Turmeric Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples stuffed with a buttery oat filling are the kind of dessert that makes the whole kitchen smell incredible. Ceylon cinnamon and a touch of ground ginger give each bite a gentle, aromatic warmth without any of the golden spice that so many fall recipes lean on — making this a genuinely safe and satisfying choice for anyone avoiding turmeric. The honey works double duty here, stirred right into the filling and then drizzled over the top for a glossy, floral finish. Pouring water into the baking dish before it goes into the oven is a simple trick that keeps the apples perfectly tender rather than shriveled or dry. A dollop of fresh ricotta on top adds a cool, creamy contrast that takes the whole thing from cozy to quietly elegant. Every ingredient is straightforward and easy to verify, so there's no guesswork about what's hiding in the filling.
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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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