Capsaicin Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and deeply comforting, these 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, maple syrup, coconut oil, and Ceylon cinnamon — a spice prized for its gentle, almost floral warmth that's entirely free of any heat. A pinch of ginger and optional turmeric round out the filling with earthy depth, and the whole thing bakes low and slow until the skins wrinkle and the juices pool into a glossy, spoonable syrup at the bottom of the dish. For anyone avoiding capsaicin, this recipe is a genuinely safe bet — there's nothing sneaky in the ingredient list, no spice blends with hidden chili, just clean, whole-food pantry staples. Spooning those caramelized pan juices back over the apples before serving is a small step that makes a big difference. Serve them as-is or alongside a scoop of vanilla ice cream for something that feels far more indulgent than it actually is.
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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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