6 Wonderful Apple Recipes You Need To Make This Season

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It’s fall and we are getting in the spirit the best way we know how to — by giving you all the best fall recipes to stock your table and your tummies for the winter months. Seriously, we love fall and all the wonderful flavors that get reintroduced to our pantries along with it. 

Today, we’ve rounded up our favorite apple recipes. There’s nothing quite as classic as a baked apple dessert on a fall night. It also helps you go through the massive bag of apples you might have impulse bought at the grocery store last time you were out. We’ve all been there, and hopefully, this article will help you out!


Apple Pie Biscuits

Thank you Pure Wow for the recipe!



  • 2 Tbsp unsalted butter

  • 2 Honeycrisp apples (peeled and chopped)

  • ¼ cup brown sugar

  • 1 Tbsp pie spice


  • 2 cups all-purpose flour

  • ⅓ cup sugar

  • 2 + ½ tsp baking powder 

  • ½ tsp baking soda

  • ¼ tsp salt

  • 8 Tbsp cold unsalted butter (cut into ½-inch cubes)

  • 1 tsp pure vanilla extract

  • ¾ buttermilk

  • Sanding sugar


  1. Preheat the oven to 400°F and line two baking sheets with parchment paper. 

  2. In a large sauté pan, melt the butter over medium heat. Add the apples and sauté them until they’re nearly tender — 4-5 minutes. 

  3. Add the brown sugar and pie spice and sauté for 2 more minutes. Let the mixture cool to room temperature. 

  4. In the bowl of a food processor, combine the flour with the sugar, baking powder, baking soda, and salt. Add the butter and pulse until the mixture forms a coarse meal. Add the buttermilk and vanilla extract and pulse until the dough comes together. 

  5. Scoop ¼ cup mounds of dough onto the prepared baking sheets. Drop 1 + ½ tablespoons of the apple filling into the center of each of the biscuits. Top each with another 2 tablespoons of the biscuit dough, trying to cover the filling as best as possible. 

  6. If using, sprinkle the sugar over the top of the biscuits. Bake until they’re golden around the edges — 17-20 minutes. 

  7. Let the biscuits cool slightly before serving.


Autumn-Spiced Stuffed Baked Apples

Thank you Camille Styles for the recipe!


  • 6 medium apples

  • ¼ cup old-fashioned oats

  • ¼ cup unsweetened, dried apricots (chopped)

  • ¼ cup unsweetened dried cranberries

  • 2 Tbsp pepitas (salted & roasted)

  • 2 Tbsp pecan pieces

  • ¼ tsp ground cinnamon

  • ⅛ tsp nutmeg

  • Pinch ground cloves

  • Pinch salt 

  • 1 Tbsp maple syrup

  • 1 Tbsp coconut oil 

  • Tart frozen yogurt (for serving)


  1. Preheat the oven to 375°F. Rinse and dry your apples. Use an apple corer or paring knife to cut out the core of the apples, creating a hole about an inch wide. Do not cut through the bottom of the apple. 

  2. In the bowl, combine the oats, apricots, cranberries, pepitas, pecans, spices, and salt. Toss to combine. Add the maple syrup and stir until the ingredients are well-coated and slightly wet. If the mixture seems dry, add a little more maple syrup. 

  3. Stuff the mixture into the apples. Add a small pat of coconut oil on top of each mound. 

  4. Place the stuffed apples in a ceramic baking dish and pour ½ cup of water into the bottom. Cover the apples loosely with foil and bake for 20-25 minutes. Uncover and bake for another 20-30 minutes until the apples are tender but not falling apart. Let the apples cool slightly. 

  5. Serve warm with frozen yogurt and a sprinkle of cinnamon.


Apple-Cider Doughnut Holes

Thank you Pure Wow for the recipe!



  • 2 cups apple cider

  • 5 cups all-purpose flour

  • 1 Tbsp baking powder

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1 tsp salt 

  • 1 + ½ cups sugar

  • 4 Tbsp unsalted butter (softened)

  • ⅓ cup buttermilk

  • 2 eggs

  • Vegetable, canola, or peanut oil for frying

Cinnamon-Sugar Coating:

  • 1 cup granulated sugar

  • 1 + ½ Tbsp ground cinnamon


  1. In a large pot, bring the cider to a boil over medium-high heat. Boil until it’s reduced to 1 cup, about 8-10 minutes. Let the mixture cool to room temperature. 

  2. In the bowl of an electric mixer fitted with the paddle attachment, mix the flour with the baking powder, cinnamon, nutmeg, salt, and sugar on low speed. 

  3. Add the cooled cider, butter, buttermilk, and eggs. Mix until a smooth batter forms — 3-4 minutes. 

  4. Transfer the mixture to a parchment-lined baking sheet and wrap it directly with plastic wrap. Refrigerate until it’s firm, about 30 minutes. 

  5. Heat about 3 inches of oil in a medium pot over medium heat until a thermometer reads 350°F. Line a baking sheet with two or three layers of absorbent paper towels. 

