18 Delicious Fuji Apple Recipes for Autumn

Perfectly crisp and sweet, Fuji apples are the star of autumn’s bounty, offering endless possibilities to warm your kitchen and delight your taste buds. Whether you’re craving cozy desserts, refreshing salads, or hearty mains, we’ve rounded up 18 irresistible recipes that showcase this versatile fruit. Dive into our collection and discover new ways to celebrate the season’s flavors with every bite.

Fuji Apple and Cinnamon Oatmeal

This morning’s chill calls for a warm, comforting bowl of Fuji Apple and Cinnamon Oatmeal, a dish that marries the crisp sweetness of Fuji apples with the warm spice of cinnamon, all nestled in creamy, hearty oats. Perfect for a leisurely breakfast or a quick, nutritious start to your day, this recipe promises to delight your senses and soothe your soul.

Ingredients

• 1 cup rolled oats (for a creamier texture, use quick oats)
• 2 cups water (or substitute half with milk for richness)
• 1 Fuji apple, diced (peel on for extra fiber and color)
• 1 tbsp honey (adjust to taste, or use maple syrup for a vegan option)
• 1/2 tsp cinnamon (add more for a stronger spice flavor)
• Pinch of salt (enhances all the flavors)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rolled oats and a pinch of salt, then reduce the heat to medium-low. Stir occasionally to prevent sticking.
3. Simmer the oats for 5 minutes, or until they begin to thicken, stirring frequently for a creamy consistency.
4. While the oats cook, dice 1 Fuji apple into small pieces, leaving the peel on for texture and nutrients.
5. After the oats have thickened, stir in the diced apple, 1/2 tsp of cinnamon, and 1 tbsp of honey. Cook for an additional 2 minutes, allowing the flavors to meld.
6. Remove the saucepan from the heat and let the oatmeal sit for 1 minute to cool slightly and thicken further.

Just before serving, give the oatmeal a final stir to ensure the apples and cinnamon are evenly distributed. The result is a beautifully balanced dish with the tender crunch of Fuji apples, the warmth of cinnamon, and the creamy, comforting base of oats. For an extra touch of elegance, top with a drizzle of honey and a few thin apple slices.

Roasted Fuji Apple and Butternut Squash Soup

Elevate your autumn dining experience with this Roasted Fuji Apple and Butternut Squash Soup, a harmonious blend of sweet and savory flavors that promises to warm the soul. Perfect for chilly evenings, this dish is a testament to the beauty of seasonal produce.

Ingredients

• 2 cups peeled and cubed butternut squash (1/2-inch cubes for even roasting)
• 1 large Fuji apple, cored and sliced (peel on for added texture)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 4 cups vegetable broth (low sodium preferred)
• 1/2 tsp ground cinnamon (for a warm spice note)
• 1/4 tsp ground nutmeg (enhances the squash’s sweetness)
• Salt and pepper (to taste, start with 1/4 tsp salt)
• 1/2 cup heavy cream (optional, for a richer texture)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash and apple slices with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper. Spread evenly on the baking sheet.
3. Roast for 25-30 minutes, stirring halfway, until the squash is tender and the apples are caramelized.
4. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
5. Add the roasted squash and apples to the pot, followed by the vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a standard blender, being careful with the hot liquid.
7. Stir in the heavy cream if using, and adjust seasoning with salt and pepper. Heat through for another 2 minutes.

Delightfully creamy with a velvety texture, this soup is a celebration of fall’s bounty. Serve with a drizzle of cream and a sprinkle of cinnamon for an extra touch of elegance, or pair with crusty bread for a satisfying meal.

Fuji Apple, Walnut, and Blue Cheese Salad

Vibrant and refreshing, this Fuji Apple, Walnut, and Blue Cheese Salad combines crisp sweetness, nutty crunch, and creamy tang in every bite, making it a perfect balance of flavors and textures for any occasion.

Ingredients

• 2 Fuji apples, thinly sliced (peel left on for color and texture)
• 1/2 cup walnuts, toasted (for enhanced flavor)
• 1/4 cup crumbled blue cheese (adjust to taste)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp lemon juice (to prevent browning and add brightness)
• Salt and freshly ground black pepper (to taste)

Instructions

1. In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
2. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper until well combined. Taste and adjust seasoning if necessary.
3. In a large salad bowl, combine the thinly sliced Fuji apples and toasted walnuts. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle the crumbled blue cheese over the salad just before serving to maintain its texture and prevent it from becoming too soft.

