25 Apple Desserts to Bake This Fall for Cozy Weekends
Every fall I come home from the orchard with far more apples than any family needs, and every year I am glad I did. Apples are the most forgiving fruit to bake with. They hold their shape, they keep for weeks in the fridge, and they turn sweet and jammy in the oven. A bag of apples and a little butter can become dessert for a whole week.
These 25 apple desserts start with pies and pastries, move through cakes and breads, then bars and cookies and a few orchard stand favorites, and finish with cozy bakes like mini pies, bread pudding and crumble. Each one lists the real prep and total time, including chilling and cooling, along with how many it serves. Most use apples you can find in any grocery store.
Two habits make every recipe here better. First, mix your apples. A tart, firm apple like Granny Smith holds its shape, while a sweet one like Honeycrisp or Golden Delicious softens and fills the gaps, and together they taste more like apple than either one alone. Second, give baked desserts time to cool. Juices thickened with cornstarch or flour only set as they cool.
For a crowd, the bars, bread pudding and coffee cake all bake in a 9 by 13 inch pan or larger and feed ten or more. Three medium apples weigh about one pound, so shop by weight and buy a few extra in case some are bruised. Peeled and sliced apples keep their color for a few hours tossed with lemon juice in a covered bowl in the fridge.
25) Classic Apple Pie
25) Classic Apple Pie
A tall double crust pie packed with tart and sweet apple slices, cinnamon and a little nutmeg. The apples are tossed with sugar and cornstarch so the juices turn glossy and thick in the oven instead of flooding the plate. Baking on a hot sheet pan in the lower third of the oven gives you a crisp, golden bottom crust.
Ingredients
- 2 refrigerated or homemade pie crusts for a 9 inch pie
- 3 lbs mixed apples, such as Granny Smith and Honeycrisp, about 7 medium
- 2/3 cup granulated sugar and 2 tbsp light brown sugar
- 3 tbsp cornstarch
- 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 2 tbsp cold unsalted butter, cut in small pieces
- 1 large egg beaten with 1 tbsp milk
- 1 tbsp coarse sugar, for sprinkling
Cooking Instructions
- Heat the oven to 425F with a sheet pan on the lower rack. Fit one crust into a 9 inch deep dish pie plate and chill it while you prepare the apples.
- Peel, core and slice the apples about 1/4 inch thick. Toss them with both sugars, cornstarch, spices, lemon juice and salt.
- Pile the apples into the crust, mounding them in the center, and dot with the butter. Lay the second crust on top, trim, crimp and cut 5 vents.
- Brush with the egg wash and sprinkle with coarse sugar. Bake on the hot sheet 20 minutes, then lower the heat to 375F and bake 40 to 50 minutes more, until the juices bubble thickly through the vents. Tent with foil if the edges darken early.
- Cool at least 3 hours so the filling sets before slicing.
This is the apple pie I make every October, and it is the one my kids ask for by name. A mix of apples matters more than any spice, since tart ones hold their shape while sweet ones soften into the gaps. The filling bakes until it bubbles slowly through the vents, which is the real sign the cornstarch has done its job. Serve it with vanilla ice cream or a slice of sharp cheddar.
Bake it the morning of the day you plan to serve it. A fully cooled pie cuts into clean slices, and a short warm up in a 300F oven brings back that fresh baked smell.
24) Rustic Apple Galette
24) Rustic Apple Galette
A free form tart made with a single round of buttery pastry folded loosely around thin apple slices. There is no pie plate to fit and no crimping, so it is the easiest way to get a homemade crust dessert on the table. A brush of warm apricot jam at the end gives the apples a bakery shine.
Ingredients
- 1 refrigerated or homemade pie crust
- 3 medium apples, peeled, cored and thinly sliced
- 1/4 cup granulated sugar
- 1 tbsp all purpose flour
- 1 tsp ground cinnamon and a pinch of salt
- 1 tsp fresh lemon juice
- 1 tbsp unsalted butter, cut in small pieces
- 1 large egg, beaten
- 1 tbsp coarse sugar
- 2 tbsp apricot jam, warmed
Cooking Instructions
- Heat the oven to 400F and line a baking sheet with parchment. Roll the crust into a 12 inch round and set it on the sheet.
- Toss the apple slices with the sugar, flour, cinnamon, salt and lemon juice.
- Arrange the apples in overlapping circles, leaving a 2 inch border. Fold the border up over the fruit in loose pleats and dot the apples with butter.
- Brush the pastry with egg and sprinkle with coarse sugar. Chill 15 minutes, then bake 40 to 45 minutes until the crust is deep golden and the apples are tender when pierced with a knife.
- Brush the warm apples with the jam and cool 20 minutes before slicing.
A galette looks like it came from a French bakery, yet it is more forgiving than any pie. Uneven folds and a little leaked juice only make it look more homemade. The thin slices cook through evenly in about 40 minutes, and the open center lets extra moisture steam away so the bottom stays crisp. It is my go to when I want pie but only have one crust in the fridge.
Slide the galette onto a cooling rack after 10 minutes. If it sits on the hot sheet, any leaked juice can glue the crust down and soften it.
23) French Apple Tart
23) French Apple Tart
A crisp shortbread style tart shell filled with a layer of soft applesauce and topped with thin apple slices fanned in tight circles. It bakes until the edges of the apples brown lightly, then gets a glaze of apricot jam. The result looks elegant on a cake stand and tastes like pure, bright apple.
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar and 1/4 tsp salt
- 1 large egg yolk and 2 tbsp ice water
- 1 cup unsweetened applesauce
- 3 medium Golden Delicious apples, peeled, cored and very thinly sliced
- 2 tbsp granulated sugar
- 2 tbsp melted unsalted butter
- 1/3 cup apricot jam, warmed and strained
Cooking Instructions
- Pulse the flour, butter, powdered sugar and salt until crumbly. Add the yolk and water and pulse until the dough clumps. Press into a 9 inch tart pan with a removable bottom and chill 30 minutes.
