Turkey Free Ginger-Cardamom Baked Apples with Walnuts
Warm, fragrant, and genuinely impressive for how little effort they take, these baked apples are the kind of dessert that makes a whole kitchen smell incredible. Firm apples like Honeycrisp or Braeburn hold their shape beautifully in the oven, turning tender and lightly caramelized while the spiced walnut filling gets sticky and golden inside each cavity. Fresh ginger and ground cardamom do the heavy lifting here, layered with cinnamon and a whisper of turmeric for a warmth that feels almost exotic without being fussy. Honey and coconut oil bind the filling together and mingle with the lemon-spiked pan juices as everything bakes, creating a natural basting liquid you'll want to spoon over every single apple before serving. This is a naturally meat-free, wholesome dessert built entirely from pantry spices, fresh fruit, and nuts — no substitutions or workarounds needed. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that makes the whole dish feel dinner-party worthy. Serve them warm straight from the dish and watch them disappear.
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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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