Ready to turn your love for apples into something extraordinary? Whether you’re craving a cozy dessert or a sweet snack, our roundup of 18 delicious cooked apple recipes is sure to delight your sweet tooth. From classic pies to innovative treats, there’s something here for every home cook in North America to fall in love with. Dive in and discover your next favorite apple creation!
Classic Apple Pie
Few things say ‘home’ to me quite like the smell of a Classic Apple Pie baking in the oven. It’s a recipe that’s been passed down in my family, and every time I make it, I’m reminded of Sunday dinners at my grandma’s house. Here’s how I make it, with a few personal tweaks that I’ve picked up over the years.
Ingredients
- 2 1/2 cups all-purpose flour, sifted for lightness
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water, to bind the dough
- 6 cups Granny Smith apples, peeled and thinly sliced for the perfect tartness
- 3/4 cup granulated sugar, for a sweet balance
- 1 tsp ground cinnamon, for warmth
- 1/4 tsp ground nutmeg, for depth
- 1 tbsp lemon juice, to brighten the flavors
- 1 egg, beaten, for a golden crust
Instructions
- In a large bowl, mix the sifted flour and cold, cubed butter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Divide the dough in half, wrap in plastic, and chill for at least 1 hour. This rest period is crucial for easy rolling.
- Preheat your oven to 375°F (190°C) and place a rack in the center for even baking.
- Roll out one half of the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- In a separate bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice until well coated.
- Pour the apple mixture into the pie crust, mounding slightly in the center.
- Roll out the second half of the dough and place it over the apples. Trim and crimp the edges to seal. Tip: Cut a few slits in the top crust to allow steam to escape.
- Brush the top with beaten egg for a shiny finish.
- Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
Let this pie cool slightly before serving to let the flavors meld. The crust should be flaky and buttery, with a filling that’s just the right balance of sweet and tart. For an extra treat, serve it warm with a scoop of vanilla ice cream melting over the top.
Apple Crumble
Oh, there’s nothing quite like the smell of an apple crumble baking in the oven to make a house feel like a home. I remember my grandmother making this on chilly autumn evenings, and now, it’s my go-to dessert when I want to bring a little warmth and comfort to the table.
Ingredients
- 4 cups of crisp, tart Granny Smith apples, peeled and thinly sliced
- 1/2 cup of granulated sugar, for a sweet balance to the tart apples
- 1 teaspoon of ground cinnamon, for that warm, spicy note
- 1/2 cup of all-purpose flour, for the perfect crumble texture
- 1/2 cup of old-fashioned rolled oats, adding a hearty chew
- 1/2 cup of packed brown sugar, for a deep, molasses-like sweetness
- 1/4 teaspoon of salt, to enhance all the flavors
- 1/2 cup of cold unsalted butter, cut into small pieces, for a rich, flaky topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large bowl, toss the sliced apples with granulated sugar and cinnamon until evenly coated, then spread them in the prepared pie dish.
- In another bowl, mix the flour, oats, brown sugar, and salt. Tip: For an extra crispy topping, make sure your butter is very cold.
- Add the cold butter pieces to the flour mixture. Using your fingers, pinch the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Don’t overmix to keep the topping light and flaky.
- Sprinkle the crumble mixture evenly over the apples. Tip: For a golden-brown finish, let some apple slices peek through the topping.
- Bake for 35-40 minutes, or until the topping is golden and the apples are bubbly around the edges.
The apple crumble emerges from the oven with a golden, crispy top that gives way to soft, cinnamon-spiced apples beneath. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
Caramel Apple Cheesecake
Remember those crisp autumn days when the air smells like cinnamon and the leaves crunch underfoot? That’s the feeling I aimed to capture with this Caramel Apple Cheesecake. It’s a cozy blend of tart apples and sweet caramel, all nestled in a creamy cheesecake that’s become my go-to for holiday gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs, finely ground
- 1/3 cup unsalted butter, melted and slightly cooled
- 3 large farm-fresh eggs, room temperature
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar, fine and sparkling
- 1 tsp pure vanilla extract, aromatic and rich
- 2 medium Granny Smith apples, peeled and diced into small pieces
- 1/2 cup caramel sauce, thick and gooey
- 1/2 tsp ground cinnamon, warm and fragrant
Instructions
- Preheat your oven to 325°F (163°C) to ensure it’s perfectly heated for baking.
- Mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a glass to press the crumbs evenly.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
- Fold in the diced apples and cinnamon gently to distribute evenly throughout the batter. Tip: Toss the apples in a bit of flour to prevent them from sinking to the bottom.
- Pour the batter over the crust in the springform pan. Drizzle caramel sauce over the top and use a knife to swirl it into the batter.
- Bake for 50-55 minutes, or until the center is almost set but still slightly wobbly. Tip: To prevent cracks, avoid opening the oven door during baking.
- Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours before serving.
Out of the oven, this cheesecake is a masterpiece of textures—creamy, crunchy, and gooey all at once. The tartness of the apples cuts through the sweetness of the caramel, making each bite perfectly balanced. Serve it with a drizzle of extra caramel and a sprinkle of cinnamon for an extra touch of warmth.
Apple Strudel
Unbelievably, the first time I tried making Apple Strudel, it was a disaster. The dough tore, the apples were unevenly sliced, and let’s not even talk about the presentation. But, like any good foodie, I persevered, and now it’s one of my go-to desserts for cozy nights in. Here’s how I make it, with all the lessons I’ve learned along the way.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/4 cup warm water, just enough to bring the dough together
- 1 large egg, farm-fresh and beaten
- 1/2 cup unsalted butter, melted and slightly cooled
- 4 medium apples, peeled, cored, and thinly sliced (I prefer Honeycrisp for their sweetness and firmness)
- 1/2 cup granulated sugar, for that perfect sweetness
- 1 tsp ground cinnamon, for a warm spice note
- 1/2 cup breadcrumbs, toasted to golden perfection
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and warm water, mixing until a shaggy dough forms.
- Add the beaten egg and melted butter to the dough, kneading until smooth and elastic, about 10 minutes. Tip: Let the dough rest under a warm bowl for 30 minutes to make it easier to roll out.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough into a thin rectangle, about 16×12 inches. Tip: The thinner the dough, the crispier the strudel.
- Sprinkle the toasted breadcrumbs evenly over the dough, leaving a 1-inch border around the edges.
- Toss the thinly sliced apples with granulated sugar and ground cinnamon, then spread them over the breadcrumbs.
- Carefully roll the dough into a log, starting from the long side, and seal the edges with a bit of water. Tip: Use a sharp knife to make small slits on top for steam to escape.
- Bake for 35-40 minutes, or until the strudel is golden brown and crispy.
When it comes out of the oven, the Apple Strudel is a masterpiece of textures—crispy on the outside, with tender, cinnamon-spiced apples inside. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.
Baked Apples with Cinnamon
Fall is my favorite time of year for so many reasons, but high on that list is the return of baked apples with cinnamon. There’s something about the way the cinnamon dances with the sweetness of the apples that feels like a warm hug on a chilly evening. I remember my grandma making this dish when I was a kid, and now, it’s a staple in my own kitchen during the cooler months.
Ingredients
- 4 large, crisp apples (like Honeycrisp or Granny Smith)
- 1/4 cup packed brown sugar, for a deep, molasses-like sweetness
- 1 tsp ground cinnamon, for that quintessential warm spice
- 2 tbsp unsalted butter, cut into small cubes, for richness
- 1/2 cup water, to keep the apples moist during baking
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- Core the apples carefully, leaving the bottom intact to hold the filling. A melon baller works wonders here for a neat hole.
- In a small bowl, mix the brown sugar and cinnamon until well combined. This ensures every bite is evenly spiced.
- Stuff each apple with the sugar-cinnamon mixture, packing it gently. Top each with a cube of butter for that irresistible richness.
- Place the stuffed apples in a baking dish and pour the water around them. This creates steam, keeping the apples tender.
- Bake for 30-35 minutes, or until the apples are soft when pierced with a fork but still hold their shape. The aroma will tell you when they’re close to done.
