Chicken 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 leans into that magic completely. Halved and cored apples get brushed with a warm honey-butter glaze spiked with fragrant Ceylon cinnamon and a pinch of sea salt, then roasted until the cut sides turn deep golden and caramelized at the edges. Fresh thyme sprigs tucked alongside each apple add a subtle herbal note that keeps the whole dish from tipping into overly sweet territory. Basting halfway through with the pooled pan juices is the small step that makes a big difference, building up those glossy, sticky edges that make every bite so satisfying. A spoonful of fresh ricotta alongside is optional but genuinely wonderful — the cool creaminess plays off the warm, syrupy fruit in the best possible way. This is the kind of recipe that works as an easy weeknight dessert, a cozy brunch side, or even a simple dinner party finish that looks like you tried much harder than you did.
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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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