Celery 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. The honey and butter melt together into a glossy, fragrant glaze that pools into the cored cavities and caramelizes beautifully at the edges as the apples roast. Ceylon cinnamon brings a slightly floral, gentler spice than the standard variety, and the fresh thyme adds an herby, almost savory note that keeps the whole thing from tipping into cloying sweetness. Basting halfway through is the small step that makes a big difference, coating the cut surfaces in all those concentrated pan juices. A dollop of fresh ricotta alongside is optional but genuinely wonderful — creamy and cool against the warm, jammy fruit. This is the kind of recipe that works equally well as a weeknight treat or an elegant dinner party finish, and every ingredient in it is naturally free of celery in any form, so there's no label-scanning required.
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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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