Honeycrisp or Braeburn apples get cored into deep little cups and filled with a warm, spiced mixture of melted coconut oil, ground Ceylon cinnamon, ginger, and turmeric, then baked until the flesh turns tender and the skins wrinkle and pull away at the top. A scatter of shredded coconut adds toasted texture to the filling, and the pan juices spooned back over each apple before serving give the whole dish a glossy, spiced finish. It's a cozy, low-fuss dessert that leans on real fruit and warming spices rather than anything fussy, and it bakes into a soft, fragrant treat that's genuinely satisfying on its own. This one's an easy, crowd-pleasing pick for a plant-based table, whether you're serving it after dinner or spooning it warm over a bowl of something simple.
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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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