Hazelnut 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 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 rather than dry or collapsed. The optional dollop of fresh ricotta and a final honey drizzle push it into genuinely special territory — simple enough for a weeknight, pretty enough for company. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air: every ingredient is straightforward, and there's no need to scrutinize labels for hidden nut-based oils or fillers. Honeycrisp and Fuji apples both hold their shape beautifully through the bake, so you get that satisfying fork-tender bite without any mushiness.
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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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