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15 Apple Recipes for Fall Baking

Fifteen apple recipes for fall baking, from crisp and Dutch apple pie to muffins, fritter bread, cider donuts, cinnamon rolls and cheesecake bars for every occasion.

By Mary Caldwell | Published August 29, 2026
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Close up of old fashioned apple crisp

Every fall we go apple picking, and every fall we come home with far more apples than any family could reasonably eat. That is how this collection was born. These fifteen recipes cover everything I bake with apples, from easy crisps and cobblers to muffins, breads, cakes, bars, cookies and a pan of gooey cinnamon rolls. My best tip is to mix your apples. A blend of a firm tart variety like Granny Smith with a sweet one like Honeycrisp gives the best flavor and keeps the fruit from turning to mush.

1) Old Fashioned Apple Crisp

Close up of old fashioned apple crisp

1) Old Fashioned Apple Crisp

Prep20 minsTotal1 hr 10 minsServes8
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Apple crisp has tender, cinnamon spiced apples baked under a crunchy, buttery oat and brown sugar topping. Rubbing cold butter into the topping creates crisp, craggy clusters instead of a sandy crumb. A spoonful of flour in the filling thickens the juices so they turn syrupy instead of watery.

Ingredients

  • 6 medium apples, peeled, cored and sliced 1/4 inch thick
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all purpose flour
  • 1 1/2 teaspoons ground cinnamon, divided
  • For the topping
  • 1 cup old fashioned rolled oats
  • 3/4 cup all purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup chopped pecans, optional

Instructions

  1. Heat the oven to 350F and butter a 9×9 inch or 2 quart baking dish.
  2. In a large bowl, toss the apples with the granulated sugar, lemon juice, 1 tablespoon flour and 1 teaspoon of the cinnamon until evenly coated. Spread them in the baking dish.
  3. In another bowl, stir the oats, flour, brown sugar, salt and remaining cinnamon. Add the cold butter cubes and rub them in with your fingertips or a pastry cutter until the mixture forms large, moist clumps. Stir in the pecans.
  4. Scatter the topping evenly over the apples, squeezing some into bigger clumps as you go for a chunkier crisp.
  5. Bake for 45 to 50 minutes, until the topping is deep golden brown and the fruit juices are thick and bubbling around the edges. If the topping browns before the apples are tender, cover loosely with foil.
  6. Let the crisp cool for at least 15 minutes so the juices thicken. Serve warm with vanilla ice cream or a drizzle of heavy cream.

If you only bake one thing with your apples this fall, make it this. It is the easiest dessert I know and it never fails to make the house smell incredible.

Make a double batch of the topping and freeze half in a bag. Next time you need a fast dessert, just slice the apples and sprinkle the frozen topping straight over them.

Want every detail, plus my best tips and storage notes? Here is my full Old Fashioned Apple Crisp recipe.

2) Dutch Apple Pie

Close up of dutch apple pie

2) Dutch Apple Pie

Prep30 minsTotal4 hrs 30 minsServes8
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Dutch apple pie features a single flaky crust filled with tender spiced apples and covered in a thick, buttery brown sugar crumb topping. The crumb top is easier than a lattice and bakes into a sweet, crunchy layer that soaks up a bit of the juice. Letting the pie cool fully allows the thickened filling to set into clean slices.

Ingredients

  • 1 unbaked 9 inch deep dish pie crust, homemade or store bought
  • 7 medium apples, peeled, cored and sliced 1/4 inch thick
  • 1/2 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the crumb topping
  • 1 cup all purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed

Instructions

  1. Heat the oven to 375F with a rack in the lower third. Fit the crust into a 9 inch deep dish pie plate, crimp the edges and chill while you prepare the filling.
  2. Toss the apples with the sugar, flour, lemon juice, cinnamon and nutmeg in a large bowl. Let them sit for 10 minutes to release some juice.
  3. For the topping, stir the flour, brown sugar, cinnamon and salt. Work in the cold butter with your fingertips until the mixture forms pea size crumbs and some larger clumps.
  4. Pile the apples into the crust, mounding them in the center, and pour in any juices from the bowl. Sprinkle the crumb topping evenly over the apples, pressing it gently so it stays put.
  5. Set the pie on a foil lined baking sheet. Bake for 25 minutes, then cover the top loosely with foil to keep the crumbs from overbrowning.
  6. Bake for 35 to 45 minutes more, until the juices are bubbling thickly through the topping and a knife slides easily into the apples.
  7. Cool on a wire rack for at least 3 hours so the filling sets before slicing.

