Seeds Free Honey-Cinnamon Baked Apples
Warm, caramelized, and fragrant with cinnamon and ginger, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. The filling is a simple mix of rolled oats, softened butter, and honey — nothing hidden, nothing complicated, and completely free of seeds or seed-derived ingredients. That matters more than you might think, since plenty of baked apple recipes sneak in poppy seeds, sesame, or seed-based oils without a second thought. Here, every component is straightforward and easy to verify at a glance. The steam from the water in the baking dish keeps the apples perfectly tender rather than shriveled, and the oat filling bakes into a golden, lightly crunchy topping that contrasts beautifully with the soft fruit underneath. A final drizzle of honey and an optional spoonful of fresh ricotta take it from cozy weeknight treat to something that genuinely feels special. It's the kind of recipe you'll come back to every fall without hesitation.
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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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