Gelatin Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with fresh thyme, these roasted apples are the kind of effortless dessert that feels far more impressive than the effort involved. A simple honey-butter glaze — brightened with Ceylon cinnamon and a pinch of sea salt — gets brushed over halved Honeycrisp or Fuji apples before they go into the oven, where everything slowly deepens into something golden and sticky and wonderful. Basting halfway through is the small step that makes a big difference, pulling all those pooled pan juices back up over the fruit so every bite is glossy and rich. Many classic baked apple recipes rely on gelatin-based glazes or packaged dessert mixes that can sneak in hidden thickeners, but this one is built entirely from whole, straightforward ingredients you can see and trust. The optional dollop of fresh ricotta on the side adds a cool, creamy contrast that makes the whole thing feel like something you'd order at a nice restaurant. It works beautifully as a weeknight dessert, a brunch centerpiece, or even alongside a savory roast.
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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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