I don’t care if it’s not really fall… it’s fall to me. This means I’ve already eaten about half the pumpkins and apples one should consume in their entire life and I am so ready for more. Apply anything during this time of year is my favorite but nothing makes me happier than my Mom’s apple desserts. I asked my Mom to help me with her favorite recipes so we could give you the BEST apple recipes for fall. Enjoy!
Prep time: approx. 20 minutes
Bake time: 20 minutes
Ready in: 1 hour (makes 12)
2 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 1/4 teaspoons vanilla
1 1/3 cups chopped apples
1/3 cup pack brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
- Preheat oven to 375 degrees. Grease a 12 cup muffin pan.
- In a medium bowl, mix flour, baking powder, baking soda, and salt.
- In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
- In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over the top of the muffins.
- Bake 20 minutes or until done. Allow muffins to cool for 5 minutes before moving them to a cooling rack to finish.
Mom’s Tip: I like to do 1/2 cup brown sugar and 1/2 white sugar instead of 1 cup of white sugar. I also add 1 tsp or more of cinnamon (I love cinnamon!) as well as 1 -2 tsp of vanilla extract. You can even put the topping in the middle as well as on top. If you want it simpler, you can even make this in an 8 by 8 pan and it will be a little cake (put parchment paper in the cake pan and it will just lift out to make super easy cutting)!
Prep Time: 15 minutes
Total Time: 2 hours, 55 minutes (makes 9)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon apple pie spice
1/4 teaspoon salt
2/3 cup sugar
1/2 cup apple cider
1/4 cup (half stick) butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup of apple, finely chopped
- Combine flour, baking powder, apple pie spice, and salt in medium bowl.
- Whisk all the remaining donut ingredients together in a SEPERATE large bowl until well mixed. Add step 1 mixture; mix well. Stir in apple. Cover and chill for at least 2 hours (or overnight).
- Heat apple cider in a saucepan over medium-high heat until it comes to a boil. Cook 7-10 minutes or until reduced by half. Remove from heat and cool for 15 minutes while frying donuts.
- Heat 1 inch oil to 360 degrees in deep fat fryer or Dutch oven.
- Pat dough with floured hand on lightly floured surface to about 1/2-inch thickness. Cut with 3-inch round biscuit cutter dipped in flour. Cut out centers with a 1-inch cutter dipped in flour.
- Gently place 3 donuts at a time into the fryer (place remaining in fridge, until ready). Cook 1 minute; flip donuts. Continue cooking 1 minute or until golden brown. Transfer to cooling rack placed over paper towels. Cool about 1 minute. Repeat with remaining donuts.
- Stir powdered sugar into cooled apple cider until smooth. Dip donuts into glaze to fully coat both sides. Let stand 5 minuts. Dip one side of donut into the glaze again. Let stand until glaze is set.
Mom’s Tip: Make sure to not overcrowd the donuts when you’re frying. If frying seems too much of a daunting task, I like to bake my donuts in the oven with this helpful tool!
Prep Time: 15 minutes
Bake Time: 10 minutes (serves 8)
2 cups all-purpose flour
1/2 cups sugar
3 tablespoons sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 teaspoons ground cinnamon
2 whole large eggs
3/4 cups whole milk
2 teaspoons vanilla extract
2 tablespoons melted butter
2 whole Granny Smith apples, peeled and diced
Powdered sugar (for dusting)
1 1/2 cup powdered sugar
1/4 teaspoons salt
1/4 teaspoons vanilla
1/4 cups milk
- In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
- In a seperate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
- Gently fold dry and wet ingredients together until just combined (don’t overmix). Fold in apples. Add enough apples to make a very chunky better.
- Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
- Drop teaspoons of batter into the hot oil, six or eight at a time. Flip the fritter if it is not flipping by itself. They should cook for about 2-2.5 minutes.
- Remove and drain on a paper towel. Dust very generously with powdered sugar.
- Serve warm! Enjoy!
Mom’s Tip: The dough is sticky and messy so be prepared. Make sure your oil is the right temp before you start frying otherwise it will be very soggy. A little powdered sugar or cinnamon sugar goes nicely on top of both! I like my fritters with apple butter!
Recipe Inspiration: Pioneer Woman and the Applebarn in Tennessee.
Prep Time: 20 minutes
Bake Time: 55-65 minutes (9-12 servings)
- 3 pounds apples (all peeled, cored, and sliced- 9 cups total)
- 1/4 cup apple cider
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons boiled cider
- 1 1/2 teaspoons of apple pie spice OR 1 teaspoon ground cinamon + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground ginger
- 3 tablespoons of all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1/2 cup quick oats
- heaping 1/4 teaspoon salt
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 cup cold butter, cut it pats
- 1/2 cup diced pecans or walnuts, optional
- Preheat your oven to 350. Grease a 9×9 pan.
- Slice the apples about 1/4 inch thick. Toss them with the remaining filling ingrediants, and then spread them in the pan.
- To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
- Add the cold butter, working it in to make an unevenly crumbly mixture.
- Spread the topping over the apples in the pan.
- Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it’s bubbling and the top is golden brown.
- Remove it from the oven, and allow it to cool for at least 20 minutes before serving.
Mom’s Tip: You must serve this with ice cream ( or a la mode for the fancy folks) and serve the crisp warm! Some of the best apples to cook pies and crisps with are Cortland, Granny Smith, Braeburn, Golden Delicious, Jonagold, and Honey Crisp. I also like to use this tool to help with cutting up the pastry.
Recipe Inspiration: King Arthur Flour
I hope you get baking with your mom, grandma, friends, or any important people in your life this fall! My mom and I have already made a batch of bread together and I can’t wait to see what else we bake up! Happy apple picking season! x
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