I love a double crust pie, but Dutch apple is the one I make most because there is only one crust to roll. That crumb topping is everyone’s favorite part anyway.

Bake the pie a day ahead and store it loosely covered at room temperature. Warm individual slices for a few minutes in a low oven before serving with ice cream.

3) Apple Cinnamon Muffins

Close up of apple cinnamon muffins

3) Apple Cinnamon Muffins

Prep15 minsTotal45 minsServes12
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These apple cinnamon muffins are soft and moist inside with juicy bits of apple in every bite and a crunchy cinnamon sugar top. Yogurt keeps the crumb tender, while a short blast of high heat makes the muffins rise into tall bakery style domes. Brown sugar gives them a cozy, caramel like sweetness.

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 3/4 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 cups peeled, diced apples, about 2 medium
  • For the topping
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Heat the oven to 425F and line a 12 cup muffin pan with paper liners or grease it well.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs, then the yogurt and vanilla.
  4. Pour the wet ingredients into the dry and fold with a spatula until just a few streaks of flour remain. Fold in the diced apples just until evenly distributed. The batter will be thick.
  5. Divide the batter among the muffin cups, filling them nearly to the top. Mix the sugar and cinnamon for the topping and sprinkle it over each muffin.
  6. Bake for 5 minutes at 425F, then without opening the door, lower the oven to 350F and bake for 15 to 18 minutes more, until the tops are domed and golden and a toothpick in the center comes out clean.
  7. Cool in the pan for 5 minutes, then move the muffins to a wire rack.

These muffins are on repeat for school mornings all fall. I bake a batch on Sunday and they disappear by Wednesday.

Muffins freeze perfectly. Wrap them individually and freeze for up to three months, then microwave one for about 30 seconds for a warm grab and go breakfast.

4) Apple Fritter Bread

Close up of apple fritter bread

4) Apple Fritter Bread

Prep20 minsTotal1 hr 45 minsServes10
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Apple fritter bread tastes like a bakery apple fritter in loaf form, with cinnamon sugar swirls and chunks of apple layered through a tender vanilla cake. Layering the batter with the apples and cinnamon sugar creates pockets of gooey, caramelized spice. A simple glaze drizzled over the warm loaf soaks in just like a fritter.

Ingredients

  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup whole milk
  • 2 medium apples, peeled and chopped
  • For the glaze
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons milk

Instructions

  1. Heat the oven to 350F. Grease a 9×5 inch loaf pan and line it with a strip of parchment.
  2. In a small bowl, mix the brown sugar and cinnamon. In another bowl, toss the chopped apples with 1 tablespoon of the cinnamon sugar.
  3. Beat the granulated sugar and butter until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
  4. Whisk the flour and baking powder together. Add to the butter mixture alternately with the milk, mixing on low just until combined.
  5. Spread half the batter in the pan. Scatter half the apples and half the remaining cinnamon sugar over it. Spoon on the rest of the batter, then top with the remaining apples and cinnamon sugar. Press the apples gently into the batter and swirl lightly with a knife.
  6. Bake for 50 to 60 minutes, until golden and a toothpick in the center comes out clean. Tent with foil if the top browns too fast.
  7. Cool in the pan for 15 minutes, then lift out. Whisk the powdered sugar and milk and drizzle over the warm loaf.

This loaf is a huge hit at every brunch I bring it to, and it is far easier than frying fritters at home. My kids call it donut bread, which is fair.

Use a firm apple like Granny Smith or Honeycrisp that holds its shape in the oven. Softer apples can make the loaf soggy around the fruit.

5) Fresh Apple Cake

Close up of fresh apple cake

5) Fresh Apple Cake

Prep20 minsTotal1 hr 45 minsServes15
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Fresh apple cake is a dense, incredibly moist snack cake packed with chunks of apple and toasted nuts. The very thick batter relies on the apples for moisture, which bake into tender pockets throughout the cake. Oil and brown sugar keep it soft for days and give it a deep, caramel flavor.

