It is never too early to start preparing and planning for fall and all the delicious recipes it brings. Apples are, for sure, one of the yummiest and crispiest parts of the fall. Though apple pie is a sweet classic, there are so many more finger-licking apple recipes that you just have to try!
Preheat oven to 350 degrees (for a 9 x 9-inch baking pan)
Beat together the melted butter, sugar, and egg. Fold in the apples and walnuts. In a separate bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon.
Mix the flour mixture with the wet mixture. Spread the batter in the dish.
Combine the lemon and 4 cups of water. Place the apples in the water to keep them from browning.
Melt the butter in a large skillet. Drain water from apples, and place them into the hot skillet—Cook and stir for 2 minutes. Stir together cornstarch and 1 tablespoon of water. Pour into the skillet and mix well. Cook until the sauce has thickened.
Preheat the oven to 400 degrees F.
Unfold puff pastry sheets. Trim each sheet into a square then cut each square into 4 smaller squares. Place apples onto the center of each square. Fold over from corner to corner into a triangle and press edges together to seal.
Bake for 25 minutes in the oven until turnovers are puffed, and a bit browned.
Preheat oven to 350 degrees F ( 9 x 9-inch baking pan).
Mix flour, sugar, butter, and cinnamon. Reserve 3/4 cup of the flour mixture to use as a topping.
Sprinkle a light layer of flour mix into the baking dish, and top with a layer of apples. Continue alternating layers of the flour mixture with apples and ending with apples then sprinkle it with the reserved 3/4 cup of the flour mixture.
Combine the flour, granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture over the apples mixed with lemon juice and toss well to coat. Pour the mixture into the baking pan and set aside.
Directions (Crumb Toppings):
Combine the flour, brown sugar, oats, pecans, baking powder, nutmeg, and cinnamon.
Cut in the cold butter until the mixture resembles a coarse meal.
Sprinkle over apple mixture.
Bake for 45 to 50 minutes.
Drizzle with salted caramel sauce and serve warm, with sea salt and ice cream, if desired.
Preheat oven to 350 degrees F (15 x 10-inch jellyroll pan).
Combine the flour, quick-cooking oats, brown sugar, and baking soda. Stir in the melted butter. Mix until crumbly (this is the crust). Press 1/2 of this mixture into the baking pan. Bake for 8 minutes in the oven.
In a small pan over heat, combine the caramel topping and the reserved 1/2 cup of flour. Stir and bring to a boil—Cook for 3-5 minutes (this is the caramel filling).
Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Pour the caramel filling over the apple layer. Crumble the remaining crust mixture over the top of everything—Bake for 20-25 minutes.
Heat the oil in a deep-fryer or electric skillet to 375 degrees F.
Stir together the flour, sugar, baking powder, and salt. Pour in the milk, eggs, and oil and stir until well blended. Mix in apples.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides. Fry in smaller batches, so they are not crowded. Remove from the hot oil using a slotted spoon and drain on paper towels. Toss with cinnamon sugar while still warm.
Preheat oven to 350 degrees F (4 12-cup mini-muffin tins).
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, stirring occasionally. Simmer until apples are partially cooked.
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl. Cut the butter into the mixture until it looks like coarse crumbs.
Place a heaping tablespoon of the crust mixture to a mini muffin cup, and press it into the cup. Make the crust go all the way to the top of the muffin cup, and patch any holes with more crust mixture. With the leftover crust mixture, place 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
Mix together brown sugar, melted butter, and white sugar in a sand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the muffin cups.
Bake in the oven for 20 minutes. Cool in the tin for 5 minutes.
While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar ad vanilla extract; beat until frosting is creamy.
Preheat oven to 375 degrees F. (12 cup muffin pan).
Mix flour, baking powder, baking soda, and salt.
Beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend on the flour mixture. Spoon the mixture into the muffin pan.
Mix brown sugar, flour, and cinnamon. Cut in butter until it’s like coarse crumbs. Sprinkle over tops of mixture in the muffin pan.
Preheat oven to 350 degrees F (13 x 9 baking pan).
Mix flour, cracker, oats, 1/2 cup of brown sugar, and white sugar. Stir in butter—Reserve 1 cup of crumb mixture for topping. Press the remaining mixture onto the bottom of the pan. Bake for 8-10 minutes, then cool.
Mix apples, spices, and remaining brown sugar Spread over crust. Sprinkle with reserved topping—Bake for 30-35 minutes.
Mix confectioners’ sugar and milk; drizzle over the top.
1/4 teaspoon of each: ground cardamom, nutmeg, cinnamon, and allspice
2 large eggs
6 tablespoons of melted butter
oil for deep-frying
Directions:
In a small saucepan, bring wider to a rapid boil; cook per high heat until reduced by half, about12 minutes.
