Mushroom Free Honey-Cinnamon Baked Apples
Warm, caramelized, and fragrant with cinnamon and ginger, these baked apples are the kind of dessert that makes your whole kitchen smell incredible. Each apple is cored and packed with a buttery oat filling sweetened with honey, then baked until the skins blister and the filling turns golden and set. A splash of water in the baking dish creates just enough steam to keep everything tender and juicy rather than dried out — a small step that makes a big difference. The optional dollop of fresh ricotta on top adds a creamy, slightly tangy contrast that takes the whole thing from cozy to genuinely elegant. This is naturally free from fungi and fungal-derived ingredients, relying entirely on whole fruit, pantry spices, and simple dairy — no hidden extras to second-guess. It works beautifully as a weeknight dessert or a low-fuss dinner party finish, and the ingredient list is short enough that you likely have most of it on hand already.
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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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