Carrageenan Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples stuffed with a buttery oat filling are one of those desserts that feel far more impressive than the effort involved. The combination of floral honey, fragrant Ceylon cinnamon, and a hint of ginger makes every bite deeply aromatic, while the steam from the water in the pan keeps the apples perfectly tender without turning them to mush. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of dairy products, including many cream-based toppings and flavored yogurts that would typically be spooned over a dessert like this. Here, the optional finishing touch is a simple dollop of fresh ricotta, which is naturally free of that additive and lets the clean, milky flavor shine without any hidden extras. Every other ingredient in this recipe — rolled oats, butter, honey, spices — is straightforwardly whole and unprocessed, so there's no label-reading anxiety involved. It's the kind of cozy, fruit-forward dessert that works just as well on a weeknight as it does when you're trying to impress guests.
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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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