Citric Acid Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with herbs, these honey-roasted apples are the kind of dessert that feels far more impressive than the effort involved. Apples like Honeycrisp or Fuji hold their shape beautifully in the oven, turning tender and golden while their natural sweetness deepens into something almost jammy at the edges. The honey-butter glaze — brightened with Ceylon cinnamon and a pinch of sea salt — pools into the cored cavities as the apples roast, creating a built-in sauce you'll want to spoon over everything. Fresh thyme tucked alongside each half adds a subtle savory note that keeps the whole dish from tipping into cloying territory. For anyone avoiding citric acid, this recipe is a genuinely easy win — every ingredient is straightforward, with no packaged sauces, preservatives, or acidic additives hiding in the mix. A dollop of fresh ricotta on the side rounds things out with a creamy, mild contrast that makes this feel like a proper plated dessert.
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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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