An apple dessert a day keeps the doctor away—right? Well, we certainly think so. These apple recipes will be the sweetest endings to all your fall dinners, or maybe even your Thanksgiving feast. No matter what kind of creative, fruit-infused treat you’re looking for, we promise it can be found on this list, whether it’s a new spin on apple pie or an apple cobbler. Of course, you’ve probably tried countless dessert recipes made with apples, but we doubt you’ve had any this good.

This roundup features a variety of absolutely delectable recipes, including an apple crumb cheesecake pie, a caramel apple poke cake, and apple snickerdoodle cupcakes. (Are you turning on your oven yet?) Even if you’re an amateur baker, we promise you’ll be able to whip up many of these desserts. If you’d like an easy recipe that everyone in your family will love, try the caramel apple bars, the apple streusel French toast bake, or the apple pie fries. For those who are more advanced in the kitchen, we recommend the salted caramel apple crisp, the apple hand pies, or the apple-cinnamon layer cake with salted caramel frosting. (Okay, now you’re definitely turning the oven on!) No matter which apple dessert you decide on, they’re all downright delicious.


Southern Fried Apple recipe

Source Country Living

Recipe 1: Salted Caramel Apple Crisp

This Salted Caramel Apple Crisp features a juicy apple filling and a buttery crumb topping! A scoop of vanilla ice cream on top is so delicious! One of the best things about this caramel apple crisp dessert is that it’s SO easy! No crust to roll, no dough to chill, no pie to cool. Simply slice some fresh apples, make your topping, pour everything into a baking dish and bake in your preheated oven until the topping is golden. To serve, add some ice cream or beat heavy cream until nice and fluffy viola – you’ll have homemade whipped cream! * You may use homemade salted caramel sauce or store bought salted caramel sauce for this recipe. * Don’t slice your apples too thin or they’ll become soggy as they bake. Medium-sized slices will yield the best results. * This salted caramel apple crisp is best served warm, the same day it’s made. However leftovers will keep, covered in the fridge, for 3 days. * I love to use a variety of apples in this dessert, but just one type will also work. I find granny smith, jonagold, mutsu, and braeburn are all great baking apples. Ingredients For the Apple Filling: * 10 cups sliced apples (see post for more on this) * 1 teaspoon fresh lemon juice * 1 and 1/2 tablespoons all-purpose flour * 1/2 cup granulated sugar, packed * 1/2 teaspoon ground cinnamon * 1/2 teaspoon nutmeg * For the Crumb Topping: * 1 cup all-purpose flour * 1 cup packed brown sugar * 1/2 cup quick-cooking oats * 1/2 cup pecans, chopped * 1 teaspoon baking powder * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/2 cup (4 ounces) unsalted butter, cold and cubed Garnish: * 1 cup salted caramel sauce * Flaky sea salt, for sprinkling, optional * Ice cream, for serving, optional Instructions Preheat oven to 375 degrees (F). For the Apple Filling: 1 Lightly grease a 9x13 inch baking dish. Place the sliced apples in a large bowl and toss with the lemon juice; set aside. 2 In a medium bowl combine the flour, granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples and toss well to coat. Pour mixture into prepared baking dish and set aside while you make the crumb topping. For the Crumb Topping: 1 In a large bowl combine the flour, brown sugar, oats, pecans, baking powder, nutmeg and cinnamon. 2 Using a pastry blender or two forks, cut in the cold butter until the mixture resembles a coarse meal. 3 Sprinkle over apple mixture. 4 Bake in preheated oven for 45 to 50 minutes, or until the crumb is golden and the apples are tender. 5 Sprinkle over apple mixture. 6 Bake in preheated oven for 45 to 50 minutes, or until the crumb is golden and the apples are tender. 7 Drizzle with salted caramel sauce and serve warm, with flaky sea salt and ice cream, if desired.