- Let them cool for 5 minutes before serving. This allows the flavors to meld beautifully.
Buttery and soft with a hint of spice, these baked apples are a dream. Serve them with a scoop of vanilla ice cream for a contrast in temperatures, or drizzle with caramel for extra decadence.
Apple Sauce
Whenever I think of comfort food, my mind immediately goes to homemade apple sauce. There’s something about its sweet, tangy flavor and smooth texture that brings back memories of autumn afternoons spent in the kitchen with my grandmother. Today, I’m sharing my go-to recipe that’s as simple as it is delicious.
Ingredients
- 4 large, crisp apples (I prefer Honeycrisp for their perfect balance of sweetness and tartness)
- 1/2 cup water
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp fresh lemon juice (for that bright, tangy kick)
Instructions
- Peel, core, and chop the apples into 1-inch pieces. The smaller the pieces, the quicker they’ll cook down.
- In a medium saucepan, combine the chopped apples, water, sugar, cinnamon, and lemon juice. Stir to mix well.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
- After 20 minutes, check the apples. They should be completely soft and easily mashed with a fork. If not, continue cooking for an additional 5-10 minutes.
- Remove the saucepan from the heat. For a smooth sauce, use a potato masher or immersion blender to puree the apples to your desired consistency. For a chunkier sauce, leave some pieces whole.
Perfectly spiced and wonderfully versatile, this apple sauce is a delight on its own or as a topping for pancakes, oatmeal, or even roasted pork. The cinnamon adds a warm depth, while the lemon juice brightens the overall flavor, making it a year-round favorite in my household.
Apple Butter
There’s something incredibly comforting about the slow-cooked sweetness of apple butter, especially when it’s made from scratch. I remember my grandmother’s kitchen filled with the spicy, warm aroma of cinnamon and apples during the fall—it’s a memory that inspired me to perfect my own version.
Ingredients
- 5 pounds of crisp, sweet apples (like Fuji or Honeycrisp), cored and chopped
- 1 cup of granulated sugar
- 1 tablespoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of ground allspice
- 1/4 teaspoon of fine sea salt
- 1 cup of fresh apple cider
Instructions
- Combine the chopped apples, sugar, cinnamon, cloves, allspice, and salt in a large slow cooker.
- Pour the fresh apple cider over the apple mixture, stirring gently to combine.
- Cover and cook on low for 10 hours, stirring occasionally to prevent sticking. Tip: If you prefer a smoother texture, you can peel the apples before chopping.
- After 10 hours, remove the lid and continue cooking on low for another 2 hours to thicken the mixture. Tip: For a deeper flavor, add a splash of vanilla extract during the last hour of cooking.
- Use an immersion blender to puree the mixture until smooth, or transfer to a blender in batches if necessary. Tip: Be careful when blending hot liquids to avoid splatters.
- Let the apple butter cool completely before transferring to jars for storage.
Velvety smooth with a perfect balance of sweetness and spice, this apple butter is fantastic spread on toast, swirled into yogurt, or even used as a glaze for roasted meats. The slow cooking process really brings out the depth of flavor, making it worth every minute.
Apple Crisp
Back when I first started baking, apple crisp was the dish that made me fall in love with the process. There’s something magical about the way the sweet, spiced apples mingle with the crispy, buttery topping that feels like home.
Ingredients
- 6 cups thinly sliced, crisp apples (like Honeycrisp or Granny Smith)
- 1 cup packed light brown sugar, for a deep molasses sweetness
- 1 cup all-purpose flour, sifted for lightness
- 1/2 cup rolled oats, for that perfect crunch
- 1 tsp ground cinnamon, for warm spice notes
- 1/2 tsp ground nutmeg, adding a hint of earthy sweetness
- 1/2 cup cold unsalted butter, cubed, for a rich, flaky topping
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, toss the thinly sliced apples with 1/2 cup of the brown sugar, cinnamon, and nutmeg until evenly coated. Tip: Letting this mixture sit for 10 minutes enhances the flavors.
- Transfer the apple mixture to a 9×13 inch baking dish, spreading it out evenly.
