Cashew Free Honey-Cinnamon Baked Apples
Warm, caramelized, and fragrant with Ceylon cinnamon and ginger, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Each apple is cored and packed with a buttery oat filling sweetened with honey, then baked until the skins wrinkle and the filling turns golden — simple ingredients doing seriously beautiful work. A splash of water in the baking dish creates just enough steam to keep everything tender and luscious rather than dry or collapsed. The finishing drizzle of honey and an optional dollop of fresh ricotta push it from cozy weeknight treat into something you'd proudly serve to guests. Every ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Whether you reach for a Honeycrisp or a Fuji, the apple's natural sweetness plays perfectly against the warm spice blend in the filling.
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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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