Wheat Free Honey-Cinnamon Baked Apples
Warm, caramelized baked apples stuffed with a golden oat filling are the kind of dessert that makes the whole kitchen smell like autumn. The filling comes together with rolled oats, softened butter, honey, Ceylon cinnamon, and a hint of ginger — nothing processed, nothing hidden, just wholesome ingredients that happen to be naturally free of wheat. That's the quiet beauty of this recipe: it doesn't need any flour or specialty substitutes to feel indulgent and satisfying. The water poured into the baking dish creates gentle steam as the apples cook, keeping them perfectly tender without turning mushy. A final drizzle of honey and an optional dollop of fresh ricotta push it from simple weeknight treat into something genuinely special. It works beautifully with Honeycrisp or Fuji apples, which hold their shape and offer a nice balance of sweet and tart against the spiced filling. Serve them warm straight from the oven and don't be surprised when everyone asks for seconds.
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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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