Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that makes the whole kitchen smell incredible. Honeycrisp or Braeburn apples are cored and filled with a golden blend of coconut oil, honey, Ceylon cinnamon, ginger, and turmeric — a spice combination that feels both cozy and a little unexpected. The water in the bottom of the baking dish steams everything gently as it bakes, so the apples turn out perfectly tender without turning to mush. Every ingredient here is straightforwardly whole and grain-free, which means there's no need to scrutinize labels for hidden grain-based additives or fillers. After about 40 minutes in the oven, the skins begin to wrinkle and pull back, and the pan juices concentrate into a light, spiced syrup you spoon right over the top before serving. A scatter of unsweetened shredded coconut adds a subtle chew and toasty finish if you want a little extra texture. Simple, wholesome, and genuinely impressive — this one earns a permanent spot in the fall and winter rotation.
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Preheat the oven to 375°F (190°C). Using a melon baller or a sturdy spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep — stop before breaking through the bottom.
In a small bowl, stir together the melted coconut oil, honey, Ceylon cinnamon, ginger, turmeric, and sea salt until combined.
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