Pescatarian 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 like a cozy autumn afternoon. Each apple is cored into a little cup and packed with plump raisins, melted coconut oil, and maple syrup, then spiced with Ceylon cinnamon and ginger for a filling that bubbles and caramelizes as it bakes. The optional turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the fruit. As a pescatarian dish, this one is effortlessly on-side — every ingredient is entirely plant-based, so there's nothing to swap or second-guess. After 35 to 40 minutes in the oven, the skins wrinkle and pull back, the flesh turns spoon-tender, and the pan juices concentrate into a light, fragrant syrup you'll want to spoon right back over the top. It's simple enough for a weeknight but impressive enough to serve to guests, especially alongside a scoop of vanilla ice cream or a drizzle of extra maple syrup.

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