peanut-derived oils, so there's no need to scrutinize labels or swap anything out ā it just works as written. Coconut oil ties the filling together and gives the walnuts a gorgeous golden finish that honey alone couldn't quite achieve. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that balances the warmth of the spices beautifully. Simple enough for a weeknight but impressive enough to serve to guests, this one earns a permanent spot in the fall dessert rotation.
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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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