Pistachio Free Honey-Cinnamon Baked Apples
Warm, caramelized, and fragrant with Ceylon cinnamon and ginger, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Each apple is cored and packed with a buttery oat filling sweetened with honey, then baked until the skins blister and the filling turns golden and set. A splash of water in the bottom of the baking dish creates just enough steam to keep everything tender and juicy rather than dry or collapsed. The optional dollop of fresh ricotta on top adds a creamy, slightly tangy contrast that takes the whole thing from simple to genuinely special. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward, with no hidden nut-based fillers or toppings to second-guess. It works beautifully as a weeknight treat or an easy dinner party dessert, and the extra drizzle of honey right before serving makes it look 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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