Apple Cinnamon Halva with Honey & Walnuts

Buttery cinnamon apples, honey-sweetened semolina, and toasted walnuts make this cozy Greek dessert perfect for fall—and you won’t need to turn on the oven!

This apple cinnamon halva has tender pieces of apple folded into the pudding, with more spooned over the top. The semolina gets toasted until golden before it cooks in a fragrant syrup with honey, cinnamon, cloves, and orange. It’s soft, comforting, and so delicious with a cup of coffee.

I used butter to cook the apples, along with a little sugar, cinnamon, and lemon juice. The apples give this traditional Greek dessert a lovely fall twist. Serve it warm in shallow bowls with vanilla ice cream, or make individual dessert cups for your next gathering!

What is Greek semolina halva?

Semolina halva, also called halvas, is a Greek stovetop dessert made by toasting semolina in oil and then cooking it with a sweet syrup. It has a tender, lightly grainy texture that firms as it cools.

It’s different from the dense, crumbly sesame halva sold in blocks. This version is a spoonable dessert with cinnamon apples and walnuts—no baking, mixer, or complicated shaping required.

Why you’ll love this apple cinnamon halva

• No oven needed: A lovely option when your oven is busy with the rest of dinner.
• Warm fall flavors: Apples, cinnamon, honey, walnuts, and a little orange.
• Easy to serve: Spoon it into bowls and add the apple topping.
• Make it ahead: Keep the halva and topping separately in the refrigerator until you’re ready to serve.

What ingredients do I need?

Apples: Granny Smith gives the dessert a little tartness, while Honeycrisp makes a sweeter topping. Peel and cut them into approximately ½-inch cubes so they cook evenly.

Butter: This is what I used for the apple mixture. Light olive oil is also an option.

A little sugar, cinnamon, and lemon juice: Just 2 teaspoons of sugar go into the apples. Add these together as the apples cook; the lemon balances their sweetness.

Semolina: Use half coarse and half fine for a lightly textured halva, or all fine for a smoother pudding.

Light olive oil or vegetable oil: This is for toasting the semolina and is separate from the butter used for the apples.

Honey and granulated sugar: Both sweeten the syrup. Choose a honey you enjoy, since you’ll taste it in the finished dessert.

Cinnamon, cloves, and cardamom: Whole spices flavor the syrup, while ground spices go into the toasted semolina.

Orange peel and zest: The peel infuses the syrup, and the zest goes into the halva. Avoid the white pith when cutting your strips of peel.

Walnuts: Roughly chopped walnuts toast with the semolina, adding a little crunch.

You’ll find all the measurements in the recipe card below.

What is the 1–2–3–4 rule for halva?

Traditional Greek semolina halva is often remembered as 1 part oil, 2 parts semolina, 3 parts sugar, and 4 parts water, measured by volume.

My honey version starts with those familiar proportions, using 1 cup oil, 2 cups semolina, 2 cups sugar, 1 cup honey, and 4 cups water. It’s an adaptation of the traditional formula, since honey brings its own sweetness and moisture. The butter and 2 teaspoons of sugar for the apples are separate.

How do I make apple cinnamon halva?

Cook the cinnamon apples

Heat the butter in a large skillet over medium heat. Add the diced apples along with the sugar, cinnamon, lemon juice, and salt.

Cook for 7–10 minutes total, stirring occasionally, until the apples are tender but still hold their shape. If they stick before becoming tender, add a tablespoon of water.

Let any loose juices evaporate. You want tender apples without a puddle of liquid in the skillet. Set aside half for folding into the halva and keep the rest for topping.

Make the honey syrup

Bring the water, sugar, cinnamon stick, cloves, and orange peel to a boil, stirring until the sugar dissolves. Remove from the heat, then stir in the honey and vanilla.

Remove the whole spices and orange peel before adding the syrup to the semolina.

Toast the semolina and walnuts

Cook the semolina and oil over low heat, stirring constantly, for approximately 10 minutes. Look for an even golden color and a toasted aroma.

Add the walnuts and cook for another 2–3 minutes. Stir in the orange zest, cardamom, cinnamon, and salt, then remove the pot from the heat.

Add the syrup and finish the halva

Add the syrup in several additions, stirring carefully with a long-handled wooden spoon. It will bubble vigorously and release hot steam, so keep your hands and face clear.

Return to medium-low heat and cook for approximately 5–10 minutes, stirring frequently. When the syrup is absorbed and the pudding pulls away from the sides of the pot, gently fold in half the cooked apples.

Let stand off the heat for 10–15 minutes before spooning into bowls.

My tips for getting it right

Cook off the apple juices. Extra liquid from the skillet can loosen the pudding. If you add water to help the apples soften, allow it to evaporate before folding them in.

Toast gently and keep stirring. Semolina can scorch if the heat is too high. Pay attention to the bottom and edges of the pot so it colors evenly.

Use the texture as your guide. The halva is ready when the syrup has absorbed and the mixture releases from the sides. Don’t keep cooking until it looks dry; it will continue to firm as it rests.

Measure everything before you begin. Once the syrup goes into the semolina, the pudding needs your attention.

How should I serve it?

For a warm dessert, spoon the halva into shallow bowls and top with the reserved cinnamon apples, toasted walnuts, and a little cinnamon. A scoop of vanilla ice cream is so good with the warm apples!

For individual dessert cups, spoon in the warm halva, let it cool to room temperature, and then add the apple topping.

If you prefer molded servings, keep all the apples for topping. Pack the plain halva into lightly oiled ramekins or a loaf pan and cool completely before unmolding.

Bring something homemade to the holiday table

If you’re already thinking about desserts for your holiday gatherings or cookies to package for friends, my cookbook, 25 Days of Desserts, will give you plenty of delicious inspiration.

Choose a dessert to share after dinner, plan a baking afternoon with someone you love, or put together a homemade gift that feels personal. It also makes a lovely gift for the baker in your life!

Order your copy of 25 Days of Desserts on Amazon.

Can I make it ahead?

Yes! Once cooled, refrigerate the halva and reserved apples in separate airtight containers. Gently warm the apples before serving.

The halva firms as it chills, so the refrigerated version will have a firmer texture than the freshly cooked pudding.

Frequently asked questions

Can I use only fine semolina?

Yes! Use the same total amount listed in the recipe. All fine semolina makes a smoother halva; a coarse-and-fine combination gives it a little more texture.

Why is my halva too soft?

Make sure the syrup has absorbed and the pudding pulls away from the sides of the pot before folding in the apples. Excess apple juices can also loosen it. Remember to let the halva rest before serving.

Why does my halva taste bitter?

Scorched semolina can taste bitter, so keep the heat low while toasting and stir constantly. Avoid the white pith when peeling the orange, too.

Is apple cinnamon halva dairy-free or vegan?

The version I made contains butter and honey. For a dairy-free version, use the light olive oil option for the apples and leave off the ice cream and whipped cream. It still contains honey, so it isn’t vegan.

Is semolina gluten-free?

No. Semolina is made from wheat, so this recipe is not gluten-free.

Watch the Video

More Greek desserts to try

For another version of this dessert, try my triple chocolate halva. My Greek semolina pudding is another lovely dessert to serve in individual cups.

Looking for something to serve alongside coffee? These koulourakia cookie sticks are easy to arrange on a platter for sharing.

If you make this apple cinnamon halva, leave a comment below and let me know how you served it. Kali Orexi!