15 Apple Recipes to Bake All Fall Long

Tom and I drive out to the orchard every September, and every year we somehow come home with two overflowing bushels for a household of two. So I bake, and the neighbors are glad. This collection is everything I make with that haul, starting with easy crisps and cobblers and running through muffins, loaves, snack cakes, cookies, bar cookies and one pan of sticky sweet rolls. Always use more than one variety. Pair a firm, tart green apple with a sweeter red one for better flavor and fruit that holds its shape.

1) Old Fashioned Apple Crisp

This is the simplest apple dessert there is, with soft cinnamon apples tucked under a crunchy blanket of oats, brown sugar and butter. Working cold butter into the topping by hand leaves big rough clusters that bake up crisp instead of dusty. A spoonful of flour stirred into the fruit turns the juices thick and glossy.

Warm apple crisp is my answer whenever the grandkids drop by on a cool fall afternoon. Leftovers make a lovely breakfast spooned over plain yogurt with a drizzle of honey. For a dinner party touch, I bake it in small ramekins so everyone gets a crunchy top of their own.

Ingredients

6 medium apples, peeled, cored and sliced 1/4 inch thick

1/4 cup granulated sugar

1 tablespoon fresh lemon juice

1 tablespoon all purpose flour

1 1/2 teaspoons ground cinnamon, divided

For the topping

1 cup old fashioned rolled oats

3/4 cup all purpose flour

3/4 cup packed light brown sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup chopped pecans, optional

Mix a tart apple like Granny Smith with a sweeter one like Honeycrisp so the filling has tang and some slices that hold their shape. Keep the butter cold right up until you rub it in, because soft butter makes a pasty topping. Set the dish on a sheet pan so any bubbling juices do not burn on the oven floor.

Instructions

Preheat to 350F. Rub butter over the inside of a 9×9 inch pan or any 2 quart dish.

Put the apple slices in a big bowl and add the white sugar, lemon juice, 1 tablespoon of flour and 1 teaspoon of the cinnamon. Toss until every slice is coated, then tip them into the dish and spread them out.

For the topping, mix the oats, 3/4 cup of flour, brown sugar, salt and the rest of the cinnamon in a second bowl. Drop in the cold butter cubes and pinch them into the dry mix with your fingers or a pastry blender until you have big, damp clumps. Stir in the pecans if you are using them.

Cover the apples with the topping, squeezing a few handfuls together as you go so you end up with some large chunky pieces.

Bake 45 to 50 minutes. The top should be a deep golden brown and the juices should look thick and bubble up around the sides. If the topping darkens before the apples soften, lay a loose sheet of foil over the dish.

Give it 15 minutes or more to cool so the juices can thicken. Serve it warm with a scoop of vanilla ice cream or a little pour of cold heavy cream.

If our orchard haul only turns into one dessert, it is always this one. It is the easiest thing I bake all fall, and the whole house smells like cinnamon for hours.

I like to mix up two or three bags of the topping at once and keep them in the freezer. On busy nights I slice some apples, shake a bag over them and dessert is in the oven in ten minutes.

Want the whole story, plus my storage and swap notes? Here is my full Classic Apple Crisp recipe.

2) Dutch Apple Pie

This pie skips the top crust and covers a deep layer of spiced apples with a thick, buttery brown sugar crumble. Skipping the lattice saves time, and the crumble turns into a crunchy, sugary lid that drinks up some of the juices. Letting it cool completely gives the filling time to set so every slice comes out tidy.

Thanksgiving is when this pie shows up at our house, right next to the pumpkin. A slice with a wedge of sharp cheddar is an old fashioned treat Tom swears by, and whipped cream works for everyone else. Since it needs hours to cool, it is the perfect pie to bake the morning before company comes.

Ingredients

1 unbaked 9 inch deep dish pie crust, homemade or store bought

7 medium apples, peeled, cored and sliced 1/4 inch thick

1/2 cup granulated sugar

2 tablespoons all purpose flour

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the crumb topping

1 cup all purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed

Slice the apples evenly at 1/4 inch so none stay crunchy while others turn to mush. Baking on a low rack helps the bottom crust brown instead of turning soggy under all that juice. If the crust edge darkens too fast, cover just the rim with a ring of foil for the rest of the bake.

Instructions

Set a rack low in the oven and preheat to 375F. Press the crust into a deep 9 inch pie plate, crimp the rim and refrigerate it while you work on the filling.