- In another bowl, combine the remaining 1/2 cup brown sugar, flour, and oats. Tip: Using your fingers to mix in the cold butter until the mixture resembles coarse crumbs ensures a perfectly textured topping.
- Sprinkle the topping evenly over the apples, covering them completely.
- Bake for 30-35 minutes, or until the topping is golden brown and the apples are bubbling around the edges. Tip: For an extra crispy topping, broil for the last 2 minutes, watching closely to prevent burning.
Perfectly baked apple crisp offers a delightful contrast between the soft, fragrant apples and the crunchy, sweet topping. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that’s sure to impress.
Apple Dumplings
Delightful as a cozy morning treat or a comforting dessert, apple dumplings have a special place in my heart. I remember my grandmother wrapping each apple slice with such care, turning simple ingredients into a masterpiece. Today, I’m sharing my take on this classic, with a few personal twists that make it uniquely mine.
Ingredients
- 2 large, crisp Granny Smith apples, peeled and cored
- 1 cup granulated sugar, for a sweet, caramel-like finish
- 1 tsp ground cinnamon, for warm, spicy notes
- 1/2 cup unsalted butter, cold and cubed, for a flaky, rich crust
- 1 cup all-purpose flour, sifted for lightness
- 1/4 cup cold water, to bind the dough
- 1/2 cup brown sugar, packed, for depth of flavor
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a mixing bowl, combine the flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to a flaky crust.
- Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Overworking the dough can make it tough.
- On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. Tip: Rolling the dough between two sheets of parchment paper prevents sticking without extra flour.
- Cut the dough into squares large enough to wrap each apple. Place a cored apple in the center of each square.
- In a small bowl, mix granulated sugar, brown sugar, and cinnamon. Fill the center of each apple with this mixture, then dot with small pieces of butter.
- Fold the dough over the apples, sealing the edges with a bit of water. Tip: For a golden finish, brush the dumplings with a little milk or beaten egg before baking.
- Bake for 35-40 minutes, or until the dumplings are golden brown and the apples are tender when pierced with a fork.
Rich in flavor and with a texture that contrasts the tender apples with the flaky crust, these dumplings are a joy to eat. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them as they are for a simpler pleasure.
Apple Pancakes
Venturing into the kitchen this morning, I was hit with a craving for something sweet yet comforting—apple pancakes. There’s something about the combination of warm, spiced apples and fluffy pancakes that feels like a hug on a plate, especially on a lazy weekend morning when time seems to slow down.
Ingredients
- 1 cup all-purpose flour, sifted for lightness
- 1 tbsp granulated sugar, for a subtle sweetness
- 1 tsp baking powder, to ensure fluffiness
- 1/2 tsp ground cinnamon, for warmth
- 1/4 tsp salt, to balance the flavors
- 1 large farm-fresh egg, beaten
- 3/4 cup whole milk, for richness
- 1 tbsp unsalted butter, melted and slightly cooled
- 1 medium apple, peeled and finely diced (I prefer Honeycrisp for their sweetness and slight tartness)
- Butter or oil, for greasing the pan
Instructions
- In a large bowl, whisk together the sifted flour, sugar, baking powder, cinnamon, and salt until well combined.
- In another bowl, mix the beaten egg, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
- Fold in the finely diced apple, distributing evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve immediately, stacking them high for a dramatic effect.
Out of the skillet, these apple pancakes are a delightful mix of textures—crispy edges giving way to a soft, fluffy interior speckled with tender apple bits. Drizzle with maple syrup or a dollop of whipped cream for an extra indulgent breakfast, or enjoy them as is for a subtly sweet start to your day.
Apple Bread Pudding
Craving something sweet and comforting? I recently stumbled upon this apple bread pudding recipe during a cozy weekend at my grandma’s, and it’s been a game-changer for my brunch menu. The combination of soft, spiced apples and custardy bread is just irresistible.
