Seeds Free Stuffed Baked Apples with Raisins and Cinnamon
Warm, fragrant, and naturally sweet, these stuffed baked apples are the kind of cozy 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, ginger, and a hint of turmeric — then roasted until the skins blush and wrinkle and the filling turns syrupy and caramelized. The entire ingredient list is free from seeds in any form, so there's no need to scrutinize labels or swap anything out. Coconut oil keeps the filling rich and glossy without relying on any seed-derived oils, which can sneak into recipes like this more often than you'd expect. After baking, you spoon the pan juices right back over the top, which adds a gorgeous, almost saucy finish. It's an effortless dessert that feels far more special than the prep actually is.
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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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