40 Sweet and Savory Apple Recipes for Fall

Instead of serving the breakfast sausages on the side of her eggs, Kay Chun bakes them right into her delicious egg frittata.

Let the pandowdy cool for at least 24 hours before serving.

The key to these simple baked apples from Spanish winemaker Álvaro Palacios is using a delicious drinking wine, like white Rioja.

New Orleans chef Donald Link serves this salad with Andouille and Sweet Potato Pie.

Le Coucou chef Daniel Rose stirs apples into the batter of this pound cake–like dessert, then tops it with more of the Calvados-spiked fruit.

Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel Jacobson uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.

This juicy and bright apple cobbler is just the right amount of sweet, with an irresistibly tender and crunchy crust on top.

Matt Neal's sister, Madeline, is a big hot dog fan who constantly comes up with ideas for toppings. She suggested this terrific, if unlikely, combination of cinnamony sautéed apples with slices of sharp cheddar cheese, served on top of hot dogs tucked into pretzel rolls.

Grace Parisi uses a mix of Granny Smith, Pink Lady and Golden Delicious apples for this perfect fall dessert.

This simple soup makes the most of fall farmers’ market produce.

For his salad, chef George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar.

Grace Parisi’s Dutch Apple Pie recipe calls for six large apples.

The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.

Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.

The sweet licorice flavor of aniseed or fennel seeds adds depth to pork. For the sauce, look for dried figs that are soft and moist. If they seem very dry, soften them in hot water before cutting.

The fruit filling in this fluffy stuffed French toast is reminiscent of a festive apple pie.

These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.

Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for Thanksgiving dinner, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven.

Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.

Classic Soviet cuisine abounded in nifty quick recipes for unexpected guests. This puffy dessert requires only sliced tart apples, a few handfuls of berries and a simple batter.

The key to making delicious applesauce, says butcher Erika Nakamura, is using fresh apples and adding enough lemon juice to offset their sweetness. Adding Chinese five-spice allows for a more savory flavor, which is ideal when serving the applesauce alongside roast meats.

Food & Wine's Justin Chapple makes quick work of a simple apple crostata by using a sheet of store-bought puff pastry as the base.

Sam Jacobson of the Stargazy bakeshop in Philadelphia delivers both sausage roll and fruit pie in these traditional spiced half-and-half pastries from eastern England.

For his zippy version of coleslaw, F&W’s Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.

Thin apple and ham slices are rolled together and set in a tender, herby custard sprinkled with sharp white cheddar. For a quicker weeknight dinner, use a frozen 9-inch deep-dish pie shell, blind baked according to package instructions.

This pork shoulder makes an impressive meal for very little effort. If your shoulder comes pre-tied, untie before rubbing with miso, then re-tie.

This pie—one of our 40 best recipes—gets its intensely apple-y flavor from macerating the apples in sugar for an hour. The liquid drained from the apples is simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day.

Cortney Burns uses both dried apple and fresh medium-size tart apples in this cake, which also gets flavor from pistachios, finely ground dried rose petals, and more.

Danish have legions of fans across the globe for a reason. This upgrade on the classic cream cheese filling stars a sweet and savory tango of buttery miso-enriched caramel brushed over wafer-thin slices of apple.

“Candied ginger in the topping adds a satisfying chew and a zingy bright flavor that leaves you wanting one more bite,” Susan Spungen writes.

You can enjoy these apples warm or at room temperature—have vanilla ice cream or heavy cream on hand for serving.

“These crispy fritters are a perfect treat for breakfast on a cool fall morning with a hot cup of tea or a chai latte,” Vallery Lomas writes.

Laura Rege stuffs her pork loin with a tasty combination of toasted rye bread, apples and pumpkin seeds. To serve this juicy roast, she drizzles it with luscious unrefined pumpkin seed oil.

A tender chiffon cake pairs well with the light and billowy frosting, seasoned with spicy-fresh ginger juice. Warm spices and a shot of rum add a kick to the apple compote that makes this a centerpiece dessert for the adult table.

For this sheet pan dinner, use Honeycrisp or Pink Lady apples, which hold their shape better during roasting than other varieties. Plus, their pleasant sweetness balances the intensely spiced merguez sausage.

The duck fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast.

This smart upgrade to a humble fall crumble leans on a few luxe ingredients for maximum flavor impact. Brandy spikes the homemade caramel sauce, balancing the brown sugar with its rich, boozy notes, while flecks of vanilla bean infuse the filling with its sweet perfume. Hazelnuts dress up the classic oat topping for an extra fragrant twist; a dollop of tangy crème fraîche provides the perfect counterpoint to all the sugary, toasty goodness.

Top Chef winner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.

Creamy and tangy fromage blanc forms the backbone of this simple cabbage salad for a crunchy side dish or a palate-refreshing second course.

There’s no better way to spend a chilly fall weekend afternoon than by making this nearly effortless apple butter. A bounty of sweet apples bake down into a rich, spreadable treat that’s infused with the warming notes of cinnamon, ginger, and bourbon.