Walnut Free Honey-Roasted Apples with Cinnamon and Thyme
Warm, caramelized, and fragrant with herbs, this roasted apple dish is the kind of effortless dessert that feels far more impressive than the effort involved. Halved apples are brushed with a silky honey-butter glaze spiked with ground Ceylon cinnamon and a pinch of sea salt, then roasted alongside fresh thyme until the cut surfaces turn deep golden and jammy at the edges. Basting halfway through with the pooled pan juices is the small step that makes a big difference, coaxing out a sticky, glossy finish that tastes like autumn in the best possible way. A dollop of fresh ricotta alongside adds a cool, creamy contrast that turns this into something you'd happily serve to guests. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. It's the kind of dish that proves simple, clean ingredients are all you really need to land something genuinely special.
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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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