I think that the apple is terribly underrated. If you think about it, it actually is the perfect fruit. It's always in season.
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There are so many different types, and you can turn it into something sweet or something savory. It can fit into a lunchbox. Or you can grab one on your way out and eat it in the car while you go and pick up your children from school.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
These are tried-and-tested recipes that I think are super easy to make, and they come out looking absolutely stunning. I think they could easily wow your guests when you're hosting from home.
1) Caramel Apple Galettes (store-bought puff pastry)
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss apple slices with lemon juice, brown sugar, and cinnamon. Let sit 5 minutes.
- Roll pastry slightly on parchment. Pile apples in the center, leaving a 1–1.5 inch border.
- Drizzle caramel over apples and dot with butter. Fold edges over apples, pleating as needed.
- Brush pastry with beaten egg and sprinkle a little sea salt if using.
- Bake 20–25 minutes until pastry is golden and apples are tender. Cool 5 minutes before serving.
These caramel apple galettes are absolutely delicious. I remember making these at chef school, but I used to make the big pies, and we'd have to try to get them all perfectly in a circle so that when you turn it upside down, it looks stunning. It's very tasty as well.
When I make these, I buy store-bought puff pastry. But you are very welcome to make your own puff pastry if you have the time and desire.
What I like to do when I make these is slice the apples really thinly. I have a mandolin that I got for Christmas, and I use it for everything. It's also nice to toss the apples with a little bit of cinnamon and brown sugar.
Make sure you squeeze some lemon juice over it as well because if you're not doing this quickly, it can oxidize.
These galettes are delicious with a homemade vanilla ice cream, and if you don't have that, you can also just lightly whip some cream. It's also really good.
I would brush the pastry edges with some beaten egg and sprinkle with some sugar just to give it that crisp, sparkly edge.
2) Apple Roses with Puff Pastry
Ingredients
Method
- Preheat oven to 375°F and line a baking sheet. Dust surface with flour.
- Toss apple slices with lemon juice so they don’t brown. Microwave 30 sec if too stiff.
- Roll puff pastry to a 10 x 8 inch rectangle and cut into 6 strips.
- Mix sugar and cinnamon. Brush butter on strips. Sprinkle cinnamon sugar.
- Arrange apple slices overlapping along each strip, skin side up. Fold pastry over the bottom of slices and roll into roses.
- Place in muffin tin or on sheet. Brush with apricot jam. Bake 25–30 minutes until golden.
These apple roses with puff pastry are so easy to make and come out so nicely every single time. I use store-bought puff pastry because it honestly cuts your preparation time in half. I also like to slice my apples really thin with the mandolin.
I would also briefly microwave the slices with a little bit of lemon juice.
What I've found is that this definitely helps with bending the apple slices, and they don't break. Or you could serve it with some kind of ice cream. But when we make it, I just dust some icing sugar over it, and there you go.
I would use red skinned apples because they just give you that pretty rose look.
3) Skillet Apple Crisp for Two
Ingredients
Method
- Heat oven to 375°F. Melt 2 tbsp butter in a small ovenproof skillet over medium heat.
- Toss apples with sugar, cinnamon, and lemon juice. Cook 3 minutes until slightly soft.
- Mix oats, brown sugar, flour, cold butter, and salt with fingers until crumbly.
- Sprinkle topping over apples. Transfer skillet to oven and bake 12–15 minutes until golden.
- Cool 5 minutes. Spoon into bowls; add ice cream if desired.
This recipe is brilliant when you only have one or two apples. You don't need to rush to the shop to get a whole bag. You only need one or two apples to make the whole dessert.
I add oats, chopped nuts, and brown sugar to the crumble because I like that extra texture.
This is made in a small cast iron skillet, and you can take it straight from the oven to the table. It is pretty sweet, so I would add a pinch of salt to balance it all out. I like to toast the crumble mixture in a dry pan before putting it on the apples for a few minutes.
I find it gives it a better texture. These are delicious with some custard.
4) Baked Sliced Cinnamon Apples
Baked sliced cinnamon apples taste like warm apple pie filling without the pie crust and will make your whole house smell amazing. This easy recipe is gluten free and dairy free.
Recipe by Lindsey Jenkins, A Nourishing Plate
Get the full recipe at A Nourishing Plate.
5) Cinnamon Apple Turnover Wreath
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss apples with sugar, cinnamon, and lemon juice. Let sit 5 minutes to soften.
