Nightshade Free Honey-Cinnamon Baked Apples
Warm, caramelized, and fragrant with cinnamon and ginger, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. A buttery oat filling gets packed into each cored apple before baking, soaking up the juices and turning golden while the fruit turns perfectly tender. For anyone navigating a diet that cuts out tomatoes, peppers, and other nightshade vegetables, dessert can sometimes feel like the easy part — and this recipe is proof of that, built entirely from fruits, oats, warm spices, and honey with zero hidden problem ingredients. A splash of water in the baking dish creates just enough steam to keep everything moist without any fuss. Finished with a drizzle of honey and an optional spoonful of fresh ricotta, each apple is its own little self-contained bowl of comfort. It works beautifully as a weeknight treat or a low-key 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)
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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