50 Easy Apple Recipes

Turn fall's best fruit into Halloween treats, appetizers, and more with this collection of easy, chef-driven recipes.

5. Crostini with apple and salmon. Mix 2 tbsp. crème fraîche and finely chopped green apple with 1 tablespoon of chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.


6. "Apple grin". Cut a red apple into quarters, remove the core, and brush with lemon juice. Cut a wedge out of the outside of each quarter to resemble an open mouth. Fill the cavity with peanut butter, then insert sliced ​​almonds to create teeth.


7. Apple sauce. Quarter 1.8 kg (4 lb) apples. Simmer, partially covered, with 1 cup water, 3 tablespoons sugar, and a pinch of salt until soft, 25-30 minutes. Process through a vegetable mill. Whisk in 2 tablespoons (30 g) butter.

8. Apple sauce with herbs. Make applesauce (No. 7), adding a sprig each of rosemary, sage, and thyme before cooking.


9. Spiced apple sauce. Make Applesauce (No. 7) by substituting 1/4 cup brown sugar for the white sugar and adding 6 allspice berries, 1 cinnamon stick, and 1 1/2 teaspoons salt before cooking. pumpkin pie spicesRemove cinnamon before grinding.

10. Apple paste. In a large skillet, cook 1/2 cup sugar until rich amber. Add 4 cups applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.


11. Apples poached in wine. Bring 1 bottle of red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise, and 3 strips of orange zest to a boil in a medium saucepan. Add 4 peeled tart apples and simmer over low heat until soft, about 30 minutes. Remove the apples; strain the liquid and simmer until syrupy. Serve the apples and syrup with yogurt.

12. Apple fritters. Mix 1/2 cup of flour and sparkling water, adding a pinch of salt and apple pie spicesSlice 2 peeled apples (remove the core) into 0.6 cm thick rounds. Dip them in batter and deep-fry at 190°C until golden brown. Pat dry on paper towels and sprinkle with powdered sugar.


13. Stewed cabbage with apple. Cook 4 cups shredded red cabbage and 1 sliced ​​apple in a skillet over medium heat, covered, with 3 tablespoons each butter, apple cider vinegar and water, until tender.


14. Witch's lollipops. In a small saucepan over medium heat, melt 1 1/2 cups cherry candy canes with 1 tablespoon light corn syrup (the mixture will bubble). Insert wooden skewers into 4 apples; dip into the candy cane glaze. Place on greased parchment paper to harden.

15. Caramel apples. In a saucepan over medium heat, cook 1 1/2 cups sugar with 1/2 cup water, swirling the saucepan until golden brown. Remove from heat, whisk in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Pour into a 950 ml liquid measuring cup; cool slightly. Insert wooden skewers into 4 apples; dip in caramel. Place on greased parchment paper to harden.

16. Mulled cider wine. Bring 6 cups apple cider to a gentle simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise, and 3 strips of lemon zest. Top with apple slices for serving.

17. Apple cake. Whisk together 1 1/25 cups flour, 3/4 cup sugar, 1 teaspoon baking powder, and 1/2 teaspoon each salt, baking soda, cinnamon, and nutmeg. Grate and squeeze out 1 apple, then whisk in 2 eggs, 1/2 cup vegetable oil, 1/2 cup milk, and 1 teaspoon vanilla. Stir into the flour mixture. Bake in a greased 9-inch (23-cm) round pan at 350°F (180°C) for 20 minutes; let cool. Beat together 8 oz (230 g) cream cheese, 2 oz (55 g) butter, 1 cup icing sugar, 1 teaspoon each lemon juice, vanilla, and a pinch of salt; spread over the cake.

18. Dates with apple in bacon. Fill pitted dates with small apple pieces. Wrap each in a halved slice of bacon and secure with a toothpick. Bake on a parchment-lined baking sheet for 20 minutes at 220°C (425°F) until crisp.


19. Bruschetta with onion and apple. Cook 2 sliced ​​onions in butter over medium heat for 35 minutes, until caramelized. Add 3 tablespoons of Calvados and cook until the liquid has evaporated. Spread on baguette slices, top with apple slices, and sprinkle with grated Gruyère cheese. Bake under the oven's high heat until the cheese has melted.