Assembling this salad just before serving ensures the apples remain crisp and the walnuts retain their crunch. The contrast between the sweet apples, savory blue cheese, and the nutty walnuts creates a symphony of flavors that’s both sophisticated and satisfying. Serve it as a starter or alongside grilled meats for a refreshing contrast.

Caramelized Fuji Apple and Onion Tart

Whisking together the sweet and savory, this Caramelized Fuji Apple and Onion Tart is a testament to the beauty of simple ingredients transformed through patience and heat. With a buttery crust that shatters at the touch and a filling that melds the natural sugars of Fuji apples with the deep, umami of slowly caramelized onions, it’s a dish that dances on the palate.

Ingredients

• 1 1/4 cups all-purpose flour (for a flakier crust, chill the flour before using)
• 1/2 cup unsalted butter, cubed and chilled (keeps the crust tender)
• 1/4 cup ice water (just enough to bring the dough together)
• 2 Fuji apples, thinly sliced (peel on for texture and color)
• 1 large yellow onion, thinly sliced (uniform slices ensure even caramelization)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup brown sugar (adjust to taste)
• 1 tsp salt (enhances the natural flavors)
• 1/2 tsp ground cinnamon (adds warmth)

Instructions

1. In a large bowl, combine the flour and salt. Add the chilled butter cubes and use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
3. While the dough chills, heat olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, cooking slowly until golden and caramelized, about 20 minutes, stirring occasionally.
4. Preheat the oven to 375°F. Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
5. Spread the caramelized onions over the dough, then arrange the apple slices on top in a circular pattern. Sprinkle with brown sugar and cinnamon.
6. Bake for 35-40 minutes, or until the crust is golden and the apples are tender. Let cool slightly before serving.

Zesty yet comforting, this tart offers a delightful contrast between the crisp crust and the soft, flavorful topping. Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream for an extra indulgent treat.

Fuji Apple and Cranberry Stuffed Pork Loin

Savory and sweet harmonize beautifully in this exquisite dish, where the succulence of pork loin meets the crisp tartness of Fuji apples and the vibrant pop of cranberries, creating a symphony of flavors that’s perfect for any sophisticated gathering.

Ingredients

• 1 (3-pound) pork loin, butterflied (ask your butcher to do this for ease)
• 1 cup Fuji apples, finely diced (peeled for a smoother texture)
• 1/2 cup dried cranberries (soak in warm water for 10 minutes to plump)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, minced (dried can be used in a pinch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup chicken stock (low sodium recommended)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. In a medium bowl, combine the diced Fuji apples, plumped cranberries, rosemary, salt, and pepper, mixing gently to distribute the flavors evenly.
3. Lay the butterflied pork loin flat on a clean surface. Spread the apple and cranberry mixture evenly over the surface, leaving a 1-inch border around the edges.
4. Carefully roll the pork loin tightly around the filling, securing with kitchen twine at 1-inch intervals to maintain its shape during cooking.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides until golden brown, about 3-4 minutes per side, to lock in the juices.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
7. Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.
8. While the pork rests, deglaze the skillet with chicken stock over medium heat, scraping up any browned bits for a simple, flavorful sauce.

The Fuji Apple and Cranberry Stuffed Pork Loin presents a delightful contrast of textures, from the tender, juicy pork to the crisp, fruity filling. Thinly slice and serve atop a bed of wild rice or alongside roasted Brussels sprouts for a meal that’s as visually stunning as it is delicious.

Spiced Fuji Apple Butter

Just as the first light of dawn gently illuminates the horizon, this Spiced Fuji Apple Butter brings a warm, comforting glow to your morning table. Its rich, velvety texture and harmonious blend of spices make it a sublime addition to your autumn pantry.

