6 Delicious Fall Apple Recipes to Make This Season

When the apples start piling up in October, you need a plan. These fall apple recipes cover the whole range: a pot of pie filling you can use for weeks, crisp-edged fritters with a vanilla glaze, a tall deep-dish pie, a slow cooker batch of apple butter, a classic crisp, and a pan of tender fried apples that cooks itself.

Every recipe below uses everyday ingredients and straightforward steps. Pick one for the weekend, or work your way down the list as the season goes on. You will also find a short guide to choosing the right apple, storage tips, and answers to common questions at the end.

Which Apples to Use for Which Recipe

Not every apple behaves the same way once it hits heat. Some hold their shape and stay tart, others collapse into a soft, sweet sauce. Matching the apple to the recipe makes a noticeable difference.

• Firm and tart (Granny Smith, Braeburn, Pink Lady): best for deep-dish apple pie, apple crisp and pie filling, where you want slices that stay intact and a little tang to balance the sugar.
• Firm and sweet-tart (Honeycrisp, Jonagold, Golden Delicious): a good all-rounder for fritters and fried apples. They keep some bite and add natural sweetness.
• Soft and sweet (McIntosh, Gala, Fuji): ideal for apple butter, since they break down easily into a smooth spread. They also work in fried apples if you like them very tender.

Mixing two varieties is often the best move. A combination of one tart and one sweet apple gives pies and crisps more depth than a single type does.

1. Apple Pie Filling

This small-batch stovetop filling is thick, glossy and spiced just enough. Spoon it over pancakes, oatmeal or ice cream, or use it to fill a pie crust, hand pies or turnovers.

Prep: 10 minutes  |  Cook: 10 minutes  |  Makes: about 2 cups (4 servings)

Ingredients

• 4 medium apples, peeled, cored and sliced
• 1/3 cup granulated sugar
• 3 tbsp water
• 2 tbsp butter
• 1 tsp cinnamon
• 4 tsp cornstarch
• 2 tbsp water, for the slurry

Instructions

1. Add the sliced apples, sugar, 3 tablespoons of water, butter and cinnamon to a medium saucepan.
2. Cook over medium heat, stirring now and then, for 5 to 7 minutes, until the apples begin to soften and the sugar has dissolved into a syrup.
3. Stir the cornstarch into the remaining 2 tablespoons of water until smooth.
4. Pour the slurry into the pan and stir. Simmer for 1 to 2 minutes, until the liquid turns thick and glossy.
5. Remove from the heat and let the filling cool for a few minutes before using. It will thicken a little more as it cools.

2. Homemade Apple Fritters

These fritters are crisp on the outside, soft in the middle and loaded with apple pieces. The simple glaze sets into a thin shell as it cools. They are best eaten the same day, ideally while still slightly warm.

Prep: 20 minutes  |  Cook: 10 minutes  |  Makes: about 8 fritters

Ingredients

For the fritters:

• 1 1/2 cups flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/3 cup milk
• 2 eggs
• 3 tbsp applesauce
• 2 apples, peeled, cored and diced small
• Oil for frying

For the glaze:

• 2 cups powdered sugar
• 1/4 cup milk
• 1/2 tsp vanilla

Instructions

1. Whisk the flour, sugar, baking powder, salt and cinnamon together in a large bowl.
2. In a separate bowl, whisk the milk, eggs and applesauce. Pour into the dry ingredients and stir until just combined. The batter will be thick.
3. Fold in the diced apples until they are evenly coated.
4. Pour about 2 inches of oil into a heavy pot and heat to 350°F (175°C). Line a plate with paper towels and set a wire rack over a baking sheet.
5. Scoop heaping spoonfuls of batter into the oil, a few at a time so the pot is not crowded. Flatten each one slightly with the back of the spoon.
6. Fry for 2 to 3 minutes per side, until deep golden brown. Drain briefly on paper towels, then move to the wire rack.
7. Whisk the powdered sugar, milk and vanilla until smooth. Dip each fritter into the glaze, or spoon it over the top, and let the excess drip off. Let the glaze set for about 10 minutes.

3. Deep-Dish Apple Pie

This is a tall, generously filled pie with a buttery homemade crust. Five pounds of apples looks like far too many when you start, but they cook down as the pie bakes. Plan ahead, because the dough needs to chill and the pie needs time to cool before slicing.

Prep: 40 minutes, plus 1 hour chilling  |  Bake: 1 hour 15 minutes  |  Serves: 8 to 10

Ingredients

For the crust:

• 3 cups flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup butter, cold and cubed
• 6 to 8 tbsp ice water

For the filling:

• 5 lb Granny Smith apples, peeled, cored and sliced
• 1 cup sugar
• 1/2 cup brown sugar
• 1/3 cup flour
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp butter, cut into small pieces

Instructions

1. Stir the flour, salt and sugar together. Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of small peas.
2. Add the ice water 1 tablespoon at a time, mixing until the dough just holds together when pressed. Divide into two discs, wrap and chill for at least 1 hour.
3. Heat the oven to 400°F (200°C) and place a baking sheet on the lower rack to catch drips.
4. Toss the sliced apples with the sugar, brown sugar, flour, cinnamon and nutmeg in a large bowl.
5. Roll out one disc and fit it into a deep 9-inch pie dish, letting the edges overhang. Pile in the apples, mounding them in the center, and dot with the butter.
6. Roll out the second disc and lay it over the top. Trim, crimp the edges to seal, and cut several vents in the top crust.
7. Bake for 20 minutes, then lower the oven to 350°F (175°C) and bake for another 50 to 55 minutes, until the crust is deep golden and the filling is bubbling through the vents. Cover the edges with foil if they brown too quickly.
8. Cool on a rack for at least 3 hours so the juices set before you slice it.