Source: Baker by Nature


MAKE THE MOST OF APPLE SEASON! THIS APPLE CRISP CAKE PAIRS SPICE CAKE LAYERS WITH A DELICIOUS HOMEMADE APPLE PIE FILLING AND APPLE CRISP CRUMBLE. I like to use Granny Smith Apples for my filling due to their tartness and firmness, but you can use any kind you like, provided it’s not too soft (like a Macintosh). You want it to retain some of its structure in the filling. Here are some other good options for apples to use: * Braeburn * Golden Delicious * Pink Lady * Honeycrisp (a personal fave to eat) Or you can go crazy and do a mix of all of them! That’s probably what I’d do next time, if I actually remember! INGREDIENTS Cinnamon Spice Cake: * 3 cups all-purpose flour * 1 Tbsp baking powder * 2 1/2 tsp ground cinnamon * 1 1/2 tsp ground nutmeg * 3/4 tsp salt * 1 cup unsalted butter room temperature * 1 cup granulated sugar * 1 cup light brown sugar packed * 4 large eggs room temperature * 2 tsp vanilla * 1 cup milk room temperature Apple Pie Filling: * 2-3 Granny Smith apples chopped (3 cups chopped, 340g) * 2 tsp lemon juice * 1/4 cup light brown sugar packed * 1/4 cup granulated sugar * 2 Tbsp cornstarch * 1/2 tsp ground cinnamon * pinch ground nutmeg * pinch salt * 1 cup water Apple Crisp Crumble: * 1 cup all-purpose flour * 1 cup rolled oats * 1 cup light brown sugar packed * 1 tsp ground cinnamon * 2/3 cup unsalted butter melted Cinnamon Swiss Meringue Buttercream: * 6 large egg whites * 2 cups granulated sugar * 3 cups unsalted butter room temperature * 2 tsp vanilla * 2 tsp ground cinnamon INSTRUCTIONS Cinnamon Spice Cake: * Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment. * In a medium bowl, whisk flour, spices, baking powder, and salt until well combined. Set aside.
 * Using a stand mixer fitted with a paddle attachment, cream butter and until smooth. Add sugars and beat on med-high until pale and fluffy (approx 3mins).
 * Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. * Alternate adding flour mixture with milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
 * Spread batter evenly between the prepared pans and smooth the tops. * Bake for approx. 40 mins or until a toothpick inserted into the center comes out mostly clean.
 * Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
 Apple Pie Filling: * Toss chopped apples and lemon juice in a large bowl, set aside.
 * In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk. Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely. * 

 Apple Crisp Crumble: * Preheat oven to 350F. Whisk flour, oats, cinnamon, and brown sugar in a medium bowl. Add enough melted butter so that the mixture starts to clump. Spread on a parchment lined baking sheet and bake for approx. 10 mins. Cool completely. Break crumble apart if needed. 
 Cinnamon Swiss Meringue Buttercream: * Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.* * Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer. * Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). * Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** * Add vanilla and cinnamon and whip until smooth and fluffy.
 Assembly: * Place one layer of cake on a cake stand or serving plate. Top with approx. 1 cup of buttercream and spread evenly. Pipe a border of buttercream around the outside to hold in the apple pie filling. Fill with approx. 2/3 cup apple pie filling, spread evenly. Sprinkle with approx. 1/2 cup crumble (smaller pieces). Press gently into apple pie filling. Repeat with next layer.
 * Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins. * 

 * Frost and smooth the top and sides of the cake with remaining frosting. Place larger chunks of the crumble around the top of the cake. NOTES * Wipe your mixer bowl and whisk down with lemon juice or vinegar to make sure it is completely grease free and make sure there is no trace of yolk in your whites or your meringue will not stiffen. ** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth. If it looks soupy, place it in the fridge for 20mins and rewhip. Calories: 804kcal Carbohydrates: 81g Protein: 6g Fat: 51g Saturated Fat: 32g Cholesterol: 180mg Sodium: 168mg Potassium: 219mg Fiber: 1g Sugar: 60g Vitamin A: 1640IU Vitamin C: 1.3mg Calcium: 100mg Iron: 1.6mg