- Heat the oven to 375F. Line the shell with foil and pie weights and bake 15 minutes, then remove the weights and bake 8 minutes more until pale golden.
- Spread the applesauce in the shell. Fan the apple slices on top in overlapping circles, working from the outside in.
- Brush with melted butter and sprinkle with sugar. Bake 40 to 45 minutes until the apples are tender and browned at the edges.
- Brush with the warm jam and cool at least 1 hour before removing the ring.
This is the tart I bring when I want to impress without stress. The applesauce layer keeps the base moist and adds a second, deeper apple flavor under the slices. Golden Delicious apples bend easily into the spiral and keep their pale color, so the pattern stays sharp after baking. It cuts neatly and travels well in its pan.
Slice the apples as thin as you can, about 1/8 inch. Thin slices bend without snapping and bake through at the same rate as the shell.
22) Tarte Tatin
22) Tarte Tatin
Apple halves cooked in butter and caramel in a skillet, covered with pastry and baked, then flipped out so the fruit sits on top. The apples soak up the caramel and turn a deep amber color while the pastry underneath stays flaky. It is a classic French dessert that needs only a handful of ingredients.
Ingredients
- 6 to 7 firm apples, such as Granny Smith or Braeburn, peeled, cored and halved
- 3/4 cup granulated sugar
- 6 tbsp unsalted butter
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 sheet frozen puff pastry, thawed
- Creme fraiche or vanilla ice cream, for serving
Cooking Instructions
- Heat the oven to 400F. Toss the apple halves with the lemon juice. Roll the pastry into a 10 inch round and chill it.
- In a 10 inch oven safe skillet, cook the sugar over medium heat, swirling, until it melts into an amber caramel, about 6 minutes. Stir in the butter, salt and vanilla.
- Pack the apples in tightly, rounded side down. Cook over medium heat 15 to 20 minutes, basting with the caramel, until the apples soften and the syrup thickens.
- Lay the pastry over the apples and tuck in the edges. Bake 25 to 30 minutes until the pastry is puffed and deep golden.
- Cool 10 minutes, run a knife around the edge, and invert carefully onto a platter.
Tarte Tatin has a reputation for being tricky, but it is mostly patience at the stove. Once the apples have softened in the caramel, the oven does the rest. Packing the halves in snugly matters, because they shrink as they cook and loose fruit slides apart when you flip it. The glossy amber top is the reward, and it never fails to get a reaction at the table.
Flip it while it is still warm. If the caramel cools and hardens in the pan, set the skillet over low heat for a minute to loosen it.
21) Apple Strudel
21) Apple Strudel
Layers of buttery phyllo rolled around a filling of apples, raisins, cinnamon and toasted breadcrumbs, then baked until shattering and golden. The breadcrumbs soak up the apple juice so the pastry stays crisp from end to end. A heavy dusting of powdered sugar finishes it the way bakeries in Vienna serve it.
Ingredients
- 10 sheets phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 1/2 cup plain dry breadcrumbs
- 4 medium tart apples, peeled, cored and thinly sliced
- 1/2 cup granulated sugar
- 1/2 cup golden raisins
- 1/3 cup chopped walnuts
- 1 1/2 tsp ground cinnamon and a pinch of salt
- 1 tbsp lemon juice and 1 tsp lemon zest
- Powdered sugar, for dusting
Cooking Instructions
- Heat the oven to 375F and line a sheet pan with parchment. Toast the breadcrumbs in 2 tbsp of the butter in a skillet until golden, about 4 minutes.
- Toss the apples with the sugar, raisins, walnuts, cinnamon, salt, lemon juice and zest.
- Lay one phyllo sheet on a clean towel, brush with butter and repeat to stack all 10 sheets.
- Sprinkle the breadcrumbs over the lower half, leaving a 2 inch border. Pile the apples on top, fold in the sides and roll it up using the towel. Set it seam side down on the pan and brush with butter.
- Bake 35 to 40 minutes until deep golden and crisp. Cool 20 minutes, dust with powdered sugar and slice with a serrated knife.
Store bought phyllo makes strudel a weeknight possibility instead of an all day project. Each brushed layer bakes into thin, crackly sheets that flake when you cut them. The toasted breadcrumbs are the quiet hero, catching every drop of juice so the bottom never turns soggy. It is lovely warm with a spoonful of whipped cream.
Keep the phyllo you are not using under a damp towel. It dries out and cracks within a couple of minutes in open air.
20) Apple Turnovers
20) Apple Turnovers
Squares of puff pastry folded over a spiced apple filling and baked until puffed, flaky and golden. The filling is cooked on the stove first so it is thick and jammy before it goes into the pastry. A simple powdered sugar glaze drizzled over the top makes them look straight out of a bakery case.
Ingredients
- 1 package (2 sheets) frozen puff pastry, thawed
- 3 medium apples, peeled, cored and diced small
- 2 tbsp unsalted butter
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon and a pinch of salt
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1 tsp lemon juice
- 1 large egg, beaten
- 1 cup powdered sugar and 2 tbsp milk, for the glaze
Cooking Instructions
- Melt the butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, salt and lemon juice and cook 5 to 6 minutes until just tender.
- Stir in the cornstarch mixture and cook 1 minute until thick. Spread on a plate and cool completely.
- Heat the oven to 400F and line 2 baking sheets with parchment. Cut each pastry sheet into 4 squares.
- Spoon filling onto one corner of each square, brush the edges with egg, fold into triangles and press with a fork. Cut 2 small slits on top and brush with egg.
- Bake 18 to 22 minutes until puffed and deep golden. Cool 15 minutes, then whisk the powdered sugar and milk and drizzle over the top.
Turnovers are the treat my kids love to help make, since folding and crimping is half the fun. The pastry does the hard work and rises into dozens of flaky layers in the oven. Cooking the filling ahead keeps it from leaking and gives each bite a thick, caramel apple center. They are just as good the next morning with coffee.