Combine the apple slices in a big bowl with the sugar, flour, lemon juice, nutmeg and cinnamon. Let the bowl sit for 10 minutes so the apples start giving off some juice.

For the crumble, stir together the flour, brown sugar, salt and cinnamon in another bowl. Pinch the cold butter into it until you have small crumbs the size of peas with a few bigger lumps mixed in.

Heap the apples into the crust, piling them higher in the middle, and pour any juice left in the bowl over them. Spread the crumble evenly across the top and press it down lightly so it stays in place.

Put the pie on a sheet pan lined with foil to catch drips. Bake 25 minutes, then lay a loose piece of foil over the top so the crumble does not get too dark.

Keep baking another 35 to 45 minutes, until thick juices bubble up through the crumble and a knife glides easily into the apples.

Let the pie cool on a rack for no less than 3 hours so the filling firms up before you cut it.

A double crust pie is lovely, but this one wins most weeks since I only have to roll out a single crust. Everybody fights over the crumb topping anyway.

This pie keeps well for a day, loosely covered on the counter. Warm each slice in a low oven for a few minutes and add a scoop of ice cream.

3) Apple Cinnamon Muffins

These tender muffins are studded with juicy bits of apple and finished with a crackly cinnamon sugar top. Yogurt keeps the crumb soft and moist, and starting them in a very hot oven pushes them up into tall, rounded tops. Brown sugar adds a gentle caramel sweetness that pairs perfectly with the fruit.

Muffins like these make a cozy breakfast with a mug of hot coffee or a glass of cold cider. I tuck a few into lunch boxes when the grandkids stay over, and they disappear fast. For a brunch table, split them warm and set out a little dish of soft butter mixed with honey.

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 cup unsalted butter, melted

3/4 cup packed light brown sugar

2 large eggs

3/4 cup plain yogurt or sour cream

1 teaspoon vanilla extract

2 cups peeled, diced apples, about 2 medium

For the topping

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

Dice the apples small, about 1/4 inch, so they soften fully in the short bake and do not sink. Fold gently and stop while a few streaks remain, since overmixing makes the muffins tough and full of tunnels. Let the eggs and yogurt come to room temperature so the melted butter does not clump when they meet.

Instructions

Preheat to 425F. Line a 12 cup muffin tin with paper cups, or grease each cup well.

Whisk together the flour, cinnamon, salt, baking soda and baking powder in a big bowl.

In a medium bowl, whisk the brown sugar into the melted butter until smooth. Add the eggs and whisk, then whisk in the vanilla and the yogurt.

Pour the wet mixture into the flour mixture and fold with a spatula until only a few streaks of flour are left. Add the diced apples and fold just until they are spread throughout. The batter will be quite thick.

Spoon the batter into the cups, filling them almost to the rim. Stir the topping sugar and cinnamon together and sprinkle a little over each muffin.

Bake 5 minutes at 425F. Without opening the door, turn the oven down to 350F and keep baking for another 15 to 18 minutes. They are done when the tops are rounded and golden and a toothpick pushed into the middle comes out clean.

Leave them in the tin for 5 minutes, then transfer them to a rack to finish cooling.

A batch of these sits on my counter most of October for anyone who wanders through the kitchen. Tom usually grabs two on his way out to rake leaves.

Wrap cooled muffins one at a time and freeze them for up to three months. Half a minute in the microwave brings one right back to warm and soft.

4) Apple Fritter Bread

This loaf captures everything you love about a bakery apple fritter, with ribbons of cinnamon sugar and tender apple chunks running through a soft vanilla cake. Layering the batter with the fruit and spice leaves sweet, gooey pockets in every slice. A thin glaze poured on while the bread is still warm sinks right in, the same way it does on a fritter.

Slices of this bread look lovely stacked on a cake stand at a fall brunch or bake sale. I like to toast a thick slice in a buttered skillet for an extra special breakfast. Wrapped in parchment and tied with twine, a whole loaf makes a sweet gift for a neighbor.

Ingredients

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

2/3 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 3/4 teaspoons baking powder

1/2 cup whole milk

2 medium apples, peeled and chopped

For the glaze

1/2 cup powdered sugar

1 to 2 tablespoons milk

Chop the apples into small pieces about 1/2 inch across so they do not weigh down the batter and sink to the bottom. Check the middle with a toothpick in more than one spot, because a pocket of cinnamon sugar can fool you into thinking it is done. Wait until the bread is warm rather than piping hot before glazing so the icing soaks in without running off.

Instructions

Preheat to 350F. Butter a 9×5 inch loaf pan and lay a strip of parchment inside.