Ingredients

• 4 lbs Fuji apples, peeled, cored, and chopped (about 8 cups)
• 1 cup granulated sugar (adjust to taste)
• 1 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 1 tbsp vanilla extract
• 1/2 cup apple cider (or water, for a lighter flavor)

Instructions

1. In a large slow cooker, combine the chopped apples, granulated sugar, brown sugar, cinnamon, cloves, nutmeg, allspice, and salt. Stir well to coat the apples evenly with the spices and sugars.
2. Pour the apple cider (or water) and vanilla extract over the apple mixture, stirring gently to combine.
3. Cover and cook on LOW for 10 hours, stirring occasionally, until the apples are very soft and the mixture has thickened. For a smoother texture, use an immersion blender to puree the mixture directly in the slow cooker until smooth.
4. Continue to cook uncovered on LOW for an additional 1-2 hours, stirring occasionally, until the apple butter is thick and spreads easily. The apple butter will thicken further as it cools.
5. Ladle the hot apple butter into sterilized jars, leaving 1/4-inch headspace. Seal and process in a boiling water bath for 10 minutes if canning, or let cool and store in the refrigerator for up to 3 weeks.

Finished with a silky smoothness and a deep, spiced sweetness, this apple butter is a versatile delight. Spread it on warm toast, swirl it into oatmeal, or use it as a glaze for roasted meats to add a touch of autumnal elegance.

Fuji Apple and Pear Crisp

Unveiling the perfect blend of sweet Fuji apples and succulent pears, this crisp is a harmonious celebration of autumn’s bounty, encased in a buttery, oat-laden topping that crisps to golden perfection.

Ingredients

• 4 Fuji apples, peeled and sliced (about 4 cups)
• 3 pears, peeled and sliced (about 3 cups)
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, chilled and diced (or vegan butter for a dairy-free version)
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced Fuji apples, pears, granulated sugar, lemon juice, cinnamon, and nutmeg. Toss gently to coat evenly, then spread the mixture into the prepared baking dish.
3. In another bowl, mix the flour, rolled oats, brown sugar, and salt. Add the diced butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture in the baking dish.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crisp cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Out of the oven, this Fuji Apple and Pear Crisp presents a delightful contrast between the tender, spiced fruit beneath and the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for a decadent treat, or enjoy it as is for a lighter finish to any meal.

Fuji Apple and Ginger Smoothie

On a crisp morning, nothing invigorates the senses quite like the harmonious blend of sweet Fuji apples and the fiery kick of fresh ginger in this smoothie. Elegantly balanced and effortlessly refreshing, it’s a testament to the beauty of simple, quality ingredients.

Ingredients

• 2 Fuji apples, cored and chopped (peel for a smoother texture)
• 1 inch fresh ginger, peeled (adjust to taste for more or less spice)
• 1 cup almond milk (or any milk of choice for creaminess)
• 1 tbsp honey (optional, for added sweetness)
• 1/2 cup ice cubes (for a chilled, refreshing sip)

Instructions

1. Prepare the Fuji apples by coring and chopping them into small pieces. Peeling is optional based on your texture preference.
2. Peel the ginger and chop it finely to ensure it blends smoothly without any fibrous bits.
3. In a blender, combine the chopped apples, ginger, almond milk, and honey. Blend on high for 30 seconds until the mixture is smooth.
4. Add the ice cubes to the blender and pulse until the smoothie reaches your desired consistency. For a thicker smoothie, use less ice or more apples.
5. Pour the smoothie into a tall glass and serve immediately to enjoy its vibrant flavors and refreshing chill.

Kickstart your day with this Fuji Apple and Ginger Smoothie, where the crisp sweetness of apples meets the warm spice of ginger in a velvety, invigorating blend. Serve it in a chilled glass garnished with a thin apple slice or a sprinkle of cinnamon for an extra touch of elegance.

Fuji Apple and Chicken Sausage Skillet

Just as the seasons transition, so do our cravings for dishes that blend the sweetness of fruit with the heartiness of meat. This Fuji Apple and Chicken Sausage Skillet is a harmonious blend of crisp, juicy apples and savory sausage, all brought together in a single pan for a meal that’s as effortless as it is elegant.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken sausage, sliced into 1/2-inch rounds
• 2 Fuji apples, cored and thinly sliced (peel on for texture)
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper
• 1/2 cup chicken broth
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken sausage slices and cook until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add sliced onions and apples. Cook, stirring occasionally, until onions are translucent and apples begin to soften, about 5 minutes.
4. Add minced garlic, thyme, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
5. Pour in chicken broth, apple cider vinegar, and honey. Stir to combine, scraping up any browned bits from the bottom of the skillet.
6. Return the sausage to the skillet. Reduce heat to medium-low and simmer for 5 minutes, allowing the flavors to meld.
7. Garnish with fresh parsley before serving.

