50 of Our Favorite Apple Recipes

It happens every fall, as sure as pumpkin spice and sweaters: Apple season. And for many people, that means an abundance of pies. But apples make great additions to a wide variety of dishes, and they're equally at home in the salad course, on the dinner plate, or even in a breakfast bowl. 

And there are so many great varieties to choose from! You may find eight varieties of apples for sale in a good grocery store these days, and a dozen or more in a big farmers' market. There are more than 2,500 kinds of apples grown in the United States alone, with rare, old heirloom varieties on a welcome rebound.

All this means you have a bumper crop of fruit to cook with—and apples are a great cooking fruit. We matched some favorite varieties to recipes designed to unlock the unique charm of each fruit.

These apple crisps are the perfect sweet treat to enjoy after dinner—or as a healthy snack during the day. Long, low-heat baking dehydrates the apple slices so they become wonderfully crunchy once they cool. Ancho chile powder and cayenne pepper lend moderate heat—adjust the amount to suit your taste.

This dish is perfect for easing into fall and comes together in one pan to boot. Vastly underrated thighs are rich and moist, perfect for stewing, grilling, or searing. This dish also works beautifully with pork chops—a twist that's weeknight-fast yet fit for company and makes us simply giddy for fall. Sub 4 (6-ounce) bone-in pork chops for the chicken thighs, searing 5 minutes on each side. Like the thighs, the chops will finish cooking in the apple mixture. 

Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week. We opt for a sweet, Golden Delicious apple to contrast the tangy Greek yogurt; you can also use a Fuji or Braeburn apple.

Pucker, punch, and crunch abound in this gorgeous salad. Grapefruit and green apple are high in vitamin C, which lowers stress-inducing cortisol.

Make this bowl with a batch of our Perfect Quinoa. It captures the essence of a warm slice of apple pie but won’t send you into midmorning nap mode. Feel free to swap the ricotta for Greek yogurt, if desired.

Sweet, salty, fruity, and crunchy, these bars truly pack a little bit of everything! Whip up a batch for your next picnic or hike, and stay fueled all day.

Originally appearing in an issue from 1997, this Cinnamon-Apple Cake is one of our most loved recipes and can be served as dessert or a breakfast coffee cake. The cream cheese in the batter gives the cake lots of moisture. We recommend using mild-tasting Rome apples.

A double crust seals in the apples' natural juices as the pie bakes for full-on apple flavor. Tossing the apples with apple juice keeps them from browning as you peel and slice them, and it adds a boost of apple flavor.

Upgrade your pickle game with these crunchy and zesty fast-fix pickles. Great for topping tacos, stir fries, salads, or snazzing up an appetizer board, these crunchy pickles deliver a pop of flavor to everyday dishes. Don’t be alarmed by the amount of sugar in this recipe—just a small amount gets absorbed by the pickles. If you have a mandolin, use it to slice the kohlrabi—it gets the job done much faster than a sharp knife.

A simple lemon vinaigrette doubles as a marinade. Make sure to pat the chicken dry before searing, or the excess liquid will keep the meat from browning. Crisp, sweet-tart varieties (Fuji, Honeycrisp, Pink Lady) add freshness and crunch—or a juicy, sweet contrast to seared or roasted meats.

Sugary-sweet Honeycrisp apples balance the spiced wine in this festive drink. Pink Lady or Ambrosia apples—which are slow to oxidize—would make good substitutes.

You already put your family's favorite vegetables into a spiralizer, but the result with apples? A perfectly twirlable treat. Top with Greek yogurt and homemade granola, and you have a sweet little snack for less than 150 calories per serving.

Stuffed with our favorite cinnamon-apple filling, these slices of French bread encase an autumn-inspired breakfast that will put your morning bowl of oatmeal to shame. The butter and brown sugar cook with the apples to create a delicious syrup for drizzling over the French toast. Sub French bread for ciabatta, challah, or whatever loaf of bread you have on hand. Get the family together for a lazy weekend brunch, and start the day off sweet and satisfied.

Sunchokes, the knobby, thin-skinned tubers also misleadingly referred to as Jerusalem artichokes (they're not artichokes and have nothing to do with Jerusalem), offer beguilingly nutty, sweet flavor. North Carolina chef Scott Crawford (of Standard Foods in Raleigh, NC) makes these root veggies shine in this elegant salad featuring 2 apple varieties—one sweet and one tart—and salty smoked trout.

Simple and easy to make ahead—this twist on the apple crumble is unbelievably good. With cinnamon-sugar butter between the layers, a crispy streusel sprinkle, and a dollop of ice cream on top, there’s no doubt this will be a hit with your friends and family. For a gluten-free version, omit the flour and substitute with certified gluten-free oats.

