
Warm, fragrant, and deeply comforting, these stuffed baked apples are the kind of dessert that makes the whole kitchen smell incredible. Each apple is cored into a little cup and packed with plump raisins, melted coconut oil, and maple syrup, then seasoned with Ceylon cinnamon, ginger, and a pinch of sea salt for a filling that's rich without being heavy. Avoiding BHA and BHT can be trickier than it sounds with packaged sweets, since those preservatives sneak into everything from boxed mixes to store-bought dried fruit blends — but every ingredient here is straightforward and easy to source clean. The optional turmeric adds a subtle warmth and a gorgeous golden hue to the filling if you want to lean into it. As the apples bake, the skins soften and wrinkle, the juices pool at the bottom of the dish, and you spoon all of that caramelized goodness right back over the top before serving. It's a naturally sweet, wholesome finish to any meal that doesn't require a single artificial shortcut to taste absolutely wonderful.
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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.
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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