- Lay one pastry sheet on the pan. Spread apples in a ring, leaving a 1-inch border.
- Brush border with beaten egg. Place second pastry sheet on top and seal edges by pressing with a fork.
- Cut slits around the ring every 1 inch, twisting each strip outward to show filling.
- Brush top with butter and egg wash. Bake 20–25 minutes until golden.
- Warm apricot jam and brush on top if desired.
When I make these, I cook the apple filling quickly, then let it cool, and then I just set it aside. You've got to keep that pastry cold because the ree will then hold its shape.
And if that filling is hot and you add it to room temperature pastry, it just doesn't work. So you've got to work quite fast when you make these. Sprinkle some sugar over the egg wash for a crisp finish.
I think it makes a whole difference here. And then also bake it on parchment paper so you can transfer it easily to a serving board or a plate. I tend to use Granny Smith or Pink Lady.
These are delicious served with a salted caramel sauce or a mascarpone and caramel sauce. I typically make this wreath around Christmas. We'll serve it for Christmas lunch.
I just think it looks really pretty on a platter. And then what I like to do also is decorate it. So I'll add some fresh cherries and strawberries going all around, and then some fresh mint.
So it actually does look like a wreath.
6) Honey-Roasted Apples with Goat Cheese
Ingredients
Method
- Heat oven to 400°F (200°C). Toss apple slices with honey, butter, cinnamon, and salt.
- Spread apples in one layer on a parchment-lined baking sheet. Roast 18–22 minutes until edges caramelize.
- Cool apples 3 minutes; scatter goat cheese over them while warm. Add pecans if using. Serve warm or at room temperature.
I think when you're making these honey-roasted apples with goat's cheese, you should definitely go with a tart apple rather than an extremely sweet one. So look for your green ones instead of the red ones or the pink ones.
Then just quickly cut the apple into wedges and sauté it in some butter until it's caramelized, and then add the honey right at the end. This is really good with some creamy goat's cheese on toasted sourdough or crackers. Personally, I cannot stand goat's cheese, so when I make this one, it doesn't have any goat's cheese anywhere near.
In fact, that stuff doesn't even come into my house.
7) Apple-Nutella Turnovers
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss apples, brown sugar, cinnamon, and lemon juice in a bowl.
- Roll pastry and cut into 4 squares. Spoon 1–2 tbsp apple mixture onto each square.
- Add about 1 tbsp Nutella on top of apples. Fold into triangles and press edges with a fork.
- Brush with beaten egg and melted butter. Sprinkle granulated sugar if desired.
- Bake 18–22 minutes until golden. Let cool 5 minutes before serving.
I bet you right now that you have puff pastry, Nutella, and apples in your house. So you could 100% make this without having to go to the shop. When you make these, keep the apple pieces small, so they cook before the pastry gets too dark.
That's something that I have noticed happens quite often. And also don't overfill them because that Nutella expands and leaks, and then you've lost all that filling.
This is, of course, amazing served with some vanilla ice cream, any kind of ice cream that you've got. And again, I would sprinkle with cinnamon sugar and brush with some egg over the pastry if you've got guests or you need something to serve with coffee.
8) Sheet-Pan Apple Cinnamon Donuts
Ingredients
Method
- Preheat oven to 350°F. Grease a sheet pan or line with parchment and spray lightly.
- Whisk flour, sugars, baking powder, cinnamon, and salt in a bowl.
- Whisk eggs, milk, melted butter, and vanilla in another bowl.
- Stir wet into dry until just combined. Fold in apples.
- Spread batter evenly on the pan about 1/2-inch thick. Use a round cutter to stamp donuts or squares for kids.
- Bake 12–15 minutes until lightly browned and springy.
- Cool slightly, toss in cinnamon sugar or brush with glaze.
These are really easy to make, but you need to have a donut pan. It's like a baking tray but with ring-shaped molds like a muffin tin, but with a hole in the middle of each well. What you do is pipe your batter into it, and then in the oven it goes.
So no deep frying is needed here.
When I make these, I definitely like to get those apples finely diced because I feel like it just makes them disperse nicely into that dough. You don't want to take a bite and then have a big chunk of apple, and then the other bite has no apple. These are delicious, but you've got to get that cinnamon sugar sprinkled onto them while they're still warm.
A maple glaze also makes them feel like a full-on proper dessert. So you could always make that.
These are delicious with tea and coffee in the afternoon. A hack is to use a piping bag to fill that donut pan neatly. What's that saying?