Yielded from the skillet is a dish where the apples retain a slight crunch, contrasting beautifully with the tender sausage. The sauce, a balance of sweet and tangy, clings to each component, making it perfect served over a bed of creamy polenta or alongside a crisp green salad.

Fuji Apple and Sweet Potato Mash

Elevate your side dish repertoire with this harmonious blend of Fuji apples and sweet potatoes, a mash that marries the subtle sweetness of autumn’s bounty with a velvety texture that comforts with every spoonful.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 2 Fuji apples, peeled, cored, and diced (use Honeycrisp for a sweeter profile)
• 1/4 cup heavy cream (substitute with coconut milk for a dairy-free version)
• 2 tbsp unsalted butter (or olive oil for a lighter taste)
• 1/2 tsp ground cinnamon (add more for a spicier kick)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Spread the sweet potato cubes evenly on the baking sheet and roast for 25 minutes, or until they are fork-tender and slightly caramelized at the edges.
3. While the sweet potatoes roast, in a medium saucepan over medium heat, combine the diced apples, heavy cream, butter, cinnamon, and salt. Cook for 10 minutes, stirring occasionally, until the apples are soft and the mixture is fragrant.
4. Transfer the roasted sweet potatoes and the apple mixture to a food processor. Blend until smooth, pausing to scrape down the sides as needed for an even consistency.
5. For a silkier texture, pass the mash through a fine-mesh sieve before serving.

Zesty yet comforting, this Fuji Apple and Sweet Potato Mash boasts a creamy texture and a balanced sweetness that pairs beautifully with roasted meats or can stand alone as a light dessert. Garnish with a sprinkle of cinnamon or a drizzle of maple syrup for an extra touch of elegance.

Fuji Apple and Almond Cake

Fuji apples, with their crisp texture and sweet-tart flavor, elevate this almond cake into a sublime dessert that’s as delightful to behold as it is to devour. Perfect for any occasion, this cake combines the nutty richness of almonds with the fresh, juicy bite of apples, creating a harmonious blend of flavors and textures.

Ingredients

• 1 1/2 cups all-purpose flour (sifted for a lighter texture)
• 1/2 cup almond flour (for a nutty depth)
• 1 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, softened (or margarine for a dairy-free option)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/4 tsp salt (to balance the sweetness)
• 2 Fuji apples, peeled and thinly sliced (about 1/4 inch thick)
• 1/4 cup sliced almonds (for garnish and crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes, to incorporate air for a lighter cake.
3. Beat in the eggs one at a time, then stir in the vanilla extract, ensuring each addition is fully incorporated before adding the next.
4. Whisk together the all-purpose flour, almond flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients, mixing just until combined to avoid overworking the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula, then arrange the Fuji apple slices in a circular pattern on top for an elegant presentation.
6. Sprinkle the sliced almonds evenly over the apples, adding a delightful crunch and visual appeal.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly for slicing.

Almond and Fuji apple cake offers a moist, tender crumb with a delicate balance of sweetness and tartness, enhanced by the crunchy almond topping. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that celebrates the simplicity and elegance of its ingredients.

Fuji Apple and Kale Detox Salad

Radiant and refreshing, this Fuji Apple and Kale Detox Salad is a symphony of crisp textures and vibrant flavors, perfect for those seeking a nutritious yet indulgent meal. Its harmonious blend of sweet and earthy notes makes it an irresistible choice for any season.

Ingredients

• 2 cups kale, stems removed and leaves thinly sliced (massage leaves for tenderness)
• 1 Fuji apple, cored and thinly sliced (soak in lemon water to prevent browning)
• 1/4 cup walnuts, toasted (for a deeper flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp apple cider vinegar (adjust to taste)
• 1 tsp honey (or maple syrup for a vegan option)
• 1/4 tsp sea salt (adjust to taste)
• 1/8 tsp black pepper (freshly ground preferred)

Instructions

1. In a large bowl, combine the kale and olive oil. Massage the kale with your hands for 2-3 minutes until it softens and turns a darker green.
2. Add the apple cider vinegar, honey, sea salt, and black pepper to the kale. Toss well to coat evenly.
3. Gently fold in the Fuji apple slices and toasted walnuts, ensuring they’re evenly distributed throughout the salad.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Unveil a salad that boasts a delightful crunch from the walnuts and apples, balanced by the tender, massaged kale. The dressing’s subtle sweetness and acidity elevate the dish, making it a versatile companion to grilled proteins or a standalone star at your next gathering.