Freeze unbaked turnovers on a sheet pan, then bag them. Bake straight from frozen, adding about 5 minutes.
19) Apple Rose Pastries
19) Apple Rose Pastries
Thin red apple slices softened in lemon water, laid along strips of puff pastry spread with apricot jam, then rolled into little roses. They bake in a muffin tin until the pastry is crisp and the apple edges curl like petals. They look far more complicated than they are, which makes them a favorite for showers and holidays.
Ingredients
- 2 medium red apples, such as Red Delicious, cored and halved
- Juice of 1/2 lemon
- 1 package (2 sheets) frozen puff pastry, thawed
- 1/3 cup apricot jam, warmed with 1 tbsp water
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp all purpose flour, for rolling
- Powdered sugar, for dusting
Cooking Instructions
- Slice the unpeeled apple halves paper thin. Put them in a bowl with the lemon juice and water to cover and microwave 3 minutes until bendable. Drain well.
- Heat the oven to 375F and grease a 12 cup muffin tin. Roll each pastry sheet on a floured counter and cut into 6 long strips about 2 inches wide.
- Brush each strip with jam and sprinkle with cinnamon sugar. Lay apple slices along the top edge, overlapping, with the red skin sticking above the pastry.
- Fold the bottom of the strip up over the apples and roll it tightly into a rose. Set each one in a muffin cup.
- Bake 35 to 40 minutes until the pastry is golden all the way through. Cool 10 minutes and dust with powdered sugar.
These were my answer the first time I had to bring something pretty to a baby shower. The trick is softening the apple slices so they bend instead of snapping as you roll. The red skin is what makes them look like flowers, so leave it on. Every one I have made has been gone in minutes.
If the tops brown before the centers are cooked, cover the tin loosely with foil for the last 10 minutes. Raw pastry in the middle is the most common problem with these.
18) Apple Bundt Cake
18) Apple Bundt Cake
A tall, moist cake made with oil, brown sugar and plenty of diced apples, baked in a fluted tube pan. The apples melt into soft pockets while the crumb stays tender for days. A spoon of warm caramel glaze poured over the top drips down the ridges and sets into a sweet shell.
Ingredients
- 3 cups all purpose flour
- 2 tsp ground cinnamon, 1 tsp baking soda and 1 tsp salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar and 1 cup packed light brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 4 cups peeled, diced apples, about 4 medium
- 1 cup chopped pecans, optional
- 4 tbsp butter, 1/2 cup brown sugar and 2 tbsp heavy cream, for the glaze
Cooking Instructions
- Heat the oven to 350F. Grease and flour a 10 to 12 cup Bundt pan very well.
- Whisk the flour, cinnamon, baking soda and salt. In a large bowl, whisk the oil, both sugars, eggs and vanilla until smooth.
- Stir the dry ingredients into the wet until just combined. The batter will be thick. Fold in the apples and pecans.
- Spread in the pan and bake 60 to 70 minutes until a skewer in the center comes out clean. Cool in the pan 15 minutes, then turn out onto a rack and cool completely.
- For the glaze, simmer the butter, brown sugar and cream 2 minutes. Cool 5 minutes until slightly thick and spoon over the cake.
This cake has been at more potlucks in my house than any other dessert. The batter looks far too thick at first, but the apples release their juice as it bakes and the crumb turns moist and tender. Oil instead of butter keeps it soft even on the third day. The caramel glaze is optional, but nobody has ever told me to skip it.
Grease every ridge of the pan with soft butter or baking spray that contains flour. Bundt cakes stick in the corners, not the flat sides.
17) German Apple Cake
17) German Apple Cake
A rich, buttery sponge baked in a springform pan with halved apples scored and pressed into the top. As it bakes, the batter rises around the apples so every slice gets a tender piece of fruit. A brush of jam and a sprinkle of sliced almonds finish it the way a German bakery would.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract and 1 tsp lemon zest
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking powder and 1/4 tsp salt
- 1/4 cup whole milk
- 4 small apples, peeled, cored and halved
- 2 tbsp apricot jam and 2 tbsp sliced almonds
Cooking Instructions
- Heat the oven to 350F. Grease a 9 inch springform pan and line the bottom with parchment.
- Beat the butter and sugar 3 minutes until fluffy. Beat in the eggs one at a time, then the vanilla and zest.
- Whisk the flour, baking powder and salt. Add to the butter mixture in two parts, alternating with the milk, and mix until smooth. Spread in the pan.
- Score the rounded side of each apple half with thin parallel cuts, not quite through. Press them into the batter, cut side down, in a ring.
- Bake 45 to 50 minutes until golden and a toothpick in the cake comes out clean. Brush the warm apples with jam, scatter the almonds and cool 30 minutes before releasing the ring.
This is the simple cake I make on a Sunday afternoon when the fruit bowl is full of apples. The scored halves fan open in the oven and look beautiful with almost no effort. The batter is plain on purpose, so the apple flavor comes through. It is wonderful with a dollop of lightly sweetened whipped cream.
Use small apples so they fit snugly in a ring of eight halves. Large apples crowd the pan and leave too little batter around them.
16) Apple Cinnamon Coffee Cake
16) Apple Cinnamon Coffee Cake
A sour cream coffee cake with a layer of cinnamon apples through the middle and a thick brown sugar crumb on top. The sour cream keeps the cake moist and gives it a gentle tang. It bakes in a 9 by 13 inch pan, so there is plenty for a brunch crowd or a week of breakfasts.
Ingredients
- 2 1/2 cups all purpose flour, divided
- 1 cup packed light brown sugar, divided
- 2 1/2 tsp ground cinnamon, divided
- 1 cup unsalted butter, divided, half melted and half softened
- 3/4 cup granulated sugar
- 2 large eggs and 2 tsp vanilla extract
- 1 cup sour cream
- 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 2 medium apples, peeled and diced small
Cooking Instructions
- Heat the oven to 350F and grease a 9 by 13 inch pan. For the crumb, mix 1 cup flour, 2/3 cup brown sugar, 1 1/2 tsp cinnamon and the melted butter until clumpy.