Make it nice or make it twice?
9) Mini Dutch Apple Pies
Ingredients
Method
- Preheat oven to 375°F. Grease a 6-cup muffin tin.
- Toss apples with sugars, lemon juice, cinnamon, salt, and flour.
- Cut pie crust into six circles. Press into muffin cups.
- Fill crusts with apple mix. Top with butter and oats.
- Brush crust edges with beaten egg.
- Bake 20–25 minutes until crust is golden and apples are tender. Cool 10 minutes before removing.
When I make these mini Dutch apple pies, I tend to lean towards using Granny Smith apples over all the others. They're my first choice. I just find that they hold their shape really well, and they also have a tartness to them.
I also would make my own shortcrust pastry. It's really easy; you just literally weigh out all the ingredients, put them into a blender, and then put it in the freezer for a little bit. I just feel like it gives it much more of a buttery base than the store-bought version.
But there's no harm in buying store-bought at the end of the day; you know. Most people don't even notice.
Don't cook the apples too much beforehand because you don't want mushy apples in these pies. I wouldn't put pastry lids on here. I would just top it with a simple crumble instead.
When you're making them, you don't want to have to start fiddling with little pastry lids and have them break. And also, when you take the bases out of the oven, let the shortcrust pastry sit for about 10 minutes before you take them out, because they do tend to break easily when hot.
And then, of course, you must chill the pastry-lined muffin tin before filling. It helps the pastry keep its shape. This is very important.
And then these are absolutely delicious with your simple vanilla ice cream or even pouring cream and strawberries.
10) Maple Apple Bread Pudding
Ingredients
Method
- Heat oven to 350°F. Butter a 9×9-inch baking dish.
- Toss bread and apples in dish; set aside.
- Whisk eggs, milk, maple syrup, brown sugar, vanilla, spices, melted butter, and salt.
- Pour over bread and apples; press gently to soak bread in custard.
- Rest 10 minutes if possible. Bake 40–45 minutes until set and golden.
- Cool 10 minutes; serve warm, with extra maple syrup if desired.
These are great when you've got stale bread that needs using up. I tend to also reach for brioche when I'm making these. I know that I'll let the brioche go a little bit stale, and I don't mind, because I know I'm gonna turn it into this maple apple bread pudding.
You can add raisins, pecans, walnuts- any of those if you like. We don't add raisins because my husband detests them.
The maple syrup works so beautifully with cinnamon apples. Serve it with some whipped cream, any type of ice cream, custard, and it's just delicious. I would also let the bread soak properly before baking because I feel like the worst thing ever with a bread pudding is dry patches where the egg hasn't reached properly.
It's just disappointing.
11) No-Bake Apple Cheesecake Cups
Ingredients
Method
- Mix graham crumbs and butter. Press into bottoms of 6 small cups or glasses. Chill 10 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped topping.
- Layer cheesecake over crumbs, then a spoonful of chopped apple pie filling.
- Add another thin cheesecake layer if desired. Sprinkle with cinnamon.
- Chill at least 1 hour to firm up before serving.
These no-bake apple cheesecake cups are fantastic for when you have a large number of people coming around for a birthday or you're hosting. You can make them ahead and then just take them out a few minutes before serving. They literally just crush biscuits at the bottom, then you pour your cheesecake filling in, and then it's apples, cinnamon apples on top.
Make sure you cook your apples first a little bit so that they're soft and syrupy. I think that ginger biscuits go amazingly here. But if you don't have ginger biscuits, you can use any other kind of biscuits; digestive biscuits work.
And then I think what makes this taste even better, but is super rich, is adding a little bit of caramel sauce between the layers. It is way more indulgent, though. But the caramel is really delicious, also.
12) Cider-Glazed Apple Hand Pies
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss apples with brown sugar, cinnamon, cornstarch, and 1 tbsp cider in a bowl.
- Roll out crust and cut into 4–6 rectangles. Spoon 1–2 tbsp filling onto each.
- Fold and seal edges with a fork. Brush with beaten egg and poke two vents.
- Bake 18–22 minutes until golden. Cool 10 minutes on a rack.
- Whisk powdered sugar with 1–2 tbsp cider to make a glaze. Drizzle over warm pies.
When I make these, I use store-bought pastry; that is absolutely fine and so much easier. Also, make sure that you cook your apples a little bit beforehand, and you cook them with some cinnamon. These are also really good if you reduce some apple cider vinegar into a sticky glaze, and then you can brush it over the pastry.
