Dairy Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and naturally sweet, these 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, maple syrup, and a warming blend of Ceylon cinnamon and ginger — then roasted until the skins blush and wrinkle and the filling turns jammy and caramelized. Coconut oil stands in beautifully for butter here, binding the filling and adding a subtle richness that you genuinely won't miss. The optional pinch of turmeric adds a quiet earthiness and a gorgeous golden hue without overpowering the fruit. Spooning those pan juices back over the apples before serving is a small step that makes a big difference — don't skip it. This is the kind of recipe that feels indulgent but relies entirely on wholesome, straightforward ingredients with no dairy in sight.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!