Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) pan with Gefen Parchment Paper.

Cut the tops off each apple. Use a small, sharp knife to cut around the core, being careful not to cut through the bottom. Then, use a small spoon to scoop out the

core, leaving the bottom intact. The apple should look like a small bowl with a medium rim.

Combine flour, raisins, cinnamon, and salt in a bowl. Mix well to combine. Add honey, coconut oil, and vanilla, using gloved hands to mix the batter and create crumbs. The filling should resemble a crumb cookie

batter.

Using a spoon, fill the cavity of each apple with batter, dividing the filling evenly between the apples; the filling should come up slightly over the tops.

Place the filled apples into the prepared pan. Add the water to the pan; cover tightly with foil.

Bake, covered, for 50–60 minutes, depending on how soft you’d like the apples to be. Uncover and bake for an

additional 10–15 minutes, until the filling is golden and the apples are soft. Allow to cool for at least 15 minutes before serving.