I like to use a little bit of lemon juice with the glaze, because it just adds the sharpness and prevents it from becoming cloying. This also helps with the steam escape from the pie so it doesn't become soggy.
I would use Granny Smith apples here or bourbon, and it's delicious served with some mascarpone; just add a little bit of cinnamon to it. Or you could take it in a completely different direction and add some grated sharp cheddar on the side for a sweet and savory twist.
13) Browned-Butter Apple Blondies
Ingredients
Method
- Brown butter in a small pan over medium heat until it smells nutty and turns golden. Let cool 2 minutes.
- Preheat oven to 350°F. Line an 8×8 pan with foil and grease it.
- Whisk browned butter and brown sugar until smooth. Add egg and vanilla; mix well.
- Stir in flour, baking powder, salt, and cinnamon until just combined.
- Fold in apples and nuts if using. Spread batter in pan.
- Bake 22–26 minutes until edges set and top is golden. Cool before slicing.
You're gonna need to use Granny Smith apples for these because the tartness just balances that rich buttery sweetness. These are amazing with salted caramel sauce and then toasted pecans sprinkled over. Just make sure that when you're making these, you brown the butter until it smells nutty, but remove it from the heat before the milk solids burn.
That's where you get that brown butter taste.
Also, make sure that you pat those apples dry because you don't want too much moisture in the batter. I like to add a little bit of molten salt on top because I think it makes the caramel and brown butter burst with flavor.
14) Apple-Stuffed Crescent Rolls
Ingredients
Method
- Heat oven to 375°F (190°C). Line a baking sheet with parchment.
- Toss diced apples with flour, brown sugar, and cinnamon until coated.
- Separate unrolled crescent dough into triangles. Spoon about 1-2 tbsp apple mix near each wide end.
- Drizzle a little melted butter over apples. Roll from wide end to point; place seam-side down.
- Bake 12–14 minutes until golden brown. Cool 5 minutes; dust with powdered sugar if using. Serve warm.
When I've made these apple stuffed crescent rolls, I've used Pink Ladies and Granny Smith. If you've got either of those, you can use them. And I have also learned from my mistakes not to cut them too thickly.
Your pastry cooks faster than your apple does, so just be aware of that. Make sure you cut the apples into thin wedges so that they soften quickly. I like to add chopped pecans.
You can add any kind of nuts here. Walnuts are fine, almonds. Even a little bit of marzipan for extra flavor makes a huge difference.
And don't overfill the pastry because it does happen, and that filling leaks out all over the show, and then you kind of waste that filling. Make sure you also brush the pastry with butter and cinnamon sugar before baking. Or you can do cinnamon cream cheese, or you can make a vanilla custard and flavor it with whatever you've got.
Orange zest, lemon, all go really well.
15) Skillet Caramel Apple Skillet Cake
Ingredients
Method
- Preheat oven to 350°F. Melt 1 tbsp butter in a 10-inch ovenproof skillet and swirl to coat.
- Toss apple slices with 1/4 cup brown sugar and spread in skillet.
- Beat remaining butter with granulated and 1/4 cup brown sugar. Add egg and vanilla; mix.
- Whisk flour, baking powder, and salt. Add milk and dry mix to butter mixture until just combined.
- Spoon batter over apples and smooth. Drizzle caramel sauce over batter.
- Bake 30–35 minutes until golden and a toothpick comes out mostly clean. Cool 10 minutes before slicing.
When I make these, I make sure to arrange the apple slices neatly in the pan because they'll form the top when the cake is turned out. And I think if you're gonna go to all the effort in making this, make sure it looks pretty, right? I tend to lean towards Granny Smith here or bourbon apples, and let that caramel turn a good amber color before adding the apples when you're making it.
I think that's where all the difference comes from in making these caramel apple cakes.
If you don't let that caramel turn and get to the right color, you just kind of lose all that flavor. Definitely let the cake rest before turning it out. But whatever you don't do, don't leave it until the caramel hardens completely, because then that's when it becomes a disaster.
This is delicious with some lightly whipped creme frache.
16) Apple-Cranberry Crostata
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Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Toss apples, cranberries, sugars, lemon juice, cinnamon, and cornstarch until coated.
- Roll crust into a rough 11-inch circle on the baking sheet. Pile fruit in the center, leaving a 2-inch border.
