9 Apple Desserts With Fresh Apples You’ll Crave All Season

Got a basket of fresh apples and a sweet tooth that won’t quit? You’re in the right place. These nine desserts are cozy, crowd-pleasing, and totally doable—no pastry school required. From buttery crisps to bakery-style muffins and old-school dumplings, every recipe makes apples the star. Grab your peeler—we’re making your kitchen smell like fall in the best way.

1. Skillet Cinnamon-Maple Apple Crisp That Melts Hearts

This is the apple dessert you make when you want maximum comfort with minimal fuss. The apples get soft and jammy under a golden, crunchy oat topping—like a warm hug straight from the oven. It’s perfect for weeknights, holidays, or anytime you want the house to smell like happiness.

Ingredients:

• 6 cups apples, peeled, cored, and sliced (Granny Smith + Honeycrisp mix is ideal)
• 2 tbsp lemon juice
• 1/3 cup pure maple syrup
• 1/4 cup light brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1 1/2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/3 cup chopped pecans (optional)
• Pinch of flaky sea salt (for finishing)

Instructions:

1. Preheat oven to 350°F (175°C). Lightly butter a 10–12 inch oven-safe skillet or baking dish.
2. In a large bowl, toss sliced apples with lemon juice, maple syrup, brown sugar, cinnamon, nutmeg, salt, cornstarch, and vanilla. Spread in the skillet.
3. In another bowl, combine oats and flour. Cut in the cold butter with a pastry cutter or your fingers until the mixture is crumbly. Stir in pecans if using.
4. Scatter topping evenly over the apples. Bake 35–45 minutes, until the topping is golden and the apples are bubbling at the edges.
5. Cool for 10 minutes. Sprinkle with flaky sea salt and serve warm.

Serve with vanilla ice cream or whipped cream. Want it extra cozy? Drizzle more maple syrup over the top. For a gluten-free version, use certified GF oats and a 1:1 GF flour blend.

2. Bakery-Style Apple Cinnamon Muffins With Crunchy Tops

These muffins are tall, fluffy, and loaded with fresh apple chunks. The cinnamon-sugar crown gives that bakery vibe without the line (or the price). They freeze beautifully, which is both dangerous and delightful.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground cardamom (optional but amazing)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, room temp
• 1 cup whole milk or buttermilk
• 1/3 cup neutral oil (canola or grapeseed)
• 1 tsp vanilla extract
• 1 1/2 cups peeled, diced apples (small dice)
• 2 tbsp turbinado sugar (for topping)

Instructions:

1. Preheat oven to 400°F (205°C). Line a 12-cup muffin tin. For extra tall muffins, grease the top of the pan too.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and cardamom in a bowl.
3. In another bowl, whisk sugars, eggs, milk, oil, and vanilla until smooth.
4. Fold dry ingredients into wet until just combined. Gently fold in apples—don’t overmix.
5. Divide batter evenly. Sprinkle tops with turbinado sugar. Bake 5 minutes at 400°F, then reduce to 350°F (175°C) and bake 12–15 more minutes.
6. Cool in pan 5 minutes, then transfer to a rack.

Serve warm with salted butter or honey. For a streusel twist, mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp butter, and a pinch of cinnamon, then crumble over the batter before baking. Sub in half whole-wheat flour for a heartier bite.

3. Flaky Apple Dumplings With Brown Butter Cider Sauce

Old-school and irresistible, these dumplings are apples wrapped in pastry and baked until buttery and soft. The brown butter cider sauce pools around them like liquid caramel. It’s the showstopper dessert that’s secretly simple.

Ingredients:

• 2 sheets puff pastry, thawed (or use pie dough)
• 4 small firm apples (like Granny Smith), peeled and cored
• 4 tbsp unsalted butter
• 4 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves or allspice
• 1 egg, beaten (for egg wash)
• 2 tbsp turbinado sugar (for sprinkling)
• 1/2 cup apple cider
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of kosher salt

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Mix brown sugar, cinnamon, and cloves. Place peeled, cored apples on a board. Stuff each core cavity with 1 tbsp of the sugar mix and 1 tbsp butter.
3. Roll out puff pastry slightly and cut each sheet into two squares. Place an apple in the center of each square and wrap pastry up and over, pinching to seal. Brush with egg wash and sprinkle turbinado sugar on top.
4. Bake 25–30 minutes until puffed and golden.
5. Meanwhile, cook remaining 2 tbsp butter in a small saucepan over medium heat until nutty and browned. Add cider, granulated sugar, vanilla, and salt. Simmer 5–7 minutes until slightly syrupy.
6. Serve dumplings warm, drizzled generously with the brown butter cider sauce.