  6. On a lightly floured surface, roll out the dough to ½-inch thick. Use a 1-inch circle cutter to cut out the dough. 

  7. When the oil is hot, fry the doughnut holes in batches until they’re golden brown on both sides — 6-8 minutes. Drain the finished doughnuts on the prepared baking sheet and let them cool for about a minute. 

  8. In a small bowl, mix the sugar with the cinnamon. While the doughnuts are still hot, toss them in the cinnamon sugar to coat. Serve immediately.


Salted Caramel Apple Pie Bars

Thank you Sally’s Baking Addiction for the recipe!


Shortbread Crust: 

  • ½ cup unsalted butter (melted)

  • ¼ cup granulated sugar

  • 1 tsp pure vanilla extract

  • ¼ tsp salt

  • 1 cup all-purpose flour

Apple Filling: 

  • 2 large apples (peeled and thinly sliced)

  • 2 Tbsp all-purpose flour

  • 2 Tbsp granulated sugar

  • 1 tsp ground cinnamon 

  • ⅛ tsp ground nutmeg


  • ½ cup old-fashioned oats

  • ⅓ cup packed brown sugar

  • ¼ tsp ground cinnamon 

  • ¼ cup all-purpose flour 

  • ¼ cup unsalted butter (cold and cubed)

  • Salted caramel sauce


  1. Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides.

  2. Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove it from the oven. 

  3. Make the filling. Combine the sliced apples, flour, sugar, cinnamon, and nutmeg in a large bowl until all of the apples are evenly coated. Set aside. 

  4. Whisk the oats, brown sugar, cinnamon, and flour to make the streusel. Cut in the chilled butter with a pastry blender or two forks until the mixture resembles coarse crumbs. 

  5. Turn the oven to 350°F. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30-35 minutes or until the streusel is golden brown. 

  6. Remove from the oven and allow them to cool for at least 20 minutes at room temperature. Chill in the refrigerator for at least 2 hours. Lift the foil or parchment out of the pan using the overhang. Cut the bars into 16 even smaller bars or 12 larger bars. Once they’re cut, drizzle some salted caramel sauce on top of each. Serve warm or cold.


German Apple Cake

Thank you Spoon Fork Bacon for the recipe!


  • 3 + ½ small apples

  • 1 + ⅔ cups cake flour

  • 2 tsp baking powder

  • Pinch salt 

  • ½ cup unsalted butter (softened)

  • 10 Tbsp sugar

  • 3 large eggs (room temperature)

  • 1 + ½ tsp fresh lemon juice

  • 1 tsp vanilla extract

  • 3 Tbsp whole milk

  • 2 Tbsp powdered sugar


  1. Preheat the oven to 350°F. 

  2. Slice each apple in half lengthwise and scoop out the core and seeds from both apple halves using a melon baller or measuring spoon. Lay each apple cut-side down and thinly slice each apple in half, leaving the halves intact. 

  3. Pour the flour, baking powder, and salt into a mixing bowl and whisk together. 

  4. In another mixing bowl, combine the butter and sugar and beat together with an electric hand mixer until it’s light and fluffy. Add the eggs, lemon juice, and vanilla, and continue mixing. 

  5. Scrape down the sides of the bowl and add the flour mixture to the butter mixture and stir together until just combined and no lumps remain. Fold in the milk until just combined. 

  6. Lightly grease a 9-inch cake pan and place it on a baking sheet. Pour the cake batter into the pan, evening out the surface with an offset spatula or the back of a spoon. 

  7. Carefully place each apple half, cut-side down, around the edges of the cake, about ¼-inch apart creating a ring. Place the final apple half in the center of the cake. 

  8. Place the cake pan onto a baking sheet and bake for 40-45 minutes, or until a toothpick comes out clean when inserted in the center of the cake. Remove the pan from the oven and allow the cake to cool for about 30 minutes. 

  9. Remove the cake from the pan and transfer it to a platter or a cake stand. Lightly dust with powdered sugar, slice, and serve.


Bourbon Apple Cider

Thank you Camille Styles for the recipe!



  • 8 oz. organic apple cider

  • 4 oz. bourbon

  • 4 Tbsp honey-thyme simple syrup

  • 4 tsp lemon juice

  • Splash club soda (to taste)

  • Dash cinnamon (to taste)


  • 4 thin apple slices

  • 2 thin lemon slices

  • 2 thyme sprigs

  • 2 cinnamon sticks


  1. Fill a cocktail shaker with ice. Add the honey-thyme simple syrup, bourbon, and apple cider to the shaker. Shake until everything is well-mixed. 

  2. Add the lemon juice and club soda and shake until everything is well-mixed. 

  3. Pour the mixture into 2 glasses over the ice. 

  4. Garnish with 2 thin apple slices, a slice of lemon, a sprig of thyme, and a cinnamon stick.


Are you excited about these apple-themed bakes? Which recipe was your favorite? Comment below!

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