Ingredients
- 4 cups of day-old brioche bread, torn into bite-sized pieces
- 2 large farm-fresh eggs, lightly beaten
- 1 cup of whole milk, creamy and rich
- 1/2 cup of heavy cream, for extra indulgence
- 1/2 cup of granulated sugar, for the perfect sweetness
- 1 tsp of pure vanilla extract, for aromatic depth
- 1/2 tsp of ground cinnamon, for warm spice notes
- 1/4 tsp of ground nutmeg, for a hint of earthiness
- 2 medium apples, peeled and diced into 1/2-inch pieces (I prefer Honeycrisp for their sweetness and crunch)
- 2 tbsp of unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with butter.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Add the torn brioche pieces and diced apples to the bowl, gently folding them into the wet mixture until all pieces are evenly coated. Let it sit for 10 minutes to allow the bread to absorb the custard.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for a golden finish.
- Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
- Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra touch, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Just out of the oven, this apple bread pudding is a delightful mix of textures—creamy, soft, with little bursts of apple freshness. It’s perfect for a lazy Sunday morning or as a decadent dessert at your next dinner party.
Apple Tart
Craving something sweet but not overly complicated? Let me share my go-to apple tart recipe that never fails to impress. It’s the perfect blend of buttery crust and tender, cinnamon-spiced apples, reminiscent of those cozy autumn days spent baking with grandma.
Ingredients
- 1 1/4 cups all-purpose flour, sifted for lightness
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar, for a subtle sweetness
- 1/4 tsp fine sea salt, to enhance flavors
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/4 cup light brown sugar, packed for richness
- 1 tsp ground cinnamon, for warmth
- 1 tbsp fresh lemon juice, to brighten the apples
- 1 egg, beaten for a golden glaze
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, combine the sifted flour, cubed cold butter, granulated sugar, and sea salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 2-3 tbsp of ice water, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- Roll out the dough on a lightly floured surface to a 12-inch circle, then transfer it to a 9-inch tart pan, pressing gently into the edges.
- In another bowl, toss the thinly sliced apples with brown sugar, cinnamon, and lemon juice until evenly coated.
- Arrange the apple slices in concentric circles over the dough, slightly overlapping them for a beautiful pattern.
- Brush the edges of the dough with the beaten egg for a shiny, golden finish. Tip: This step is crucial for that professional bakery look.
- Bake for 35-40 minutes, or until the crust is golden and the apples are tender. Tip: Keep an eye on the tart after 30 minutes to prevent over-browning.
Fresh out of the oven, this apple tart boasts a flaky crust that contrasts beautifully with the soft, spiced apples. Serve it warm with a scoop of vanilla ice cream for an irresistible dessert that’s sure to gather everyone around the table.
Apple Muffins
How many times have you found yourself staring at a bunch of apples, wondering how to use them before they go bad? That was me last weekend, and that’s how these irresistible apple muffins came to life. Perfect for breakfast or a snack, they’re a great way to start your day with a touch of sweetness.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/2 cup granulated sugar, for a sweet touch
- 1/4 cup brown sugar, packed for depth of flavor
- 2 tsp baking powder, to ensure a perfect rise
- 1/2 tsp salt, to balance the sweetness
- 1 tsp ground cinnamon, for warmth
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large farm-fresh eggs, beaten
- 1/2 cup whole milk, for richness
- 1 tsp pure vanilla extract, for aroma
- 2 medium apples, peeled and finely diced
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon until well combined.
- In another bowl, mix the melted butter, beaten eggs, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
- Gently fold in the diced apples until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Kitchen smells like a cozy autumn morning, even if it’s June. These muffins are wonderfully moist with chunks of apple in every bite, and the cinnamon adds a comforting warmth. Try serving them warm with a dab of butter or a drizzle of caramel for an extra indulgent treat.
Apple Cider Donuts
Craving something sweet and autumnal? I remember the first time I bit into a warm apple cider donut at a local orchard; the crisp exterior giving way to a moist, spiced interior was nothing short of magical. Now, I make them at home to bring that cozy fall feeling into my kitchen any time of year.
