Pescatarian Honey-Cinnamon Baked Apples

Total time1 hr 5 min

Prep time15 min

Cook time45 min

4.9

(27)

Warm, caramelized, and fragrant with Ceylon cinnamon and ginger, this baked apple dessert is the kind of thing that makes the whole kitchen smell like a fall afternoon. Each apple is cored and packed with a buttery oat filling sweetened with honey, then baked until the skins wrinkle and the filling turns golden and set. A splash of water in the baking dish creates just enough steam to keep everything tender and luscious without turning the apples to mush. The optional dollop of fresh ricotta on top adds a creamy, slightly tangy contrast that takes the whole thing from simple to genuinely special. This is naturally free of meat and poultry, so it fits a pescatarian table without any substitutions or workarounds — just honest, wholesome ingredients doing exactly what they should. It works equally well as a weeknight dessert or a low-key dinner party finish, and the short ingredient list means you can pull it together without much fuss.

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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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