40 Sweet and Savory Apple Recipes for Fall
Sausage-and-Apple Frittata with Dill
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.
White Wine–Baked Apples
The key to these simple baked apples from Spanish winemaker Álvaro Palacios is using a delicious drinking wine, like white Rioja.
Caramel-Apple Ice Cream
Swirling caramelized apples with dulce de leche into vanilla ice cream makes for a delicious treat.
Butternut Squash with Fennel and Apple
Fennel and apple round out this easy oven-roasted butternut squash dish. Gala apples are suggested, but any mild, sweet variety will do.
Tangy Apple Salad
Skillet-Baked Pear-and-Apple Crisp
In the fall, James Boyce picks the apples and pears for this cinnamon-spiced crisp. He occasionally swaps out the Cognac here for bourbon.
Babette Friedman’s Apple Cake
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.
Bacon, Fennel and Apple Chutney
Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich or served with roasted pork.
Crab, Apple and Watercress Salad with Walnut Vinaigrette
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.
Fuji Apple Soda
As soon as beverage director Sean Beck spotted a new line of apple-flavored juices and sodas at a grocery store, he decided to make one of his own. After a spirited discussion of apples with a winemaker, Beck chose the Fuji as the base for his drink.
Hot Dogs with Cheddar and Sautéed Apples
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.
Sweet Potato and Apple Soup
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.
Apple-Glazed Barbecued Baby Back Ribs
These sticky, apple-scented ribs are cooked in the oven, then finished on the grill. They're a simpler version of a recipe by champion pit master Chris Lilly, author of Big Bob Gibson's BBQ Book, who cooks his ribs entirely on the grill. To follow Lilly's example, use a thermometer to keep the temperature at a steady 250° and wrap the ribs in foil after adding the apple cider mixture.
Dutch Apple Pie
It doesn’t get much more fall than apple pie, and this recipe from Grace Parisi is a winner.
Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts
The salad without the pine nuts can be refrigerated overnight. Bring the salad to room temperature before serving.
Mixologists are adding beer to their arsenal of ingredients. Jacqueline Patterson's fruity Amberjack uses Belgian apple lambic.
Light and Fluffy Baked Apple Pancake
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.
Pan-Seared Sausages with Apples
At Farm Bloomington, chef Daniel Orr sells a number of Midwestern sausages. Sweet Italian sausages will work in this recipe, too. Be sure to use cooking apples that will hold their shape, like Granny Smiths, Winesaps or Rome Beauties.
Rosé Sangria with Cranberries and Apples
This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.
Celery Root with Apples, Walnuts and Blue Cheese
This delicious winter salad combines all kinds of flavors and textures: crunchy, juicy, earthy, nutty and toasty.
Grilled Cheddar and Ham with Apple and Chutney Sandwiches
A grated Granny Smith apple adds sweetness and crunch to this sandwich.
Baked Apples with Currants and Sauternes
Antioxidant-rich apples are one of Clark Frasier's staples for healthy winter desserts. "My father had a problem with high cholesterol, so my mother always baked apples for dessert," he says. Here, he doesn't need to add any fat—just a sweet splash of Sauternes infused with thyme—to enrich the dish.
Anise Pork with Figs and Apples
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.
Brioche French Toast Stuffed with Apple, Raisins and Pecans
The fruit filling in this fluffy stuffed French toast is reminiscent of a festive apple pie.
Apples On Horseback
These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.
Kale & Apple Salad with Pancetta and Candied Pecans
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.
Braised Chicken with Apples and Calvados
Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
Guest-at-the-Doorstep Apple-Berry Charlotte
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.
Homemade Applesauce with Chinese Five-Spice
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.