4. Slow Cooker Apple Butter

Apple butter is what happens when apples cook low and slow until they turn dark, thick and spreadable. There is no added liquid and almost no work. The slow cooker does the job while the kitchen fills with the smell of cinnamon and cloves.

Prep: 20 minutes  |  Cook: 10 to 12 hours  |  Makes: about 4 cups

Ingredients

• 5 lb apples, peeled, cored and sliced
• 1 cup brown sugar
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 2 dashes salt

Instructions

1. Place the apples in a 6-quart slow cooker. Add the brown sugar, cinnamon, nutmeg, cloves and salt, and stir well.
2. Cover and cook on low for 8 to 10 hours, stirring once or twice if you are home, until the apples are very soft and dark.
3. Mash the apples with a potato masher, or blend them with an immersion blender for a smoother texture.
4. Cook uncovered, or with the lid propped open, on low for another 2 hours, until the butter is thick enough to mound on a spoon.
5. Cool completely, then spoon into clean jars.

5. Classic Apple Crisp

An apple crisp is the quickest route to a warm dessert with a crunchy top. The orange juice brightens the apples, and the oat topping bakes up golden and crumbly. Serve it warm with ice cream or whipped cream.

Prep: 20 minutes  |  Bake: 45 to 50 minutes  |  Serves: 8 to 10

Ingredients

For the filling:

• 2 lb apples, peeled, cored and sliced
• 1/4 cup orange juice
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1 cup rolled oats
• 2 sticks butter, melted

Instructions

1. Heat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Toss the apples with the orange juice, sugar, brown sugar, cinnamon and nutmeg. Spread them evenly in the dish.
3. In a separate bowl, mix the flour, sugar, brown sugar, salt and oats. Pour in the melted butter and stir until the mixture looks like wet crumbs.
4. Scatter the topping over the apples, pressing it down lightly.
5. Bake for 45 to 50 minutes, until the top is golden brown and the juices bubble around the edges.
6. Rest for 10 to 15 minutes before serving so the filling thickens slightly.

6. Slow Cooker Fried Apples

This is a soft, syrupy side dish with a caramel-like sauce. It works beside pork chops or roast chicken, and it is just as good spooned over pancakes, waffles or vanilla ice cream.

Prep: 10 minutes  |  Cook: 3 to 4 hours on low  |  Serves: 6 to 8

Ingredients

• 6 large apples, peeled, cored and sliced
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup butter, cubed
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 cup apple juice or cider
• Pinch of salt

Instructions

1. Add the apple slices to the slow cooker and sprinkle with the brown sugar, cinnamon, nutmeg and salt. Toss to coat.
2. Whisk the cornstarch into the lemon juice and apple juice until smooth, then pour over the apples. Dot the top with the butter.
3. Cover and cook on low for 3 to 4 hours, stirring once halfway through, until the apples are tender but not mushy.
4. Stir gently and let the sauce sit for 10 minutes to thicken before serving.

How to Store Apples and Apple Recipes

• Fresh apples: keep them in the refrigerator crisper drawer, ideally in a loose bag. Most varieties last several weeks this way, and firm ones last longer than soft ones.
• Apple pie filling: cool completely, then refrigerate in a covered container for up to 5 days, or freeze for up to 3 months.
• Apple fritters: best the day they are made. Keep leftovers in a loosely covered container at room temperature for a day, and refresh them in a warm oven for a few minutes.
• Deep-dish apple pie: cover and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in a 325°F oven.
• Apple butter: refrigerate in sealed jars for up to 3 weeks, or freeze for up to 6 months. Leave a little space at the top of the jar for expansion.
• Apple crisp: cover and refrigerate for up to 4 days. Reheat in the oven so the topping crisps up again.
• Fried apples: refrigerate in an airtight container for up to 4 days and warm gently on the stove or in the microwave.

Frequently Asked Questions

Do I have to peel the apples?

For pie, filling, apple butter and fritters, peeling gives the best texture, because the skins can turn tough or stringy once cooked. For apple crisp and fried apples, you can leave the peel on if you prefer. The result is slightly chewier and a bit less uniform.

How do I keep sliced apples from browning while I prep?

Drop the slices into a bowl of cold water with a spoonful of lemon juice until you are ready to use them, then drain and pat dry. This is especially helpful when you are peeling five pounds for a pie.

Can I use a mix of apple varieties?

Yes, and it often tastes better. Pair a tart, firm apple with a sweeter one. For apple butter, include a soft variety so it breaks down easily.

Can I make any of these fall apple recipes ahead?

Most of them. The pie filling, apple butter and fried apples keep well in the refrigerator. The pie can be baked a day ahead, and the crisp can be assembled and baked just before serving, or baked earlier and reheated. Fritters are the exception and are best fresh.