So you’ve gone apple picking and don’t know what to do with all those apples you’ve brought home – I’ve got you covered! Having a bagful of fresh apples is a great excuse to whip up sweet treats and savory meals for your family and friends. Of course you can simply snack on some delicious apples with peanut butter but I’m here to share some of my favorite recipes utilizing apples (and apple cider) in a variety of unique ways – apple crisps, apple butter, apple cakes, apple crumbles, apple muffins, apple pie, salad utilizing apples and of course my personal favorite – donuts. October can have pumpkins, September is all apples, all the time. Two of my all time favorite apple recipes are fried apple cider donuts (if you’re feeling sweet) and sweet and savory grilled cheese with apples (if you’re feeling something savory).
While you can buy apples in the grocery store year round, fall is when they are at their peak. I love a fall activity, and there’s just something about visiting an apple orchard once the chill of fall sets in. The town I grew up in, Long Valley, NJ, is famous for their orchards and farms. People flock out of New York City just to go apple and pumpkin picking. I make my friends and family take a yearly trip to our favorite orchard to stock up.
Hey there, fellow apple hoarders! If you’ve got a mountain of cooking apples sittin’ on your counter—whether from a backyard tree a farmer’s market haul or just goin’ overboard at the store—I feel ya. Last fall, I ended up with a crate of tart apples from a neighbor’s orchard, and I was like, “What the heck am I gonna do with all these?” Well, we’ve got options, fam! Cooking apples, often on the tart side like Granny Smiths, are perfect for a gazillion recipes and tricks. So, let’s dive right in with some killer ideas to use up every last one of ‘em. From mouth-watering pies to savory dinners and even some sneaky preservation hacks, I’ve got your back.
Why Cooking Apples Are a Kitchen Superstar
Before we get to the good stuff, let’s chat about why cooking apples are so awesome. These babies—think tart varieties like Granny Smith or Bramley—are champs in the kitchen ‘cause they hold up under heat without turnin’ to mush. Their zingy flavor balances out sugar in desserts and adds a punch to savory dishes. Plus, if you’ve got a surplus, they’re often cheaper in bulk during harvest season. So, whether you’re baking, roasting, or stewing, these apples are your go-to. Now, let’s get to the fun part—what can we whip up?
Sweet Treats to Start With (Desserts Galore!)
I don’t know about you, but when I think apples, my brain goes straight to dessert Here’s a bunch of sweet ideas to tackle that apple stash, starting with the classics
- Classic Apple Pie: Nothin’ says comfort like a warm, flaky pie. Use about 6-8 tart apples, peel ‘em, slice ‘em thin, and mix with sugar, cinnamon, and a pinch of nutmeg. Toss into a pie crust (store-bought if you ain’t got time), top with another crust or a crumbly streusel, and bake at 375°F for about 45 minutes ‘til golden. Pro tip: brush the top with a lil’ egg wash for that shiny look.
- Apple Crisp or Cobbler: Easier than pie and just as tasty! Layer sliced apples (5-6 should do) in a baking dish with a bit of sugar and spice. Top with a mix of oats, flour, brown sugar, and butter—kinda like a granola vibe. Bake at 350°F for 30-40 minutes ‘til the top’s crispy. Serve with vanilla ice cream if you’re feelin’ fancy.
- Apple Dumplings: These are like lil’ apple hugs. Wrap whole peeled apples in crescent roll dough, place in a dish, and pour over a sauce of melted butter, sugar, and cinnamon. Bake at 350°F for 35 minutes. It’s a cozy treat that’ll impress anyone.
- Apple Cake: I’ve got a soft spot for a spiced apple cake. Mix up a basic yellow cake batter, fold in chopped apples, and sprinkle some cinnamon-sugar on top before baking. It’s moist, it’s easy, and it uses up a good 3-4 apples in one go.
- Caramel Apple Bars: Think apple pie but in bar form. Layer a shortbread base, top with a gooey apple-cinnamon mix, and drizzle with caramel. Cut into squares after baking at 350°F for about 40 minutes. Perfect for potlucks or just snackin’.
