Pork 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 like a cozy autumn afternoon. Each apple is cored into a little cup and packed with plump raisins, maple syrup, and Ceylon cinnamon — a spice known for its softer, more floral heat compared to the standard grocery store variety. A touch of ginger and optional turmeric round out the filling with gentle warmth and a subtle golden hue. Everything here is completely plant-based, so there's no need to scan labels or worry about hidden animal-derived ingredients sneaking into your dessert. The coconut oil keeps the filling moist and glossy as it bakes, while the water poured into the dish creates a light, syrupy pan juice that you spoon right back over the apples before serving. It's an effortless, wholesome finish to any meal — elegant enough for guests, simple enough for a weeknight treat.
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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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