Nitrate & Nitrite Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples are one of those desserts that feel far more indulgent than the ingredient list suggests. A buttery oat filling seasoned with Ceylon cinnamon and ground ginger gets packed into cored Honeycrisp or Fuji apples, then baked until the skins wrinkle and the tops turn golden — the kind of thing that makes your kitchen smell absolutely incredible. Every single ingredient here is naturally free of synthetic preservatives, so there's no need to scrutinize labels or worry about what's hiding in a processed filling or store-bought topping. The trick of adding water to the baking dish creates gentle steam that keeps the apples perfectly tender without drying out, and the whole process is straightforward enough for a weeknight but impressive enough for company. A final drizzle of honey and an optional dollop of fresh ricotta push it over the edge into something genuinely special. It's wholesome, deeply satisfying, and proof that clean eating doesn't have to mean sacrificing comfort.
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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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