Pistachio 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 with honey, warm Ceylon cinnamon, and fresh thyme tucked right into the pan. The honey-butter glaze caramelizes as it roasts, turning the cut surfaces deep golden and jammy while the natural sweetness of the fruit intensifies. Basting halfway through is the small step that makes a big difference, coating every apple in those pooled, fragrant pan juices. A dollop of fresh ricotta alongside keeps things creamy and a little indulgent without overwhelming the delicate flavors. The whole dish is built from straightforward pantry staples and fresh produce, so there's no need to scan labels or worry about hidden nut ingredients sneaking in. It works equally well as a weeknight dessert or a low-key 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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