Stir the brown sugar and cinnamon together in a small bowl. Put the chopped apples in another bowl and toss them with 1 tablespoon of that cinnamon sugar.

With a mixer, beat the butter and white sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each, then beat in the vanilla.

In a small bowl, whisk the baking powder into the flour. On low speed, add it to the butter mixture in parts, switching back and forth with the milk, and stop as soon as it comes together.

Spread half the batter into the pan. Scatter half the apples over it, then half of the cinnamon sugar that is left. Spoon the rest of the batter on top and finish with the remaining apples and cinnamon sugar. Gently press the apples down and drag a knife through the batter a few times to swirl it.

Bake 50 to 60 minutes. A golden top and a clean toothpick from the middle tell you it is ready. If the top is getting too dark, cover it loosely with foil.

Let the loaf rest in its pan for 15 minutes before lifting it out. Whisk the powdered sugar with the milk and drizzle the glaze over the warm bread.

I bring this to every brunch I am invited to, and it always disappears before the coffee is gone. The grandkids call it donut bread, and honestly they are not wrong.

Choose a firm baking apple that keeps its shape. Soft apples release too much water and can leave the bread gummy around the fruit.

5) Fresh Apple Cake

This rustic snack cake is dense, moist and loaded with chunks of fresh apple and crunchy nuts. The batter starts out very stiff, then the apples give up their juice as it bakes and leave soft, tender pockets all through the cake. Using oil instead of butter, plus plenty of brown sugar, keeps it moist for days with a deep caramel flavor.

Cut this cake right in the pan and carry it to potlucks, church suppers and tailgates, since it travels so well. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream dresses up each square for company. It is also lovely with afternoon coffee, and it stays moist enough to enjoy all week.

Ingredients

3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 1/4 cups vegetable oil

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs

2 teaspoons vanilla extract

4 cups peeled, chopped apples, about 4 medium

1 cup chopped walnuts or pecans

Powdered sugar, for dusting

Toast the nuts in a dry skillet for a few minutes first for a deeper, richer flavor. Cut the apples into roughly 1/2 inch chunks, because they need to give up their juice to loosen the stiff batter. The cake tastes even better on the second day, so it is a great one to bake ahead and keep covered at room temperature.

Instructions

Preheat to 350F. Grease a 9×13 inch pan, then dust it with flour and tap out the extra.

Stir together the flour, cinnamon, nutmeg, salt and baking soda in a medium bowl.

Put the oil, eggs, vanilla and both sugars in a large bowl and whisk for about a minute, until smooth and a little thicker.

Add the flour mixture and stir with a sturdy spatula until it all comes together. Do not worry when it looks as stiff as cookie dough.

Fold in the apples and the nuts. The apples will start to release their juice as you stir, and the batter will loosen up. Spread it evenly in the pan.

Bake 45 to 55 minutes. When it is ready, the top will be a deep golden brown, the sides will have shrunk back from the pan and a toothpick poked into the middle will come out with no wet batter.

Set the pan on a rack and let the cake cool for 30 minutes or longer. Dust it with powdered sugar right before serving, or drizzle a little caramel over each piece.

My grandmother baked this in a dented old 9×13 pan, and I still use her recipe card every fall. It calls for a big pile of apples, which is just what I need after an orchard trip.

I think it tastes best on the second day, after the fruit has had time to perfume the whole cake. Covered on the counter, it holds for three days.

6) Caramel Apple Cheesecake Bars

These layered bars start with a buttery graham crust, then add smooth cheesecake, cinnamon apples and a crumbly oat streusel. A drizzle of caramel sauce over the top makes them taste like a caramel apple from the county fair. Chilling them well is the secret to neat squares with clear, pretty layers.

These bars are a showstopper on a dessert table, so I cut them small and set each one in a paper candy cup. A sprinkle of flaky sea salt over the caramel makes them taste like a fancy salted caramel apple. Because they need time to chill, they are perfect for making the day before a party or holiday.

Ingredients

For the crust

1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

For the filling

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 medium apples, peeled and finely diced

1 teaspoon ground cinnamon

1/2 cup old fashioned rolled oats

1/3 cup packed light brown sugar

3 tablespoons cold unsalted butter, cubed

1/3 cup caramel sauce, for drizzling

Let the cream cheese soften fully on the counter, about an hour, or the filling will be lumpy no matter how long you beat it. Keep the mixer on low once the eggs go in, since extra air makes the cheesecake puff up and crack. Pat the diced apples dry with a towel so they do not leak juice into the filling.