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 4 cups peeled, chopped apples, about 4 medium
  • 1 cup chopped walnuts or pecans
  • Powdered sugar, for dusting

Instructions

  1. Heat the oven to 350F and grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk the oil, granulated sugar, brown sugar, eggs and vanilla until smooth and slightly thickened, about 1 minute.
  4. Add the dry ingredients and stir with a sturdy spatula until combined. The batter will be very thick, almost like cookie dough.
  5. Fold in the chopped apples and nuts. As you stir, the apples release juice and the batter loosens up. Spread it evenly in the prepared pan.
  6. Bake for 45 to 55 minutes, until the top is deep golden, the edges pull away from the pan and a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan on a wire rack for at least 30 minutes. Dust with powdered sugar before serving, or top with a simple caramel drizzle.

This is the recipe my grandmother made in her worn old 9×13 pan, and it is still the cake I crave every fall. It uses a lot of apples, which is perfect after an orchard trip.

The cake actually tastes better the next day as the apple juices settle into the crumb. Keep it covered at room temperature for up to three days.

6) Caramel Apple Cheesecake Bars

Close up of caramel apple cheesecake bars

6) Caramel Apple Cheesecake Bars

Prep30 minsTotal5 hrs 15 minsServes16
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These bars stack a buttery graham crust, creamy cheesecake, cinnamon apples and an oat streusel, all finished with a drizzle of caramel sauce. Dicing the apples small helps them soften completely during the short bake. Chilling the bars thoroughly is the key to neat squares with distinct layers.

Ingredients

  • For the crust
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • For the filling
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 medium apples, peeled and finely diced
  • 1 teaspoon ground cinnamon
  • 1/2 cup old fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • 3 tablespoons cold unsalted butter, cubed
  • 1/3 cup caramel sauce, for drizzling

Instructions

  1. Heat the oven to 350F and line a 9×9 inch baking pan with parchment, leaving an overhang. Stir the graham crumbs and melted butter, press firmly into the pan and bake for 8 minutes.
  2. Beat the cream cheese and sugar on medium speed until smooth, about 2 minutes. Add the eggs one at a time and the vanilla, mixing on low just until combined. Spread over the warm crust.
  3. Toss the diced apples with the cinnamon and scatter them evenly over the cheesecake layer.
  4. For the streusel, rub the oats, brown sugar and cold butter together with your fingertips until crumbly. Sprinkle over the apples.
  5. Bake for 30 to 35 minutes, until the edges are set and the center only slightly jiggles.
  6. Cool on a wire rack for 1 hour, then refrigerate for at least 3 hours or overnight until firm.
  7. Lift the bars out using the parchment, drizzle with caramel and cut into 16 squares with a hot knife, wiping it clean between cuts.

These bars taste like a caramel apple and a slice of cheesecake had a delicious baby. They are my most requested recipe for fall potlucks and teacher gifts.

Make them up to three days ahead and store covered in the fridge, waiting to drizzle the caramel until just before serving. They also freeze well for up to a month.

7) Baked Apple Cider Donuts

Close up of baked apple cider donuts

7) Baked Apple Cider Donuts

Prep20 minsTotal50 minsServes12
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Baked apple cider donuts are tender, cakey donuts bursting with apple flavor and rolled in crunchy cinnamon sugar. Reducing the cider on the stove concentrates its flavor so the donuts taste like the ones from a farm stand. Brushing them with butter while warm helps the cinnamon sugar cling in a thick, sparkly coat.

Ingredients

  • 2 cups apple cider
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • For the coating
  • 1/2 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon

Instructions

  1. Simmer the apple cider in a small saucepan over medium heat for 15 to 20 minutes, until it reduces to about 1/2 cup. Let it cool. This concentrated cider is the secret to big apple flavor.
  2. Heat the oven to 350F and grease two 6 cavity donut pans.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  4. In another bowl, whisk 1/4 cup of the melted butter with the brown sugar, granulated sugar, eggs, buttermilk and reduced cider until smooth. Stir into the dry ingredients just until combined.
  5. Spoon the batter into a zip top bag, snip off a corner and pipe it into the donut pans, filling each cavity about three quarters full.
  6. Bake for 10 to 12 minutes, until the donuts spring back when lightly pressed. Cool in the pans for 5 minutes, then turn out onto a rack.
  7. While still warm, brush each donut with the remaining melted butter and dip it in the cinnamon sugar to coat all over.

