It’s my favorite time of year — fall! Time to celebrate the season in the kitchen, by making all of my favorite apple recipes for fall. There are so many of them, too, enough to keep me happy until it’s the holiday cooking and baking season… but that’s a whole other article. Here are my picks for het 7 apples recipes for fall you just can’t miss.
This is one of my fall favorites, in my opinion, the yummiest of all the apple recipes for fall! There’s something about the crumbly crisp and the sweet-tart of the apples, served with or without vanilla ice cream.
4 medium tart cooking apples, sliced (about 4 cups)
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup quick-cooking oats
1/3 cup butter or margarine, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Heat oven to 375ºF. Grease the bottom and sides of an 8-inch square pan with shortening. Spread the sliced apples in the pan. In a medium bowl, stir the remaining ingredients except the cream until well mixed; sprinkle over the apples. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm, with ice cream if that’s your thing.
Thank you, Emeril! I loved hot apple cider, and I loved rum, but I never thought about combining them until I saw this recipe. It’s now one of my favorite apple recipes for fall… if you’re not a drinker, then you can skip the rum and just make a batch of hot cider the whole family can enjoy.
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
½ cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
1 cup dark rum
Poke the apple with the cloves. In a medium pot, combine the cloved apple and the remaining ingredients except the rum. Bring to a simmer over low heat, then simmer for 10 minutes. Remove from heat and add the rum. Throw away the apple. Pour into mugs, then garnish with a cinnamon stick.
This is hands-down one of my favorite apple recipes for fall, not only because it makes the most delicious applesauce, but also because it’s got sentimental value — I learned it from Mr. Rogers! It’s easy to make it with your kids, so bring them into the kitchen and let them help. Why not?
4 medium apples, peeled and diced
½ cup water
¼ cup sugar
1 teaspoon cinnamon
Add the apples and the water to a small pan, and simmer for about 15 minutes. Stir in the sugar and cinnamon. Serve warm or cold, either way, it’s so tasty! It makes a wonderful side dish or snack.
Oh, Paula Deen… is there anything you can’t turn into ultra-rich, ultra-comfort food? She starts with a humble apple, and turns it into a favorite fall treat.
Butter (for greasing a pan)
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
Remove the stem from each apple and press a craft stick into the top. Butter a cookie sheet. Place caramels and milk in a small pan and melt together over low heat. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on the greased cookie sheet to set. Sprinkle with chopped nuts, or drizzle with melted chocolate… sticky and messy and sweet!
Perhaps some of these apple recipes for fall are too sweet for you… if so, then it’s time you tried this apple spice cake!
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just blended — don’t over-mix! Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. Pour batter into Bundt pan, and bake until a toothpick inserted in the center comes out clean, about 75 to 90 minutes. Cool slightly on a wire rack. Remove cake from pan, then finish cooling. Garnish with caramel sauce, and serve with vanilla ice cream… or just enjoy it plain!
Want to try a unique but classic apple recipe for fall? These darling apple dumplings are a tasty treat, but you don’t see them very often anymore. Why not give them a try?
2 cups all-purpose flour or whole wheat flour
1 teaspoon salt
2/3 cup plus 2 tablespoons cold butter or margarine
4 to 5 tablespoons cold water
6 baking apples, about 3 inches in diameter (such as Braeburn or Granny Smith), cored and peeled
3 tablespoons raisins
3 tablespoons chopped nuts
2 ½ cups packed brown sugar
1 1/3 cups water
Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle. Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will now have 6 squares of dough. Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish. In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings. Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork. Serve warm or cooled drizzled with the left-over syrup from pan.
Sure, they’re quick and easy to buy from the bakery, but why not wow your book club with one you’ve made yourself? They’re not difficult to make, either… especially when you use pre-made pastry dough.
1 tablespoon water
2 tablespoons granulated sugar
1 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
¼ cup raisins
½ of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Bake for 35 minutes, until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with powdered sugar to garnish if you’d like.
Don’t all of these apple recipes for fall sound delicious? I can’t wait to make my applesauce again, and I really want to try that spice cake, too! Which of these apple recipes for fall sounds the most scrumptious to you? Or do you have another apple recipe to share? Please do!
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