Nitrate & Nitrite Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and deeply comforting, 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 Ceylon cinnamon — a spice prized for its sweeter, more delicate flavor compared to the common cassia variety. A touch of ground ginger and optional turmeric round out the filling with gentle warmth and a subtle earthiness that feels almost festive. Everything here is whole-food and naturally processed, so there's no need to scan labels for hidden preservatives or cured-meat-style additives that can sneak into packaged sweets. The coconut oil binds the filling beautifully, and the water poured into the baking dish steams the apples from the bottom up, coaxing them into a silky, spoonable tenderness. Spooning those caramelized pan juices back over the apples right before serving is the move that ties the whole thing together. It's an effortlessly clean dessert that genuinely tastes 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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