My favorite 14 Options for Apple dishes

It could be a simple apple tart whose recipe highlights the fruit’s purity, an apple stuffed and seared pork loin for a cold night, or an apple salad with crisp, cool crunch. There is something inherently comforting about the apple and the role it plays in food.

The humble apple is also my favorite salad ingredient, and some sort of apple dish from dawn till dusk – an invigorating spiced apple cider in the morning that will stick with you until lunch, and a rich caramel apple cheesecake in the evening for the perfect way to draw down from a long day .

Let’s get to cooking! Some of my family’s most delicious and inspired apple recipes, below.

The 14 Best Apple dishes and recipes

1. Apple Pie

Apple pie has always been my go-to comfort food. From the sweet, spiced apples, to the buttery, golden crust – no other food brings back memories of cozy kitchens, laughter and love so clearly.

And the smell as it bakes… sometimes, I just stand in front of the oven for a long while as it fills my home with a sense of warm, distant memories. For me an apple pie is not just food, it is a tradition and a ritual I’ve grown up with.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water
• 6 cups thinly sliced, peeled apples (such as Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons all-purpose flour (for filling)
• 1 tablespoon unsalted butter, cut into small pieces (for filling)
• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. Combine 2 1/2 cups flour , a spoon full of granulated sugar, and 1 tsp salt in a large bowl, and cut in the butter with a pastry blender or fork until the mixture resembles coarse crumbs. Sprinkle in ice water, 1 Tbsp at a time, until the dough comes together. Divide the dough in half, form the pieces into disks, wrap in plastic wrap, and refrigerate for at least an hour.

2.  Now heat the oven to 425°F (220°C). On a lightly floured sheet of parchment, roll out one of the discs of dough to fit a 9-inch pie plate (or a 10-inch tart pan). Fit the crust into the pie plate (or tart pan) and trim the edges to give a 1-inch overhang.

3. In a large mixing bowl, combine sliced apples, ¾ cup sugar, ¼ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, lemon juice, and 2 tbsp flour. Mix well, then pour all into the prepared crust. Sprinkle with little pieces of butter.

4. Roll out the second sheet of dough and lay it over the apples. Trim the edges to be the same size as the bottom crust, then fold both edges under and crimp them together.

5. Make slits in the top crust to vent. Brush the top crust with beaten egg and sprinkle with 1 tablespoon sugar.

6. Bake at 350°F for 45-50 minutes until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover with foil. Cool on a wire rack.

7. Serve.

2. Apple Crisp

The smell of fresh-baked apple crisp floats through my kitchen and I am looking forward to a taste of home and the good old days; the way that warm apple dessert soothes me as I think of family gatherings and fall afternoon playtime. 

This dessert is simple comfort to me, a proven classic.

Ingredients

• 6 cups sliced, peeled apples
• 1 tablespoon lemon juice
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, toss the sliced apples with the lemon juice, granulated sugar, cinnamon and nutmeg. Spread the apples in a greased 9×13 inch baking dish.

3. Meanwhile in another bowl mix flour, oats, brown sugar, melted butter and salt until crumbly.

4. Sprinkle the oat mixture evenly over the apples in the baking dish.

5. Bake 35-40 minutes, or until the top is golden brown and the apples are tender.

6. Serve the apple crisp slightly warm. Enjoy with or without vanilla ice cream. Yield 6-8 servings

6. Serve the apple crisp slightly warm. Enjoy with or without vanilla ice cream.

3. Caramel Apples

TBH, I’m obsessed with biting into a gooey, crunchy caramel apple, especially when fall hits. The smooth, creamy caramel surrounding a hard, juicy apple is an instant nostalgia trip for me.

My family makes these delicious snacks together, and we try different toppings, like nuts, chocolate chips, and sprinkles. It feels like a great seasonal tradition to me.

Is there anything better than snacking and smiling at the same time?

 Ingredients

• 6 medium apples (Granny Smith, Fuji, or Honeycrisp recommended)
• 1 cup unsalted butter
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• Wooden sticks
• Optional toppings: chopped nuts, sprinkles, crushed cookies

Instructions

1. Wash and dry the apples well. Poke a hole in the top of each apple and insert a wooden stick.

2. Melt butter in a heavy saucepan over medium heat. Once it’s melted, add the brown sugar, corn syrup, and sweetened condensed milk.