Instructions

Preheat to 350F. Line a 9×9 inch pan with parchment, letting the extra hang over the sides. Mix the graham crumbs with the melted butter, press it hard into the bottom of the pan and bake for 8 minutes.

Beat the cream cheese with the sugar on medium for about 2 minutes, until smooth. On low speed, add the eggs one by one along with the vanilla, mixing only until blended. Spread it over the warm crust.

Toss the finely diced apples with the cinnamon and sprinkle them over the cheesecake layer.

For the streusel, put the oats and brown sugar in a small bowl, add the cold butter and pinch everything together until crumbly. Scatter it over the apples.

Bake 30 to 35 minutes, until the edges look firm and the middle has only a gentle wobble.

Let the pan cool on a rack for 1 hour, then refrigerate for 3 hours or more, or overnight, until firm.

Use the parchment to lift the slab out of the pan. Drizzle the caramel over the top and cut 16 squares with a knife dipped in hot water, wiping it clean after each cut.

Think of the candy apple stand at the county fair, then add a creamy cheesecake layer, and you have these bars. They are what people ask me to bring to every fall potluck.

Keep the bars covered in the fridge for up to three days and add the caramel just before serving. Without the caramel, they also freeze well for about a month.

7) Baked Apple Cider Donuts

These soft, cakey donuts are packed with real apple flavor and rolled in a sparkly coat of cinnamon sugar. Boiling the cider down on the stove concentrates it, so they taste just like the ones from a farm stand. A quick brush of melted butter while they are warm helps the sugar stick thickly to every side.

A plate of these with mugs of hot cider is our favorite way to celebrate the first crisp weekend of fall. The grandkids love helping with the cinnamon sugar, so I set up a little coating station right at the table. Stack them on a cake stand or thread them onto a wooden spoon handle for a fun farm stand look.

Ingredients

2 cups apple cider

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

1/2 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1/4 cup buttermilk

For the coating

1/2 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon

Watch the cider closely as it reduces, because once it gets near 1/2 cup it can go from syrupy to scorched very quickly. Pour it into a measuring cup to check, and add a splash of fresh cider if you went below 1/2 cup. These are best the day they are baked, so coat only what you will eat and keep the rest plain in a tin.

Instructions

Pour the cider into a small saucepan and let it bubble gently on medium. After 15 to 20 minutes it should cook down to roughly 1/2 cup. Set it aside to cool. This concentrated cider is what gives the donuts their big apple flavor.

Preheat to 350F and grease two donut pans with six wells each.

In a big bowl, stir the flour together with the spices, salt, baking soda and baking powder.

In a second bowl, combine both sugars with half of the melted butter, then whisk in the eggs, buttermilk and the cooled cider until smooth. Pour this into the flour mixture and stir just until it comes together.

Transfer the batter to a sturdy plastic bag, snip a corner and pipe it into the pans, filling each well about three quarters of the way.

Bake 10 to 12 minutes, until the donuts bounce back when you press them gently. Give them 5 minutes to settle before tipping them out onto a rack.

While they are still warm, brush each donut all over with the rest of the melted butter and roll it in the cinnamon sugar until fully coated.

Warm cider donuts are my favorite part of our orchard trips, and now Tom and I can have them any Saturday we like. Baking them means no pot of hot oil and hardly any cleanup.

No ring shaped pan in the cupboard? A greased muffin tin works, and the batter needs 15 to 17 minutes. Brush and coat them the same way for cider muffins.

8) Old Fashioned Apple Dumplings

Each of these dumplings wraps a tender apple half in flaky pastry and bakes it in a rich cinnamon brown sugar syrup. The syrup bubbles up around them in the oven, glazing the tops while the bottoms turn soft, sticky and caramel sweet. Each one is like a small, single serving apple pie with its own sauce.

Serve each dumpling in a shallow bowl so there is plenty of room for the syrup to pool around it. A scoop of vanilla ice cream melting into that warm syrup is pure heaven. Since every dumpling is its own portion, this is a sweet dessert for a family dinner where nobody has to fight over the biggest slice.

Ingredients

2 refrigerated pie crusts, or homemade crust for a double crust pie

4 small apples, peeled, cored and halved

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, softened

For the syrup

1 1/2 cups water

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Firm, tart apples like Granny Smith or Braeburn hold their shape in the syrup, while softer apples collapse. Pinch the pastry seams tightly, because any gap lets the syrup seep inside and the filling leaks out. If the dumplings are browning faster than the apples are softening, lay a loose sheet of foil over the dish.

