Coconut 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 oat filling spiced with Ceylon cinnamon and a hint of 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 without turning the apples to mush. The whole thing comes together with pantry staples — no specialty products, no hidden additives, and absolutely nothing derived from coconut to worry about. A final drizzle of honey adds a glossy, floral sweetness, and a spoonful of fresh ricotta on top makes it feel genuinely elegant. It's the kind of cozy, crowd-pleasing dessert that works just as well on a Tuesday night as it does at a dinner party.
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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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