Nutmeg 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 incredible. The combination of Ceylon cinnamon and ground ginger gives each bite a gentle, aromatic heat that feels cozy without being overpowering — and because the spice blend stops right there, anyone avoiding nutmeg can dig in without a second thought. Coring the apples and packing in that honey-oat mixture means every spoonful delivers soft, jammy fruit alongside a golden, slightly crisp topping. A splash of water in the baking dish does quiet but important work, steaming the apples from the bottom up so they turn perfectly tender rather than shriveling in the oven. A final drizzle of honey adds glossy sweetness, and a dollop of fresh ricotta on top brings a cool, creamy contrast that makes this feel genuinely special. It's the kind of simple, wholesome dessert that works just as well on a Tuesday night as it does when you're trying to impress someone.
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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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