Instructions

Preheat to 375F. Butter a 9×13 inch baking dish.

For the syrup, put the water, butter and both sugars in a saucepan. Bring it to a boil while stirring, then let it simmer for 5 minutes. Take it off the heat and stir in the cinnamon and the vanilla.

Unroll the crusts and cut each one into four squares. If they seem small, roll them out a little larger.

In a small bowl, mash the soft butter with the brown sugar and cinnamon into a paste. Set an apple half, cut side facing up, in the middle of each square of pastry and fill the hollow where the core was with the cinnamon butter.

Fold the four pastry corners up to meet at the top of the apple and press all the seams closed. Set the dumplings in the buttered dish.

Pour the hot syrup over and around them.

Bake 40 to 50 minutes, spooning the syrup over the tops about every 15 minutes. They are done when the pastry is a deep golden color and a skewer slides easily into the apples. Serve them warm with plenty of syrup ladled over the top.

This is real farmhouse cooking, and it always takes me back to the church suppers of my childhood. It looks fancy, but ready made crust keeps it easy.

Serve them warm in shallow bowls with vanilla ice cream and lots of extra syrup. Leftovers warm up nicely in the microwave in about 30 seconds.

9) Flaky Apple Hand Pies

These little half moon pies hold a warm cinnamon apple filling inside crisp, golden pastry. A few minutes in a skillet softens the apples and turns the juices thick, so the filling stays put in the oven. Coarse sugar on top and a drizzle of icing give them a pretty, bakery finish.

Hand pies are made for picnics, apple picking outings and lunch boxes, since nobody needs a fork. I wrap them in wax paper and tie them with string for bake sales, and they always sell first. A wedge of cheddar and a cup of hot tea turn one into an easy afternoon snack.

Ingredients

2 refrigerated pie crusts

2 medium apples, peeled and finely diced

3 tablespoons light brown sugar

1 teaspoon ground cinnamon

1 tablespoon all purpose flour

1 teaspoon fresh lemon juice

1 tablespoon unsalted butter

1 large egg, beaten with 1 tablespoon water

2 tablespoons coarse sugar

For the glaze

1/2 cup powdered sugar

1 tablespoon milk

Keep the cut circles cold, chilling them for 10 minutes if the dough gets soft, so the pies hold their shape and bake up flaky. Resist overfilling, because extra filling squeezes out the seams in the oven. You can freeze the unbaked pies on a tray and bake them straight from frozen, adding a few minutes to the time.

Instructions

In a skillet over medium heat, melt the butter. Add the diced apples, lemon juice, cinnamon and brown sugar. Stir now and then for 5 to 7 minutes as the fruit begins to soften. Sprinkle in the flour and stir for a minute until the mixture thickens. Let it cool all the way.

Preheat to 400F and line a sheet pan with parchment.

Unroll the crusts and cut out eight circles about 5 inches across, rolling the scraps together again if you need more.

Spoon roughly 2 tablespoons of the cooled apples onto one side of each circle, keeping a 1/2 inch edge clear. Brush that edge with egg wash, fold the dough over into a half moon and press the edges down firmly with a fork to seal.

Set the pies on the sheet pan. Brush the tops with more egg wash, sprinkle on the coarse sugar and cut two little slits in each one so steam can escape.

Bake 18 to 22 minutes, until they are puffy and a deep golden brown.

Let them cool for 10 minutes. Stir the powdered sugar and milk together and drizzle it over the pies.

Hand pies are perfect for football games and fall festivals since nobody needs a plate or fork. The grandkids love pressing the edges closed with a fork.

Freeze the shaped, unbaked pies on a sheet pan, then pack them into a freezer bag. Bake them straight from the freezer at 400F, adding about 5 minutes.

10) Easy Apple Cobbler

This homey cobbler covers a bubbling cinnamon apple filling with soft biscuits that bake up golden with a sugary, crisp top. Giving the fruit a head start in the oven gets the juices going so the biscuits cook through without leaving raw apples underneath. The biscuits soak up a bit of syrup from below for a cozy, rustic dessert.

Cobbler is the dessert I make when the whole family is home, because it scoops easily straight from the dish for a crowd. A drizzle of warm caramel or a pour of cold cream over each bowl is a nice change from ice cream. Leftovers warmed in the morning taste wonderful with a cup of coffee.