Source: Liv for cake


This Apple Crumb Cheesecake Pie recipe is made with a layer of cheesecake, homemade apple pie filling and an oatmeal crumb topping! It’s a delicious dessert idea with a wonderful combination of flavors and textures! INGREDIENTS APPLE PIE FILLING * 4 1/2 cups diced peeled apples * 1 1/2 tbsp fresh lemon juice * 6 tbsp (84g) packed brown sugar * 6 tbsp (78g) sugar * 3 tbsp cornstarch * 3/4 tsp ground cinnamon * 1/4 tsp ground nutmeg * 1/4 tsp salt * 1 1/2 cups water CHEESECAKE * Refrigerated pie crust * 8 oz cream cheese, room temperature * 1/4 cup (52g) sugar * 1 large egg * 3 cups Apple Pie Filling, above CRUMB TOPPING * 1/4 cup (33g) all purpose flour * 1/4 cup (22g) quick cooking oats * 1/4 cup (56g) packed brown sugar * 1/2 tsp ground cinnamon * 1/4 tsp ground nutmeg * 2 tbsp unsalted butter, melted ADDITIONAL * Vanilla Ice Cream, for serving, optional INSTRUCTIONS TO MAKE THE APPLE PIE FILLING: 1. Drizzle the lemon juice over the apples and toss to coat. Set the apples aside. 2. Stir together the sugars, cornstarch, cinnamon, nutmeg and salt in a large saucepan. Whisk in the water until everything has dissolved. 3. Bring the mixture to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 minutes. 4. Add the apples and increase the heat to medium-high heat to bring the mixture to a full boil again. Reduce the heat to low heat and simmer, stirring occasionally, for 10-12 minutes. Remove the pan from the heat and let the mixture cool. 5. Refrigerate the filling in an airtight container for 4-6 hours to thicken. Store in the refrigerate for up to 2 weeks. TO MAKE THE PIE: 6. Preheat the oven to 375°F. Spray a 9-inch pie plate with non-stick baking spray. 7. Place the pie crust in the pie plate. Fold the edges of the crust under and mold them to your preference. Refrigerate until ready to use. 8. To make the cheesecake layer, beat the cream cheese until creamy. 9. Add the sugar and beat the mixture until smooth. 10. Add the egg and beat until full incorporated. Do not overbeat the batter. 11. Spread the cheesecake batter in the prepared pie crust. 12. Gently spoon the apple pie filling on top of the cheesecake batter. 13. For the crumb topping, mix together the crumb topping ingredients. Sprinkle the mixture evenly over the apple pie filling. 14. Bake the cheesecake pie for 40 minutes. 15. Remove the pie plate from the oven and place it on a wire rack. Let the cheesecake pie cool for 1 hour, then refrigerate for 2-3 hours, until completely chilled. 16. Serve with vanilla ice cream and caramel topping, if desired. Calories 244


Recipe 4: Apple Hand Pies

Homemade apple hand pies with buttery flaky pie crust and a juicy cinnamon apple pie filling! Topped with salted caramel, these mini apple pies are both delicious and adorable. My recipe for homemade individual apple hand pies is really fun for summertime; hand pies are an easy grab and go dessert, so they’re great for summer picnics. Awesome portion control. No serving utensils or plates required. Can be served warm, room temperature, or cold and honestly taste great each way. Kids can help shape them and hand pies can be prepared days ahead or frozen. Ingredients * Homemade Pie Crust (makes two crusts, use both) * 2 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups diced) * 1/3 cup (70g) granulated sugar * 2 Tablespoons (30g) unsalted butter * 1 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/4 teaspoon ground allspice * egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk * optional: homemade salted caramel for topping Instructions Preliminary note: you can shape the hand pies whatever shape you want. I use a 3.5 inch round cookie cutter. I don’t suggest anything smaller than 3 inches in diameter because you can’t fit much filling in a pie that small. You can also shape into rectangles. Alt As an example, I use a ruler and cut into 3×4-inch rectangles. Bake time will be more or less depending on hand pie size– just bake until crust is golden brown. Use the same oven temperature. Pie crust ingredients Ingredients * 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled) * 1 and 1/4 teaspoons salt * 6 Tablespoons (90g) unsalted butter, chilled and cubed * 3/4 cup (148g) vegetable shortening, chilled * 1/2 cup (120ml) ice water Instructions 1. Mix the flour and salt together in a large bowl. Add the butter and shortening. 2. Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick. 3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup). 4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands. 5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days). Other steps 1. The filling: Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. You can make filling ahead, see instructions below. 2. Roll out the pie dough: See my video above as a visual guide for the next few steps. On a lightly floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it’s about 12 inches in diameter and about 1/8th – 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies. 3. Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats. 4. Fill the hand pies: Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It’s OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired. 5. At this point the hand pies can be baked, but if they don’t feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they’ll hold their shape. 6. Bake for about 28-32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. If desired, serve with a drizzle of warm salted caramel. 7. Cover leftovers and store in the refrigerator for up to 5 days. Notes Apples: Use any apples you like best. I always use Granny Smith + a red variety for a tart/sweet combination. I love Pink Lady, Honeycrisp, Jazz, or Fuji.

