Sesame Free Honey-Cinnamon Baked Apples
Warm, caramel-scented, and deeply comforting, 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 spiced with Ceylon cinnamon and ginger, then baked until the skins wrinkle and the filling turns golden — it's rustic in the best possible way. A splash of water in the baking dish creates just enough steam to keep everything tender and luscious rather than dry or collapsed. Honey does double duty here, both inside the filling and drizzled over the top at the end, giving you that glossy, floral sweetness without any refined sugar. A spoonful of fresh ricotta on top adds a cool, creamy contrast that takes the whole thing from simple to genuinely special. For anyone navigating sesame sensitivities, this recipe is naturally free of any sesame-derived ingredients — no tahini, no sesame oil, no hidden seed blends — just wholesome pantry staples you can feel confident about. It's an effortless, crowd-pleasing dessert that works just as well on a Tuesday night as it does at a dinner party.
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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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