MSG 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 like autumn. Each apple is cored into a little cup and packed with plump raisins, melted coconut oil, maple syrup, and a warming blend of Ceylon cinnamon and ginger — no processed sauces, flavor packets, or seasoning blends in sight. That matters because MSG and its cousins tend to sneak into pre-made dessert mixes and store-bought fillings, so building everything from scratch with whole, recognizable ingredients keeps things genuinely clean. The optional pinch of turmeric adds a subtle earthiness and a gorgeous golden hue without changing the flavor profile in any dramatic way. As the apples roast, the water in the bottom of the dish steams them gently from below while the skins blister and caramelize on top — it's a low-effort technique that delivers a seriously impressive result. Spooning those sticky, spiced pan juices back over the apples right before serving is the move that ties everything together. Simple enough for a weeknight, pretty enough for company.
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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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