Source: Sally’s baking addiction

Recipe 5: Caramel Apple bars

These gooey Caramel Apple Bars are loaded with fruit, nuts, and caramel. Try a warm square topped with vanilla ice cream for an easy fall dessert! Ingredients * 1 spice cake mix * 1/3 cup butter, melted * 1/3 cup apple cider * 1 cup chopped walnuts * 2 cups diced apples * 1 cup caramel apple dip (sold in the produce section by the apples) * 1/2 cup powdered sugar * 2 teaspoons water Instructions * Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray. * Combine the cake mix, butter, and apple cider until it forms a soft dough. * Press half the dough into the bottom of the prepared pan. You will need to spray your hands with baking spray too. * Spread the caramel dip over the dough in the pan. Sprinkle with the apples and walnuts. * Drop the rest of the dough over the top of the mixture in the pan. Try to drop small pieces evenly everywhere. Bake for 25-30 minutes. Let cool on a wire rack for at least one hour. * Stir together the powdered sugar and the water. Drizzle over the top of the bars. Let set. * Refrigerate bars until ready to serve. Heat a square in the microwave for 10-15 seconds and top with vanilla ice cream for an amazing treat. Nutrition Information: YIELD: 24 SERVING SIZE: 1 Amount Per Serving:CALORIES: 189 TOTAL FAT: 8g SATURATED FAT: 3g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 12mg SODIUM: 213mg CARBOHYDRATES: 28g NET CARBOHYDRATES: 0g FIBER: 1g SUGAR: 19g SUGAR ALCOHOLS: 0g PROTEIN: 2g


Recipe 6: Pie-Spiced Apple Fritters

Think of these fritters as an easier—and maybe even sweeter—version of apple pie. INGREDIENTS Canola oil, for frying 1/2 c. granulated sugar 1 tsp. apple pie spice, divided  1 1/4 c. all-purpose flour, spooned and leveled 2 tbsp. packed light brown sugar 1 1/2 tsp. baking powder 1/4 tsp. kosher salt 1/2 c. fresh apple cider 1 large egg 1 tsp. pure vanilla extract 1 large Granny Smith apple DIRECTIONS * Fill a large Dutch oven with 1 1/2 inches oil and heat to 350°F. Set a cooling rack on a rimmed baking sheet. Combine granulated sugar and 1/2 teaspoon pie spice in a bowl; set aside.  *  Whisk together flour, brown sugar, baking powder, salt, and remaining 1/2 teaspoon pie spice in a bowl. Whisk together cider, egg, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, mixing until just combined. * Peel and core apple. Coarsely grate half the apple and cut the other half into 1/4-inch pieces. Gently fold into batter. * Working in batches, drop spoonfuls of batter (about 2 tablespoons each) into oil. Fry, turning once, until golden brown, 2 to 4 minutes. * Toss warm fritters in sugar- spice mixture. Transfer to the cooling rack. Serve warm or at room temperature.