Ingredients

6 medium apples, peeled, cored and sliced

1/2 cup packed light brown sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

For the biscuit topping

1 1/2 cups all purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

2/3 cup whole milk

1 tablespoon coarse sugar

Thicker apple slices, about 1/2 inch, hold up better than thin ones under the biscuit topping. Have the dough ready the moment the dish comes out so the apples are still bubbling hot when the biscuits go on. Check a biscuit in the center by lifting it with a fork, since it should look fluffy and dry inside.

Instructions

Preheat to 375F. Butter a 9×9 inch pan or any 2 quart dish.

Toss the apple slices with the cornstarch, cinnamon, lemon juice and brown sugar and pile them into the dish. Slide it into the oven with no topping for 15 minutes so it can start to soften.

Meanwhile, stir together the flour, sugar, salt and baking powder. Work the cold butter in with a pastry blender or your fingertips until it resembles rough sand with a few bits as big as peas.

Pour the milk over it and use a fork to stir only until it pulls together into a soft, shaggy dough. Stop there, because too much mixing makes tough biscuits.

Drop big spoonfuls of dough over the hot apples, leaving little spaces between them for steam. Sprinkle the coarse sugar over the top.

Bake 30 to 35 minutes. The biscuits should be golden and cooked through in the middle, and the fruit should be bubbling thickly around the edges.

Let it cool for 15 minutes, then serve it warm with ice cream or whipped cream.

On a damp fall evening when pie dough sounds like too much trouble, I turn to cobbler. From peeling the first apple to pulling it out of the oven takes about an hour, and the biscuits on top feel like a hug.

Plan to eat it the same day, since the biscuit tops lose their crunch overnight. To refresh leftovers, warm them in a 350F oven for about 10 minutes.

11) Brown Butter Apple Blondies

These chewy, rich blondies get a deep toffee flavor from browned butter and are dotted with juicy cinnamon apples. Browning the butter takes only a few minutes but adds a nutty, caramel note that makes them taste like they came from a bakery. An extra egg yolk keeps the centers soft and fudgy.

Pack these blondies in a tin for road trips, tailgates or a care package to a college student. They are rich, so I cut them into small squares and set them out with fresh fruit on a dessert tray. Warm one for a few seconds and top it with a scoop of ice cream for an easy blondie sundae.

Ingredients

3/4 cup unsalted butter

1 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups peeled, diced apples

1/2 cup butterscotch or white chocolate chips

Pull the butter off the heat the moment it smells nutty, because brown turns to burnt in a matter of seconds. Dry the diced apples on a towel so they do not make the batter wet and gummy. Err on the side of underbaking, because blondies keep firming up as they cool in the pan.

Instructions

Preheat to 350F. Line an 8×8 inch pan with parchment, leaving some hanging over the sides.

Put the butter in a pale saucepan so you can see the color change, and melt it on medium, swirling the pan often. It will foam up, then turn golden with brown specks on the bottom and smell nutty, which takes 5 to 7 minutes. Pour it straight into a large bowl and let it cool for 10 minutes.

Whisk both sugars into the browned butter until smooth. Add the egg, yolk and vanilla and whisk until shiny.

Add the flour, cinnamon, salt and baking powder and stir only until combined. Fold in the diced apples and the chips.

Spread the thick batter evenly into the pan.

Bake 30 to 35 minutes. Look for a golden, crackly top, edges that are pulling away from the pan and a toothpick that comes out of the middle with a few moist crumbs.

Let them cool in the pan completely, which takes about an hour. Lift them out by the parchment and cut them into squares.

When I want a break from the usual pie flavors, these are what I bake. The browning butter makes my whole kitchen smell like a candy store.

Keep a close eye on the butter, because it can go from golden to burnt in seconds. The moment it smells nutty and you see brown specks, pour it into the bowl.

12) Chewy Apple Oatmeal Cookies

These soft cookies are packed with rolled oats, a good dose of cinnamon and tiny cubes of fresh apple. Blotting the apple before it goes into the dough keeps the cookies chewy instead of cakey. A generous amount of butter and brown sugar browns the edges and adds a toasty caramel taste.

Cookies and cold milk are an after school tradition when the grandkids visit, and these are the ones they ask for. I also pack them in a basket with a thermos of cider for fall hikes and apple picking trips. For a fun dessert, sandwich a little cream cheese frosting between two cookies.