- Pleat crust over fruit, pressing gently to seal. Brush with beaten egg; sprinkle coarse sugar.
- Bake 30–35 minutes until crust is golden and filling bubbles. Cool 10 minutes before slicing.
These are divine to make over Christmas time. When cranberries are all the way, you can have them fresh, but frozen are absolutely fine. I like to mix Granny Smith and Pink Lady apples together.
I just find that the tartness and the sweetness balance out this crust really nicely. But cranberries are also super tart, so just make sure that you do adjust with sugar after tasting the filling.
It might need a little bit of sugar, a squeeze of lemon, or even vanilla essence. I do find that orange zest brings the apples and cranberries together also. Fold the pastry edges loosely over the fruit for that rustic look.
Because these are rustic, guys. Don't try to get them perfect. And then I like to add some coarse sugar around the crust before baking.
I think it just gives a delicious texture.
Honey ricotta's delicious, or even a spoonful of creme fraîche with toasted almonds. Really bring this together and make it a delicious dessert.
17) Quick Apple Crumb Bars
Ingredients
Method
- Heat oven to 350°F; grease a 9×13-inch pan.
- Toss apples with granulated sugar, cinnamon, and lemon juice; set aside.
- Mix flour, oats, brown sugar, baking powder, and salt. Work in cold butter with a fork or fingers until coarse crumbs form.
- Press half the crumbs into pan. Scatter apples over base.
- Sprinkle remaining crumbs evenly on top. Bake 35–40 minutes until golden and apples are bubbly. Prep time: 15 minutes | Cook time: 35 minutes | Servings: 12
These make a lovely little snack. They make you can make them fast, and you can put them in a lunch box. When I do make them, I line the tin with baking paper so you can lift the bars out easily.
I have done them before where I use spray and cook only, and they got completely stuck and broke, which was such a disaster.
Just make sure you cool them completely before slicing into clean squares. Because if you take them right out of the oven and then slice them, they just break. The oats just break.
Also cook those apples a little bit beforehand. And use some of this buttery mixture for the base also and the crumble topping. These are delicious just on their own, or you can serve them with some custard or vanilla ice cream.
18) Apple Fritter Mug Cake
Ingredients
Method
- Mix flour, sugar, baking powder, and salt in a microwave-safe mug.
- Stir in milk, melted butter, and vanilla until smooth.
- Fold in chopped apple and cinnamon.
- Sprinkle brown sugar on top.
- Microwave on high for 60–90 seconds. Check at 60 seconds; it should spring back lightly.
- Let cool 1 minute, dust with powdered sugar if you want.
These are done within six minutes. They're so easy. When my son is begging for something for dessert, and we don't have anything after his dinner, I normally just throw everything into a microwave mug, and then in the microwave it goes.
Whatever you do, don't put it in and then set a time and leave it, because it has exploded on me before. Microwave in short bursts, and then just stop when that center is cooked. If you put it on for too long, it also goes really rubbery.
I like to use Gala or Pink Lady apples here.
And also grate those apples before you're making it to put into that mixture. It just cooks evenly and quickly. Some cinnamon and a pinch of nutmeg for that classic fritter flavor is a must.
And then also use a larger mug and just fill it halfway, a little bit more than halfway.
19) Baked Brie with Sliced Apples and Honey
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a small baking sheet with parchment.
- Score Brie with a few shallow cuts for even melting.
- Arrange Brie on the sheet. Fan apple slices over and around the cheese.
- Drizzle honey and lemon juice over apples and Brie. Sprinkle nuts if using.
- Bake 12–15 minutes until Brie is soft but not runny; watch closely.
- Transfer to a board. Serve with crackers or bread while warm.
This baked brie with sliced apples and honey is my ultimate party trick. It is so easy to do and is so delicious. I don't think you can get anything better than baked brie.
I will bake it until the center is soft and gooey, but I don't let that cheese collapse completely because it's also about presentation here.
And then I like to add a little bit of flaky salt on top because I think it balances out that sweetness. If you've got pink lady, that's absolutely fine. It just becomes a little bit sweeter.
And then I think these are really, really delicious served with a French baguette. It must be fresh; otherwise, you can lightly toast it and rub some garlic on each little piece.
And if you're gonna go all out, you can candy some walnuts and add some fig preserve. You really can make it look beautiful. Everyone absolutely always loves this and devours it.
20) Apple and Cheddar Savory Galette
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Sauté onion in butter over medium heat until soft, about 5 minutes. Season with salt and pepper. Cool slightly.
