Maple-Cinnamon Stuffed Apples
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It’s apple season! I mean, I know apples are available pretty much year-round, but they’re just so much more enjoyable in the fall, don’t you think? Now’s the time of year to pick up new heirloom varieties at the farmer’s market or take the family apple-picking at a local orchard. (Not that I’ve ever done these things, living nowhere near decent apples, but it’s still a nice thought–and something on my bucket list! I love trying different varieties of fruits.) Anyway, regardless of where you get your apples, it’s also the time of year to make cider and applesauce and apple pie and cinnamon apples… filling your home with so many wonderful seasonal aromas. And now, these Maple-Cinnamon Stuffed Apples can join the menu! These are based on an old family-favorite recipe for apples stuffed with brown-sugar oatmeal, adapted for the autoimmune protocol by using raisins sauteed with syrup and cinnamon instead. And might I say, I like this version better! It’s extremely straightforward and bursting with flavor. Pair it with your favorite AIP-friendly ice cream for an irresistibly divine treat.
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Maple-Cinnamon Stuffed Apples
Ingredients
- 4 medium apple cored
- 1 tablespoon coconut oil
- 1/2 cup raisins
- 1/4 cup coconut milk
- 1/4 cup maple sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup maple syrup divided
Instructions
- Preheat the oven to 400 degrees F and grease a baking dish with the coconut oil.
- In a small saucepan over medium heat, combine the raisins, milk, sugar, cinnamon, and salt. Cook, stirring frequently, 10 minutes, then stir in half of the maple syrup
- Place the apples in the baking dish and fill the cores with the raisin mixture. Bake 40 minutes or until the apples are fork-tender.
- Serve drizzled with the remaining maple syrup.
The directions say to ‘fill with the almond mixture’. There are no almonds in the recipe. I believe it should say ‘fill with the raisin mixture’ instead?
Yep, sorry about that!