Cider donuts are the highlight of every orchard trip, and now we can have them at home whenever we want. Baking them means no hot oil and very little mess.

No donut pan? Bake the batter in a greased muffin tin for 15 to 17 minutes for apple cider muffins, then brush and coat them the same way.

8) Old Fashioned Apple Dumplings

Close up of old fashioned apple dumplings

8) Old Fashioned Apple Dumplings

Prep30 minsTotal1 hr 20 minsServes8
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Apple dumplings are tender apple halves wrapped in flaky pastry and baked in a buttery cinnamon brown sugar syrup. The syrup bubbles around the dumplings in the oven, glazing the pastry and soaking into the bottoms for a gooey, caramel like finish. Each one is like a little individual apple pie with its own sauce.

Ingredients

  • 2 refrigerated pie crusts, or homemade crust for a double crust pie
  • 4 small apples, peeled, cored and halved
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • For the syrup
  • 1 1/2 cups water
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Heat the oven to 375F and butter a 9×13 inch baking dish.
  2. Make the syrup by combining the water, granulated sugar, brown sugar and butter in a saucepan. Bring to a boil, stirring, then simmer for 5 minutes. Off the heat, stir in the vanilla and cinnamon.
  3. Unroll the pie crusts and cut each into four squares, rolling them slightly larger if needed.
  4. Mix the brown sugar, cinnamon and softened butter into a paste. Place an apple half, cut side up, on each pastry square and fill the core hollow with the cinnamon butter.
  5. Bring the corners of the pastry up over the apple and pinch the seams together to seal. Arrange the dumplings in the baking dish.
  6. Pour the hot syrup around and over the dumplings.
  7. Bake for 40 to 50 minutes, basting with the syrup every 15 minutes, until the pastry is deep golden and the apples are tender when pierced with a skewer. Serve warm with the syrup spooned over.

This is a true old fashioned farmhouse dessert, and it always makes me think of church suppers growing up. It looks impressive but uses store bought crust to keep it simple.

Serve the dumplings warm in shallow bowls with a scoop of vanilla ice cream and plenty of syrup. Leftovers reheat nicely in the microwave for about 30 seconds.

9) Flaky Apple Hand Pies

Close up of flaky apple hand pies

9) Flaky Apple Hand Pies

Prep30 minsTotal1 hr 15 minsServes8
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Apple hand pies are little half moon pastries filled with a cinnamon spiced apple filling and baked until flaky and golden. Cooking the filling briefly on the stove softens the apples and thickens the juices so the pies do not leak. A sprinkle of coarse sugar and a simple glaze make them sparkle.

Ingredients

  • 2 refrigerated pie crusts
  • 2 medium apples, peeled and finely diced
  • 3 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all purpose flour
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1 large egg, beaten with 1 tablespoon water
  • 2 tablespoons coarse sugar
  • For the glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon and lemon juice and cook for 5 to 7 minutes, until the apples soften slightly. Stir in the flour and cook for 1 minute until thick. Cool completely.
  2. Heat the oven to 400F and line a baking sheet with parchment.
  3. Unroll the pie crusts and cut out eight 5 inch circles, rerolling scraps if needed.
  4. Spoon about 2 tablespoons of the cooled filling onto one half of each circle, leaving a 1/2 inch border. Brush the edges with egg wash, fold over into half moons and press the edges firmly with a fork to seal.
  5. Arrange on the baking sheet, brush the tops with egg wash, sprinkle with coarse sugar and cut two small slits in each to vent steam.
  6. Bake for 18 to 22 minutes, until puffed and deep golden brown.
  7. Cool for 10 minutes. Whisk the powdered sugar and milk and drizzle over the hand pies.

Hand pies are perfect for fall festivals, lunchboxes and tailgates because there is no plate or fork required. My kids love helping crimp the edges with a fork.

