Citrus 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, caramel-edged glaze that pools into the cored cavities and bastes the fruit as it roasts, turning each apple half tender and deeply golden. Fresh thyme tucked alongside the apples adds a subtle herbal note that makes the whole dish feel a little more grown-up and unexpected. Ceylon cinnamon keeps the spice gentle and fragrant rather than sharp, letting the natural sweetness of the fruit shine through. Because every ingredient here is straightforwardly fruit, dairy, honey, and herbs, there's nothing to second-guess for anyone avoiding citrus — no hidden juice, zest, or citric acid lurking in the mix. A spoonful of fresh ricotta alongside is optional but genuinely wonderful, adding a cool, creamy contrast to the warm, sticky apples. This one works just as well as a weeknight treat as it does at a dinner party.
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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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