Mix together flours, brown sugar, baking powder, salt, baking soda, and spices. In a separate bowl, whisk eggs, melted butter, and cooled cider; stir into dry ingredients until moistened. Refrigerate covered for an hour.
Divide dough in half. On a floured surface, put each portion to 1/2-in. Thickness.
In an electric skillet or deep fryer, heat oil to 325 degrees F. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes until golden brown as well. Drain on paper towels and cool slightly.
Combine farmer cheese, 1/4 cup of sugar, egg, vanilla extract, and salt in a bowl.
Toss apples with lemon juice and 2 teaspoons of sugar. Set aside.
Preheat oven to 400 degrees F. Roll each pastry step to a 6-inch square. Divide cheese mixture among squares—tip with apples, layering slices.
Fold in 2 opposite corners of dough to meet in the middle of the pastry. Sprinkle with sugar. Transfer to the parchment-lined baking pan—Bake for 20-25 minutes.
1 1/2 cups of cinnamon graham cracker crumbs (about 8 whole crackers)
3/4 cup of sugar, divided
1/4 cup of melted butter
1 package (14 ounces) of caramels
2/3 cup of evaporated milk
1/2 cup of chopped pecans
2 packages (8 ounces each) of softened cream cheese
2 tablespoons of all-purpose flour
2 large eggs, beaten
1 1/2 cups of chopped peeled apples
1/2 teaspoon of ground cinnamon
Directions:
Place a greased 9-ich springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.
Combine the cracker crumbs, 1/4 cup of sugar, and butter. Press onto the bottom and 1 inch up the sides of the pan. Place on a baking sheet. Bake at 350 degrees F for 10 minutes. Then cool.
In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup of pecans. Set the remaining caramel mixture aside.
Beat the cream cheese, 1 tablespoon of flour, and remaining sugar until smooth. Add eggs, beat on low speed just until combined. Combine the apples, cinnamon, and remaining flour; fold into cream cheese mixture. Pour into crust.
Place springform pan in large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes. Reheated reserved caramel mixture if necessary, gently spoon over cheesecake. Sprinkle with remaining pecans.
Bake 10-15 minutes longer or until center is just set. Removed pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool for an hour.
Combine the oil, sugars, and eggs until well blended. Combine the flour, cinnamon, baking soda, salt, and nutmeg; gradually add to creamed mixture until blended. Fold in the apples, walnuts, and vanilla.
Pour into a greased and floured 10-inch fluted tube pan. Bake 325 degrees F for 1 1/2 hours or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter, and salt until sugar is dissolved. Transfer to a small bowl; cool to room temperature. Beat n confectioners’ sugar until smooth; drizzle over cake. Sprinkle with walnuts if desired.
Lightly spread honey mustard evenly over each slice of bread.
Laye apple slices and cheese over 4 slices of bread, using about 1/2 apple and 2 ounces of cheese for each sandwich. Top each with remaining bread slices. Lightly coat panini press with cooking spray.
Grill, each sandwich for 3 to 5 minutes or until cheese, has melted.
Add apple slices, brown sugar, and butter in a medium saucepan. Cook over medium-high heat until the brown sugar has dissolved and butter has melted. Add 1/4 teaspoon of vanilla and 1/2 teaspoon of cinnamon and reduce heat to simmer. Cook 6-8 minutes longer. Removed from heat and allow to cool.
Whisk together eggs, vanilla, milk, and cinnamon. Stir in flour and whisk until smooth. Completely submerge one slice of bread in the mixture, careful to coat both sides. Lift the bread out of the liquid and allow it to drip off excess.
Cook toast in a large pan over medium heat 1-2 minutes until lightly browned, then flip and cook the other side 1-2 minutes. Repeat with remaining bread slices. Generously top toasts with the apple-cinnamon mixture. Sprinkle with powdered sugar.
Line an 8 x 8-inch pan with 2 layers of tin foil, leaving an overhang.
Combine the butter, marshmallows, sugar, heavy cream, and packers of apple cider, cook over medium heat, occasionally stirring until the marshmallows are melted about 8-10 minutes.
Place the caramel bits and heave creamer in a microwave for 35 seconds at 50%.
Removed the pot from the heat and stir in the white chocolate chips until they’re completely melted.
Pour the fudge into the pan. Drizzle the caramel on top of the fugue, use a small metal spatula to create swirls in the fudge.
Refrigerate for 3 hours. Cut into small squares.
Enjoy!
Which of these delicious apple recipes did you like the most? Comment below and save this article for future reference!
Hello! My name is Anastasia, and I am a college student in Wisconsin. I absolutely love all things fashion but even more than that I love to write (well, plus coffee). I hope my articles will inspire and motivate you!