- Beat the softened butter and granulated sugar until fluffy. Beat in the eggs, vanilla and sour cream.
- Whisk the remaining 1 1/2 cups flour with the baking powder, baking soda and salt, and stir into the batter until just combined.
- Toss the apples with the remaining brown sugar and cinnamon. Spread half the batter in the pan, scatter the apples, then top with the rest of the batter and the crumb.
- Bake 40 to 45 minutes until a toothpick comes out clean. Cool at least 30 minutes before cutting.
Coffee cake is the dessert you are allowed to eat for breakfast, and this one disappears fastest of all at our house. The crumb topping is generous on purpose, with big buttery clumps that stay crunchy. The apple layer in the middle keeps every square moist. I cut it straight from the pan on busy school mornings.
Squeeze the crumb mixture in your fist before scattering it. That makes the big clumps everyone fights over.
15) Apple Bread
15) Apple Bread
A cinnamon quick bread loaded with diced apples and baked in a loaf pan with a sweet cinnamon sugar swirl through the center. It slices cleanly and keeps well wrapped on the counter for several days. It is part cake and part breakfast bread, and it works for both.
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar and 1/3 cup brown sugar
- 2 large eggs and 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 2 cups peeled, diced apples
- 2 tbsp sugar mixed with 1 tsp cinnamon, for the swirl
Cooking Instructions
- Heat the oven to 350F and grease a 9 by 5 inch loaf pan.
- Whisk the flour, baking powder, baking soda, salt and cinnamon. Beat the butter and both sugars until fluffy, then beat in the eggs, vanilla and yogurt.
- Stir in the dry ingredients until just combined, then fold in the apples.
- Spread half the batter in the pan and sprinkle with most of the cinnamon sugar. Add the remaining batter and sprinkle the rest on top.
- Bake 55 to 65 minutes until a toothpick in the center comes out clean. Cool 15 minutes in the pan, then on a rack for 1 hour before slicing.
Apple bread is my favorite way to use the last two apples rolling around in the drawer. It mixes in one bowl plus a small one for the dry ingredients, and it is ready for the oven in 20 minutes. The cinnamon sugar layer melts into a sweet ribbon through every slice. Toast a thick slice with butter and it tastes like apple pie for breakfast.
Wrap the cooled loaf tightly and leave it overnight. The crumb gets more moist and the flavor deepens by morning.
14) Apple Cinnamon Muffins
14) Apple Cinnamon Muffins
Tender bakery style muffins packed with diced apple and topped with a crunchy cinnamon streusel. A hot oven at the start helps them rise into tall, domed tops. They are sweet enough for dessert but easy to pack in a lunch box or eat on the way out the door.
Ingredients
- 2 cups plus 1/3 cup all purpose flour, divided
- 2/3 cup granulated sugar and 1/3 cup brown sugar, divided
- 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt
- 2 tsp ground cinnamon, divided
- 1/2 cup vegetable oil
- 2 large eggs and 2 tsp vanilla extract
- 3/4 cup buttermilk
- 2 medium apples, peeled and diced small
- 3 tbsp cold unsalted butter, for the streusel
Cooking Instructions
- Heat the oven to 425F and line a 12 cup muffin tin. Rub the 1/3 cup flour, brown sugar, 1 tsp cinnamon and cold butter together into crumbs.
- Whisk the 2 cups flour, granulated sugar, baking powder, baking soda, salt and remaining cinnamon.
- In another bowl, whisk the oil, eggs, vanilla and buttermilk. Stir into the dry ingredients until just combined, then fold in the apples.
- Fill the cups almost to the top and pile on the streusel.
- Bake 5 minutes at 425F, then lower the heat to 350F and bake 15 to 18 minutes more until a toothpick comes out clean. Cool 10 minutes in the tin.
These muffins are on repeat every fall in our kitchen, and I usually double the batch. Buttermilk and oil keep them soft for days, and the apples stay in small juicy pieces. Filling the cups high is what gives them those big bakery tops. My youngest picks the streusel off first, every time.
Stir the batter only until the flour disappears. A few lumps are fine and keep the muffins tender.
13) Caramel Apple Cheesecake
13) Caramel Apple Cheesecake
A creamy cinnamon cheesecake on a graham cracker crust, topped with buttery sauteed apples and a drizzle of salted caramel. It bakes gently and then chills overnight, so it is an ideal make ahead dessert for a holiday table. Each slice tastes like a caramel apple in cheesecake form.
Ingredients
- 1 3/4 cups graham cracker crumbs and 6 tbsp melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract and 1 tsp ground cinnamon
- 2 medium apples, peeled and diced
- 2 tbsp butter and 2 tbsp brown sugar, for the apples
- 1/2 cup thick salted caramel sauce
Cooking Instructions
- Heat the oven to 325F. Press the crumbs and melted butter into a 9 inch springform pan and bake 10 minutes. Wrap the outside of the pan in foil.
- Beat the cream cheese and sugar until smooth. Beat in the sour cream, vanilla and cinnamon, then the eggs one at a time on low speed.
- Pour over the crust, set the pan in a roasting pan and add hot water halfway up the sides. Bake 60 to 70 minutes until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door and leave it 1 hour. Chill at least 6 hours.
- Cook the apples in butter and brown sugar 6 to 8 minutes until tender. Cool, spoon over the cheesecake and drizzle with caramel.
Cheesecake feels fancy, but it is mostly waiting while the oven and fridge do the work. The water bath keeps the custard silky and stops the top from cracking. The sauteed apples go on just before serving, so they stay glossy and fresh. This is the one I make for Thanksgiving when pie feels too ordinary.
Beat the eggs in on low speed. Too much air whipped into the batter makes the cheesecake puff up and then sink and crack.
A bag of apples and a little butter can become dessert for a whole week.
