A decrease in temperature characterizes the autumn season. The air fills with the aroma of sweet spices and the beginning of apple picking season. You may pick up a bushel of apples at the grocery store, go to the farmer’s market, or just pick the apples yourself at your neighborhood orchard. Apples are available just about anywhere.
Regardless of where you get your apples, these apple dessert ideas are just right for you. And apple pie isn’t the only thing we’re referring to here. In addition to Spiced Apple Pie, Apple-Pear Pie, and Ree Drummond’s Caramel Apple Pie (to mention a few), many additional recipes will keep you psyched for baking this season. Every time we have some freshly grown apples on hand, we’re constantly on the lookout for new dessert ideas. You can also try apple cider if you are looking to lose weight.
These apple recipes, whether for a delectable crumble or a gorgeous autumn cake, are loaded with autumn spices. Plus, they include a flavorful apple component. In addition to that, they are simple to prepare.
Suppose you are looking for a seasonal dessert that is appropriate for Thanksgiving. In that case, we have you covered. You should try the apple-cranberry galette because it will blow your mind. In addition, if you crave anything with a caramel-apple taste, you will like the gooey and sugary caramel apple crisp. Whatever option you choose, there is no better way to round up the dinner than with a juicy treat highlighting the season’s most popular fruit.
Here are some of our favorite apple desserts and the recipes for making them.
French Apple Cake
Want a cake recipe that’s easy to make yet still delicious? Is there a cake that doesn’t need any baking prowess? An afternoon snack, dessert, or brunch entree that would be appropriate for any of these occasions? You can’t go wrong with this apple dessert from France. Even though it’s one of the simplest cakes we’ve ever prepared, it’s also one of the finest.
Every piece of this classic French apple dessert is full of apple chunks encased in rum cake batter for maximum taste and moistness. You’ll like the sweet, crunchy topping and the custardy texture.
We kept our cake basic, but if you’d like to experiment with some warming spices, go ahead. This dish might benefit from the addition of nutmeg or cardamom, as well as cinnamon. If you want to make this cake even more festive (and indulgent), serve it with fresh whipped cream or ice cream on top.
Ingredients You’ll Need
1 teaspoon baking powder
1 cup of all-purpose flour, put in a measuring cup, and leveled off with a spoon.
⅔ cup of granulated sugar, plus more to sprinkle on the cake
¼ teaspoon salt
1 teaspoon vanilla extract
2 apples for baking. Peel and core them before cutting them into ½-inch cubes
Confectionaries’ sugar for decorating the cake, if you want to
1 stick (½ cup) unsalted butter, at room temperature
2 large eggs
3 tablespoons dark rum
Set the oven temperature to 350 degrees Fahrenheit and place the oven rack in the center.
Apply butter or nonstick cooking spray to a 9-inch springform or standard cake pan. Make sure the bottom of your cake pan is lined with parchment paper and greased again if you use a standard cake pan.
Gather your ingredients in a small basin and mix them well.
Using a stand mixer, use the paddle attachment to whip up your butter and granulated sugar for around 3 minutes.
Add the eggs one by one and mix well at a time, scraping the sides of the basin as you go. Next, add the vanilla and rum and mix well. As long as the batter seems gritty, it’s OK.
Then, add the flour mixture and mix on low speed until the mixture is barely mixed. Fold in the apple chunks using a rubber spatula.
Scrape the batter into the pan and smooth the surface with a knife. You should also sprinkle a generous one tablespoon of granulated sugar over the top.
The cake is ready when you can put a toothpick in the middle, and it comes out clean and golden brown. This should take around 40 minutes to achieve.
Allow the cake to cool in the pan on a cooling rack before removing it from the pan. Cut around the cake’s edges with a dull knife after it cools down. Afterward, remove the rims of a springform pan if you’re baking in one.
To remove the parchment paper from a standard cake pan, carefully invert the cake onto a cooling rack, then gently turn the cake over and set it on a dish.
Apply a light dusting of confectioners’ sugar using a fine mesh sieve (if using).
Before serving, let it stand at room temperature for at least an hour to allow the flavors to blend.
Finally, serve the cake warm or at room temperature with whipped cream or ice cream, sweetened slightly.
You may store the cake in the freezer for up to three months. Wrap it firmly in aluminum foil or freezer wrap after cooling it fully.
