Chicken Free Honey-Cinnamon Baked Apples
Warm, fragrant, and naturally sweet, these honey-cinnamon baked apples are the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Fuji apples are cored and packed with a buttery oat filling spiced with Ceylon cinnamon and ground ginger, then baked until the skins blush and wrinkle and the tops turn golden. A splash of water in the baking dish creates just enough steam to keep everything tender and juicy all the way through. The finishing drizzle of honey adds a glossy, floral sweetness, and a dollop of fresh ricotta on top brings a creamy, slightly tangy contrast that takes the whole thing over the edge. Every single ingredient here is plant or dairy-based, so there's absolutely nothing to second-guess — no hidden proteins, no complicated substitutions, just straightforward, wholesome cooking. It's an effortless dessert that feels genuinely special, whether you're serving it after a weeknight dinner or as a cozy weekend treat.
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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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