12) Apple Cinnamon Rolls
12) Apple Cinnamon Rolls
Soft yeast rolls filled with brown sugar, cinnamon and finely diced apple, baked close together and covered with cream cheese icing. The apple adds juicy bites without making the dough soggy. They rise twice, so plan a lazy weekend morning or make them the night before.
Ingredients
- 1 cup warm whole milk, about 110F
- 2 1/4 tsp instant yeast and 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted, and 2 large eggs
- 4 cups all purpose flour and 1 tsp salt
- 1/2 cup unsalted butter, very soft, for the filling
- 3/4 cup packed brown sugar and 1 tbsp ground cinnamon
- 1 1/2 cups finely diced apple
- 4 oz cream cheese and 2 tbsp butter, softened
- 1 1/2 cups powdered sugar and 1 tsp vanilla extract
Cooking Instructions
- Mix the milk, yeast, sugar, melted butter and eggs. Add the flour and salt and knead 7 minutes until smooth. Cover and let rise 1 hour until doubled.
- Roll the dough into an 18 by 12 inch rectangle. Spread with the soft butter and sprinkle with the brown sugar, cinnamon and apple.
- Roll up from the long side, cut into 12 rolls and set them in a greased 9 by 13 inch pan. Cover and rise 45 minutes until puffy.
- Heat the oven to 350F. Bake 25 to 30 minutes until golden and the center roll reads 190F.
- Beat the cream cheese, butter, powdered sugar and vanilla until smooth. Spread over the warm rolls.
These are a fall upgrade on the cinnamon rolls I have made for years. Diced apple tucked into the swirl gives each roll a little burst of fruit. The dough is soft and easy to handle, even for a first time bread baker. Icing them while they are warm lets it melt into every crack.
Cut the rolls with unflavored dental floss looped under the log and crossed over the top. It slices cleanly without squashing the swirl.
11) Apple Pie Bars
11) Apple Pie Bars
A buttery shortbread crust, a thick layer of spiced apple filling and a crumbly oat topping, all baked in one sheet pan. They have all the flavor of apple pie in a hand held square. A thin vanilla glaze drizzled across the top makes them look as good as they taste.
Ingredients
- 3 cups all purpose flour, divided
- 1 1/2 cups unsalted butter, softened, divided
- 1 cup granulated sugar, divided
- 1 cup old fashioned oats and 3/4 cup brown sugar
- 1/2 tsp salt
- 6 medium apples, peeled, cored and thinly sliced
- 2 tbsp cornstarch and 2 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 cup powdered sugar and 2 tbsp milk, for the glaze
Cooking Instructions
- Heat the oven to 375F and line a 10 by 15 inch rimmed pan with parchment. Mix 2 cups flour, 1 cup butter, 1/2 cup sugar and the salt and press into the pan. Bake 15 minutes.
- Toss the apples with the remaining 1/2 cup sugar, cornstarch, cinnamon and lemon juice. Spread over the warm crust.
- Rub the remaining 1 cup flour, 1/2 cup butter, oats and brown sugar together into clumps and scatter over the apples.
- Bake 35 to 40 minutes until the topping is golden and the filling bubbles at the edges.
- Cool completely, at least 2 hours. Whisk the powdered sugar and milk, drizzle over the top and cut into squares.
When I need apple pie for a crowd, I make these instead. One sheet pan makes two dozen bars, and nobody needs a plate or a fork. Prebaking the crust keeps it crisp under the juicy filling. They stack well in a container for school bake sales and tailgates.
Lift the cooled slab out by the parchment and cut it on a board. You get cleaner edges than cutting in the pan.
10) Apple Blondies
10) Apple Blondies
Chewy brown butter blondies studded with diced apples and swirled with cinnamon sugar. The brown sugar base tastes like butterscotch, and the apples keep the centers soft and moist. They mix in one bowl in about 15 minutes and bake in a single square pan.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1 large egg and 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking powder and 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup peeled, finely diced apple
- 1/2 cup chopped pecans or white chocolate chips
- 1 tbsp granulated sugar mixed with 1/2 tsp cinnamon
Cooking Instructions
- Heat the oven to 350F and line an 8 inch square pan with parchment.
- Melt the butter in a small saucepan over medium heat and cook, swirling, 4 to 5 minutes until it smells nutty and the bits on the bottom turn brown. Pour into a large bowl and cool 10 minutes.
- Whisk in the brown sugar, then the egg and vanilla. Stir in the flour, baking powder, salt and cinnamon until just combined.
- Fold in the apple and pecans, spread in the pan and sprinkle with the cinnamon sugar.
- Bake 28 to 32 minutes until the edges are golden and a toothpick in the center has a few moist crumbs. Cool at least 1 hour before cutting.
Blondies are my shortcut when I want something homemade but have no time for pie. Browning the butter takes five extra minutes and gives them a rich, toasty flavor. The diced apple melts into soft little pockets. They taste even better the next day, if they last that long.
Dice the apple small, about 1/4 inch. Bigger pieces release too much juice and leave wet spots in the middle.
9) Apple Oatmeal Cookies
9) Apple Oatmeal Cookies
Soft, chewy oatmeal cookies filled with bits of fresh apple, warm cinnamon and a touch of nutmeg. They have the comfort of a classic oatmeal cookie with a little extra moisture from the fruit. A drizzle of maple glaze is a nice extra but not required.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar and 1/2 cup granulated sugar
- 2 large eggs and 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda and 1/2 tsp salt
- 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg
- 3 cups old fashioned oats
- 1 1/2 cups peeled, finely diced apple
- 1 cup raisins or chopped walnuts, optional
Cooking Instructions
- Heat the oven to 350F and line 2 baking sheets with parchment.
- Beat the butter and both sugars 2 minutes until creamy. Beat in the eggs and vanilla.
- Whisk the flour, baking soda, salt, cinnamon and nutmeg and mix into the butter on low. Stir in the oats, apple and raisins.
- Scoop 2 tbsp balls of dough 2 inches apart on the sheets.
- Bake 11 to 13 minutes until the edges are golden and the centers look just set. Cool 5 minutes on the sheet, then move to a rack.