Freeze the unbaked, assembled hand pies on a baking sheet, then store them in a freezer bag. Bake straight from frozen at 400F, adding 5 minutes to the time.

10) Easy Apple Cobbler

Close up of easy apple cobbler

10) Easy Apple Cobbler

Prep20 minsTotal1 hr 10 minsServes8
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Apple cobbler has a bubbly, cinnamon spiced apple filling covered in soft, golden biscuit topping with a crisp, sugary crust. Baking the fruit alone first jumpstarts the juices so the biscuits cook through without the filling staying raw. The tender biscuits soak up a bit of the syrup underneath for a cozy, rustic dessert.

Ingredients

  • 6 medium apples, peeled, cored and sliced
  • 1/2 cup packed light brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • For the biscuit topping
  • 1 1/2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 2/3 cup whole milk
  • 1 tablespoon coarse sugar

Instructions

  1. Heat the oven to 375F and butter a 9×9 inch or 2 quart baking dish.
  2. Toss the apples with the brown sugar, cornstarch, cinnamon and lemon juice and spread them in the dish. Bake the fruit alone for 15 minutes to give it a head start.
  3. Meanwhile, whisk the flour, granulated sugar, baking powder and salt. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea size pieces.
  4. Pour in the milk and stir with a fork just until a soft, shaggy dough forms. Do not overmix.
  5. Drop large spoonfuls of the biscuit dough over the hot apples, leaving small gaps for steam to escape. Sprinkle with coarse sugar.
  6. Bake for 30 to 35 minutes, until the biscuits are golden and cooked through in the center and the fruit is bubbling thickly around the edges.
  7. Cool for 15 minutes before serving warm with ice cream or whipped cream.

Cobbler is what I make when I want something homey and warm but cannot be bothered with pie crust. It is ready in about an hour and the biscuit topping is pure comfort.

Cobbler is best the day it is baked, while the biscuits are crisp on top. Reheat leftovers in a 350F oven for 10 minutes to bring back the texture.

11) Brown Butter Apple Blondies

Close up of brown butter apple blondies

11) Brown Butter Apple Blondies

Prep20 minsTotal1 hr 30 minsServes16
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Brown butter apple blondies are chewy, rich bars with deep toffee flavor from browned butter and pockets of juicy cinnamon apples. Browning the butter takes just a few minutes and adds a nutty, caramel note that makes these bars taste bakery quality. An extra egg yolk gives them a fudgy, chewy center.

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups peeled, diced apples
  • 1/2 cup butterscotch or white chocolate chips

Instructions

  1. Heat the oven to 350F and line an 8×8 inch baking pan with parchment, leaving an overhang.
  2. Melt the butter in a light colored saucepan over medium heat, swirling often. It will foam, then turn golden with brown flecks on the bottom and smell nutty, about 5 to 7 minutes. Pour it into a large bowl right away and cool for 10 minutes.
  3. Whisk both sugars into the brown butter until smooth. Whisk in the egg, egg yolk and vanilla until glossy.
  4. Add the flour, baking powder, salt and cinnamon and stir just until combined. Fold in the apples and chips.
  5. Spread the thick batter evenly in the pan.
  6. Bake for 30 to 35 minutes, until the top is golden and crackly, the edges pull away from the pan and a toothpick in the center comes out with moist crumbs.
  7. Cool completely in the pan, about 1 hour, before lifting out and cutting into squares.

These are the treat I make when I want something different from the usual apple pie flavors. The brown butter makes my kitchen smell like a candy shop.

Watch the butter closely as it browns, since it can go from golden to burnt quickly. As soon as it smells nutty and you see brown bits, pour it out of the hot pan.

12) Chewy Apple Oatmeal Cookies

Close up of chewy apple oatmeal cookies

12) Chewy Apple Oatmeal Cookies

Prep20 minsTotal50 minsServes30
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Apple oatmeal cookies are soft and chewy with hearty oats, warm cinnamon and little bits of fresh apple tucked into every bite. Patting the diced apple dry keeps the cookies chewy rather than cakey. Brown sugar and plenty of butter give them golden edges and a rich, caramel flavor.

Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups old fashioned rolled oats
  • 1 1/2 cups peeled, finely diced apple
  • 1/2 cup raisins or chopped walnuts

Instructions

  1. Heat the oven to 350F and line two baking sheets with parchment.
  2. Pat the diced apple dry with paper towels so the cookies do not get too wet.
  3. Beat the butter with both sugars on medium speed for 2 to 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
  4. Whisk the flour, baking soda, salt and cinnamon in a separate bowl. Add to the butter mixture and mix on low just until combined. Stir in the oats, apple and raisins or walnuts.
  5. Scoop the dough into 2 tablespoon mounds and place them 2 inches apart on the baking sheets.
  6. Bake for 11 to 13 minutes, until the edges are golden and the centers look set but still soft. Rotate the pans halfway through for even baking.
  7. Cool on the sheets for 5 minutes, then move to a wire rack. Store in an airtight container for up to three days.

This is my favorite way to sneak a little fruit into the cookie jar. They taste like an apple crisp in cookie form and pair perfectly with a glass of cold milk.

Dice the apple very small, about 1/4 inch, so it softens fully during the short bake. Larger chunks stay crunchy and can make the cookies fall apart.

13) Apple Pie Cinnamon Rolls

Close up of apple pie cinnamon rolls

13) Apple Pie Cinnamon Rolls

Prep40 minsTotal3 hrsServes12
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Apple pie cinnamon rolls are soft, fluffy yeast rolls swirled with buttery cinnamon sugar and tender bits of apple. The diced apples soften and caramelize in the oven, making every bite taste like apple pie filling. A simple vanilla icing melts into the warm rolls for a gooey, bakery style finish.

Ingredients

  • 1 cup warm milk, about 110F
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 3 3/4 cups all purpose flour
  • 1 teaspoon salt
  • For the filling
  • 1/3 cup unsalted butter, very soft
  • 3/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cups peeled, finely diced apples
  • 1 cup powdered sugar mixed with 2 tablespoons milk, for icing

Instructions

  1. Stir the warm milk, yeast and sugar in a large bowl and let sit 5 minutes, until foamy. Whisk in the melted butter and egg. Add the flour and salt and knead on a floured surface for 6 to 8 minutes, until smooth and soft.
  2. Place the dough in a greased bowl, cover and let rise in a warm spot for 1 hour, until doubled.
  3. Toss the diced apples with 2 tablespoons of the brown sugar and a pinch of the cinnamon and set aside.
  4. Roll the dough into a 16×12 inch rectangle. Spread with the soft butter, sprinkle with the remaining brown sugar and cinnamon and scatter the apples evenly over the top.
  5. Roll up tightly from a long side and pinch the seam. Cut into 12 rolls and arrange in a greased 9×13 inch pan. Cover and let rise for 45 minutes, until puffy.
  6. Heat the oven to 350F and bake for 25 to 30 minutes, until golden and the center rolls read 190F. Cover with foil after 15 minutes if they brown quickly.
  7. Cool for 10 minutes, then drizzle with the icing.

This is the recipe I bake for slow Saturday mornings in October. My family will happily wait in pajamas for them to come out of the oven.

Dice the apples small so the rolls are easy to roll up without tearing the dough. Leftover rolls can be warmed in the microwave for 20 seconds to taste freshly baked.

14) Stuffed Baked Apples

Close up of stuffed baked apples

14) Stuffed Baked Apples

Prep15 minsTotal1 hrServes6
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Stuffed baked apples are whole apples filled with a buttery oat, brown sugar and pecan filling and baked until soft and tender. The apple cider in the dish bubbles into a light syrup for basting, keeping the apples moist and adding even more flavor. Each one tastes like a single serving apple crisp baked right in the fruit.