You might wonder what a strudel is if you have never heard of it before. An apple strudel is a typical Viennese pastry filled with raisins soaked in brandy, apples flavored with cinnamon, and chopped walnuts. You can prepare it with any filling, but the most common is apple, and this one is enhanced with raisins, cinnamon, and lemon zest.
The dough is first rolled out and then stretched over the table until it is paper-thin, as with traditional strudel. To put it mildly, it’s a lot of work! Phyllo dough is a convenient contemporary shortcut. Phyllo dough is a tissue-thin dough used for flaky European and Middle Eastern desserts like spanakopita and baklava. For the most part, it’s simple to work with phyllo dough once you learn its nuances.
Making your own pastry may seem like a good idea if you’re an experienced pie baker. However, as a beginner, we can assure you that it won’t be easy. But if you enjoy a good challenge, you’ve come to the right place. Just pray that you aren’t biting off more than you can chew.
To make Phyllo dough, you must first create a stack of very thin layers, then coat them entirely in oil or butter. Even after all that effort, there is no assurance that you will get the flaky result you want. However, if you do, we can practically guarantee that you will not be able to tell the difference between store-bought and handmade.
Taken with a cup of coffee, apple strudel is the perfect dessert or afternoon snack. Serve the strudel plain or with vanilla ice cream or whipped cream for a sweet and savory dessert.
Ingredients You’ll Need
2 tablespoons of brandy (regular or apple flavor)
3 large baking apples, peeled, cored, and cut into ⅛-inch slices
⅓ cup granulated sugar
½ cup finely chopped walnuts
½ cup raisins
1 stick (½ cup) unsalted butter
½ teaspoon cinnamon
For dusting, confectioners’ sugar
10 sheets of thawed phyllo dough (9×14 inches)
¼ cup panko bread crumbs
Line a baking sheet with parchment paper and preheat the oven to 350°. Then toss apples, cinnamon, lemon zest, sugar, salt, and raisins in a large basin. Toss in the bread crumbs and mix until well combined.
Get a fresh dish towel wet and wring it out. Make sure the melted butter is close at hand by using a squirt bottle. Cover the phyllo while you work with a moist towel, the plastic wrap from the box, or a piece of wax paper. Make sure you aren’t making any mistakes in your job if you are working swiftly.
Place one phyllo sheet, long side facing you, on a clean work surface. Apply a thin layer of melted butter to the sheet. If using a brush, dab a little butter on the dough and then gently spread it around the surface. Brush each layer of phyllo with the melted butter before adding the next four sheets. (Five buttery sheets should be in your possession.)
Spread half the panko and half the apple mixture (on top of the panko). Do this approximately 2 inches from the bottom of the phyllo sheets and about 2 inches from each edge. The phyllo’s bottom border should cover the filling once you fold up the sides. Transfer the jelly roll-style roll to the baking sheet, seam side down, on the prepared baking sheet. Re-fill the remaining phyllo sheets with apple filling and repeat the procedure. Use the remaining butter to brush the tops of the strudels. Trim the top layers of the dough to the filling with a sharp knife and make diagonal slits every 2 inches.
Bake for 35 minutes, or until golden brown. Before serving, dust with powdered sugar and cinnamon and let it cool to room temperature.
Most people living in the United States might know how to prepare an apple pie. It’s a staple of American cuisine. Some may consider it cliche, but we like to think of it as a classic. Hundreds of thousands of individuals are looking for the best way to prepare this dish. Because we believe it’s just about perfect, we revert to our recipe every fall. We use a blend of apples to create a sweet-tart filling in our flaky, buttery lattice crust. When the filling is bubbling and the crust is brown, the pie is ready for you to take out of the oven.
Even after making a pie for years, it’s important to give every attempt your full attention. Everyone knows that the guy who invented the phrase “easy as pie” never really prepared a pie from scratch. But if you have a tried-and-true recipe like this one, preparing a great apple pie is not only possible but a breeze. A soggy crust and saturated filling may be avoided by blind baking the crust and boiling down the fluids before filling the pie, which is the most crucial step. Therefore, these additional processes will guarantee that the crust is flaky and crisp and that the filling is not runny.