Ingredients
- 2 cups of fresh, unfiltered apple cider
- 3 1/2 cups of all-purpose flour, sifted for lightness
- 1/2 cup of granulated sugar, for a sweet touch
- 1/4 cup of packed brown sugar, for depth
- 2 tsp of baking powder, to ensure fluffiness
- 1 tsp of fine sea salt, to balance the sweetness
- 1 tsp of ground cinnamon, for warmth
- 1/2 tsp of ground nutmeg, for a hint of spice
- 2 large eggs, at room temperature for better incorporation
- 1/2 cup of whole milk, for richness
- 4 tbsp of unsalted butter, melted and slightly cooled
- 1 tsp of pure vanilla extract, for aroma
- Vegetable oil, for frying to golden perfection
- 1/2 cup of cinnamon sugar, for the perfect finish
Instructions
- In a medium saucepan, reduce the apple cider over medium heat until it measures 1/2 cup, about 20 minutes. Let it cool. Tip: Reducing the cider intensifies the apple flavor, making the donuts more flavorful.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, then mix in the reduced apple cider, milk, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Tip: Overmixing can lead to tough donuts, so mix until the flour is just incorporated.
- Heat vegetable oil in a deep fryer or large pot to 375°F. Use a candy thermometer to ensure accuracy.
- Drop spoonfuls of batter into the hot oil, frying in batches to avoid overcrowding. Fry for about 2 minutes per side, or until golden brown. Tip: The donuts should float to the surface when ready to flip.
- Remove the donuts with a slotted spoon and drain on paper towels. While still warm, roll them in cinnamon sugar for a sweet, spiced coating.
Absolutely irresistible when served warm, these apple cider donuts boast a crispy sugar coating that contrasts beautifully with their tender, moist interior. Pair them with a hot cup of coffee or cider for the ultimate fall treat.
Apple Fritters
Just the other day, I found myself craving something sweet yet comforting, and that’s when I remembered my grandma’s apple fritters. There’s something about the crispy exterior and the soft, cinnamon-kissed apple filling that makes these fritters irresistible. Let me share how you can bring this cozy delight into your kitchen.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/4 cup granulated sugar, for a subtle sweetness
- 1 tbsp baking powder, to ensure fluffy fritters
- 1 tsp ground cinnamon, for warmth
- 1/2 tsp salt, to balance the flavors
- 2 large eggs, farm-fresh for richness
- 1 cup whole milk, for a tender crumb
- 2 tbsp unsalted butter, melted and slightly cooled
- 2 medium apples, peeled and diced into 1/2-inch pieces (I prefer Honeycrisp for their sweetness and crunch)
- Vegetable oil, for frying (about 2 cups, enough for 2 inches in a deep skillet)
Instructions
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
- In another bowl, beat the farm-fresh eggs lightly, then stir in the whole milk and melted unsalted butter until the mixture is homogenous.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can lead to tough fritters, so a few lumps are okay.
- Gently fold in the diced Honeycrisp apples until evenly distributed throughout the batter.
- Heat the vegetable oil in a deep skillet over medium heat until it reaches 375°F. A candy thermometer is handy here to ensure the perfect temperature.
- Using a 1/4 cup measure, carefully drop portions of the batter into the hot oil. Do not overcrowd the skillet to maintain the oil temperature.
- Fry the fritters for about 2-3 minutes per side, or until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining batter, adjusting the heat as necessary to keep the oil at a steady 375°F.
Delight in these apple fritters warm, when they’re at their crispiest and most fragrant. The contrast between the crunchy exterior and the soft, apple-filled center is simply divine. For an extra treat, drizzle them with caramel sauce or dust with powdered sugar before serving.
Apple Cobbler
Craving something sweet and comforting? I recently rediscovered my love for apple cobbler during a weekend visit to my grandma’s, where the scent of baked apples and cinnamon filled her cozy kitchen. It’s the perfect dessert to whip up when you’re in need of a little warmth and nostalgia.
Ingredients
- 4 cups of thinly sliced, crisp Granny Smith apples
- 1 cup of granulated sugar, for that perfect sweetness
- 1 tablespoon of freshly squeezed lemon juice, to brighten the flavors
- 1 teaspoon of ground cinnamon, for a warm spice note
- 1/2 cup of unsalted butter, melted and slightly cooled
- 1 cup of all-purpose flour, sifted for a light texture
- 1 cup of milk, at room temperature to ensure smooth mixing
- 2 teaspoons of baking powder, for that ideal rise
- A pinch of salt, to balance the sweetness
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large bowl, toss the sliced apples with sugar, lemon juice, and cinnamon until evenly coated. This not only flavors the apples but also helps them caramelize beautifully.