These cookies are a lunch box staple from September to November at our house. The apple keeps them soft for days, which is rare for an oatmeal cookie. They are not too sweet, so I do not mind when they show up at breakfast. A batch makes about 30, enough for the week.
Pat the diced apple dry with a paper towel before stirring it in. Wet apple makes the dough spread thin.
8) Apple Crumble Tart
8) Apple Crumble Tart
A buttery press in tart crust filled with soft cinnamon apples and buried under a thick brown sugar crumble. It bakes in a fluted tart pan until the crumble turns golden and the juices bubble up between the clumps. It has the look of a bakery tart with the cozy, rustic taste of a crumble.
Ingredients
- 1 1/2 cups all purpose flour, plus 3/4 cup for the crumble
- 1/2 cup cold unsalted butter for the crust, plus 6 tbsp for the crumble
- 1/4 cup powdered sugar and 1/4 tsp salt
- 1 large egg yolk and 2 tbsp ice water
- 5 medium apples, peeled, cored and cut in 1/2 inch chunks
- 1/3 cup granulated sugar and 1 1/2 tbsp cornstarch
- 1 1/2 tsp ground cinnamon, divided
- 1 tbsp lemon juice
- 1/2 cup packed light brown sugar
- 1/3 cup old fashioned oats
Cooking Instructions
- Pulse 1 1/2 cups flour, 1/2 cup butter, powdered sugar and salt until crumbly. Add the yolk and water and pulse until it clumps. Press into a 9 or 10 inch tart pan with a removable bottom and chill 30 minutes.
- Heat the oven to 375F. Line the shell with foil and pie weights and bake 15 minutes, then remove the weights and bake 5 minutes more.
- Toss the apples with the granulated sugar, cornstarch, 1 tsp cinnamon and lemon juice. Pile into the warm shell.
- Rub the remaining flour, 6 tbsp butter, brown sugar, oats and remaining cinnamon into big clumps. Scatter thickly over the apples.
- Set the tart on a sheet pan and bake 40 to 45 minutes until the crumble is golden and the filling bubbles. Cool at least 1 1/2 hours before removing the ring.
This tart is what happens when you cannot decide between pie and crumble. Chunky apples stay juicy under the topping, and the press in crust needs no rolling pin. The crumble bakes into crunchy clumps that hold up even on the second day. It slices into neat wedges, so it is my pick for bringing to someone else’s table.
Cut the apples in chunks rather than thin slices. Chunks hold their shape under the heavy crumble and give each wedge a juicy bite.
7) Caramel Apples
7) Caramel Apples
Crisp whole apples dipped in a soft, homemade caramel and rolled in chopped peanuts or sprinkles. The caramel is cooked to the firm ball stage so it clings in a thick layer without sliding off. They are the taste of a fall fair and a fun project with kids.
Ingredients
- 8 small tart apples, such as Granny Smith
- 8 wooden sticks
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1 cup light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 2 tsp vanilla extract and 1/2 tsp salt
- 1 cup chopped peanuts or sprinkles, for rolling
Cooking Instructions
- Dip the apples in boiling water for 5 seconds, wipe them dry to remove the wax and chill them. Push a stick into the stem end of each. Line a sheet pan with greased parchment.
- In a heavy saucepan, melt the butter with the brown sugar, corn syrup and condensed milk over medium heat, stirring constantly.
- Cook, stirring, until the caramel reaches 245F on a candy thermometer, about 15 to 20 minutes. Stir in the vanilla and salt.
- Cool the caramel 5 to 10 minutes until it thickens slightly. Dip each cold apple, twirl to let the excess drip off and roll the bottom in peanuts.
- Set on the parchment and chill 30 minutes until the caramel firms.
Making caramel apples is an October tradition in our house, and the kitchen smells amazing for hours afterward. Homemade caramel is softer and richer than the unwrapped candies, and it only takes one pot. Small apples are easier to eat and need less caramel. Cut them into wedges at the table for little ones.
Wax on store bought apples keeps caramel from sticking. A quick dip in boiling water and a firm wipe removes it.
6) Apple Cider Donuts
6) Apple Cider Donuts
Cake donuts made with reduced apple cider, fried until crisp outside and tender inside, then tossed in cinnamon sugar. Boiling the cider down on the stove first concentrates its flavor so it really comes through. They are the classic orchard stand treat that tastes like fall itself.
Ingredients
- 2 cups apple cider
- 3 1/2 cups all purpose flour
- 2 tsp baking powder, 1 tsp baking soda and 1 tsp salt
- 2 tsp ground cinnamon and 1/2 tsp ground nutmeg
- 4 tbsp unsalted butter, softened
- 1 cup granulated sugar, divided, and 1/3 cup brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
- 1 1/2 tsp cinnamon mixed into the sugar for coating
Cooking Instructions
- Simmer the cider in a saucepan 20 to 25 minutes until reduced to about 2/3 cup. Cool.
- Whisk the flour, baking powder, baking soda, salt, 1 tsp cinnamon and the nutmeg. Beat the butter, 1/3 cup granulated sugar and the brown sugar, then beat in the eggs, buttermilk and reduced cider. Stir in the dry ingredients.
- Pat the soft dough 1/2 inch thick on a floured sheet of parchment and chill 20 minutes. Cut with a 3 inch donut cutter.
- Fry in 350F oil 1 to 2 minutes per side until deep golden. Drain on a rack.
- Mix the remaining 2/3 cup sugar with the cinnamon and toss the warm donuts to coat.
Cider donuts are the reason my family visits the orchard every fall, and this version is the closest I have come at home. The reduced cider gives a deep apple flavor that plain cider alone cannot. The dough is very soft, so chilling it makes cutting easy. Toss them in cinnamon sugar while they are still warm so it sticks.
Fry the donut holes too. They cook in under a minute and are the first thing to disappear.
