Shellfish 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 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 any fuss. The whole recipe comes together with pantry staples and fresh fruit — no complicated techniques, no specialty ingredients, nothing to second-guess. A final drizzle of honey and an optional dollop of fresh ricotta take it from simple to genuinely impressive. It's the kind of cozy, naturally wholesome 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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