Lactose 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. The filling comes together with just a handful of pantry staples — rolled oats, honey, and softened butter — packed into each cored apple before they go into the oven to turn golden and tender. Because the recipe is built around naturally dairy-free ingredients, anyone avoiding lactose can dig in without a second thought; the optional ricotta dollop at the end is easy to skip entirely and the apples are absolutely delicious on their own. Pouring water into the baking dish before it goes in the oven is a small but smart move that keeps everything moist and the skins from splitting too early. A final drizzle of honey over each apple as you serve them ties the whole thing together with a glossy, floral sweetness. These work just as well as a cozy weeknight treat as they do as a dinner party dessert that looks far more impressive than the effort involved.
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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)
Can be omittedfresh ricotta
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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