20. Burgers with pork and apple. Mix 450 g of minced pork, 230 g. snack sausages (without shell), 1 small grated apple, 1 grated garlic clove, 1 teaspoon salt and pepper to taste. Form into 4 1/2-inch-thick patties; fry in butter in a skillet over medium-high heat for 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard, and apple slices.

21. Sausages with apple on skewers. Thread apple slices onto skewers bratwurst sausages and 1-inch red onion; brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.

22. Apple chutney. Combine 2 sliced ​​apples, 1/2 sliced ​​red onion, 1 teaspoon minced ginger, and 1/4 cup each chopped dried apricots, dried cranberries, sugar, and red wine vinegar. Cook for 15 minutes until the apples are tender.

23. Sauerkraut with apple. Cook 1 diced apple in 2 tbsp (30 g) butter until moderately soft, adding a large pinch each of caraway seeds, ground allspice, and sugar. Stir in 450 g (1 lb) sauerkraut (drained and rinsed) and heat through.

24. Hot dog with sauerkraut. Pan-fry or grill your favorite chicken and apple sausages. Serve on hot dog buns with mustard and apple sauerkraut (No. 23).

25. Pork chops with sauerkraut. Brown 2 smoked pork chops in butter in a large skillet. Meanwhile, make the apple sauerkraut (No. 23); add to the pork along with 1/4 cup white wine, 2 cups each chicken broth, and 2 cups water. Simmer for 30 minutes.

26. Apple cocktail. Soak 2 sliced ​​tart apples in 2 cups whiskey overnight; strain. For each cocktail, shake 60 ml of apple whiskey, 15 ml of sweet vermouth, and 2 teaspoons of maraschino cherry juice in a shaker with ice. Strain into a glass and garnish with an apple slice and a maraschino cherry.

27. Potato and apple pancakes. Peel and grate 1 apple and 1 small Russet potato; squeeze out the excess. Mix with 2 tablespoons flour, 1 teaspoon salt, and a pinch of nutmeg. Drop by heaping tablespoons into a frying pan with butter and fry over medium heat, turning, for 4 minutes per side.

28. Apple sauce with horseradish. Whisk together 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish and salt to taste.

29. Polenta with apple and brie. Bring 3 cups water and 1 cup apple cider to a boil. Stir in 1 cup quick-cooking polenta and 1/2 cup grated peeled apple; simmer, whisking, until thickened, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup Brie cheese (rind removed), and 1 1/2 teaspoons salt.

30. Chicken breasts with apple. Sauté the chopped onion and apple in a skillet with butter until soft. Add 1 cup chicken broth, 1/8 cup prunes, and 2 tablespoons wholegrain mustard. Add 4 skinless, boneless chicken breasts; cover and simmer over low heat until tender, 15 minutes. Add 1/4 cup cream, salt, pepper, and dill to taste; bring to a gentle simmer to thicken.


31. Apple donuts. Simmer 1 cup apple cider until reduced to 1/4 cup; cool. Combine with 1/2 cup grated peeled apple, 2 tablespoons sugar, 1 egg, 1/4 teaspoon nutmeg, 1/4 teaspoon vanilla, and 2 tablespoons water. dry pancake mixRoll into 2.5 cm balls and deep-fry at 190°C. Dry on paper towels and roll in cinnamon and sugar.

32. Pancakes with chicken and apple. Prepare chicken breasts with apple (No. 30); cut the meat into cubes. Fill the prepared crepes with the chicken and grated Gruyère cheese. Roll them into tubes, pour the sauce over them, and bake for 12 minutes at 180°C.

33. Apple filling for stuffing. Sauté the chopped onion, 1/2 cup celery, and apple (each) with 3 tablespoons each of sliced ​​almonds and prunes in 55g of butter until softened. Transfer to a large bowl and stir in 1 cup each of chicken broth and cream, 1/2 cup of stale bread cubes, and 1 teaspoon of salt. Transfer to a baking dish, cover, and bake for 45 minutes at 375°F (190°C). Uncover and bake for an additional 15 minutes.