5) Baked Apples
5) Baked Apples
Whole apples cored and stuffed with a buttery mix of oats, brown sugar, cinnamon and pecans, then baked until soft and syrupy. A little cider in the dish turns into a sweet sauce for spooning over the top. They feel wholesome and taste like a crumble baked right inside the fruit.
Ingredients
- 6 large firm apples, such as Honeycrisp or Rome
- 1/3 cup packed brown sugar
- 1/3 cup old fashioned oats
- 1/4 cup chopped pecans
- 1 tsp ground cinnamon and a pinch of salt
- 3 tbsp unsalted butter, softened
- 3/4 cup apple cider or water
- Vanilla ice cream, for serving
Cooking Instructions
- Heat the oven to 375F. Core the apples with a melon baller or small spoon, leaving the bottom 1/2 inch intact to hold the filling.
- Mash the brown sugar, oats, pecans, cinnamon, salt and butter together with a fork.
- Stand the apples in an 8 inch square baking dish and pack the filling into each one, mounding it on top.
- Pour the cider into the dish and bake 40 to 45 minutes, basting once, until the apples are tender when pierced but still hold their shape.
- Rest 5 minutes and serve with the pan juices and a scoop of ice cream.
Baked apples are what I make when I want a warm dessert but cannot face a pie crust. They take 15 minutes of work and fill the house with the smell of cinnamon. Each apple is its own neat serving, which my kids love. The pan juices are good enough to drink.
Choose apples that sit flat. Slice a thin piece off the bottom if they tip over in the dish.
4) Apple Crumble Cookies
4) Apple Crumble Cookies
Soft brown sugar cookies pressed with a small well, filled with a spoon of cinnamon apple filling and topped with buttery crumble. They bake up like little apple crumbles you can hold in one hand. A cup of hot tea on the side is the perfect partner.
Ingredients
- 1 cup unsalted butter, softened, plus 3 tbsp cold for the crumble
- 3/4 cup packed light brown sugar, plus 3 tbsp for the crumble
- 1/4 cup granulated sugar
- 1 large egg and 2 tsp vanilla extract
- 2 1/2 cups all purpose flour, plus 1/3 cup for the crumble
- 1/2 tsp baking soda and 1/2 tsp salt
- 2 tsp ground cinnamon, divided
- 2 medium apples, peeled and finely diced
- 1 tbsp butter, 2 tbsp brown sugar and 1 tbsp cornstarch, for the filling
Cooking Instructions
- Cook the apples with the filling butter, brown sugar and cornstarch and 1 tsp cinnamon over medium heat 5 to 6 minutes until thick. Cool.
- Rub the 1/3 cup flour, 3 tbsp brown sugar, cold butter and a pinch of cinnamon into small crumbs.
- Beat the soft butter, 3/4 cup brown sugar and granulated sugar until fluffy. Beat in the egg and vanilla, then the 2 1/2 cups flour, baking soda, salt and remaining cinnamon. Chill 20 minutes.
- Heat the oven to 350F and line 2 baking sheets. Roll 1 1/2 tbsp balls, set them 2 inches apart and press a deep well in each with your thumb.
- Fill each well with a teaspoon of apple filling and sprinkle with crumble. Bake 12 to 14 minutes until the edges are golden. Cool 10 minutes on the sheet.
These cookies started as a way to use leftover crumble topping, and now they get their own batch every fall. The cookie base is soft and buttery, a little like a snickerdoodle. Cooking the apple filling first keeps it thick, so it stays in the well instead of running off. They look charming on a plate next to a pot of tea.
Press the wells again with a spoon as soon as the cookies come out of the oven if they puffed up. The filling settles in and the cookies set around it.
3) Mini Apple Pies
3) Mini Apple Pies
Little lattice top apple pies baked in a standard muffin tin, each one with a flaky bottom crust and a thick cinnamon apple filling. They have everything people love about a full pie in a size that needs no slicing. Cooled on a rack, they lift out cleanly and travel well to parties and bake sales.
Ingredients
- 2 boxes refrigerated pie crusts (4 crusts)
- 4 medium apples, peeled, cored and diced small
- 1/3 cup granulated sugar and 2 tbsp brown sugar
- 2 tbsp cornstarch
- 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg
- 1 tbsp lemon juice and a pinch of salt
- 2 tbsp cold unsalted butter, cut in 12 small pieces
- 1 large egg beaten with 1 tbsp milk
- 2 tbsp coarse sugar
Cooking Instructions
- Heat the oven to 375F and grease a 12 cup muffin tin. Toss the apples with both sugars, cornstarch, spices, lemon juice and salt.
- Cut twelve 4 inch rounds from 3 of the crusts and press one into each cup so the pastry comes just above the rim.
- Spoon in the filling, mounding it slightly, and top each with a piece of butter.
- Cut the last crust into thin strips and weave a small lattice over each pie, pinching the ends onto the bottom crust. Brush with egg wash and sprinkle with coarse sugar.
- Bake 30 to 35 minutes until the crust is deep golden and the filling bubbles. Cool in the tin 20 minutes, then run a knife around each pie, lift out and cool on a rack.
Mini pies are my favorite way to bring apple pie to a crowd without a knife or a pie server. Each one gets plenty of crisp crust around the edges, which is the part everyone fights over anyway. Small diced apples cook through quickly and pack neatly into the cups. My kids love weaving the tiny lattices.
Chill the filled tin for 15 minutes before baking. Cold pastry holds its lattice pattern and does not slump down the sides.
2) Apple Bread Pudding
2) Apple Bread Pudding
Cubes of day old bread soaked in a cinnamon vanilla custard with sauteed apples folded through, then baked until puffed and golden. The top turns crisp while the inside stays soft and custardy. A drizzle of caramel or vanilla sauce turns humble ingredients into a cozy dessert.
Ingredients
- 8 cups day old French bread or brioche, cut in 1 inch cubes
- 3 medium apples, peeled and diced
- 2 tbsp unsalted butter and 2 tbsp brown sugar
- 4 large eggs
- 2 1/2 cups whole milk and 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp vanilla extract and 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Caramel sauce, for serving
Cooking Instructions
- Cook the apples in the butter and brown sugar over medium heat 5 to 6 minutes until just tender.
