5 Easy Apple Recipes You’ll Make on Repeat This Fall

So, you went apple picking and came home with, oh… about 20 pounds of apples (same, girl). Or maybe you just couldn’t resist snagging that giant bag of Honeycrisp apples at the grocery store. Either way, having tons of apples is what we call a good problem. The only question left: what to do with lots of apples?

Spoiler: don’t stress. We rounded up five sweet and savory apple recipes that’ll help you make a dent in that crisper drawer. Like cozy apple crisp to a cider-spiked mimosa, these are the best apple recipes you’ll come back to again and again… promise.

Here are 5 Easy Apple Recipes You’ll Make on Repeat This Fall…

1. Sheet-Pan Apple Nachos

(the ultimate kid-friendly snack or quick school lunch treat)

Ingredients

• 8-9 apples (granny smith apples give you that tart bite, but use your personal preference)

• 3 bags melting caramel bits

• Toppings (M&Ms, sprinkles, chopped fall chocolates, crushed pretzels, even a drizzle of peanut butter)

• Baking sheet

Directions

1. Slice apples and spread them evenly on a parchment paper-lined baking sheet.

2. Drizzle melted caramel over the sliced apples.

3. Sprinkle toppings generously. Serve right off the pan for maximum fun.

This one is also a great recipe for when kids come home from apple orchards with way too many apples.

Image credit: The Catskills Farm to Table Cookbook by Courtney Wade

2. Catskills Traditional Apple Crisp

(aka the ultimate cozy-season apple dessert - everyone has a favorite apple crisp recipe and this is quickly becoming ours. This recipe is an original of Courtney Wade and reposted with her consent. Find her new book, The Catskills Farm to Table Cookbook, here.)

Serves 8

Ingredients

• 8-10 medium-sized apples, peeled, cored, and sliced

• 1/4 cup flour

• 1/4 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon lemon juice

• 1/4 teaspoon salt

For the topping:

• 1/2 cup flour

• 1 cup oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/2 cup butter, melted

Directions
To make the topping, combine flour, oats, brown sugar, cinnamon, salt, and butter in a medium bowl. Mix until incorporated and crumbly. Set aside.

Preheat oven to 375°F.

Place apple slices in a large bowl. Add flour, cinnamon, salt, sugar, and lemon juice. If you are using a sweeter variety of apples, you can omit the sugar if desired. Gently toss the apples until coated. Place apples in a 9x13 inch baking dish. Top with the crumb topping. Bake for 50–60 minutes until topping is browned and apples are tender and bubbling. Serve warm with optional whipped cream or ice cream.

Image credit: The Catskills Farm to Table Cookbook by Courtney Wade

3. Autumn Harvest Salad

(Smoky + sweet, the perfect addition to your fall dinner table. This recipe is an original of Courtney Wade and reposted with her consent. Find her new book, The Catskills Farm to Table Cookbook, here)

Serves 6

Ingredients

• 1 cup butternut squash, cut into 1/2-inch cubes

• 1 cup beets, cut into 1/2-inch cubes

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 6 slices bacon, chopped and cooked until crispy

• 6 large sage leaves

• 4 cups arugula

• 4 cups kale, stalks removed and chopped

• 1 apple, thinly sliced

• 1 red onion, thinly sliced

• 1 fennel bulb, thinly sliced, fronds reserved and chopped

• 1/2 cup pomegranate seeds

• Olive oil, salt, pepper

For the vinaigrette:

• 1/3 cup apple cider

• 1/4 cup red wine vinegar

• 1/4 cup olive oil

• 1 tablespoon grainy mustard

• 1 clove garlic, minced

• 1/2 teaspoon ground peppercorns

• 1/4 teaspoon fennel seeds, toasted and ground

Directions

First, prepare the smoked butternut squash and beets. Set a smoker to 275°F, with preferred chips (I used applewood), that have been pre-soaked in a mixture of half water, half apple juice. Line a cookie sheet with tinfoil; place peeled and chunked squash and beets on the sheet. Coat with olive oil and season with chili powder, garlic powder, salt and pepper. Place in the preheated smoker and smoke until the desired smokey flavor has been achieved (I typically leave them in for an hour). The vegetables will not be fully cooked at this point. Remove the vegetables from the smoker and place them into an oven, preheated to 400°F. Bake until tender, but still firm, about 20–25 minutes. Remove from the oven and let cool.

Next, make the vinaigrette. Combine the apple cider, red wine vinegar, olive oil, mustard, garlic, peppercorns, fennel seeds, and salt in a mason jar. Seal with a lid and shake until combined. Add salt and/or vinegar as needed to achieve the desired balance.

To make crispy sage leaves, place fresh sage leaves in the reserved bacon grease and cook over medium heat until crisp. Remove and set aside on a paper-towel-lined plate.

Finally, assemble the salad. Combine arugula and kale and toss in a large serving bowl. Add sliced apples, red onion, and fennel, and toss again. Top with roasted butternut and beets, bacon, pomegranate seeds, crispy sage leaves, and reserved chopped fennel fronds. Drizzle with vinaigrette, reserving most of the dressing for individual servings if not serving immediately.

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More Easy Apple Recipes You’ll Make on Repeat This Fall:

4. Pork + Apple Bake

(savory apple recipe you’ll crave on chilly nights)

Ingredients

• 4 bone-in pork chops

• 4–5 tart apples (Jonathan apples or granny smith are perfect)

• 1 sweet potato, peeled + cubed

• 1 large onion, sliced

• 2 tablespoons olive oil

• 2 tablespoons maple syrup

• 1 tablespoon Dijon mustard

• 1/2 cup apple juice (or apple cider)

• Salt + pepper to taste

• Fresh thyme sprigs

Directions

1. Preheat oven to 400°F.

2. Season pork chops with salt + pepper. In a skillet, sear them in olive oil until golden on each side (about 2–3 minutes). Remove and set aside.

3. In the same pan, add onions, apples, and sweet potatoes. Toss with maple syrup, Dijon, and apple juice. Let everything simmer for a couple of minutes.

4. Transfer to a baking dish. Nestle pork chops back in and top with thyme.

5. Bake uncovered for 25–30 minutes until pork is cooked through and apples are tender.

This savory apple dish is a perfect way to balance out all the sweet apple desserts.

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5. Apple Cider Mimosas

(the brunch upgrade you didn’t know you needed)

Ingredients

• Apple cider (bonus points if it’s fresh from a local u-pick farm)

• Champagne or sparkling wine, chilled

• Optional rim: caramel sauce + cinnamon sugar

• Optional: freeze apple cider into pumpkin-shaped ice molds with edible glitter

Directions

1. Rim your glasses with caramel sauce and dip in cinnamon sugar for that fall vibe.

2. Fill glasses halfway with apple cider (room temperature or chilled).

3. Top with champagne. Drop in your cider ice cubes if you made them.

It’s festive, it’s delicious, and honestly, it’s the perfect addition to Friendsgiving brunch.

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FINAL BITE: Okay what's your apple recipe of pleasure? An apple cake? Apple crumble? Apple cobbler maybe? (yum.) If you ended up with a lot of apples leftover this apple season, hit us up on IG with your favorite way to use up your extra apples.