Ingredients You’ll Need
For the Crust
3 tablespoons sugar
¼ cup of cold vegetable shortening, cut into 4 squares
¼ teaspoon baking powder
14 tablespoons of cold, unsalted butter, cut into 1-inch pieces
7 spoonfuls of ice-cold water
2¾ cups of all-purpose flour put into a measuring cup and leveled with a knife
1 teaspoon salt
For the Filling
½ cup granulated sugar
2 spoonfuls of cornstarch
3½ pounds baking apples, peeled, cored, and cut into 14-inch slices (see note)
1 teaspoon lemon zest and 1 tablespoon lemon juice from 1 lemon
¼ teaspoon of salt
6 packed tablespoons dark brown sugar
2 tablespoons all-purpose flour
¼ teaspoon cinnamon
A beaten egg, cream, or milk, for brushing over the crust
2 tablespoons of granulated sugar for the pie’s crust
For the Crust
Freeze the pie dough and butter thirty minutes before beginning the crust procedure.
Mix flour, sugar, and salt in a large food processor until they form a smooth paste. Add the butter and process until it is pea-sized with some lumpy bits. Pour one tablespoon of vinegar into the feed tube, followed by one tablespoon of ice water, until the dough comes together and is moist but not soggy (test by squeezing some with your fingers). The batter will be crumbly after the mixing process.
Two equal-sized balls of dough should be formed and flattened on a lightly floured board into disks.
Refrigerate the dough for at least two hours, preferably overnight, to ensure that it is well chilled.
Roll out one disc of dough to a diameter of 12 inches on a lightly floured board. Gently push into the pie plate after draping (don’t strain! ). Reheat for 30 minutes in the refrigerator or 10 minutes in the freezer.
For the Filling
Toss the apples with the sugars, salt, cinnamon, lemon zest, and juice. In a large bowl, combine the apples, sugar, and cinnamon. Allow it to sit for a minimum of 30 minutes.
You may save excess apple juice in a separate dish for later use. Fill a 2-cup microwave-safe measuring cup halfway with the syrupy juice. Check often to see whether the syrup has decreased by half before heating it in the microwave on high power. A four-minute cook time is reasonable; however, since every microwave oven is different, you should check on it throughout that time. Overcooking will result in sticky caramel, so observe it consistently. The syrup should have thickened a bit and should still be fluid enough to be poured. You may also heat the fluids in a small saucepan on the stovetop if you want.
Toss the apples with the flour and cornstarch after adding the syrup.
Baking the Pie
When you remove the second piece of dough from the fridge, use the same method to roll it into an 11-inch circle. The bottom crust may be patched with a tiny bit of dough if required. Fill the cooked pie shell with the apple filling and press the apples down as much as possible. There should be no space between the apples and the crust if the crust has too many air pockets. On top of it, place the rolled-out dough. Seal the top and bottom crusts together by crimping or fluting the edges. Soak your fingers in flour as needed as you work swiftly to keep the dough from becoming too heated.
Beat an egg and use it to brush the top crust of the pie (or cream or milk). You should sprinkle two teaspoons of the remaining sugar on top of the crust. Steam should be allowed to escape by making a few vents in the pie crust’s top layer.
Bake pie for 20 minutes at 400 degrees, then decrease the heat to 375 degrees and bake for an additional 40 minutes, or until golden and bubbling. (If the edges begin to darken, cover them with aluminum foil).
Cool for at least two hours on a wire rack, then serve.
French Apple Tarts
When we think of French sweets, we tend to think of elaborate pâtisseries with towers of macarons in pastel colors and glossy fruit tarts. However, while baking at home, the French keep things simple. A French chef might whip up this quick and easy apple tart au pif. It has a thin layer of cinnamon-scented apples on a buttery, flaky crust like an apple pie without the pan.
A handmade pastry crust may scare some people, but this tart dough is almost flawless and simple to lay out. Plus, it comes together in a food processor in less than a minute. As a bonus, you don’t have to worry about crimping the dough into a pie pan; you just fold it casually over the fruit. Even in its flaws, this delicacy is irresistible to dessert lovers everywhere.
This dessert is quick and simple to prepare since it employs store-bought puff pastry.
To make the dessert as visually appealing as possible, shingle some apples onto the par-baked dough and then top with small butter cubes. The tart will taste even better, and the apples will be a deeper shade of red due to this addition. More butter cubes may seem like a lot, but don’t be afraid to keep adding them! So far as we know, there’s no such thing as too much butter.
There is a small amount of Grand Marnier in the glaze, which you may substitute with rum or cognac. It’s a must-have ingredient, and we strongly suggest it for this tart! If you are into making seasonal fruity tarts, then try this easy fruit dessert with a handmade crust. Make a traditional tarte tatin if you’re crazy for apples.