Source: Kate Merker

Recipe 7: Apple Crisp Cookie Cups

There's oats so it's basically a health food. INGREDIENTS Cooking spray  1 c. (2 sticks) butter, softened (plus more for cooking apples) 1 1/4 c. brown sugar (divided) 3/4 c. granulated sugar (divided) 2 large eggs 1 tsp. pure vanilla extract  1 1/4 c. all-purpose flour 1 3/4 c. rolled oats 1 tsp. baking powder 1/2 tsp. ground cinnamon 1/2 tsp. kosher salt 4 Granny Smith apples, peeled, cored and finely chopped 1 1/2 tsp. cornstarch 1/2 tsp. ground nutmeg 1/2 tsp. ground cinnamon Caramel sauce, for serving DIRECTIONS * Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl using a hand mixer, add butter, 1 cup brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined. * Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes. * While cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press shot glass down into center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling racks to cool completely. * Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized. * Spoon apple filling into cups. Drizzle with caramel and serve warm or at room temperature.



Caramel Apple Poke Cake is super simple to make. The caramel drizzle and toffee bits make it irresistible. So perfect for fall! INGREDIENTS * 1 box vanilla cake mix * 1 tablespoon apple pie spice * 1/2 cup water * 1/3 cup vegetable oil * 3 large eggs * 2 teaspoons vanilla extract * 1 20-ounce can apple pie filling, coarsely chopped * 1 cup caramel sauce, room temperature or slightly warmed * 1 8-ounce container frozen whipped topping, thawed * 2/3 cup toffee bits INSTRUCTIONS * Preheat oven to 350°F. Spray a 9 x 13-inch pan with nonstick cooking spray. * In a large bowl with an electric mixer, beat the cake mix, apple pie spice, water, oil, eggs and vanilla on medium speed for 2 minutes. * Use a rubber spatula to fold in the apple pie filing. * Pour batter into prepared pan. * Bake in preheated oven for 28-33 minutes. * Remove cake to a wire rack and cool for 10 minutes. * Poke warm cake every inch or so with a straw, halfway into cake. Drizzle 3/4 cup caramel sauce over the cake, allowing it to fill in holes. Cool cake completely. * Top cake with whipped topping, toffee bits and remaining 1/4 cup caramel sauce. * Cover and refrigerate leftover Caramel Apple Poke cake for up to 3 days. Calories 358 per 1 slice

Source: My baking addiction

Recipe 9: Cast-Iron Apple-Blackberry Crumble with Sour Cream Whip

A dollop of tangy whipped cream balances out this dessert's fruity sweetness. Tools cast iron skillet INGREDIENTS Crumb Topping 3/4 c. all-purpose flour, spooned and leveled 1/2 c. packed brown sugar 3 tbsp. granulated sugar 1 tsp. ground cinnamon 1/4 tsp. ground cardamom  1/2 tsp. kosher salt 8 tbsp. (1 stick) cold unsalted butter, cut into pieces 1 c. old-fashioned rolled oats  3/4 c. pecans, chopped Apple-Blackberry Filling Unsalted butter, for pan 4 lb. apples (such as Golden Delicious and Gala), peeled, cored, and cut into 1/2-inch wedges 2 c. blackberries 2/3 c. granulated sugar 3 tbsp. cornstarch 1 tbsp. lemon zest plus 2 tablespoons fresh lemon juice 3/4 tsp. kosher salt Sour Cream Whip 1 c. heavy cream 1 c. sour cream 1/4 c. confectioners' sugar 1 tsp. pure vanilla extract DIRECTIONS * Whisk together flour, brown sugar, granulated sugar, cinnamon, cardamom, and salt in a bowl. Add butter and cut in with a pastry blender or your fingers until the mixture resembles coarse meal. Add oats and pecans and press mixture into small clumps. Freeze while preparing filling. * Preheat oven to 375°F. Butter a shallow 12-inch cast-iron skillet. Toss together apples, blackberries, sugar, cornstarch, lemon zest and juice, and salt in a bowl. Transfer to prepared skillet. Scatter topping over fruit. * Bake until topping is browned and fruit is bubbling, 50 minutes to 1 hour (cover with foil after 20 minutes if crumble becomes too dark before fruit is bubbling). Let cool on a wire rack 10 minutes before serving. Serve with Sour Cream Whip alongside. * Make Sour Cream Whip: Beat together heavy cream, sour cream, confectioners’ sugar, and pure vanilla extract with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Makes 1 1/2 cups

