Gelatin Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and deeply satisfying, 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 and ginger — then roasted until the skins blush and the filling turns sticky and caramelized. The coconut oil binds everything together beautifully without any animal-derived fats or hidden additives, and the optional turmeric adds a subtle golden depth that feels almost exotic. For anyone navigating gelatin-free eating, desserts can be a minefield — from store-bought fruit cups to "natural" candies that sneak in animal-derived thickeners. This recipe sidesteps all of that entirely, relying on nothing but whole fruit, pantry spices, and a splash of water to create a luscious, syrupy result straight from the oven. Spooning those pan juices back over the apples before serving is a small step that makes a huge difference, coating each one in a glossy, spiced glaze. Serve them as-is or alongside a scoop of your favorite dairy-free ice cream for something that feels genuinely indulgent.
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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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