BHA & BHT Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with herbs, these honey-roasted apples are the kind of dessert that makes a simple weeknight feel genuinely special. The cut sides turn deep golden in the oven while the cored cavities fill with pooled honey-butter, creating little wells of sticky, spiced syrup with every bite. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, and fresh thyme adds an unexpected savory note that keeps the whole dish from tipping into cloying sweetness. For anyone navigating preservative-free eating, this recipe is a natural fit — every ingredient is whole and straightforward, with no processed components that typically sneak in synthetic antioxidants like BHA or BHT. A spoonful of fresh ricotta alongside the warm apples adds a cool, creamy contrast that rounds out the dish beautifully, though it stands perfectly well on its own. It's the kind of recipe you'll find yourself making on repeat 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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