Stuffed Baked Apples with Raisins and Coconut

As you can tell from the photographs,  it was an overcast, cold, rainy, damp day when we made these baked apples. Could there be a more perfect dessert for just such a day? How they warm your belly and melt the cool right out of you…not to mention, they’re mmmm….delicious. Cinnamon, nutmeg, apples, raisins – they speak the language of Autumn.    
As the wind blew, and howled around outside, carrying rain drops in all directions; we stayed piled under soft blankets, reading Dr. Seuss books – spooning out tender bites of warm, cinnamon flecked apple, coated with unexpected pieces of coconut. It was divine, truly.
Stuffed Baked Apples with Raisins and Coconut
Makes 4
4 large apples (Cortland, gala, or empire)
4 Tablespoons of sultana raisins
4 Tablespoons of unsweetened shredded coconut
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of virgin coconut oil
optional: local honey and coconut whipped cream for topping
  1. Preheat oven to 350 F
  2. Wash apples. Then trim the top off and scoop out the core and seeds, being mindful to keep as much flesh as possible.
  3. In a small bowl, combine all other ingredients.
  4. Place the apples in a medium-sized corning ware dish.
  5. Fill the apples with the mixture.
  6. Bake covered for 55 minutes.
  7. Remove from oven, transfer to serving bowls.
  8. Top with honey and coconut whip. Enjoy!
Emily Smith

Similar Posts


  1. Hi Jennifer, thanks so much for stopping by from Sharefest! I hope you give this recipe a try, I’ve used so many other fillings instead of coconut – including dates, walnuts, dried cranberries…well you name it! You can also use organic sugar, maple syrup and honey to add even more sweetness. 🙂

  2. Wow, these look amazing and a great rainy day snack. I m sure even the aroma while they were cooking was divine in and of itself! Visiting from SiTs.

Leave a Reply

Your email address will not be published. Required fields are marked *