Top with vanilla ice cream or crème fraîche if you’re feeling fancy. Want a shortcut? Use crescent roll dough and halve the apples. Add a dusting of powdered sugar right before serving for a bakery finish.

4. Rustic Apple Galette With Salted Caramel Drizzle

All the glory of apple pie, none of the stress. This free-form galette is flaky, tender, and stunning on the table. The salted caramel brings a glossy finish that makes people think you bought it from a patisserie—don’t correct them.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 tbsp ice water
• 3 cups thinly sliced apples
• 2 tbsp lemon juice
• 1/4 cup granulated sugar
• 1 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 egg, beaten
• 1 tbsp turbinado sugar
• 1/3 cup jarred salted caramel sauce (or homemade)
• Flaky sea salt, to finish

Instructions:

1. Make dough: Pulse flour, sugar, and salt in a food processor. Add butter and pulse until pea-sized. Drizzle in ice water until dough just comes together. Flatten into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 400°F (205°C). Toss apples with lemon juice, both sugars, cinnamon, and cornstarch.
3. Roll dough into a 12-inch circle on a floured sheet of parchment. Pile apples in the center, leaving a 2-inch border.
4. Fold edges over the fruit, pleating. Brush crust with egg and sprinkle turbinado sugar. Slide parchment onto a baking sheet.
5. Bake 35–40 minutes until crust is golden and apples are tender. Cool 10 minutes.
6. Warm caramel slightly and drizzle over the galette. Finish with a tiny pinch of flaky sea salt.

Serve with vanilla gelato or a dollop of mascarpone. Swap in pears for a half-and-half mix, or add 1 tbsp finely chopped rosemary to the dough for an herby twist—seriously good with caramel.

5. Apple Fritters That Taste Like a Fair (Without the Line)

Crispy edges, soft apple-studded centers, and a shiny glaze—apple fritters are the donut you wish every shop made better. These are quick to whip up and even quicker to disappear. Weekend brunch, meet your new best friend.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2/3 cup whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups peeled, chopped apples (small chunks)
• Oil for frying (neutral, enough for 2 inches depth)
• 1 cup powdered sugar
• 2–3 tbsp milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions:

1. In a bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, whisk milk, eggs, and vanilla. Stir into dry ingredients until just combined. Fold in apples.
3. Heat oil in a heavy pot to 350°F (175°C). Line a plate with paper towels.
4. Drop batter by heaping tablespoon into the oil, frying 2–3 minutes per side until deep golden. Don’t crowd the pot.
5. Drain on paper towels.
6. Mix powdered sugar, milk, and vanilla to make a pourable glaze. Dip fritters or drizzle generously.

Best eaten warm. Add a splash of bourbon to the glaze for a grown-up snack. Prefer baking? Spoon batter into a greased muffin tin and bake at 375°F (190°C) for 15–18 minutes, then glaze.

6. Cozy Baked Apples Stuffed With Oats, Walnuts, and Honey

Think personal apple crisps without the extra dishes. Tender baked apples are packed with a buttery oat filling that tastes like granola’s glamorous cousin. They’re simple enough for weeknights but elegant for dinner parties.

Ingredients:

• 4 large baking apples (Honeycrisp, Jonagold, or Braeburn)
• 1/2 cup old-fashioned oats
• 1/4 cup chopped walnuts or pecans
• 2 tbsp dried cranberries or raisins
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon
• Pinch of nutmeg and kosher salt
• 3 tbsp unsalted butter, softened
• 2 tbsp honey (plus more to drizzle)
• 1/2 cup apple cider or water

Instructions:

1. Preheat oven to 375°F (190°C). Core apples, leaving a base so they hold the filling. Use a paring knife to widen the cavity if needed.
2. Mix oats, nuts, dried fruit, brown sugar, cinnamon, nutmeg, salt, butter, and honey to form a sticky crumble.
3. Pack filling tightly into apples and set in a baking dish. Pour cider or water into the dish.
4. Bake 30–40 minutes, until apples are tender but not collapsing.
5. Drizzle with extra honey and spoon pan juices over the tops.

Serve with vanilla yogurt for breakfast or ice cream for dessert. Add 1–2 tbsp mini chocolate chips to the filling if you want to make kids instantly adore you. For a dairy-free version, use coconut oil instead of butter.

7. Caramel Apple Cheesecake Bars With Pretzel Crust

These bars are a sweet-salty masterpiece: crunchy pretzel crust, creamy cheesecake, cinnamon apples, and a glossy caramel finish. They slice cleanly and travel well, making them bake-sale legends. One pan, many fans.

