Mustard Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples stuffed with a buttery oat filling are the kind of dessert that makes the whole kitchen smell like a cozy autumn afternoon. The filling comes together in minutes — just softened butter, honey, rolled oats, Ceylon cinnamon, and a hint of ginger packed into each cored apple before it goes into the oven. Steam from the water in the baking dish keeps everything tender and juicy, while the topping turns golden and slightly crisp around the edges. For anyone navigating condiment and spice blend restrictions, this recipe is naturally free of any concern — every ingredient is straightforward and easy to verify at a glance. A final drizzle of honey and an optional dollop of fresh ricotta take it from simple weeknight treat to something that genuinely feels special. It's the kind of recipe that works just as well for a quiet dinner at home as it does for entertaining guests who have dietary needs you want to respect without making a big deal of it.
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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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