Cashew Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with herbs, these honey-roasted apples are the kind of effortless dessert that looks far more impressive than the work involved. Honeycrisp or Fuji apples hold their shape beautifully in the oven, developing golden, jammy edges while the honey-butter glaze pools into the cored cavities and turns gloriously sticky. A touch of Ceylon cinnamon keeps the spice delicate and floral rather than sharp, and the fresh thyme sprigs tucked alongside each half add a subtle savory note that makes the whole dish feel genuinely sophisticated. Basting halfway through is the small step that takes these from good to great — those pan juices are pure liquid gold. If you want to round it out, a cool dollop of fresh ricotta alongside the warm apples is a combination that's hard to beat. Every ingredient here is straightforward and tree-nut-free by nature, so there's no label-scanning or substitution gymnastics required — just a simple, stunning dish you can put on the table with total confidence.
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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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