Fuji Apple and Brie Grilled Cheese

Combining the crisp sweetness of Fuji apples with the creamy decadence of Brie, this grilled cheese sandwich elevates the classic comfort food to gourmet status. Perfect for a cozy lunch or a sophisticated snack, it’s a delightful twist that promises to impress.

Ingredients

• 2 slices of sourdough bread (or any artisan bread of choice)
• 2 oz Brie cheese, sliced (remove rind if preferred)
• 1/2 Fuji apple, thinly sliced (about 1/4 inch thick)
• 1 tbsp unsalted butter (softened for easy spreading)
• 1 tsp honey (optional, for a touch of sweetness)

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) to ensure even cooking without burning the bread.
2. Butter one side of each sourdough bread slice evenly, covering the entire surface for a golden crust.
3. Place one slice of bread, buttered side down, in the skillet. Layer the Brie cheese and Fuji apple slices on top, ensuring even coverage.
4. Drizzle honey over the apples if using, then top with the second bread slice, buttered side up.
5. Cook for 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese has melted.
6. Remove from skillet and let sit for 1 minute before slicing to allow the cheese to set slightly.

With its crispy exterior and gooey, flavorful interior, this Fuji Apple and Brie Grilled Cheese is a harmonious blend of textures and tastes. Serve it with a side of arugula salad for a complete meal that balances richness with freshness.

Fuji Apple and Carrot Muffins

Just when you thought muffins couldn’t get any more delightful, along comes this harmonious blend of Fuji apples and carrots, promising a moist, flavorful bite with every forkful. Perfect for a leisurely weekend brunch or a sophisticated afternoon tea, these muffins are a testament to the beauty of combining simple ingredients with a touch of elegance.

Ingredients

• 1 1/2 cups all-purpose flour (for a lighter texture, sift before measuring)
• 1/2 cup granulated sugar (adjust to taste for sweetness)
• 1/4 cup brown sugar, packed (adds depth of flavor)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda (helps with browning)
• 1/2 tsp salt (enhances all flavors)
• 1 tsp ground cinnamon (or a mix of spices for warmth)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for better incorporation)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup grated Fuji apple (about 1 large, peel for a smoother texture)
• 1 cup grated carrot (about 2 medium, packed)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the oil, eggs, and vanilla extract together until smooth.
4. Fold the wet ingredients into the dry ingredients with a spatula until just combined; overmixing leads to tough muffins.
5. Gently stir in the grated Fuji apple and carrot until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Golden and aromatic, these muffins boast a tender crumb speckled with the natural sweetness of Fuji apples and the earthy notes of carrots. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an indulgent twist.

Fuji Apple and Hazelnut Chocolate Tart

Lusciously layered with the crisp sweetness of Fuji apples and the rich depth of hazelnut chocolate, this tart is a symphony of textures and flavors that promises to delight the senses.

Ingredients

• 1 1/2 cups all-purpose flour (for a flakier crust, chill before use)
• 1/2 cup unsalted butter, cold and cubed (ensures a tender crust)
• 1/4 cup granulated sugar (adjust to sweetness preference)
• 1 large egg yolk (binds the dough without making it tough)
• 2 tbsp ice water (just enough to bring the dough together)
• 3 Fuji apples, thinly sliced (peel on for color and texture)
• 1/2 cup hazelnut chocolate spread (warm slightly for easier spreading)
• 1 tbsp lemon juice (prevents apple slices from browning)
• 1/4 cup chopped hazelnuts (toast for enhanced flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour and sugar. Add the cold butter cubes, using your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
4. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Chill for 30 minutes to prevent shrinking during baking.
5. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Tip: Use pie weights or dried beans to keep the crust flat.
6. Spread the hazelnut chocolate evenly over the baked crust. Arrange the apple slices in a circular pattern on top, brushing them with lemon juice to maintain their color.
7. Sprinkle the chopped hazelnuts over the apples. Bake for 25-30 minutes, until the apples are tender and the edges are golden brown.
8. Allow the tart to cool slightly before serving. Tip: A dollop of whipped cream or a scoop of vanilla ice cream complements the flavors beautifully.

