Macadamia 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, maple syrup, and a warming blend of Ceylon cinnamon, ginger, and a hint of turmeric — then roasted until the skins blister and the filling turns gloriously sticky. Coconut oil ties everything together, giving the filling a rich, buttery quality without any dairy in sight. The recipe is completely free of tree nuts, so anyone navigating nut concerns can dig in without a second thought — no label-scanning required. After baking, the pan juices get spooned right back over the top, adding a glossy, caramel-like finish that looks far more impressive than the effort involved. These are equally at home as a weeknight treat or a dinner-party dessert that just happens to come together with pantry staples.
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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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