Sesame Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and deeply comforting, 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 a spiced walnut filling with just enough heat and floral warmth to feel genuinely special. A touch of turmeric and cinnamon round everything out, while honey and coconut oil bind the filling into something that caramelizes beautifully as the apples soften in the oven. For anyone navigating sesame allergies or sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward, with no hidden pastes, oils, or sauces that commonly sneak sesame into otherwise simple dishes. The lemon-water bath at the bottom of the pan keeps things moist and creates a light, glossy pan juice perfect for spooning over the top. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that plays beautifully against the sweet, spiced filling. Serve these warm on their own or alongside a scoop of vanilla ice cream for a dessert that feels 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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