Mushroom Free Stuffed Baked Apples with Raisins and Cinnamon

Warm, fragrant, and naturally sweet, 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 and ginger — then roasted until the skins blush and wrinkle and the filling turns sticky and caramelized. A splash of water in the baking dish creates a light, spiced syrup that you spoon right back over the apples before serving, so nothing goes to waste. The recipe is completely free of fungi and fungal-derived ingredients, which can be a sneaky concern in spice blends or processed sweeteners — here everything is straightforward and easy to verify. Coconut oil keeps it dairy-free as well, so it works for a wide range of tables without any substitutions needed. Serve them straight from the dish while they're still steaming, or let them cool slightly and pair with a scoop of vanilla ice cream for something a little more indulgent.

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