34. Pancakes in the oven. Whisk 3 eggs until foamy; stir in 3/4 cup each milk and flour. Peel, core, and slice 1 apple; cook in a 25cm (10in) ovenproof skillet with 3 tablespoons (1.5oz) butter and 1 tablespoon sugar until softened. Add the batter and bake at 450°F (230°C) until puffed and golden, 15 minutes.

35. Pancake topping. Cook 2 chopped, peeled apples and 1/2 tsp cinnamon in 2 tbsp (30 g) butter over medium heat for 5 minutes. Add 3/4 cup maple syrup and bring to a gentle simmer.

36. Apple puffs. Make pancake topping (No. 35), using only 1/4 cup maple syrup; cook until reduced by half. Stir in 1 tablespoon raisins; let cool. Cut 1 sheet of puff pastry into 4 squares; roll each into a 6-inch square. Fill with apple mixture and fold into triangles; pinch edges shut to create a wavy shape. Bake at 425°F (220°C) for 20 minutes, until puffed and golden.


37. Apple and cheese fondue. Bring 1/8 cup each apple cider and white wine to a simmer. Whisk in 12 ounces of grated sharp cheddar mixed with 2 teaspoons cornstarch. Add 2 tablespoons apple brandy and season with salt and pepper. Serve with diced bread and apple slices.

38. Waldorf salad. Combine 1/2 cup chopped grapes, 2 each chopped apples and celery stalks, 1/4 cup each mayonnaise, sour cream, walnuts, and parsley, plus lemon juice, salt, and pepper to taste.

39. Waldorf with cranberries. Make Waldorf Salad (No. 38), substituting dried cranberries, hazelnuts, and dill for the grapes, walnuts, and parsley.

40. Salad with apple and celery root. Combine 2 tablespoons mayonnaise, 1 tablespoon whole grain mustard, and 2 teaspoons apple cider. Stir in 1 cup each grated peeled celery root and apple, salt, pepper, and parsley to taste.

41. Cabbage salad with apple. Whisk together 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 tablespoons each grated apples and shredded Chinese cabbage, and season with salt.

42. Apple galette. Combine 3 peeled and sliced ​​baking apples (cored), 2 tablespoons each brown sugar, apricot jam, and melted butter. Place a 28cm round pie crust on a baking sheet. Fill with the filling, leaving a 5cm border around the edges; fold the edges inward. Bake for 45-60 minutes at 180°C until golden brown.


43. Salad with apple and fennel. Combine 2 tablespoons each of mayonnaise, lime juice, and chopped cilantro, 1 teaspoon of crushed chipotle pepper in adobo sauce, and a pinch of salt. Thinly slice a quartered fennel bulb and 2 small apples, one red and one green. Toss with the dressing.

44. Apple and ginger galette. Make Apple Galette (No. 42), adding 1 tablespoon finely chopped crystallized ginger to the filling.

45. Galette with apple and caramel. Make Apple Galette (No. 42), substituting apricot jam dulce de leche cream from the can.

46. ​​Apple Cheddar Galette. Prepare Apple Galette (No. 42), pressing 2 tablespoons of grated cheddar into the dough before adding the filling. Sprinkle the crust with 2 tablespoons of cheddar halfway through baking.

47. Baked apples. Core 4 apples with a fruit baller, leaving the bottoms intact. Combine 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff the apples with this mixture. Place in a baking dish with 1/8 cup apple cider and bake for 45 minutes at 375°F (190°C).

48. Baked apples with nuts. Make Baked Apples (No. 47), adding 3 tablespoons chopped toasted walnuts or pecans to the filling.

49. Unsweetened baked apples. Make Baked Apples (No. 47), reducing the sugar to 1 tablespoon, omitting the cinnamon and adding 1/2 teaspoon salt and 1 teaspoon each chopped thyme, parsley and shallot to the filling.

50. Sausage cutlets. Combine 2 tablespoons of grated peeled apple and 110 grams of fresh sausage (without casings); form into 4 small patties. Fry in a frying pan with oil over medium-high heat, turning, until cooked through.







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