3. Cook over low heat, stirring constantly, from 220°F to 235°F (soft-ball stage), then remove from heat, stir in vanilla, and cool.

4. Dip the apple into the caramel, turning to coat all sides. Allow any excess to drip off, then place the apple on a parchment-lined baking sheet.

5. If desired, dip the caramel-coated apples into chopped nuts or sprinkles before the caramel hardens.

6. Let the caramel apples set at room temperature, 1-2 hours. Leftovers will keep, chilled and dry, in an airtight container.

4. Apple Cider

I love apple cider. It’s so refreshing and crisp, especially in the fall.

I think all the sweet and sour tastes that make every sip so yummy is the best part of apple cider. I like mine hot, with cinnamon and cloves, a cozy hug in a mug.

I think it is the best classic drink that brings you back to a comforting feeling.

Ingredients

10-12 medium apples (combination of sweet and tart varieties, such as Honeycrisp, Granny Smith and Gala)
1 orange, quartered (leave the peel on)
4 cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice
1 whole nutmeg
1 tablespoon brown sugar (optional, to taste)
10 cups water

Instructions

1. Wash the apples and the orange very well. Quarter the apples and oranges remove the apple cores; leave the peels on for plenty of flavor.

2) Place apples and quartered orange into a large pot. Add the whole cinnamon sticks, whole cloves, whole allspice and whole nutmeg.

3. Pour over the fruit and spices 10 cups of water. Bring to a boil over high heat.

4. Boil until reduced, then lower the heat and simmer for 2 hours, covered, stirring and mashing periodically.

5. Smash with a potato masher or large spoon after 2 hours, then simmer uncovered for another hour.

6. Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl, pressing on the solids to get all the juice possible. Sweeten the apple cider with brown sugar if you like. Serve the cider warm or chilled.

5. Apple Sauce

Apple sauce is so versatile that it can be served with both savory or sweet meals.

Warm apples and natural sweetness of cinnamon are a great combination for traditional feelings. I like to eat it warm on a cold day as well as chilled as a refreshment.

Ingredients

4 large apples (Granny Smith, Honeycrisp, or a mix)
1/2 cup water
1/4 cup granulated sugar (optional)
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1 tablespoon lemon juice

Instructions

1. Peel, core, and chop the apples into small pieces.

2. Place apples, water, lemon juice, and (optional) sugar, ground cinnamon and freshly grated nutmeg into a saucepan.

3. Bring to a boil over medium heat, then reduce to a simmer.

4. Cover and cook for 15-20 minutes or until the apples are soft and tender.

5. Mash the apples with a fork or potato masher (for a chunky sauce) or blend (for a smooth sauce).

6. Serve warm or chilled, and store leftovers, if any, in the fridge for up to a week.

6. Apple Bread

I love cooking, and my latest experiment has been with apple bread. There is nothing that calms my mood like the scent of apples and cinnamon permeating my house.

I think you can never go wrong when you can bite into a moist, flavorful slice that has some crunch from bits of apple. Mine is a great breakfast treat or you can enjoy it as a snack anytime of day.

If I take a loaf somewhere, whether to friends or family, it seems the whole loaf disappears!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups peeled, chopped apples (about 2 small apples)
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment paper.

2. Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a medium bowl.

3. In a large bowl, with an electric mixer on high speed, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition, followed by the vanilla and sour cream.

4. Stir in the dry ingredients until just combined. Fold thoroughly with the chopped apples (and walnuts, if using).

5. Pour batter into the loaf pan and smooth the top. Bake for 60-70 minutes, until a toothpick inserted into the centre comes out clean.

6. Let the loaf cool in the pan for about 10 minutes before turning it out onto a wire rack to finish cooling.

7. Apple Salad

Delicious oh! The mixture of an apple with a salad.

The sweet and the sour infused together, invite me to the table. Because I love fruits and those good salads, a slice of an apple in the salad, does not only bring in the sweetness but the savory too.

