Almond Free Honey-Roasted Apples with Cinnamon and Thyme
Roasted apples are one of those desserts that feel far more impressive than the effort involved, and this version delivers serious warmth and depth with just a handful of pantry staples. Halved Honeycrisp or Fuji apples go into the oven cut-side up, brushed with a silky honey-butter glaze spiked with fragrant Ceylon cinnamon and a pinch of sea salt that keeps the sweetness from going one-note. Fresh thyme sprigs tucked alongside each apple add a subtle herbal note that makes the whole dish smell absolutely incredible as it roasts. The apples caramelize beautifully at the edges while the pan juices concentrate into a glossy, spoonable sauce perfect for basting. A dollop of fresh ricotta on the side is optional but genuinely transforms this into something that feels restaurant-worthy. For anyone navigating tree-nut restrictions, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-reading required. It's the kind of effortless, crowd-pleasing dessert you'll come back to all through apple season.
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Learn more →Ingredients
4 servings
- 4 medium apples (such as honeycrisp or fuji), halved and cored
- 3 tbsp honey
- 2 tbsp unsalted butter
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 4 sprigs fresh thyme
- 2 tbsp water
For serving
- fresh ricotta, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Arrange the apple halves cut-side up in a 9x13-inch baking dish.
- 2
Combine the honey, butter, Ceylon cinnamon, salt, and water in a small saucepan over low heat, stirring until the butter is melted and the mixture is smooth, about 2 minutes.
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