Vegetarian 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 melted coconut oil bind everything together, so each bite delivers a sticky, nutty richness that feels genuinely indulgent. A splash of lemon juice in the baking liquid keeps things bright and helps the pan juices develop into a light, glossy sauce you'll want to spoon over every apple before serving. The optional pomegranate seeds on top add a jewel-like pop of color and a little tartness that plays beautifully against all that warm spice. Every ingredient here is straightforwardly plant-based and easy to source, so there's no need to scrutinize labels or swap anything out. It's an elegant, fuss-free dessert that works just as well for a weeknight treat as it does for a dinner party finale.
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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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