Got a sweet tooth? These are just the tip of the iceberg You can also try apple fritters (deep-fried apple chunks in batter, dusted with sugar), apple turnovers (puff pastry stuffed with apple filling), or even apple thumbprint cookies with a dollop of spiced apple jam in the center Each of these gobbles up at least a few apples, so you’re makin’ a dent already!
Savory Dishes to Switch Things Up
Apples ain’t just for sweets—they can rock a savory dish too. Their tartness pairs wicked good with meats and veggies. Here’s some ideas to mix into your dinner rotation.
- Pork Chops with Roasted Apples: This is a fall classic in my house. Season some thick pork chops with salt and pepper, sear ‘em in a pan, then toss in apple slices and a splash of apple cider or juice. Roast in the oven at 400°F for 20 minutes. The apples get all caramelized and sweet—it’s magic.
- Chicken and Apple Salad: Chop up a couple apples, toss ‘em with shredded chicken, some walnuts, and a bit of mayo or yogurt. Add a sprinkle of dried cranberries if you’ve got ‘em. It’s a hearty lunch that’s got crunch and sweetness in every bite.
- Apple and Sausage Stuffing: If you’re preppin’ for a big holiday meal or just want a side dish with pizzazz, dice up apples and mix ‘em into a stuffing with crumbled sausage, bread cubes, and herbs. Bake ‘til golden. The apples add a subtle sweet kick that balances the savory.
- Braised Chicken Thighs with Apples: Brown some chicken thighs in a skillet, then simmer with apple slices, cider, and a bit of thyme. Cook on low for 30-40 minutes ‘til tender. It’s a one-pot wonder that screams autumn.
- Apple-Cheddar Grilled Cheese: Elevate your sandwich game! Layer sharp cheddar and thin apple slices between bread, butter the outsides, and grill ‘til melty. The sweet-tart apple with creamy cheese is a combo you didn’t know you needed.
These savory dishes show how versatile apples can be. They’re not just pie filler—they can steal the show in a main course or side. Got a fave meat dish? Chuck some apples in there and see what happens!
Snacks and Quick Bites for Busy Days
Sometimes you don’t wanna cook a whole dang meal. Here’s some quick snack ideas to munch on or pack for the kids.
- Apple Slices with Peanut Butter: This is my go-to when I’m starvin’ but lazy. Slice up an apple, smear on some peanut butter, and sprinkle with a bit of honey or even mini chocolate chips if I’m feelin’ wild. It’s healthy-ish and uses up an apple in minutes.
- Spiced Apple Chips: Slice apples super thin (a mandoline helps if you’ve got one), sprinkle with cinnamon and a touch of sugar, and bake at 225°F for a couple hours ‘til crispy. Flip halfway. They’re a crunchy snack that lasts a while if you store ‘em right.
- Apple Fries: Sounds weird, right? Cut apples into fry shapes, lightly fry ‘em in a bit of oil, and dust with cinnamon sugar. Dip in whipped cream for that apple pie vibe without the hassle.
- Apple and Cheese Quesadillas: Layer apple slices and shredded cheese in a tortilla, fold, and heat in a skillet ‘til the cheese melts. It’s a weird but awesome combo that’s ready in under 10 minutes.
Snacks are a lifesaver when you’ve got apples comin’ out your ears. They’re quick, they’re easy, and they keep you from wastin’ any of that precious fruit.
Drinks to Sip On (Apple-Style!)
Don’t sleep on apples for drinks! They can turn into some refreshing or cozy bevvies to enjoy any time of day.
- Homemade Apple Cider: This one’s a game-changer. Take a dozen apples, cut ‘em into wedges (no need to peel or core), toss in a slow cooker with water, cinnamon sticks, and cloves. Cook on low for 6-8 hours, mash it up, strain, and sweeten to taste. Your house will smell amazin’ too.
