40 Healthy Apple Desserts That Taste Super Decadent

Once the weather starts to cool down, you can’t go wrong with apple desserts. Apples get tender when baked, but still hold their form, making them one of our favorite fruits to bake with. Whether you are cooking for the holidays, or just making a quick sweet treat for tonight, you will love these delicious apple dessert ideas. Best of all, you'd never guess how healthy they are!

First up, we have a traditional apple dessert—apple pie. A double crust on this pie 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.

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.

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.

This flavor-packed apple pie proves just how next-level store-bought crust, smart touches of fat and flavoring, and a trio of apples fit together fabulously.

Rhubarb's bracingly tart flavor pairs perfectly with sweet fruit in crisps and pies. Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.

We make the classic candied apple snack-size by cutting into wedges before drizzling with all the goodies. Not only is the treat easier to eat, but you get more chocolate and peanut butter in each bite. Peanut butter powder adds an intense peanut butter flavor to the white chocolate drizzle; you can find it at most supermarkets. You can also use the powder as part of a breading for baked chicken or fish, stir it into a smoothie for a protein boost, or use as a coating for peanut-flavored truffles.  

This pumpkin-spiced apple has three decadent layers to make for a crumbly, dangerously-good dessert. 

Don’t be afraid to go 100% whole-grain with desserts; we use all spelt flour here with amazing results. The nutty flour boosts the taste of the butter, spices, and vanilla, unlike all-purpose flour, whose bland nature would dilute those flavors. Be sure to weigh the flour for accuracy; using too much will make the cake dry.

You've no doubt heard of—and enjoyed—salted caramel. Miso caramel takes that concept one step further, offering the irresistible salty-sweet flavor combo along with a richness that's unparalleled. You may just love this caramel so much that you want to make a big batch for yourself or to give as holiday gifts; we won't blame you. And even though this pie is rather decadent, it still comes in with 12g less sugar than a popular online version of caramel apple pie. Ever been disappointed by an apple pie where the fruit was still just a little crunchy, not tender as you'd hoped for? This recipe makes sure you end up with buttery-soft fruit by first covering the raw apple slices with boiling water to soften them before they even go in the crust.

A quick homemade caramel sauce that’s folded into fresh apple slices and baked in a whole-grain crust takes this classic holiday pie to the next level. A hint of salt in the sauce intensifies the apple flavor and balances the sweetness. Apples contain a natural thickener called pectin; grating some of the fruit will ensure a gooey, cohesive mixture once baked. Crisp, sweet Fuji apples bake beautifully and will contrast the salty caramel. You can also use Cripps Pink or Honeycrisp apples.

Apple cake has delicious versatility: It's a fall family favorite that not only satisfies that between-the-meal and post-dinner sweet spot but also works wonders in the wee hours of the morning with a warm cup of coffee. 

Crunchy toffee bits stirred into a creamy dip make this impossible to stop eating. It’s kid and adult friendly. Coating the apples with pineapple juice prevent them from browning.

With crust above and below, this classic apple pie offers ample flaky crispness as a counterpoint to the soft, moist, tart-sweet filling made of Granny Smith apples.

Our plant-based riff on traditional caramel apples acquires its sweetness from fiber-rich dates, which help slash calories in half. Cacao nibs stand in for nuts to lend a pleasing crunch. Serve these kid-friendly pops at Halloween parties or any fall festivity for a healthier alternative to candy and cakes.

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.

Fresh apples and frozen cherries create the ultimate marriage of sweet-tart flavors in this kid-approved dessert. Gluten-free spiral biscuits take the place of the traditional drop biscuit dough used to top cobblers.

You can use other cookie-cutter shapes for the pastry, like hearts for Valentine's Day.

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

These candied apples combine the buttery richness of caramel apples with the fun crunch of candied ones—two old standards twisted together.

Entertaining a smaller crowd? This homey apple cobbler recipe can be easily halved and baked in a 12-inch cast-iron skillet.

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.

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

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.

The sweet flavors of fall are found in this dessert. Sweet fuji apples flavored with the fruit's classic spice of choice, cinnamon, will make for a pleasing after-dinner treat.

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.

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

This fall apple tart saves on saturated fat and makes the whole-grain crust even tenderer by swapping in low-fat yogurt for some of the butter. Make the crust a day ahead and refrigerate, or a couple weeks ahead and freeze (just remember to thaw completely before rolling). 

The free-form apple tart is mighty easy because it works from a store-bought crust—yet it's just spectacular, and so evocative of the season.

The scrumptious pie has a caramel apple flavor and is a welcomed variation of classic apple pie. Marzipan (sweetened almond paste) can be found with other baking ingredients in the supermarket. Look for it packaged in a small box or can.

You can make these several hours ahead; tent loosely with foil and leave at room temperature. Put in a 400° oven for a few minutes to warm and crisp just before serving.

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.

Tart and tangy, sweet and spiced, this intensely flavored homemade apple pie is thickly layered into a sharp cheddar cheese-enhanced crust. It's a gluten-free remake of an American classic.

This juicy double-crusted beauty combines two favorite fall flavors. We suggest using grade B maple syrup in the pie filling because it is less refined and has a stronger maple taste, though grade A will work just fine in this recipe.

We challenged ourselves to come up with a showstopping dessert that uses boxed cake mix as a starting point—and we succeeded. Fresh carrot and apple plus a splash of bourbon boost the flavor of the layers, while the browned-butter glaze is, well, the wildly delicious icing on the cake.

A homey comfort classic made special with a dusting of sugar and a hidden filling of apples and nuts.

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.