Gut Friendly Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that feels indulgent while actually being genuinely nourishing. Each apple is cored into a little cup and packed with raisins, coconut oil, maple syrup, and a warming blend of Ceylon cinnamon, ginger, and optional turmeric — a lineup that's as gentle on the digestive system as it is delicious. Ceylon cinnamon in particular is a thoughtful choice here, prized for being easier on the gut than the more common cassia variety. As the apples bake low and slow, they soften into something almost custardy, and the juices that pool at the bottom of the dish become a glossy, spiced syrup you'll want to spoon over every bite. The whole thing comes together with whole-food ingredients and zero refined sugar, so you're not left with that heavy, regretful feeling after dessert. Let them rest for a few minutes before serving so the filling settles and the flavors deepen — it's worth the wait.
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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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