Source: Kate Merker

Recipe 10: Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

Moist and flavorful recipe for Apple Cider Cupcakes made from scratch with Brown Sugar Cinnamon Buttercream Frosting makes for a mouthwatering fall dessert! Ingredients * Cupcakes: * 2 eggs * 1⅔ cup all purpose flour * 1 cup apple cider * ⅔ cup sugar * ½ cup unsalted butter, softened * 2 tsp. baking powder * 1 tsp. ground cinnamon * ½ tsp. salt * 1 tsp. vanilla * Frosting: * 1 cup softened butter * 3 cup powdered sugar * ½ cup light brown sugar * 1 tsp cinnamon * 2 tbsp milk * 1 tsp vanilla Instructions * Cupcakes: * Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated. * Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture. * Line standard muffin/cupcake tin with paper or foil liners. * Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting. * Frosting: * Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. * Gradually add powdered sugar and mix until incorporated. * Add milk until you reach desired consistency (more for thinner frosting). * Transfer to piping bag and frost each cupcake once they have cooled. * Garnish with an apple slice, if desired. * Cupcakes stay fresh at room temperature in an airtight container for 5 days. * Enjoy!

Source: Wishesndishes


These Apple Streusel Bars are soft, moist, full of apples and topped with a warm cinnamon streusel! They’re so good, you’ll have a tough time not eating the whole pan. INGREDIENTS BARS * 3/4 cup (168g) unsalted butter * 1 1/2 cup (216g) light brown sugar, unpacked * 2 tsp vanilla * 2 eggs * 1 1/2 cups (195g) all purpose flour * 3/4 tsp cinnamon * 1/2 tsp nutmeg * 1/8 tsp cloves * 3/4 tsp baking powder * 1/4 tsp salt * 2 1/2 cups (272g) chopped apple (1–2 large apples) STREUSEL * 2/3 cup (87g) all purpose flour * 2/3 cup (150g) light brown sugar, packed * 1 tsp ground cinnamon * 1/4 tsp nutmeg * Pinch of cloves * 3 tbsp (42g) salted butter, melted INSTRUCTIONS 1. Preheat oven to 350°F (176°C) and line the bottom of a 9 inch square pan with parchment paper and grease the sides. 2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl. 3. Add the brown sugar and whisk to combine. 4. Add the vanilla and eggs and whisk until incorporated 5. In another bowl, combine the dry ingredients. 6. Slowly add the dry ingredients to wet ingredients until combined. 7. Spread about half of the batter evenly into the bottom of the pan. 8. Fold about 3/4 of the chopped apples into the remaining batter, then spread evenly into the pan. 9. In another bowl, combine streusel ingredients and mix together until it forms a crumbly mixture. Stir in the remaining apples. 10. Sprinkle the streusel over the top of the bars. 11. Bake the bars for 33-35 minutes, then set aside to cool completely. 12. Cut into bars and serve. Bars are best stored in the fridge. Calories 307 per bar

