Paleo 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, coconut oil, maple syrup, and a warming blend of Ceylon cinnamon and ginger — no grains, no refined sugar, and nothing that doesn't belong on a clean-eating plate. The optional turmeric adds a subtle earthy depth if you're feeling adventurous, but the filling is delicious either way. Pouring a little water into the baking dish is the quiet trick that keeps everything moist and produces those gorgeous pan juices you'll want to spoon right back over the top before serving. It's one of those recipes that looks impressive but asks almost nothing of you — just a little prep, a hot oven, and about 40 minutes of patience. Serve them straight from the dish while they're still steaming, and they honestly need nothing else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!