Warm cinnamon-spiced apples get cored and packed with a fragrant walnut filling, brightened with ginger and a whisper of turmeric before baking until tender and lightly caramelized on top. Coconut oil melts into the mixture for richness, while a splash of vanilla and a pinch of salt round out the flavor in every spoonful. Raisins add little pockets of sweetness throughout the filling, and the pan juices spooned over the top at the end make each apple even more luscious. The whole dish comes together with pantry staples and about 45 minutes in the oven, no special equipment beyond a melon baller needed. It's a cozy, fuss-free dessert (or breakfast, really) that fits beautifully into a plant-based kitchen. Serve it warm, straight from the baking dish, for the best texture and aroma.
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Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 2 inches deep — leave the bottom of the apple intact so the filling stays in place.
In a small bowl, stir together the chopped walnuts, honey, cinnamon, ginger, turmeric, melted coconut oil, vanilla extract, and salt until evenly combined. Fold in the raisins, if using.
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