Fish 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 cored 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 wrinkle and the filling turns sticky and caramelized. Coconut oil binds everything together and adds a subtle richness that feels indulgent without being heavy. The water poured into the baking dish creates a light, spiced syrup as it bakes, which you spoon right back over the apples before serving for an extra hit of flavor. Every single ingredient here is naturally plant-based and free from any seafood or fish-derived products, so there's nothing to second-guess. It's a genuinely wholesome dessert that works just as well for a weeknight treat as it does for a dinner party finish.
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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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