Chestnut Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with herbs, this baked apple dish is the kind of effortless dessert that feels far more impressive than the work involved. Halved apples roast in a glossy honey-butter glaze spiked with Ceylon cinnamon and sea salt, developing deeply golden edges and a jammy, tender interior that practically melts on the fork. Fresh thyme sprigs tucked alongside each apple add a subtle savory note that keeps the whole thing from tipping into cloying sweetness — it's a genuinely elegant balance. The pan juices concentrate as everything roasts, so you end up with a built-in sauce that you simply spoon right over the top. A dollop of fresh ricotta alongside is optional but highly recommended, adding a cool, creamy contrast to the warm fruit. Everything here is straightforward pantry and produce, so there's no need to scan labels or second-guess ingredients — just clean, simple cooking that delivers serious flavor.
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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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