Ingredients:

• 2 cups crushed pretzels (fine crumbs)
• 1/4 cup granulated sugar
• 8 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar (for filling)
• 1/4 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 2 cups peeled, finely chopped apples
• 2 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1 tbsp flour
• 1/2 cup caramel sauce, plus more for drizzling

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Mix pretzel crumbs, 1/4 cup sugar, and melted butter. Press firmly into pan. Bake 8 minutes; cool slightly.
3. Beat cream cheese with 1/2 cup sugar until smooth. Add sour cream, eggs, vanilla, and salt; beat just until combined.
4. Toss apples with brown sugar, cinnamon, and flour. Fold into cheesecake batter.
5. Pour over crust. Dollop 1/2 cup caramel on top and swirl with a knife.
6. Bake 30–35 minutes, until set at edges with a slight jiggle in center. Cool completely, then chill 3 hours.
7. Slice into bars and drizzle with more caramel.

Finish with a sprinkle of flaky salt to make the flavors pop. Swap the pretzel crust for graham crackers if you prefer classic. Pro tip: warm your knife under hot water and dry it between cuts for neat slices.

8. Brown Butter Apple Blondies With Cinnamon Sugar Crackle

These blondies are chewy in the middle, crinkly on top, and speckled with caramelized apple bits. Brown butter adds a toasty depth that tastes like you meant to impress. They’re dangerously snackable—consider yourself warned.

Ingredients:

• 1 cup unsalted butter
• 1 1/2 cups light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups peeled, diced apples
• 1/4 cup granulated sugar + 1 tsp ground cinnamon (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
2. Brown the butter: Cook butter in a saucepan over medium heat, stirring, until golden and nutty, 5–7 minutes. Cool 10 minutes.
3. Whisk brown sugar into the butter. Add eggs, vanilla, and salt; whisk until glossy.
4. Fold in flour and baking powder until just combined. Stir in apples.
5. Spread into pan. Mix granulated sugar and cinnamon; sprinkle evenly over batter.
6. Bake 25–30 minutes until the center is set and edges are golden. Cool before slicing.

Serve slightly warm with a scoop of cinnamon ice cream. Add 1/2 cup chopped toasted walnuts for crunch, or swirl 1/3 cup caramel over the batter before baking for extra gooey pockets.

9. Apple Cider Doughnut Cake With Crunchy Sugar Coat

This bundt cake tastes like your favorite cider doughnut in sliceable form. It’s moist, warmly spiced, and rolled in cinnamon sugar so it sparkles like a snackable crown. Bring it to any gathering and watch it vanish.

Ingredients:

• 1 cup apple cider
• 2 cups peeled, finely grated apples (packed)
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup neutral oil
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs, room temp
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup melted butter (for coating)
• 1/2 cup granulated sugar + 1 tsp cinnamon (for coating)

Instructions:

1. Simmer cider in a small saucepan until reduced to 1/2 cup. Cool.
2. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly.
3. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Cream softened butter, oil, and both sugars until fluffy. Beat in eggs one at a time, then vanilla.
5. Mix in sour cream and reduced cider. Fold in dry ingredients, then grated apples.
6. Spread batter into pan and smooth. Bake 45–55 minutes, until a tester comes out clean.
7. Cool 10 minutes, then turn out. Brush warm cake with melted butter and coat with cinnamon sugar on all sides.

Serve with hot coffee or warm cider. For a glaze, whisk 1 cup powdered sugar with 2–3 tbsp cider and drizzle over the top before the cinnamon sugar for a glossy finish. Add 1/2 tsp ground ginger if you love spice.

Apple Picking Tips

Use a mix of tart and sweet apples for balanced flavor in most bakes. Granny Smith, Braeburn, Jonagold, and Honeycrisp are solid options. If your apples are extra juicy, add an extra teaspoon of cornstarch to fillings so they set nicely.

Make-Ahead & Storage

• Muffins, blondies, and cake keep 2–3 days at room temp, tightly wrapped.
• Crisp and galette are best the day of but reheat well at 350°F for 10–15 minutes.
• Cheesecake bars chill like a dream—store up to 4 days in the fridge.
• Fritters are best fresh; re-crisp in a 350°F oven for 5–7 minutes.

Ready to turn those apples into applause? Pick one recipe and dive in. Once the cinnamon hits the air, neighbors might “just happen to stop by”—and honestly, you’ll have plenty to share. Happy baking!