Rice 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 incredible. Each apple is hollowed into a little cup and packed with plump raisins, maple syrup, and a warming blend of Ceylon cinnamon and ginger — then roasted until the skins wrinkle and the filling turns gloriously sticky. A drizzle of coconut oil ties everything together and helps the spices bloom beautifully in the oven. Grain-free by nature, this recipe sidesteps the usual dessert pitfalls without any substitutions or workarounds — every ingredient here is simply whole and real. The optional turmeric adds a subtle earthiness and a gorgeous golden hue if you're feeling adventurous. Once they come out of the oven, spooning those caramelized pan juices back over the top is non-negotiable. Serve them as-is or alongside a scoop of coconut cream for something that feels genuinely 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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