Lactose 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 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 wrinkle and the filling turns jammy and caramelized. Coconut oil stands in for butter seamlessly here, giving the filling richness without a single drop of dairy, so there's no need to swap or substitute anything. The optional turmeric adds a subtle earthiness and a gorgeous golden hue if you're feeling adventurous. As the apples bake, the water in the dish mingles with the spiced juices, creating a natural syrup you spoon right back over the top before serving. It's an effortlessly elegant finish to any meal — cozy enough for a weeknight but impressive enough to put in front of guests.
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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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