The apple also gives the salad a refreshing experience. I really love to have it as light meals and serve it as a cool side dish at parties.

Ingredients

• 7 medium-sized apples (mixed varieties such as Fuji, Granny Smith, Gala)
• 1 cup celery, chopped
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup raisins or dried cranberries
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Wash and core the apples, then dice them into small, bite-sized pieces.

2. Add apples, celery, toasted nuts and dried fruit to a large mixing bowl.

3. In a small bowl, whisk the Greek yogurt, mayonnaise, lemon juice, honey, salt and pepper together to blend.

4. Pour the dressing all over the apple mixture and mix everything carefully to make sure it is all coated.

5. Chill for at least 30 minutes to let the flavors blend.

6. Serve chilled and enjoy your refreshing

7. Apple Salad!

8. Baked Apples

Baked apples are a very homely dessert. The house fills with the smells of cinnamon and apple.

This sweet aroma reminds me of baked treats and happier times, and is the main reason why I enjoy baked apples so much. 

Ingredients

• 4 large apples (Granny Smith or Honeycrisp recommended)
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup chopped nuts (walnuts or pecans)
• 1/4 cup raisins or currants
• 1/4 cup unsalted butter
• 1/2 cup apple cider or water

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Hollow core of apples but keep bottom intact to hold filling.

3. In a bowl, mix the brown sugar, ground cinnamon, chopped nuts, and raisins.

4. Fill each cored apple with the sugar-nut mixture.

5. Put them in a baking tin and top each one with a bit of butter.

6. Pour in apple cider or water to keep the apples moist, then bake for 35-40 minutes, until the apples are just tender. Let barely cool, then serve.

9. Apple Muffins

There are few treats I bake that make the kitchen smell as comforting as these, with their aroma of juicy apple chunks and cinnamon. I could eat these all day: they are just so satisfying.

The dough is so quick and easy to make, and I love how it comes together as they cook. The end result is something I would make any day of the week.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups peeled, cored, and diced apples

Instructions

1. Preheat your oven to 375°F (190°C) and place paper liners in a muffin tin.

2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl, and mix with a whisk.

3. Whisk the vegetable oil, eggs, vanilla and milk in a separate bowl.

4. Add the wet ingredients to the dry a little at a time, stirring until just combined. Fold the diced apples into the batter.

5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. Bake for 20 to 25 mins, or until a cake tester inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the tin for several minutes before transferring to a wire rack to cool completely.

10. Apple Turnovers

Nothing brings me as much joy as a nice flaky crust with some sweet and acidic filling. I love nothing better than to sink my teeth in to them when they are warm out of the oven.

The smell of cinnamon and apples baking, the cozy fall kitchen, and just the smell of food baking. Great all year long.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold unsalted butter, diced
• 1/2 cup ice water
• 4-5 medium apples, peeled, cored, and diced
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 1 tablespoon unsalted butter
• 1 egg, beaten
• 1 tablespoon water
• Sugar for sprinkling

Instructions

1. Mix the flour and salt in a large bowl. Cut in the cold, diced butter until the mixture resembles coarse crumbs. Add ice water, mixing until the mixture just holds together into a ball; don’t overmix. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

2. In a medium sized skillet over medium heat, melt the 1 tbsp of butter. Add the diced apples, granulated sugar, cinnamon and lemon juice. Sauté until the apples are tender, roughly 5-7 minutes. Add the flour, and cook for one more minute. Remove the pan from heat and let the filling cool.

3. Heat the oven to 400°F (200°C). On a lightly floured surface, roll out the refrigerated dough to about 1/8-inch thick. Then using a sharp knife, cut into 6-inch squares.

4. Place a good spoonful of the apple filling on half of the squares and fold the other half over the filling to form a triangle. Press the edges together with a fork to seal.

5. Transfer the turnovers to a parchment-lined baking sheet. Beat the egg with the water in a small bowl and brush the turnovers with the egg wash. Sprinkle sugar over the top.

6. Bake for 20-25 minutes, or until the turnovers are golden brown. Cool slightly before serving.

11. Apple Butter

I like mine not too sweet, with just the right amount of ‘mulling’ spices.