Ingredients

1 cup unsalted butter, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 cups old fashioned rolled oats

1 1/2 cups peeled, finely diced apple

1/2 cup raisins or chopped walnuts

Chill the dough for 30 minutes if your kitchen is warm, so the cookies hold their shape and do not spread thin. Choose a firm apple like Gala or Fuji and dice it tiny, about 1/4 inch, so there is fruit in every bite. Pull them out while the centers still look soft, since they finish setting on the hot pan.

Instructions

Preheat to 350F and line two cookie sheets with parchment.

Spread the diced apple on paper towels and pat it dry so the extra juice does not make the dough soggy.

Cream the butter with both sugars on medium for 2 to 3 minutes, until pale and fluffy. Add the eggs one at a time, beating after each, then mix in the vanilla.

In another bowl, whisk the flour with the cinnamon, salt and baking soda. Add it to the creamed butter with the mixer on low and stop once no flour shows. Stir in the oats, the apple and the raisins or walnuts.

Portion the dough with a 2 tablespoon scoop and set the mounds on the sheets about 2 inches apart.

Bake 11 to 13 minutes. Look for golden rims and middles that have lost their shine but still feel soft. Turn the pans around halfway through so they bake evenly.

Leave them on the hot pans for 5 minutes before shifting them to a rack. They keep in an airtight tin for up to three days.

Tom calls these his healthy cookies, which makes me laugh every time. Each one tastes like a spoonful of apple crisp and are wonderful with a cold glass of milk.

Cut the apple into tiny cubes, no bigger than 1/4 inch, so it turns tender in the short time these bake. Bigger pieces stay crunchy and can make the cookies crumble.

13) Apple Pie Cinnamon Rolls

Pillowy yeast dough gets rolled around butter, cinnamon, brown sugar and small cubes of apple. In the oven the fruit turns soft and jammy, so each spiral tastes like the inside of a pie. A quick vanilla icing melts into the warm swirls and makes them wonderfully gooey.

Christmas morning or a big family brunch is the perfect time for these rolls. Set the pan right on the table with a stack of napkins, since they are gloriously sticky. Crispy bacon and a bowl of fresh fruit on the side balance out all that sweetness.

Ingredients

1 cup warm milk, about 110F

2 1/4 teaspoons instant yeast

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

1 large egg

3 3/4 cups all purpose flour

1 teaspoon salt

For the filling

1/3 cup unsalted butter, very soft

3/4 cup packed light brown sugar

1 tablespoon ground cinnamon

2 cups peeled, finely diced apples

1 cup powdered sugar mixed with 2 tablespoons milk, for icing

Check the milk with a thermometer, because liquid much hotter than 110F can kill the yeast. Unflavored dental floss or a sharp serrated knife cuts the log cleanly without squashing the swirls. To make them ahead, cover the cut rolls and refrigerate overnight, then let them sit out about an hour to finish rising before baking.

Instructions

In a big bowl, stir the warm milk with the sugar and yeast and leave it for 5 minutes to get foamy. Then whisk in the egg and melted butter. Add the salt and flour, then turn the dough out onto a floured counter and knead for 6 to 8 minutes, until soft and smooth.

Put the dough in a greased bowl, cover it and leave it somewhere warm for 1 hour, until doubled.

Toss the diced apples with a pinch of the cinnamon and 2 tablespoons of the brown sugar and set them aside.

Roll the dough out to a 16×12 inch rectangle. Spread the soft butter over it, sprinkle on the rest of the brown sugar and cinnamon, then scatter the apples evenly across the top.

Starting at a long side, roll it up snugly and pinch the seam closed. Cut it into 12 rolls and set them in a greased 9×13 inch pan. Cover them and let them rise for 45 minutes, until puffy.

Preheat to 350F and bake 25 to 30 minutes. The tops should be golden and the middle rolls should read 190F. If they brown too fast, lay foil over them after about 15 minutes.

Let them cool for 10 minutes, then drizzle the icing over the top.

When the whole family piles in for a fall weekend, I get these going before anyone else is awake. By the time the coffee is ready, sleepy faces start drifting into the kitchen.

Keep the apple pieces small so the dough rolls up without tearing. Leftover rolls warm up in about 20 seconds in the microwave and taste freshly baked.

14) Stuffed Baked Apples

Whole apples are hollowed out and packed with a buttery filling of oats, brown sugar, nuts and dried fruit, then baked until soft and tender. A little cider poured around them cooks down into a thin syrup you can spoon over the tops, keeping the fruit moist and full of flavor. Each one tastes like a little apple crisp baked right inside the apple.