- Roll crust on the sheet. Spread Dijon in the center, leaving a 1-inch border.
- Layer onions, apple slices, and cheddar. Sprinkle thyme, salt, and pepper.
- Fold edges over filling, overlapping to form a rim. Brush crust with beaten egg.
- Bake 25–30 minutes until crust is golden and cheese bubbles. Cool 5 minutes before slicing.
A slightly different kind of galette to serve, but the flavors honestly work. When you're making these, keep the apple slices thin. So I use a mandolin because they cook at the same rate as the crust.
You absolutely don't want thick apple on this; otherwise, it defeats the whole object, and it would actually be quite revolting.
I like to add thyme, a crack of black pepper, and a thin layer of Dijon mustard to the pastry, also. But that's totally up to you. I just find it goes really well with sharp mature cheddar.
I don't use mild cheddar either because I just don't think it's as tasty. And I will always serve this with a rocket salad with some balsamic dressing, which I make myself. You can also have it with some caramelized onion chutney, which is so easy to make also.
And I think it all just goes so deliciously together. And what you can do is, on a big platter, have your galette at the bottom, dress your rocket salad and add it on top, and then finish it off with some toasted walnuts for some crunch. Cut it up so people can help themselves without having to make a big mess by cutting it.
21) Vanilla-Poached Apples with Granola
Ingredients
Method
- Combine water, sugar, vanilla, and lemon juice in a saucepan and bring to a simmer.
- Add apple halves, cut side down. Simmer gently 8–10 minutes until tender but not mushy.
- Remove apples with a slotted spoon. Keep poaching liquid warm.
- If using butter, stir it and a pinch of salt into the liquid for a thin syrup.
- Plate apples, spoon syrup over them, and sprinkle granola on top.
- Serve warm or at room temperature, with yogurt if desired.
This could actually be a dessert or breakfast. It's actually up to you. I lean towards using Pink Lady apples here because I think they just hold their shape really nicely.
And when you are making the apples, gently poach them with some vanilla, cinnamon, and a little bit of lemon peel.
I think if you can, it should be a vanilla pod because it gives those little vanilla seeds that just float everywhere and stick to the apple, and it looks beautiful. Keep the liquid also at a gentle simmer. Don't turn it up high and boil it because it just doesn't work like that.
And then reduce some of that poaching liquid also, because I think this is such a chef's hack tip: you just spoon it over the apples at the end.
You can make your own granola or buy some, but whatever you do, add the granola just before serving so it stays crunchy. It's delicious if you're having it with breakfast, just some proper Greek yogurt with some pistachios, or if you're serving it as a dessert, you can put it in little glass jars and serve it with some vanilla crème and glaze.
22) Apple Butter Thumbprint Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Beat butter and sugars until light. Add egg and vanilla; mix until smooth.
- Whisk flour, baking powder, and salt. Stir into wet mix until dough forms.
- Roll dough into 1-inch balls. Place 2 inches apart on sheet.
- Press thumb into center of each ball to make a well. Fill wells with about 1/2 tsp apple butter.
- Bake 10–12 minutes until edges are set. Cool on rack.
If you've never heard of apple butter before, it's really simple, and this is what it is. It's a thick, concentrated apple spread made by slowly cooking apples with sugar and spices. It actually has no butter.
So I hope you've learned something new today. When you're making it, use Granny Smith because it has that tartness, and it just balances out the sweetness. But pink ladies also work.
If you can't find apple butter, make a quick homemade version or use thick apple jam if you have absolutely no interest in making anything from scratch. And then add cinnamon and a little bit of cardamom to the cookie dough. I just think it gives so much extra flavor.
Just make the indentations before baking and then gently press them back in if they've puffed up.
I feel like this happens every single time. And then use a thick filling also so it doesn't run out of the centers. These are absolutely delicious as they are or with a nice cup of tea.
And if you really want to, you can add some toasted almonds into the center. These are really fun to make with your kids.
23) Apple Snacking Plate with Honey & Walnuts
Ingredients
Method
- Toss apple slices with lemon juice to prevent browning.
- Arrange apples on a plate.
- Drizzle with honey, reserving a little for dipping if desired.
- Sprinkle evenly with walnuts and cinnamon. Add yogurt or ricotta if desired.
- Serve immediately or cover and chill up to 30 minutes.
