Warm, fragrant, and naturally sweet, these baked apples are the kind of dessert that feels indulgent without a single ingredient you'd need to second-guess. Each apple is cored into a little cup and packed with plump raisins, maple syrup, and Ceylon cinnamon — a gentler variety of cinnamon that's widely recommended over the Cassia type during pregnancy. A touch of ground ginger adds warmth, and the optional turmeric brings a subtle earthiness along with its well-known anti-inflammatory properties. Coconut oil keeps the filling moist and glossy as everything bakes together, and the water poured into the dish creates a light, spoonable syrup that you drizzle right back over the apples before serving. The whole thing comes together with minimal prep and a straightforward bake, which is exactly what you want when energy levels aren't always cooperating. It's cozy enough to serve as dessert but wholesome enough to enjoy as a snack, and the naturally sweet filling means no refined sugar is needed to make it feel like a treat.
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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.
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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