Source: Life love and sugar

Recipe 12: Apple Streusel French Toast Bake

This delicious Apple Streusel French Toast Bake will keep your Fall taste buds into overdrive! STREUSEL TOPPING INGREDIENTS:  ● BUTTER: 1/2 cup (1 stick) butter. ● BROWN SUGAR: 1/2 cup of light or dark brown sugar. ● FLOUR: 1/2 cup all-purpose flour. ● GROUND CINNAMON: 1/2 teaspoon ground cinnamon. ● CHOPPED PECANS: 1 cup chopped pecans. FRENCH TOAST INGREDIENTS: ● EGGS: 2 large eggs. ● HEAVY WHIPPING CREAM: 1/2 cup heavy whipping cream or milk.  ● NUTMEG: 1/4 teaspoon nutmeg. ● VANILLA EXTRACT: 1 teaspoon vanilla extract. ● REFRIGERATED CINNAMON ROLLS: 2 cans refrigerated cinnamon roll dough.  ● APPLE PIE FILLING: 1 can apple pie filling or you could use fresh apples.  PRE-STEP: Preheat oven to 350F degrees. Spray a 9×13 inch baking dish with non-sticking cooking spray. Set aside. MAKE STREUSEL TOPPING: STEP 1: In a small bowl, combine butter, brown sugar, flour, cinnamon and chopped pecans. Mix together until mixture becomes crumbly. Set aside. MAKE FRENCH TOAST: STEP 2: In a large bowl, whisk together eggs, heavy whipping cream, flour, cinnamon, nutmeg, and vanilla extract. STEP 3: Open canned cinnamon rolls, slice each cinnamon roll into eighths. Place cinnamon roll pieces into prepared baking dish. Pour egg mixture over top of cinnamon roll pieces. Make sure that each piece is generously coated in egg mixture. STEP 4: Evenly spread apple pie filling over top of cinnamon roll pieces. STEP 5: Sprinkle streusel topping over apple pie filling. STEP 6: Bake uncovered for 45-60 minutes or until top becomes lightly brown. Drizzle cinnamon roll icing over top of french toast bake and enjoy! Tips CINNAMON ROLLS: I used Pillsbury Grands Flaky Supreme cinnamon rolls for the french toast base. You could also use a couple day old french bread, if you do use french bread, make sure to add some more ground cinnamon. APPLE PIE FILLING: I used apple pie filling in this french toast bake, but you could use fresh apple slices too. I love using fresh apples, especially in the fall when it’s apple season. Fresh apples make this french toast outstanding but if it’s not apple season then apple pie filling tastes just as good and so much easier! CREAM CHEESE ICING: Before serving, I like to drizzle the cream cheese icing that comes with the cinnamon rolls over the top of the french toast bake. You could also keep it plain or dust powdered sugar on top instead. Tools MIXING BOWLS: WHISK: 9×13 INCH BAKING DISH:

Source: Deliciously sprinkled


These Apple Pie Fries are a fun dessert that look like french fries but taste like apple pie! INGREDIENTS 1 package Refrigerated Pie Crust (2 crusts) 10 oz Apple Pie Filling 1 Egg 1 tsp Cinnamon 1/4 tsp Nutmeg 1/4 cup Sugar Sparkling Sugar Caramel Topping for dipping Instructions 1. Preheat the oven to 350. 2. Spray cookie sheet with non stick spray or use silicone mat and set aside. 3. Alow crusts to warm slightly to make them easier to work with. 4. Dust work area with flour and slightly roll out crusts. 5. Pulse in food processor a couple of time or use a knife to chop pie filling into smaller pieces. 6. Spread apples over top of 1 crust leaving about ⅛" uncovered at edges. 7. Place other crust on top. 8. Cut into ½" strips and then cut to fries sized lengths. 9. Beat egg in bowl until well blended. 10. Mix together sugar, cinnamon and nutmeg. 11. Brush tops with egg wash and sprinkle lightly with sugar mixture. 12. Then sprinkle with sparkling sugar to resemble salt. 13. Transfer to prepared baking sheet. 14. Bake for 15-20 minutes or until golden brown.

Source: Life Love Liz

Recipe 14: Apple-Cinnamon Layer Cake with Salted Caramel Frosting

Transform the quintessential flavors of fall into this stunning cake complete with pecans as a garnish. INGREDIENTS Apple-Cinnamon Layer Cake Cooking spray 3/4 c. pecan halves 3 c. all-purpose flour, spooned and leveled 2 1/2 tsp. ground cinnamon 1 tsp. Kosher salt 1 tsp. baking soda 1/2 tsp. ground nutmeg 1/4 tsp. ground allspice 1 c. packed light brown sugar 1/2 c. granulated sugar 3 large eggs 3/4 c. canola oil 3/4 c. unsweetened applesauce 1 tsp. pure vanilla extract 4 c. diced peeled apples, such as Pink Lady or Granny Smith (from 2 large apples) Salted Caramel Frosting 3/4 c. sugar 3/4 c. heavy cream 2 tsp. pure vanilla extract 1 c. (2 sticks) plus 2 tablespoons unsalted butter at room temperature 1 tsp. Kosher salt 3 c. confectioners' sugar DIRECTIONS * Preheat oven to 350°F. Grease 3 (9-inch) round cake pans and line bottoms with parchment. * Spread pecans on a rimmed baking sheet and toast just until fragrant, 7 to 8 minutes. Cool, then chop. * Whisk together flour, cinnamon, salt, baking soda, nutmeg, and allspice in a bowl. Beat sugars, eggs, oil, applesauce, and vanilla with an electric mixer on medium speed until combined, 45 seconds to 1 minute. Reduce mixer speed to low and slowly add flour mixture, scraping down sides of the bowl as needed. Fold in apples and pecans. Divide batter among prepared pans. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes. Cool in pans on wire racks 5 minutes, then invert onto racks to cool completely. * Make frosting: Combine sugar and 6 tablespoons water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until mixture turns a dark amber color, 10 to 12 minutes. Remove from heat and slowly add cream and vanilla, stirring with a wooden spoon until smooth. Cool 30 minutes. Beat butter and salt with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to low and slowly add confectioners’ sugar, scraping down sides as needed. Slowly add cooled caramel. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes. Refrigerate 30 minutes. * Place one cake layer on a cake stand or serving platter and top with 3/4 cup Salted Caramel Frosting. Repeat two more times. Frost sides with remaining frosting. Garnish with candied pecans.

