My Go-To Recipes to Make After Apple Picking (That Aren’t Pie)

Despite the early appearance of the PSL, pumpkins themselves are still waiting on deck. Right now, it’s prime time for the wholesome apple. While this sweet fruit is available all times of year, it’s the unofficial ambassador of fall in my book. Whether you’ve recently come home from an orchard with 16 pounds of Jonagolds or you get your harvest from the grocery store, it’s a good time to dust off those apple recipes. Here are 12 of my favorite apple recipes (that aren’t apple pie) to make all season, from indulgent desserts to daily staples. 

While there are a few recipes in this bunch that don’t require peeling or coring, most of them do. An apple corer like this one can be a life saver (or hand saver, really) when it comes to prepping a dozen apples or even just four, frankly. When it comes to peeling, I suggest a speed peeler, which angles the blade in a more natural way and reduces fatigue. Then you’ll be ready to tackle a mountain of apples for any of the following.

Silky apple butter

Apple butter is a simple spread that packs a massive punch of flavor. It’s made by slowly cooking down loads of peeled apples, way past the point of apple sauce. The fruit pulp browns and the flavors concentrate until you have a pot full of chunky apple mush. Add a generous amount of warming spices and run an immersion blender through it until you have the most luxurious possible topping for your morning toast. 

An indulgent ice cream topping

Surely you’ve topped apple pie with ice cream, but have you ever thought your ice cream could use a scoop of apple pie filling? Cook down cubes of apple with a splash of water, a couple spoonfuls of brown sugar and a squeeze of lemon juice until they’re soft and they’ve released a bit of juice. Stir in a small amount of cornstarch slurry to thicken the sauce and add a tab of butter. Cool the filling and proceed to spoon it over your ice cream (or pancakes, or yogurt, or toast).

Apple as a helper

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Sure, you can make a whole dessert or condiment that spotlights apples, but apples are an excellent helper ingredient too. Cut apple slices are the perfect ingredient to add a bit of sweetness, acid, or crunch to another dish. Add slices of apple to a deli sandwich, or cube the fruit and toss it into a salad. Tuck apples under a roast along with onions and carrots for a lovely aroma and sweetness. 

Cook a batch of cider

Cider is a great way to use up those 10 or 12 apples lingering from your trip to the orchard. Though you should avoid the core, you don’t have to bother peeling the apples because everything gets strained by the end. Cook the apples with some water, sugar, and seasonings until you have a fragrant mash. Then strain it thoroughly with a layered cheesecloth or nut milk bag. Serve it warmed up or cold from the fridge. Try this step-by-step recipe which includes helpful pictures. 

Tuck into apple cake

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A homemade apple cake is the quintessential day-to-night cake for your kitchen table. Make it in the morning and snack on it whenever you walk by. In the evening, dress it with a scoop of vanilla ice cream to get ready for bed. Here’s an old-fashioned apple cake recipe from King Arthur Flour that piles on the apple. The icing is a bit thick for my taste. You could simply dust the cake with powdered sugar to make your life easier. 

Cozy apple crisp

When it comes to classic apple desserts, I’d say pie is the first thing that comes to mind—but in many ways I prefer apple crisp. It’s quicker to make, less fussy, and the texture of the crispy oat topping with soft apple segments is pure comfort. It’s also easier to make a double or triple recipe. You can just use a bigger baking dish (as opposed to making multiple pies). Here’s Ina Garten’s recipe, because I trust her the most with comfort food. 

Air fryer apple turnovers

Credit: Allie Chanthorn Reinmann

Speaking of air fryer apple desserts, these turnovers provide all the sweet flavors of fall in a handy, crisp pocket. Simply sautée apple chunks with butter and spices before scooping the plump fruit onto a puff pastry square. Air fry them for about 15 minutes at 300°F and cool. I love these as an inviting breakfast pastry if you’re staying with family or you have house guests in town.

A billowing apple Dutch baby

If you like the drama of a towering popover, you should try making a cast iron skillet Dutch baby. The simple egg-based batter balloons up the sides of the hot skillet to create a voluminous crater of custardy pancake. An edible bowl for fresh fruit, if I may be so bold. Add sliced apples and whipped cream, or even stewed, spiced apples as a cozy variation. This recipe includes a stout beer as the liquid but you can swap the measurement for milk to make it a classic Dutch baby.

Snackable apple chips

If you’re not in the mood for dessert, try apple chips. Simply slice them into thin rounds, about an eighth of an inch thick. Season them, if you’d like, with a light dusting of cinnamon and pop them in a 225°F oven on a wire rack for about two hours, or in an air fryer at 300°F for 10 to 15 minutes. Allow them to cool completely on a wire rack before snacking.

Bite-sized apple puffs

Credit: Allie Chanthorn Reinmann

I love puff pastry desserts. They’re gorgeous and tasty—and frozen, packaged puff pastry dough gives you the excuse to treat yourself to this effortless opulence with much less effort. These apple puffs are great for Rosh Hashanah or any weekday you’re craving something sweet and simple. Start by slicing apples into rounds and sautéing them in butter. Top circles of puff pastry with the softened apples and bake them until risen and browned. Drizzle with honey and enjoy. (You can use other fruits like this, too. I used up my last summer peaches in a similar way.) 

A gorgeous galette

A galette is kind of like a single layer fruit pie without the pie dish. You can make tempting summer galettes with stone fruits or berries, so why not swap those out for a heap of sliced apples? Roll out a round of flaky pie dough, unceremoniously pile on the pre-cooked apple filling (this technique will keep the crust from getting soggy), and pleat the edges with egg wash before baking. Soon after, you’ll have a rustic-chic apple dessert.   

A classic tarte tatin

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In case I didn’t make it clear, apples and puff pastry are great partners. The combination of sweet, soft apples set upon a background of crisp, buttery pastry is utterly satisfying. It doesn’t have to be complicated with spices and seasonings, but the pairing is undeniably open to embellishment. Tarte tatin is exactly the type of dessert that can be crafted with apples, butter, sugar, and puff pastry, or zhuzhed-up with vanilla bean and fresh ginger. This recipe uses quartered apples (cored), so you can put five or six of them to use in this tasty treat.

Hopefully these ideas can help you make a sizable dent in your bounty of apples. Luckily, apples store remarkably well in the fridge so you can keep cooking as the days march on toward winter.