Ingredients You’ll Need
For the Crust
¼ cup of ice-cold water
2 tablespoons of sugar in granules
½ teaspoon salt
1½ cups of all-purpose flour, leveled with a spoon
1½ sticks (12 tablespoons) Pieces of very cold, unsalted butter that are 12 inches long
For the Filling
1 teaspoon extract of vanilla
1 teaspoon cinnamon
⅓ cup sugar
2 tablespoons unsalted butter, melted
⅛ teaspoon salt
1¾ lbs baking apples (3 large)
1 tablespoon of apricot jelly or jam, which is optional for the glaze
1 tablespoon all-purpose flour
2 tablespoons turbinado sugar
1 egg, beaten
Preparing the crust
Put parchment paper on a baking pan and set it aside. You should use a food processor equipped with a steel blade to blend the flour and sugar in the food processor. Then give it one last pulse to bring everything together. Add the chilled butter and pulse for 5 seconds to make pea-sized butter. Mix in the ice water and process for approximately 5 seconds until the material is moistened and crumbled but not completely incorporated.
Next, using just a few strokes of your hands, bring the dough together into one cohesive ball and place it back on the lightly floured work area. Flatten out the dough with your hands into an oval shape. Dust the dough with flour and re-flour the work surface. Use a rolling pin to make a circle 8 to 10 inches in diameter, rotating and adding additional flour as required so the dough doesn’t stick. Take a parchment-lined baking sheet and spread out the dough into a rectangle. Refrigerate while making the filling, which you can do as you roll out the dough on the parchment paper.
Prepare the Filling
In a large bowl, combine the peeled, cored, and sliced apples with the sugar and cinnamon. Before adding salt, you’ll need to mix in the sugar, vanilla, cinnamon, and cinnamon-flavored melting butter.
Refrigerate the dough, then place it on a parchment-lined surface on the counter. Using a rolling pin, roll the dough into a 14-inch circle approximately 1/8-inch thick. Even though some of the corners are a touch rough, it’s okay. Bake for ten additional minutes until the crust has curled up the pan’s lip.
Put the Tart Together
Apply the flour in a uniform layer to the dough. In overlapping concentric rings, place the apple slices on top of each other within three inches of the edge. You don’t have to worry about it looking flawless! What matters most is the taste at the end, and you don’t want the dough to become too warm while fretting over nonessentials. Working your way around and making pleats as you go, fold the dough’s edges over the apples in a free-form manner. Pinch some dough off the edge and use it to repair any rips.
Using a pastry brush, apply the beaten egg to the pleated dough. Add one tablespoon of turbinado sugar to the top crust and one tablespoon to the fruit before serving. 15 to 20 minutes in the refrigerator will do the trick.
Meanwhile, set the oven temperature to 350 degrees Fahrenheit and place the rack in the middle.
Depending on the size of the apples, this might take anywhere from 55 to 65 minutes. If any of the tart’s juices spill over into the pan, that’s not a big deal. Some of it will get burned on the pan, but the pie itself should be OK. (After baking, just scrape away any burnt parts from the tart itself.) Let the pan cool on a cooling rack before removing it.
While the tart is cooling, you may prepare the glaze if desired. Combine the apricot jam and water in a small dish. Using a microwave, heat the mixture for around 20 seconds until it’s bubbling. Brush the apples with apricot syrup using a pastry brush.
Serving the Pie
When you’re ready to serve the tart, use two big spatulas to move it on a platter or cutting board. You may serve the slices at room temperature or warm to your liking. The tart is best served the same day it is cooked. But you can keep any leftovers on the counter for a few days with a loose cover.
If you would like to spice things up a notch, you can have several other recipes such as weed butter, you can learn how to make weed butter. For dessert we hope you would like something chocolaty, we also have the recipe on how to make weed brownies if you would like to check that out.
Conclusion: What Apple Dessert Recipes Should You try?
An apple a day keeps the doctor away. However, no one ever stated that you couldn’t make sweet treats out of those apples. You’ll soon find yourself filling too many bags at your neighborhood apple-picking orchard as the weather cools sand apples come into season. Once that happens, then you know it’s time to start baking.
Apples are a great addition to any autumn meal or Thanksgiving dinner. Whether you’re searching for a novel take on apple pie or an apple cobbler, this list is sure to have what you’re looking for. Make the most of autumn’s favorite fruit with these apple dishes, which range from sumptuous pies to savory soups and salads. You can’t go wrong with any of these apple-based desserts.