Stuffed baked apples make an elegant but simple dessert for two, and they look so pretty on a plate. For a cozy breakfast, serve one warm with a spoonful of plain yogurt instead of ice cream. When the family visits I bake a full dish and let the kids pick which apple they want.

Ingredients

6 large firm apples, such as Honeycrisp

1/2 cup old fashioned rolled oats

1/3 cup packed light brown sugar

1/4 cup chopped pecans or walnuts

1/4 cup raisins or dried cranberries

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

4 tablespoons unsalted butter, softened

3/4 cup apple cider or water

Vanilla ice cream, for serving

Choose apples that sit flat and are about the same size so they all bake evenly. Firm varieties like Honeycrisp, Rome or Jonagold hold up well, while softer apples can slump and split. Start checking at 40 minutes, because the apples can go from tender to collapsed quickly.

Instructions

Preheat to 375F.

With a melon baller or small spoon, dig the core out from the stem end, stopping about 1/2 inch from the bottom so the filling stays inside. Make the hole about 1 1/2 inches across. Peel a thin ring of skin from around the top of each apple so it does not split as it bakes.

Mix the oats, brown sugar, nuts, dried fruit, cinnamon, nutmeg and a pinch of salt in a bowl. Add the softened butter and mash it in with a fork until the mixture clumps together.

Stand them in a square baking dish, 8 or 9 inches across, and press the filling firmly into each one, heaping a little extra on top.

Pour the cider into the dish around the apples.

Bake 40 to 45 minutes, spooning the pan juices over the apples once or twice. They are ready when a skewer slides through easily but they still hold their shape. If the tops get too dark, cover them loosely with foil.

Let them cool for 5 minutes. Spoon the syrupy juices over each apple and add vanilla ice cream on the side.

Nothing on this list is easier or more homespun, and the grandkids love having a whole apple all to themselves. It makes the house smell like a holiday candle.

Pick large, firm apples that hold their shape in the oven. Softer varieties can slump and split before the filling is done.

15) Apple Crumb Coffee Cake

This tender sour cream coffee cake is layered with thin apple slices and buried under a heavy layer of cinnamon brown sugar crumbs. Sour cream gives the cake a soft crumb and a little tang that balances the sweet apples beautifully. The big, crunchy crumbs on top are everyone’s favorite part.

Coffee cake is what I bake when friends come over for a morning visit, served on my good plates with fresh coffee. It also makes a thoughtful welcome gift for a new neighbor, still warm in the pan. A light dusting of powdered sugar over the crumbs makes it look extra special.

Ingredients

For the crumb

1 cup all purpose flour

2/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the cake

1 3/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

3/4 cup sour cream

2 medium apples, peeled and thinly sliced

Spread the top layer of batter by dropping small spoonfuls over the apples and gently joining them, so you do not drag the slices around. Let the melted butter cool slightly before tossing it with the crumb mix so you get big clumps instead of a paste. Cover loosely with foil after 40 minutes if the crumb is getting dark before the center tests clean.

Instructions

Preheat to 350F. Grease a 9×9 inch pan.

Make the crumb first. Stir together the flour, cinnamon and brown sugar, drizzle the melted butter over it and toss with a fork. You want big, damp crumbs. Set them aside.

For the cake, whisk the flour, salt and baking powder together in a bowl. In a larger bowl, beat the soft butter with the sugar for about 2 minutes, until fluffy. Add the eggs one by one, then beat in the sour cream.

Add the flour mixture and mix on low only until combined. Expect a thick batter.

Spread half the batter into the pan and lay half the apple slices over it. Gently spread the remaining batter over the apples, then arrange the rest of the apple slices on top.

Sprinkle the crumb mixture over everything, pressing some of it together into large chunks.

Bake 50 to 60 minutes, until the crumb is golden and a toothpick in the middle comes out clean. Give it 20 minutes or so to cool before you slice it into squares.

When the kids come home for a fall weekend, I like a pan of this waiting under a clean towel. People cut slivers from it all day long, from breakfast until the late night card game.

Bake it the night before company arrives, wrap it tightly and leave it on the counter. Warm the squares briefly in the oven before serving.

Before You Start Cooking

Whole apples last for weeks in the produce drawer of the refrigerator, much longer than they do in a bowl on the counter, so keep your orchard haul cold. After slicing, toss the pieces with a squeeze of lemon so they stay pale while you get the rest of the recipe ready.

I hope these bring that warm cinnamon smell into your kitchen many times this season. Heat a mug of cider, call in a helper or two and enjoy every cozy bite. Happy baking from my kitchen to yours.