Brazil Nut Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples stuffed with a buttery oat filling are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. The combination of floral Ceylon cinnamon, a hint of ginger, and golden honey creates a filling that bakes into something almost jammy inside the tender apple — deeply fragrant and just sweet enough. Coring the apples and packing in that crumbly oat mixture means every bite has a little textural contrast, and the water in the bottom of the pan steams everything gently so nothing dries out. For anyone navigating tree nut allergies, this recipe is a genuinely satisfying find — the filling relies entirely on rolled oats, butter, and warm spices, with no nuts of any kind in sight. A drizzle of extra honey at the end adds a glossy finish, and the optional fresh ricotta on top brings a cool, creamy contrast that takes it from simple to a little bit special. It works beautifully as a weeknight dessert or a low-fuss dinner party showstopper that looks far more impressive than the effort involved.
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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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