Hazelnut 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 a whisper of turmeric — then roasted until the skins blister and the filling turns jammy and caramelized. The coconut oil binds everything together beautifully, giving the filling a rich, almost buttery quality without any dairy in sight. For anyone navigating tree nut allergies, this recipe is a genuinely safe and satisfying option — every single ingredient is naturally free from hazelnuts and hazelnut-derived products, so there's no label-scanning stress involved. After baking, the pan juices get spooned right back over the top, adding a glossy, spiced syrup that takes the whole thing over the edge. Serve them warm on their own or alongside a scoop of vanilla ice cream for a cozy, crowd-pleasing 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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