Citrus 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, maple syrup, and a warming blend of Ceylon cinnamon, ginger, and optional turmeric — then roasted until the skins blister and the filling turns gloriously sticky. The beauty of this recipe is how naturally it sidesteps citrus entirely, relying on wholesome pantry staples that bring plenty of depth and sweetness on their own. Coconut oil keeps the filling rich and cohesive without any butter or citrus-based fat, and maple syrup adds a mellow, caramel-like sweetness that pairs perfectly with the soft, yielding apple. After baking, the juices that collect in the bottom of the dish get spooned right back over the top, making every bite even more luscious. It's an effortless, crowd-pleasing treat that works just as well as a cozy weeknight dessert as it does for a special occasion.
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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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