Lupin Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and naturally sweet, these stuffed baked apples are the kind of cozy dessert that makes the whole kitchen smell incredible. Each apple is cored into a little cup and packed with plump raisins, coconut oil, and maple syrup, then spiced with Ceylon cinnamon, ginger, and a hint of turmeric for a filling that's deeply aromatic without being heavy. The apples bake until their skins wrinkle and pull back, turning tender all the way through while the juices pool at the bottom of the dish — don't skip spooning those back over the top before serving. Every ingredient here is straightforward and whole-food, which means no hidden legume flours or additives that can sneak into packaged desserts and cause problems for people avoiding lupin. It's a genuinely fuss-free recipe that comes together with one bowl and a baking dish, making it as practical as it is impressive. Serve them as-is or alongside a scoop of vanilla ice cream for something that feels a little more 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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