- Whisk the eggs, milk, cream, sugar, vanilla, cinnamon and salt in a large bowl.
- Add the bread and apples and press down gently. Let soak 20 minutes, stirring once, so the bread drinks up the custard.
- Heat the oven to 350F. Spread the mixture in a greased 9 by 13 inch dish and bake 45 to 50 minutes until puffed, golden and the center no longer looks wet.
- Cool 15 minutes and serve warm with caramel sauce.
Bread pudding is how I rescue a stale loaf and a few soft apples at the end of the week. The soak time is the key, since dry bread needs a few minutes to absorb all that custard. Sauteing the apples first keeps them tender and stops them from watering down the custard. It reheats beautifully for a second night of dessert.
Assemble it the night before and keep it covered in the fridge. Add 10 minutes to the bake time since it goes in cold.
1) Apple Crumble
1) Apple Crumble
Soft, sweet apples baked under a golden, sandy topping of flour, butter and sugar, then spooned into bowls with cold cream or warm custard. It is the British classic, simpler than a pie and ready to bake in 20 minutes. The topping turns crunchy on top and stays tender where it meets the fruit.
Ingredients
- 2 lbs apples, a mix of tart and sweet, peeled, cored and cut in chunks
- 1/4 cup granulated sugar
- 1 tbsp all purpose flour and 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 1/4 cups all purpose flour, for the topping
- 1/2 cup packed light brown sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup old fashioned oats, optional
- Heavy cream or vanilla custard, for serving
Cooking Instructions
- Heat the oven to 375F and butter a 2 quart or 8 inch square baking dish.
- Toss the apples with the granulated sugar, 1 tbsp flour, cinnamon and lemon juice and spread in the dish.
- Rub the flour, brown sugar, salt and cold butter together with your fingertips until it looks like coarse sand with a few pea size lumps. Stir in the oats if using.
- Scatter the topping loosely over the fruit without pressing it down.
- Bake 40 to 45 minutes until the topping is golden and the juices bubble thickly at the edges. Rest 10 minutes, then spoon into bowls and pour cold cream over each serving.
If you only bake one apple dessert this fall, make it this one. It takes 20 minutes to put together and never lets me down, whether the apples are perfect or a little tired. The topping is just flour, butter and sugar rubbed together, so it bakes into a crumbly, buttery layer. A splash of cold cream over the warm fruit is how my whole family eats it.
Make a double batch of the topping and freeze half in a bag. Next time, crumble is only 10 minutes of work.
How to use this list
Plan your baking around the apples you have. Firm, tart apples are best for pie, tarte tatin, baked apples and the crumble tart, where the fruit needs to hold its shape. Softer, sweeter apples work well in cakes, breads, muffins and blondies, where they melt into the crumb. Shop for butter, brown sugar, cinnamon and all purpose flour once, since nearly every recipe here calls for them, and you can bake several of these in the same week.
Many of these are perfect make ahead desserts. Pies, bars, the Bundt cake and the apple bread all keep well at room temperature for two days, tightly covered. Cheesecake and bread pudding belong in the fridge and keep three to four days. Unbaked turnovers, crumble topping, muffins and the Bundt cake all freeze well for up to three months. Cider donuts and caramel apples are best the day they are made.
Serve the warm spoon desserts, like crumble, bread pudding and baked apples, in bowls with vanilla ice cream or softly whipped cream. Pies and tarts look lovely with a drizzle of caramel sauce. For a fall party, set out a tray of apple pie bars, blondies and cookies so guests can help themselves. A pot of warm apple cider on the stove ties the whole table together.
Most of these recipes adapt easily. For a gluten free crumble, use a one to one gluten free flour blend and certified gluten free oats. Swap nuts for extra oats or sunflower seeds when baking for a school or a nut allergy. Plant based butter works in the crumble, bars and cookies. For picky eaters who dislike the texture of cooked apple, grate the apples instead of dicing them for cakes and breads, and they will melt right in.
Frequently asked questions
What are the best apples for baking desserts?
Firm, tart apples hold their shape best in the oven. Granny Smith, Honeycrisp, Braeburn, Jonagold and Pink Lady are all reliable choices. Golden Delicious is softer and sweeter but still holds up well in tarts. A mix of one tart and one sweet variety gives the best flavor. Avoid McIntosh and Red Delicious for pies and crumbles, since they turn mushy, though Red Delicious works for its color in apple roses.
Do I need to peel apples for apple desserts?
You do not have to, but most recipes taste and look better with peeled apples. The skins can turn tough and chewy in pies, tarts and crumbles, and they curl away from the fruit. Leave the skin on when the color matters, such as apple rose pastries, or in rustic recipes like baked apples. For cakes and breads, peeled and finely diced apples blend more smoothly into the crumb.
How do I keep my apple pie from being runny?
Use a thickener like cornstarch or flour, about 3 tablespoons for a full pie, and bake until the juices bubble slowly through the vents, not just at the edges. That bubbling is the sign the starch has activated. Then let the pie cool for at least 3 hours before slicing. A pie cut warm will always run, even if the filling would set perfectly once cool.
How do I keep cut apples from turning brown?
Toss sliced or diced apples with a little lemon juice as soon as you cut them, about 1 tablespoon for every 3 or 4 apples. Keep them covered in the fridge until you are ready to bake. A bowl of cold water with a pinch of salt works too, just drain and pat them dry. A little browning does not change the flavor once the apples are baked.
Can I make apple desserts ahead of time?
Yes, most apple desserts are great made ahead. Bake pies, bars and cakes a day early and keep them covered at room temperature. Assemble crumble filling and topping separately and refrigerate overnight, then combine and bake. Cheesecake needs at least 6 hours in the fridge anyway. Many baked goods, including muffins, apple bread and unbaked turnovers, freeze well for up to three months.
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