Pork Free Honey-Cinnamon Baked Apples
Warm, tender baked apples filled with a buttery oat mixture scented with Ceylon cinnamon and ginger — this is the kind of dessert that makes the whole kitchen smell like autumn. Each apple is cored and packed with a honey-sweetened filling, then baked until the skins blush and wrinkle and the topping turns golden and just slightly crisp. A splash of water in the baking dish creates gentle steam, so the apples stay lusciously soft all the way through without drying out. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out. A finishing drizzle of honey and an optional cloud of fresh ricotta take it from simple weeknight treat to something you'd proudly serve at a dinner party. It's wholesome, unfussy, and genuinely satisfying — the kind of recipe you'll come back to all season long.
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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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