Xanthan Gum Free Ginger-Cardamom Baked Apples with Walnuts
Warm spiced apples straight from the oven are one of those desserts that feel far more impressive than the effort involved, and this version delivers serious depth of flavor with ginger, cardamom, cinnamon, and a whisper of turmeric. The walnut filling gets bound together with honey and coconut oil, so there's absolutely no need for any thickening agents or stabilizers — everything holds beautifully on its own. That's genuinely good news for anyone navigating recipes that sneak in additives, because every single ingredient here is exactly what it says it is. The apples baste in a lemon-spiked water bath as they roast, turning tender and lightly caramelized at the edges while the filling gets sticky and fragrant. A scatter of pomegranate seeds at the end adds a jewel-bright pop of color and a little tartness that plays perfectly against the warm spices. It's the kind of dessert that works just as well on a weeknight as it does when you're trying to impress someone at a dinner party.
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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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