Cinnamon Honey-Roasted Apples

Cinnamon Honey-Roasted Apples
Honey-roasted apples sound like something out of a beloved children's book, a dessert that's best eaten at an old wooden table next to a crackling wood stove.
They truly are a magical concoction that fills the whole house with delectable wafts of apple, cinnamon, nuts, and honey while they bake.
They're also incredibly healthy, so you can indulge without a hint of guilt unless, of course, you accompany them with big scoops of vanilla ice cream or lashings of fresh cream.
Although this decadent combination is highly recommended, it is not vital, and honey roasted apples stuffed with a luscious nutty filling are delightful all on their own.

How to Make Honey-Roasted Apples

I have yet to find an apple that doesn't respond well to being stuffed with nutty, buttery goodness then roasted, but for this batch, I chose tartly sweet Galas. I love their glossy red peels that stand up well to roasting and look so pretty nestled in folds of parchment paper.
You could also try Fuji, Pink Lady, or the ever-reliable Granny Smith.
Be sure to use non-waxed apples for this dish, and scrub the peels well just in case they've been fondled by grubby hands in the grocery store.
Once they're clean, use an apple corer to create a hole right down the middle of each apple. You could also use a knife, but a corer provides a clean cut that makes stuffing a breeze.
If your apples are quite knobbly and wobbly on the bottom, use a paring knife to give them a quick trim so they sit firmly in your baking pan. You don't want them toppling over during the roasting process and spilling all the scrumptious filling and juices.


For me, the ideal filling for honey-roasted apples is a simple blend of finely chopped walnuts, salted butter, dark honey, and a sprinkling of cinnamon. That's it. I keep it easy by throwing everything into a food processor and pulsing the mixture until it forms a rough paste.
Then I can easily shape it into a narrow snake or log and stuff it into each apple, pressing down to make sure it's packed in well. Any extras I add to the top of the apples like a jaunty little cap.


Roasting apples creates quite a bit of juice that mingles with the melted butter and honey in the filling to make a luscious sauce that you want to preserve.
I do this by lining a deep metal baking pan with parchment paper, then wrap each apple in a square piece of parchment paper like a cup. This ensures that the delicious sauce from each apple is secure in its own little wrapping.


Once the apples are roasted, let them sit for a few minutes so they aren't boiling hot.
Then, plate each one and pour over the sauce. Provide a pitcher of heavy cream, a bowl of slightly sweetened whipped cream, or a generous scoop of vanilla ice cream to accompany the apples.

Tea Pairings

I like to serve these honey-roasted apples with a creamy, comforting tea such as Buttery Shortbread herbal tea made with fresh honeybush tea paired with cocoa peel and blackberry leaf or House Blend black tea made with Assam and Ceylon teas blended with creamy vanilla, Malva flowers, and safflower.
For more ideas for apple desserts, check out our Cinnamon Rum Apple Slump recipe, Our favorite Autumn Apple Walnut Bread recipe, or Apple Pandowdy Recipe with Yogurt Pastry Crust.

Honey Roasted Apples Recipe

  • 4 Gala apples, washed and cored
  • 2 tablespoon butter
  • 1 tablespoon dark honey
  • ¼ cup walnuts
  • ½ teaspoon ground cinnamon
  • Heavy cream or vanilla ice cream for serving

Preheat oven to 375F.
Line roasting pan with parchment paper and set aside.
Cut out 4 squares of parchment paper, enough to wrap each apple. Wrap each apple, leaving the top open, and set it into the pan.
In a bowl of a food processor, add butter, honey, walnuts, and cinnamon. Pulse until nuts are finely ground and the mixture forms a rough paste.
Divide mixture into four, form each portion into a snake the diameter of the hole in the apples and fill the center of each apple.
When each apple is stuffed, cover the pan with aluminum foil and bake for 45-50 minutes until the apples are tender but not falling apart.
Remove from oven and let cool in the pan for five minutes before serving. Place an apple in the center of each dessert plate and provide heavy cream or vanilla ice cream as an accompaniment.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
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