Gelatin Free Honey-Cinnamon Baked Apples
Warm, caramelized, and fragrant with Ceylon cinnamon and ginger, these baked apples are the kind of dessert that makes your whole kitchen smell incredible. A buttery oat filling gets packed into each cored apple before everything goes into the oven, where steam from the water in the pan keeps the fruit perfectly tender without turning it to mush. The result is a soft, golden apple with a slightly crispy, honey-kissed topping that hits every note you want from a cozy fall dessert. Many classic baked apple recipes call for store-bought caramel sauces or flavored yogurts that can quietly contain gelatin — here, every single ingredient is straightforward and animal-derived thickeners simply aren't part of the picture. A drizzle of honey at the end adds a glossy, floral finish, and the optional fresh ricotta brings a creamy contrast that feels genuinely indulgent. This is the kind of recipe that looks impressive enough for company but is honestly effortless to pull together on a weeknight.
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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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