My recipe is always laced with cinnamon and nutmeg. 

Ingredients

• 6 pounds of apples (Gala, Fuji, or a mix), peeled, cored, and sliced
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract

Instructions

1. Place peeled, cored, and sliced apples into a slow cooker.

2. In a medium bowl, shake together the sugars, cinnamon, cloves, nutmeg, allspice and salt. Toss the apples in the mixture and mix until evenly coated.

3. Cook on low for about 10 hours, stirring occasionally – until the apples are fully soft and browned.

4. Purée the apple mixture with an immersion blender until smooth, or transfer in batches to a blender.

5. Stir in the vanilla and cook, uncovered, on low for 2 hours or until thickened to your desired consistency.

6. Cool the apple butter, then store in covered containers in the refrigerator or process it in a water bath for longer storage.

12. Apple Pancakes

Few smells are as comforting as that of apple pancakes cooking on the griddle. I love the tang of the apples against the fluffy, sweet batter.

I’m talking family breakfasts. The kind where the pancakes are just a little golden and crispy on the outside, just the way they should be.

I would sprinkle them with a little extra cinnamon and then pour the maple syrup over. Yum.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 large apple, peeled, cored, and grated
• Butter or oil for cooking
• Powdered sugar and maple syrup for serving (optional)

Instructions

1. Make sure the sugar, baking powder, baking soda, salt and flour are combined in one bowl. Meanwhile, beat the eggs in another bowl with the buttermilk, butter and vanilla.

2.Pour the wet ingredients into the dry and stir only until just mixed; do not overmix. Fold in the grated apple.

4. Lightly butter or oil a griddle or large non-stick skillet over moderate heat.

5. Drop 1/4 cup batters onto the griddle and cook until bubbles form on the surface and the edges look cooked, 2-3 minutes. Flip and cook until the other side is golden brown, about another 2 minutes.

6. Serve warm with powdered sugar and maple syrup, if desired.

13. Apple Dumplings

Is there anything more comforting? The smell of cinnamon and sugar wafting through your kitchen.

The sounds of the apples as they melt together with the buttery dough. 

For me, these are the definition of a comfort dessert.

Ingredients

• 2 large Granny Smith apples
• 1 package refrigerated crescent roll dough
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 cup lemon-lime soda (such as Sprite or 7-Up)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. Core and peel the apples, then cut each into 8 wedges.

3. Cut dough into triangles, place an apple wedge at the wide end of each and roll up.

4. Place the rolled dumplings in the prepared baking dish.

5. Make a drizzling sauce with melted butter, granulated sugar, cinnamon and vanilla. Pour the sauce over the dumplings.

6. Pour the lemon-lime soda around the sides of the baking dish so the soda avoids the tops of your dumplings.

7. Bake for 35 to 45 minutes, or until the dumplings are golden brown and the apples are tender. Serve warm.

14. Apple Fritters

I love the smell of apples roasting through the house as a batch of apple fritters goes through the oven. I can’t get enough of the crunch of the golden brown batter complementing the soft and spicy apples underneath it.

You might say I’m a little obsessive about how I make my apple fritters. What I like about them is that they’re a traditional combination of fruit and dough that’s comforting as a hug on a plate.

This is the recipe for the fritters I think everyone deserves to try at least once.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 2/3 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups chopped apples (peeled and cored)
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1 Mix together the flour, granulated sugar, baking powder, salt and ground cinnamon in your mixing bowl.

2. In another bowl, mix the milk, the eggs and the vanilla extract and then pour the wet ingredients on the dry ingredients, mix until well combined.

3. Fold in the chopped apples until evenly distributed through the batter.

4. Pre-heat your vegetable oil in a deep fryer or large, heavy-bottomed, pot to 375°F (190°C)

5. Drop heaping spoonfuls of the batter into the hot oil with a large spoon or ice cream scoop – fry only three or four at a time, turning once, until golden-brown and cooked through, about 2-3 minutes per side.

6. Drain the fritters well with a slotted spoon and place on paper towels. Dust with powdered sugar and serve warm.