Ingredients

  • 6 large firm apples, such as Honeycrisp
  • 1/2 cup old fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup raisins or dried cranberries
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup apple cider or water
  • Vanilla ice cream, for serving

Instructions

  1. Heat the oven to 375F.
  2. Using a melon baller or small spoon, core each apple from the top, leaving the bottom 1/2 inch intact so the filling does not leak out. Make the opening about 1 1/2 inches wide. Peel a thin strip of skin around the top of each apple to prevent splitting.
  3. In a bowl, mix the oats, brown sugar, nuts, raisins, cinnamon, nutmeg and salt. Add the softened butter and mash with a fork until clumpy.
  4. Stand the apples upright in an 8×8 or 9×9 inch baking dish and pack the filling firmly into each one, mounding it on top.
  5. Pour the apple cider into the bottom of the dish around the apples.
  6. Bake for 40 to 45 minutes, basting the apples with the pan juices once or twice, until they are tender all the way through when pierced with a skewer but still hold their shape. Cover loosely with foil if the topping browns too quickly.
  7. Let cool for 5 minutes, then serve with the pan juices spooned over and a scoop of vanilla ice cream.

This is the simplest and most wholesome dessert on the list, and kids love having their very own apple to dig into. It also makes my house smell like a candle shop.

Choose large, firm apples like Honeycrisp, Braeburn or Rome that hold their shape during baking. Softer apples can collapse in the oven.

15) Apple Crumb Coffee Cake

Close up of apple crumb coffee cake

15) Apple Crumb Coffee Cake

Prep25 minsTotal1 hr 40 minsServes12
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Apple crumb coffee cake is a tender, buttery sour cream cake layered with thin apple slices and topped with a thick cinnamon brown sugar crumb. Sour cream keeps the cake soft and slightly tangy, a perfect match for the sweet apples. The big, chunky crumbs are crisp on top and the best part of every slice.

Ingredients

  • For the crumb
  • 1 cup all purpose flour
  • 2/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • For the cake
  • 1 3/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup sour cream
  • 2 medium apples, peeled and thinly sliced

Instructions

  1. Heat the oven to 350F and grease a 9×9 inch baking pan.
  2. For the crumb, stir the flour, brown sugar and cinnamon in a bowl. Pour in the melted butter and toss with a fork until large, moist crumbs form. Set aside.
  3. For the cake, whisk the flour, baking powder and salt. In a large bowl, beat the softened butter and sugar until fluffy, about 2 minutes. Beat in the eggs one at a time, then the sour cream.
  4. Add the dry ingredients and mix on low just until combined. The batter will be thick.
  5. Spread half the batter in the pan. Layer half the apple slices over it. Spread the remaining batter gently over the apples, then top with the remaining apples.
  6. Scatter the crumb topping evenly over the top, squeezing some into large clumps.
  7. Bake for 50 to 60 minutes, until the crumbs are golden and a toothpick inserted in the center comes out clean. Cool for at least 20 minutes before cutting into squares.

Coffee cake is my favorite thing to have around when family comes to visit in the fall. It works for breakfast, brunch or an afternoon snack with a cup of coffee.

Bake the coffee cake the night before guests arrive. Cover it tightly and keep it at room temperature, then warm squares briefly in the oven before serving.

Before You Start Cooking

Whole apples keep for weeks in the crisper drawer of the fridge, far longer than on the counter, so store your orchard haul cold. Once sliced, toss apples with a little lemon juice to keep them from browning while you prep your recipe.

I hope these recipes help you make the most of apple season and fill your kitchen with that warm cinnamon smell we all love. Pour a cup of hot cider, invite the kids to help and enjoy every cozy bite. Happy baking, friends.

Frequently Asked Questions

What are the best apples for baking?

Firm apples that hold their shape are best. Granny Smith brings tartness, while Honeycrisp, Braeburn, Jonagold and Pink Lady add sweetness and stay firm. Many bakers like to mix a tart variety with a sweet one for balanced flavor. Softer apples like McIntosh break down when baked, which works nicely for applesauce but can make pies and crisps mushy.

Do I need to peel apples for baking?

It depends on the recipe. Peeling gives the smoothest texture in pies, cakes and muffins, since the skins can turn chewy. For rustic crisps, cobblers and baked apples, leaving the peels on is fine and adds color and fiber. If you leave them on, wash the apples well and slice them thinly so the skins soften.

How do I keep cut apples from turning brown?

Toss sliced or diced apples with a tablespoon of lemon juice as you cut them, which slows browning without changing the flavor much. You can also soak them for a few minutes in cold water with a pinch of salt, then drain and pat dry. Most recipes in this list add the apples quickly enough that browning is not a problem.

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