Cashew 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 like a cozy autumn afternoon. 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 hint of turmeric for a spice blend that feels almost exotic. As they bake, the apples turn tender and jammy, and the juices that collect at the bottom of the dish get spooned right back over the top before serving — a small step that makes a big difference. The ingredient list is refreshingly short and entirely whole-food, so there's no need to scan labels or worry about hidden nut derivatives sneaking into your dessert. It's naturally sweetened, dairy-free, and completely free of tree nuts, making it a genuinely stress-free treat to share with a crowd. Serve them straight from the dish while still warm, and don't be surprised when everyone asks for seconds.
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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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