Almond Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and deeply comforting, these stuffed baked apples are the kind of dessert that makes the whole kitchen smell incredible. Each apple is hollowed into a little cup and packed with plump raisins, melted coconut oil, and maple syrup, then seasoned with Ceylon cinnamon, ginger, and a hint of turmeric for a spice blend that feels almost exotic. So many classic stuffed apple recipes lean on chopped nuts as filler, but this one skips them entirely without sacrificing any texture or richness — the raisins soften and caramelize beautifully as they bake. The water poured around the apples creates a light, syrupy pan juice that you spoon right back over the top before serving, which takes the whole thing to another level. It's naturally sweetened, completely plant-based, and genuinely impressive for how little effort it requires. Whether you serve it as a weeknight treat or a cozy dinner-party finish, this is the kind of recipe that earns repeat requests.
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Learn more →Ingredients
4 servings
- 4 medium baking apples (such as honeycrisp, fuji, or braeburn)
- ⅓ cup raisins
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric (optional)
- ¼ tsp fine sea salt
- ½ cup water
Instructions
- 1
Preheat the oven to 375°F (190°C). Using an apple corer or melon baller, core each apple from the top, leaving the bottom intact to form a cup — remove a cavity about 1 inch wide and 1½ inches deep. Stand the apples upright in an 8×8-inch baking dish.
- 2
In a small bowl, stir together the raisins, melted coconut oil, maple syrup, Ceylon cinnamon, ginger, turmeric (if using), and sea salt until evenly combined.
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