Unveil a dessert where the crunch of hazelnuts meets the softness of baked apples, all nestled in a buttery crust. Perfect for a dinner party or a cozy night in, this tart is as visually stunning as it is delicious.

Fuji Apple and Rosemary Focaccia

Vibrant and aromatic, this Fuji Apple and Rosemary Focaccia combines the sweetness of crisp apples with the earthy fragrance of rosemary, baked into a golden, olive oil-rich bread that’s as delightful to look at as it is to eat.

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)
• 1 1/4 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey (or sugar, to activate yeast)
• 1/4 cup extra virgin olive oil (plus 2 tbsp for drizzling)
• 1 tsp salt
• 1 medium Fuji apple, thinly sliced (about 1/8 inch thick)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1/2 tsp flaky sea salt (for topping)

Instructions

1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. Add flour, 1/4 cup olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat oven to 425°F. Punch down dough and press into a greased 9×13 inch baking pan.
6. Arrange apple slices on top of dough, pressing them in slightly. Sprinkle with rosemary and flaky sea salt.
7. Drizzle remaining 2 tbsp olive oil over the top. Let rest for 15 minutes.
8. Bake for 20-25 minutes until golden brown and apples are tender.
9. Cool on a wire rack for 10 minutes before slicing.

Golden and crisp on the outside with a soft, airy interior, this focaccia offers a perfect balance of sweet and savory. Serve warm with a drizzle of honey or as an accompaniment to a cheese board for an elegant touch.

Fuji Apple and Blackberry Pie

Summer’s bounty shines in this Fuji Apple and Blackberry Pie, where the crisp sweetness of Fuji apples meets the tart juiciness of blackberries, all encased in a flaky, buttery crust. This dessert is a celebration of seasonal fruits, perfect for any gathering or a quiet evening at home.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 3/4 cup unsalted butter, chilled and diced (or use vegan butter for a dairy-free version)
• 4-6 tbsp ice water
• 3 Fuji apples, peeled, cored, and thinly sliced (about 4 cups)
• 1 cup blackberries, fresh or frozen (if using frozen, do not thaw)
• 3/4 cup granulated sugar (adjust to taste)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, beaten (for egg wash, optional)

Instructions

1. In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp salt.
2. Add 3/4 cup chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one dough disk to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
6. In a separate bowl, combine 4 cups of sliced Fuji apples, 1 cup blackberries, 3/4 cup sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg. Toss gently to coat.
7. Pour the fruit mixture into the prepared pie crust. Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
8. Brush the top with beaten egg for a golden finish, if desired. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
9. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: Serving slightly warm with a scoop of vanilla ice cream enhances the flavors.

Vibrant and bursting with flavor, this Fuji Apple and Blackberry Pie offers a delightful contrast between the tender fruit filling and the crisp, golden crust. For an extra touch of elegance, serve each slice with a drizzle of caramel sauce or a dollop of whipped cream.

Fuji Apple and Cheddar Scones

Kickstart your morning with a delightful twist on the classic scone, where the crisp sweetness of Fuji apples meets the sharp, comforting depth of aged cheddar. These scones promise a perfect balance of flavors, wrapped in a tender, flaky pastry that’s ideal for brunch or a sophisticated snack.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed (for flakiness)
• 1/2 cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 cup Fuji apples, peeled and diced (about 1 medium apple)
• 1/2 cup sharp cheddar cheese, shredded (for a stronger flavor, use extra-aged cheddar)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients, stirring just until the dough begins to come together.
5. Gently fold in the diced Fuji apples and shredded cheddar cheese until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Brush the tops of the scones with a little heavy cream for a golden finish.
8. Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly golden and irresistibly flaky, these scones offer a delightful contrast between the juicy apples and the melt-in-your-mouth cheddar. Serve them warm with a dollop of clotted cream or a slice of sharp cheddar for an extra indulgent treat.

Conclusion

Savory or sweet, these 18 Fuji apple recipes are perfect for embracing autumn’s bounty. Whether you’re baking, cooking, or blending, there’s something here to delight every palate. We’d love to hear which recipes become your seasonal staples—drop a comment below! And if you found inspiration in this roundup, sharing it on Pinterest helps others discover these delicious ideas too. Happy cooking!

Bella Bacinos