10+ Apple Recipes for Fall: Cakes, Tarts, Galettes, Pancakes, Muffins & More
This post may contain affiliate links. Please read my disclosure policy.
I have yet to go apple picking this fall, but what I did do last weekend was purchase a half bushel too many apples from my favorite local spot, Riverview Orchards, for both apples and apple cider donuts (truly the best around in my opinion!)
Happy fall, Friends 🍁🍃🍂🍁🍃🍂
10 Apple Recipes to Make Right Now
Easy French Apple Tart (Easier than it looks … promise!)
Teddie’s Apple Cake (A classic!)
Big Apple Pancake (The coziest start to the day! )
Apple Frangipane Galette (Made with foolproof pie dough 🎉.)
Homemade Applesauce (The key to brilliantly hued applesauce? Simmer the apples with the skins on. Use deeply red colored apples. I have great success with Empire apples.)
Applesauce Bundt Cake (With all of your homemade applesauce, you could make this applesauce bundt cake, a recipe I learned from a neighbor years ago — thanks to a heap of both applesauce and yogurt, this cake is incredibly moist and stays that way for days.
PS: You don’t have to make the applesauce to make this cake!)
Balzano Apple Cake (An old favorite.)
Apple Cobbler with Hot Sugar Crust (From Kristen Miglore’s Genius Desserts cookbook, this one calls for pouring hot water over the batter just before baking … feels wrong, but it’s oh, so good. )
Cinnamon-Spiced Apple Date Butter (Great over toast! A great gift, too.)
Apple Pie Overnight Oats (Such a treat to wake up to.)
Apple Orchard Muffins (with an irresistible turbinado sugar crust!)Print
Making homemade applesauce is simple and rewarding — it comes together very quickly and requires no peeling, no additional sugar, and no spices.
Apples: Any variety of apples will do, but I have been partial to Fuji and Pink Lady, because I can get those varieties at my farmers’ market. Empire apples also make a beautifully hued sauce.
You will need a food mill to make this recipe.
- 3 lbs. apples, about 8 to 10 apples, see notes above
- 1 cup water
- Cut apples into big chunks — cut straight down around the core and discard it. Place them in a large pot with about a cup of water. Cover the pot, bring it to a boil, reduce the heat to medium or medium low, and simmer until the apples are very tender, about 20 minutes. This can take more or less time depending on the variety of apples you’ve chosen to use and the number of apples you have jammed in the pot. After you make this once or twice, you will have a better sense of the water-to-apple ratio.
- Once the apples are tender, spoon them into the food mill in smallish batches. Start cranking. You may or may not need all of the liquid remaining in the pot. That’s it!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: applesauce, simple, skins-on, no-sugar