Most apples work for this recipe, but some are better than others. I prefer Cameo or Pink Lady, however it also depends what time of year it is, and what's available in your area.I prefer to keep this nut-free, but I can see adding some toasted walnut or pecan pieces with the raisins.For SCD, use honey. I bake these for a full hour because I like my apples really soft, almost like apple sauce. If you want them a bit firmer, pull them out of the oven after about 45 to 50 minutes.
4medium-size applessee notes for apple types
2tablespoonsmaple syrupor honey
Preheat your oven to 400°F (200°C , or gas mark 6).
Using a spoon or other kitchen tool, scoop a small amount of the core of each apple, removing only enough to remove the seeds.
Place the apples in a baking dish.
Add the lemon juice, maple syrup or honey, cinnamon, and raisins together in a bowl and mix with a spoon to blend.
Add the raisin mix to the inside of each apple. Add any extra to the bottom of the baking dish.
Pour 1 cup of water on the bottom of the baking dish.
Bake for 1 hour.
Serve warm or cool. Store in the refrigerator for a week or so.