Pistachio 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 pressed into cored Honeycrisp or Braeburn apples before they roast low and slow until completely tender and caramelized at the edges. Honey and coconut oil bind everything together, so each bite delivers a sticky, nutty sweetness that feels indulgent without being heavy. For anyone navigating tree nut concerns around pistachios specifically, this recipe leans entirely on walnuts — no ambiguous nut blends, no store-bought fillings with mystery ingredients to decode. A splash of lemon juice in the baking liquid keeps the apples bright, and a baste halfway through ensures the skins wrinkle into that gorgeous, jammy finish. Optional pomegranate seeds scattered on top add a little jewel-like pop of color and tartness that takes the presentation from cozy to genuinely stunning. It's an elegant, crowd-pleasing dessert built entirely from straightforward pantry staples.
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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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