A lovely snack to have at a kid's birthday party if you want something on the healthier side. I can't guarantee that the kids will reach for it if they've got sweets, though, but also to have at a party when you're hosting, it's quite a nice idea because it's low in fat and relatively healthy.
Use Pink Lady for sweetness and a combination of granny for that sharper contrast. I think I definitely serve this with some toasted sourdough. And then definitely would only cut the apples just before serving and then toss them in a little bit of orange juice because if you don't, they do oxidize really fast.
When you are assembling this on a big wooden platter, have some grated mature cheddar; you can add some goat's cheese if you're into goat's cheese, a big cube of Medjool dates, rosemary crackers, sourdough, and then you can squeeze a little bit of honey over it all. Put some rocket on the side; you can really make this look impressive, and add some toasted walnuts, too.
24) Apple Tartlets with Frangipane
Ingredients
Method
- Heat oven to 400°F (200°C). Line a baking sheet with parchment.
- Mix almond flour, granulated sugar, butter, egg yolk, vanilla, and pinch of salt until smooth.
- Cut puff pastry into four squares. Dock centers with a fork leaving a small border.
- Spread a thin layer of frangipane on each square, keeping the border clear.
- Toss apple slices with lemon juice, then arrange on top in overlapping rows.
- Brush borders with beaten egg. Sprinkle brown sugar over apples.
- Bake 18–22 minutes until pastry is puffed and golden. Cool slightly, dust with powdered sugar.
A really quick, pretty little dessert you can make. The trick here is store-bought puff pastry and frangipane. When I make these, I definitely don't make either of those from scratch.
There is something so delicious about the combination of a cooked apple and frangipane.
I feel like you either really love frangipane or you don't. And I really enjoy it. When I make these, I like to make sure that the apples are very thin, and then I fan them on top.
But that's just my chef school cutlery teaching coming back over.
If you want to make them more rustic, you're more than welcome to. Almond apricot jam brushed over the apples also gives them such a pretty glow, like a style finish. And then these are very pretty, served with some toasted flaked almonds scattered over, and you can dust a little bit of icing sugar.
25) Mascarpone Apple Tartines
Ingredients
Method
- Mix mascarpone, honey, lemon juice, cinnamon, and salt until smooth. Taste; add honey if desired.
- Toast bread in a skillet with butter or under the broiler until golden, watching closely.
- Spread each toast thickly with mascarpone. Top with apple slices in one layer.
- Drizzle with a little honey; add walnuts or mint if using. Serve immediately.
This is great for an easy afternoon treat. Just toast the bread and then caramelize the apples quickly in a pan with some butter and cinnamon, and then you just quickly assemble everything in minutes. I would just assemble them right before serving.
Otherwise, the mascarpone and apple juice soften the toast, and then you basically defeat the whole object of making this. It's really great with some Pink Lady apples and toasted hazelnuts, and a little bit of salted honey if you've got it.
I would use thick slices of sourdough, even better if you've got brioche, and then you just toast it until crisp. Mix lemon zest and vanilla into some mascarpone also before spreading.
26) Apple-Pear Puff Pastry Squares
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll pastry into a 10×10-inch square. Cut into 4 equal squares.
- Toss apple and pear slices with lemon, brown sugar, and cinnamon.
- Brush pastry edges with melted butter. Pile fruit in center of each square, leaving a border.
- Fold edges slightly over fruit and brush with egg wash.
- Bake 15–18 minutes until golden and puffed. Cool 5 minutes before serving. Dust with powdered sugar if using.
These come out really cute, and you can also make them in the size you would prefer. If you're doing it for a more canopy situation, you make them smaller, but if you want to serve them individually, make them the right portion, or you can make it into one big pie. It's totally up to you.
You should definitely make these with Granny Smith, and then you can also mix them with some firm pears. I like to add a little bit of cardamom to the fruit. It just gives it a completely different flavor, which I love.
I also like to brush the fruit with some warmed apricot jam because when it's finished baking, it just gives it that glossy finish and look. Delicious served with some dark chocolate sauce and toasted almonds.
27) Spiced Apple Compote over Yogurt
Ingredients
Method
- Combine apples, brown sugar, cinnamon, nutmeg, lemon juice, and water in a small saucepan.
- Cook over medium heat, stirring, until apples soften and sauce thickens, about 8–10 minutes.
- Let compote cool slightly. Taste and add a pinch more sugar if needed.
- Spoon yogurt into bowls and top with warm compote.