- Spread the apple mixture evenly in a 9×13 inch baking dish, creating a uniform layer for even cooking.
- In another bowl, whisk together the melted butter, flour, milk, baking powder, and salt until just combined. A few lumps are okay; overmixing can lead to a tough topping.
- Pour the batter over the apples, spreading it gently to cover. The batter will rise and envelop the apples as it bakes.
- Bake for 45 minutes, or until the topping is golden brown and the apples are bubbling around the edges. A toothpick inserted into the topping should come out clean.
- Let the cobbler cool for at least 10 minutes before serving. This allows the juices to thicken slightly, making it easier to serve.
Out of the oven, this apple cobbler boasts a golden, buttery topping that contrasts beautifully with the tender, spiced apples beneath. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.
Apple Danish
Yesterday, I found myself craving something sweet yet not overly indulgent, and that’s when the idea of baking an Apple Danish struck me. There’s something about the combination of flaky pastry and tender, cinnamon-spiced apples that feels like a hug in food form.
Ingredients
- 1 sheet of frozen puff pastry, thawed but still cool to the touch
- 2 medium Granny Smith apples, peeled and diced into small, even pieces
- 1/4 cup granulated sugar, for a subtle sweetness
- 1 tsp ground cinnamon, for that warm, spicy note
- 1 tbsp unsalted butter, melted and slightly cooled
- 1 large egg, beaten with a splash of water for that golden, glossy finish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, toss the diced apples with sugar and cinnamon until evenly coated, letting the flavors meld for about 5 minutes.
- Unfold the puff pastry on the prepared baking sheet, gently smoothing out any creases with your fingers to ensure even baking.
- Spread the apple mixture evenly over one half of the pastry, leaving a small border around the edges to prevent leaks.
- Fold the other half of the pastry over the apples, pressing the edges firmly with a fork to seal in the filling.
- Brush the top of the pastry with the beaten egg mixture, ensuring full coverage for that perfect golden color.
- Bake for 20-25 minutes, or until the pastry is puffed and a deep golden brown, rotating the sheet halfway through for even browning.
- Remove from the oven and let cool slightly on the baking sheet before serving to allow the filling to set.
Right out of the oven, this Apple Danish is a masterpiece of textures—crispy, buttery layers give way to soft, fragrant apples. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Apple Scones
How many times have you craved something sweet but not too indulgent for your mid-morning coffee break? I found myself in this exact predicament last weekend, which led me to whip up a batch of these comforting Apple Scones. They’re the perfect blend of tender and crisp, with juicy apple bits that make every bite a little surprise.
Ingredients
- 2 cups all-purpose flour, sifted for lightness
- 1/3 cup granulated sugar, for a subtle sweetness
- 1 tbsp baking powder, to ensure a perfect rise
- 1/2 tsp salt, to enhance all the flavors
- 1/2 cup unsalted butter, cold and cubed for flakiness
- 1 large egg, farm-fresh for richness
- 1/2 cup heavy cream, for moist tenderness
- 1 tsp vanilla extract, pure for aromatic depth
- 1 cup diced apples, crisp and slightly tart
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, beat the farm-fresh egg, then mix in the heavy cream and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough scones.
- Gently fold in the diced apples, ensuring they’re evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Tip: Chilling the shaped scones for 10 minutes before baking helps them hold their shape.
- Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
My kitchen was filled with the warm, inviting aroma of baked apples and vanilla as these scones came out of the oven. The exterior had a delightful crispness, giving way to a soft, fluffy interior studded with tender apple pieces. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.
Conclusion
Mouthwatering and versatile, these 18 cooked apple recipes are a treasure trove for anyone with a sweet tooth. From cozy classics to innovative delights, there’s something to satisfy every craving. We’d love to hear which recipes you try and adore—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy baking!