A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York.

Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.

Ashmead's Kernel, a very old English apple, is smallish and lumpy with a russet exterior that blankets the green skin. We like its crisp flavor here, though any apple would work.

The tart and tangy cranberries complement the sweet apples and pears in this warm, streusel-topped delight. Try serving it à la mode as the grand finale of a holiday dinner.

Mild Rome apples are great for baking this scrumptious upside-down cake however you can also use Pink Lady, Honeycrisp, or Jonagold apples. Dollop the cake with a bit of whipped cream, if desired.

Sweet Pink Lady apples hold up well to being sautéed for the compote. Liberty, Fuji, or Jonagold apples would also work. Substitute Hawaiian bread if challah isn't available.

These delicious apple chips really satisfy your sweet tooth at snack time. Stick to cinnamon, or enjoy them alone. Feeling more adventurous? Try our pumpkin and chai spice variations.

The classic delight of sweet apples and extra-sharp white cheddar cheese meet in this kale salad to give the vitamin-enriched green an extra boost of flavor.

Fuji apples offer a crisp counterpoint to the rich, creamy cheese. Substitute Honeycrisp or Ambrosia apples, if you prefer.

This sweet-tart condiment features crisp, slightly acidic Spartan apples, though Fuji, Jonagold, and Liberty apples would also work nicely. Serve with pork or roast chicken.

Let's face it: You have to have a killer leftover turkey sandwich the day after the feast. If you start with our robust Applewood-Smoked Turkey, you need only a few embellishments—namely the juicy snap of tart apple and the extra layer of smoke from the cheddar—to reach to-die-for status.

Apple Pick: Pink Lady apples

Pink Lady apples are wonderful for applesauce, and so work very well in this pureed appetizer soup. Sweet Fuji or all-purpose Spartan apples would also lend themselves nicely to the dish.

Jonagold apples bring some tartness to the lightly sweet squash-based filling. You can also use other good baking apples like Honeycrisp or Rome. Serve as a side dish or appetizer.

A crispy crust and gooey, sweet center make this wholesome treat something to write home about.

Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

Warm, cinnamon apples combine with a creamy custard for a fun twist on apple pie. Tip: The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

Apples are a tasty welcomed addition to this traditional comforting classic of stringy melted Swiss, sweet onions, and sourdough bread.

Top tender apple cupcakes with a sweet and crunchy topping of brown sugar and almonds, then drizzle with a powdered sugar glaze.  The amaretto adds an even more distinct almond flavor to the cupcakes, but if you don't have it, you can use almond extract instead.

Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew. Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.

This flavorful snack bar is loaded with cashew butter, roasted pistachios, dried apples, and dried cranberries.

Apple chutney is a heart-warming topping for pork in this family-friendly dinner of spicy, boneless chops.

Chicken Soup with Cabbage and Apple is the definition of hearty in a bowl. Earthy green cabbage mingles with moist shredded chicken, chicken sausage, and broth-soaked potatoes. Tart, crunchy apple slices add a fruity counterpoint to this German-inspired soup.

This coffee cake is best served warm. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.

"This slaw is a healthier version of an original family recipe. It is creamy and delicious, and takes about five minutes to make." -Kelly McWherter, Houston, TX

This creamy cheesecake combines the pleasant tartness of fall apples with the buttery sweetness of caramel to really showcase fall flavors.

Pungent goat cheese, peppery arugula, and slightly sweet apples transform this token finger food into a gourmet dinner.

The dramatic presentation of this German pancake—it puffs up gloriously—as well as the recipe's rich, custardlike texture make it a morning delight. Use any type of firm, tart apple such as Granny Smith, pippin, Northern Spy, or Sierra Beauty.

Spring is the season for fresh rhubarb. So take advantage of this seasonal fresh flavor and dish up homemade Rhubarb-Apple Pie.

Enjoy this fruit-studded chicken salad with whole-grain crackers, or spread it on whole wheat bread for a sandwich.

Warm flavors like sage and cinnamon play up the contrast between the juicy pork chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

This dinner will be as tasty to the taste buds as it is to the eyes. Wheat berries take a bit of time to cook (about 30 minutes), so make them on the weekend when you have a little more simmer time. Then, use them throughout the week for fast dinner and lunches.

Tart Granny Smith slices take the bite out of the sweet heat from the shrimp. This is easy for a weeknight meal but also unique for weekend entertaining.

Simple sometimes means the best and the boldest. This fresh apple and celery salad is certainly the crunchiest.