Source: Gena Knox

Recipe 15: Apple Pie Caramel Apples {Disney Copycat Recipe}

Tart green apples coated in chewy caramel, dipped in white chocolate, and then sprinkled with cinnamon sugar are an uncanny copycat of Disney’s Apple Pie Caramel Apples…and they truly taste like apple pie! INGREDIENTS * 
4 to 5 large Granny Smith apples * 
4 to 5 Popsicle sticks or cookie/cake pop sticks * 
11 ounces Kraft Caramel Bits , or an equivalent amount of soft caramel squares, unwrapped * 
2 tablespoons water * 
1 pie crust, brushed with melted butter, generously sprinkled with cinnamon sugar, baked, and cooled (OR 6 regular or cinnamon graham crackers) * 
12 ounces white chocolate melting wafers, such as Ghiradelli or vanilla candy coating * 
Cinnamon sugar, made by mixing 2 tablespoons sugar plus ½ teaspoon cinnamon, in a shaker INSTRUCTIONS * Wash the apples under hot water, scrubbing to remove as much of the waxy coating as possible. Dry thoroughly and insert a stick into the top center of each apple, pushing it at least halfway through. Line a baking sheet with wax paper and spray with non-stick cooking spray. Set aside. * Melt the caramel bits and water in a medium saucepan set over medium-low heat. Stir occasionally until completely smooth and melted, for about 3 minutes. Dip each apple into the melted caramel. Allow the excess caramel to drip back into the pot and use a spoon or butter knife to scrape the dripping caramel from the bottom of the apple. Place dipped apples on prepared baking sheet and refrigerate for at least an hour, or until the caramel is completely cooled and set. * Use a food processor or blender to process the baked pie crust (or graham crackers) into fine crumbs. Transfer to a bowl and set aside. * Melt the white chocolate melting wafers or vanilla candy coating according to package directions. Dip each caramel apple into the melted white chocolate, allow to drip, and scrape the excess from the bottom. Immediately sprinkle entire apple with a generous amount of cinnamon sugar. Allow white chocolate to set for a minute and then dip the bottom half of each apple into the pie crust crumbs. Set apple back on wax paper and allow to set completely. Notes * The ingredient amounts are enough to perfectly coat four apples. There should be enough left for a 5th apple, but it might not be as "pretty" if you have to scrape the bowl for the remainder of the caramel and white chocolate. You also may end up with leftover pie crust/graham cracker crumbs. They're pretty tasty sprinkled on top of vanilla ice cream... * To add Mickey Mouse ears to your apple, dip a jumbo marshmallow in melted white chocolate. Position it on the apple and angle a toothpick through the top of the marshmallow and into the apple to hold it in place. Use a pair of kitchen shears to snip off the top part of the toothpick that's sticking out. Sprinkle with cinnamon sugar and repeat on the other side for the second ear. * Calories: 1163kcal | Carbohydrates: 188g | Protein: 12g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 23mg | Sodium: 446mg | Potassium: 889mg | Fiber: 11g | Sugar: 144g | Vitamin A: 280IU | Vitamin C: 19.6mg | Calcium: 309mg | Iron: 1.9mg

Source: Five heart home

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