- Sprinkle nuts or granola if using. Serve warm or room temp.
When I make this, I make a big pot of apple compote, and it's actually to get rid of apples. It's a good way to get rid of apples that are going a bit soft. You're just going to cut your pieces into chunky pieces, because you'll be cooking these down for quite a while, so you don't want everything to turn into a puree.
I like to add some orange zest because it just gives it a fresher flavor. I normally have this made way ahead and in my fridge. It's delicious with some thick Greek yogurt, the proper stuff, or some honeyed mascarpone and some nuts of some sort.
When you're cooking the apples, cook it with some ginger, some cinnamon, a little bit of vanilla.
I would use Granny Smith here or Pink Lady or both. These also look really pretty. You can have it as a breakfast, or you can serve it as a healthy dessert.
Just serve it in a glass jar, layer it beautifully, and finish it off with some mint.
28) Apple Streusel Muffins (one-bowl)
Ingredients
Method
- Heat oven to 400°F; line a 12-muffin tin.
- In one bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
- Add egg, milk, oil, and vanilla. Stir until just mixed. Batter will be lumpy.
- Fold in chopped apple gently.
- Make streusel: mix brown sugar, cold butter, and oats with a fork until crumbly.
- Spoon batter into cups. Sprinkle streusel on top.
- Bake 18–22 minutes until tops are golden and a toothpick comes out mostly clean.
- Cool 5 minutes in pan, then move to a rack.
These are such delicious little muffins, and my son loves them. When you are making them, make sure you grate some apple into the batter and then fold in small pieces, diced pieces for texture. Fold in small diced pieces for texture.
I sometimes don't even do that, and I just grate the apple in.
And when you also fill the muffin cases quite a lot, start with a properly heated oven because this just makes the tops go taller. You definitely use cold butter or so for a more crumbly streusel texture. I like to add some chopped nuts of sorts, whatever you've got; pecans go really well, and some demerara sugar because it just does.
It gives you that extra crunch.
This batter gets super dense. You just want to fold that mixture until the flour disappears. These are absolutely delicious as they are by themselves, or you can serve them with some vanilla custard.
It's quite a relatively healthy little snack, so when I make them, I make quite a big batch, and then I freeze them. And then I bring out one at a time, and it can actually sometimes go off to school with my son in his lunchbox.
29) Apple Espresso Affogato
Ingredients
Method
- Sauté apples in butter, brown sugar, and cinnamon over medium heat for 4–5 minutes until tender, stirring to prevent burning.
- Scoop ice cream into four small bowls, glasses, or mugs.
- Divide warm apples evenly over ice cream.
- Pour hot espresso over each serving just before eating. Add biscotti or granola if desired.
Traditionally, affogato is vanilla ice cream with a shot of hot espresso poured over it. But for this apple espresso affogato, you add warm cinnamon apples, which I think work so well with that bit of coffee, and then it's like a creamy dessert. Cook the apples with some cinnamon and a little bit of brown sugar until they are soft.
And then I definitely highly suggest using strong, freshly brewed espresso.
Add finely grated dark chocolate also, and a tiny pinch of sea salt for a sophisticated finish if you really want to blow your guests' socks off. This goes really well. I make this with Granny Smith or Pink Lady for a quick cinnamon compote.
It's a nice little after-meal dessert to serve. It's simple but very delicious.
30) Apple-Cinnamon Rice Pudding
Another dessert that you either really, really enjoy or you don't is rice pudding. With this version, I like to use Granny Smith apples because I think it gives it a good tart contrast to that creamy pudding. I also like to simmer the rice and milk with a bit of orange peel.
I just think it gives it an extra flavor, an extra element, depth. But just remove it before serving.
Also add the apples towards the end if you want them to keep their shape. This is delicious by itself. Or you could serve it with some salted butter butterscotch sauce and toasted pecans, even a cinnamon poached pear if you want it to be a bit more elegant.
And then, you just spoon it into little bowls and finish with whatever you've decided to add on top.
Ingredients
Method
- Melt butter in a medium pot over medium heat. Add diced apple and cinnamon, cook 3 minutes until slightly softened.
- Stir in rice, milk, sugar, and salt. Bring to a gentle simmer.
- Lower heat and cook, stirring often, 25–30 minutes until rice is tender and mixture thickens.
- Remove from heat and stir in vanilla. Taste and add more cinnamon or sugar if needed.
- Serve warm or chill. It keeps 3–4 days in the fridge.
