Barley Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples are one of those desserts that feel far more impressive than the effort they actually require. Each apple is cored and packed with a buttery filling of rolled oats, honey, Ceylon cinnamon, and a hint of ground ginger — then baked until the skins blush and wrinkle and the filling turns golden. A splash of water in the baking dish creates just enough steam to keep everything tender and luscious rather than dry or collapsed. For anyone navigating grain sensitivities, it's worth knowing that rolled oats are naturally free of barley, making this filling a genuinely safe and satisfying choice without any awkward substitutions. A final drizzle of honey and an optional cloud of fresh ricotta take it from simple weeknight treat to something that feels genuinely special. Serve them straight from the oven while the filling is still bubbling and fragrant — no one at the table will be disappointed.
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Learn more →Ingredients
4 servings
- 4 medium baking apples (such as honeycrisp or fuji)
- 3 tbsp unsalted butter, softened
- 3 tbsp honey
- ⅓ cup rolled oats
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine salt
- ½ cup water
For serving
- 1 tbsp honey, for drizzling
- 2 tbsp fresh ricotta (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 1½ inches deep — leave the bottom intact so the filling stays in place.
- 2
In a small bowl, stir together the softened butter, 3 tbsp honey, rolled oats, Ceylon cinnamon, ground ginger, and salt until a cohesive, crumbly mixture forms.
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