Lactose Free Honey-Roasted Apples with Cinnamon and Thyme
Roasting apples transforms them into something almost dessert-like — soft, caramelized at the edges, and fragrant with warm spice and fresh herbs. The honey-butter glaze pools into the cored cavities as the apples roast, creating little wells of sticky, golden sauce that you'll want to spoon over every bite. Ceylon cinnamon brings a gentler, more floral heat than the standard stuff, and the fresh thyme adds just enough savory contrast to keep things interesting. The recipe is naturally free of dairy-heavy ingredients, with just a modest amount of butter in the glaze — and the ricotta listed for serving is entirely optional, so it's easy to skip if you're keeping things strictly dairy-light. Basting halfway through is the small step that makes a big difference, building up that deep, lacquered finish on the cut surface. These are equally at home as a cozy weeknight dessert, a brunch side, or spooned over oatmeal the next morning.
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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)
Can be omittedfresh ricotta
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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