- Apple Sangria: For the grown-ups, mix apple slices with white wine, a splash of apple brandy, and some lemon-cinnamon syrup. Let it sit in the fridge for a few hours. It’s a fall party in a glass.
- Apple Juice: If you’ve got a juicer, just run your apples through it for fresh, tart juice. No juicer? Simmer apple chunks with water, mash, and strain. Add a lil’ sugar if it’s too puckery.
Drinks are a sneaky way to use up apples, ‘specially if you’ve got some that are a bit bruised or overripe. They still got tons of flavor for sippin’!
Preservation Hacks to Save Apples for Later
If you can’t cook or eat all your apples right now, don’t fret. Here’s how to store ‘em so they don’t go to waste.
- Make Apple Butter: This stuff is gold. Peel and chop a bunch of apples (like 10-12), cook down with sugar, cinnamon, and a splash of cider or water for a few hours ‘til thick. Jar it up and can it if you know how, or just refrigerate for a few weeks. Spread it on toast or biscuits—yum!
- Applesauce: Another easy win. Cook peeled, chopped apples with a bit of water and sugar (if you want) ‘til soft, then mash or blend. Freeze in portions or can for longer storage. It’s great as a snack or baking ingredient.
- Dehydrate for Apple Chips or Slices: Slice thin, lay on trays, and dehydrate at 135°F for 6-12 hours (or use the oven method above). Store in airtight bags—they’re good for months.
- Freeze ‘Em: Slice apples, toss with lemon juice to stop browning, and freeze on a tray before baggin’ ‘em up. Use later for pies or smoothies. Whole apples can be cored and frozen too, though they’re best for cooking after.
- Canning Apple Pie Filling: Mix sliced apples with sugar, spices, and a thickener like cornstarch, pack into jars, and process in a water bath canner. You’ve got ready-to-go pie filling for months!
Preservation means you don’t gotta stress about usin’ every apple this week. Plus, it’s kinda satisfying to see jars lined up in the pantry, right?
Non-Food Ideas (Yep, Apples Can Do That!)
Okay, let’s get a lil’ weird. Apples ain’t just for eatin’—here’s a couple oddball uses if you’re really overrun.
- Apple Cider Vinegar: Save your peels and cores, toss ‘em in a jar with water and a bit of sugar, cover with a cloth, and let sit for a few weeks. Strain and bottle. It’s great for dressings or even cleanin’!
- Decorative Apple Crafts: Carve apples into shapes or use ‘em as table centerpieces for a rustic vibe. They won’t last forever, but they’re cute for a day or two.
These ain’t the main event, but they’re fun if you’ve got more apples than you know what to do with.
Quick Reference: Which Apple for What Dish?
Not all apples cook the same, so here’s a handy table to match your cooking apples to the best use. I’ve messed this up before, so learn from my oopsies!
| Apple Type | Best For | Why? |
|---|---|---|
| Granny Smith | Baking (pies, crisps) | Tart, holds shape under heat |
| Honeycrisp | Sauces, eating raw | Sweet, juicy, softens nicely |
| Pink Lady | Roasting, salads | Sweet-tart balance, firm texture |
| Golden Delicious | Cakes, tarts | Mild sweetness, bakes well |
| McIntosh | Applesauce, quick breads | Softens easily, great flavor |
If you’re not sure what kind you’ve got, taste-test ‘em. Tart ones are usually better for cooking where sugar’s involved, while sweeter ones can go raw or in lighter dishes.
Tips to Keep Your Apples Workin’ for Ya
Before I let ya go, here’s a few extra nuggets of wisdom I’ve picked up from trial and error in my kitchen.
- Stop the Brownin’: Sliced apples turn brown fast. Squeeze some lemon juice on ‘em or dunk in water with a splash of lemon to keep ‘em pretty.
- Don’t Toss Peels and Cores: Use ‘em for jelly, stock, or vinegar. They’ve still got flavor and nutrients, so why waste ‘em?
- Pick the Right Spice: Cinnamon’s a no-brainer, but nutmeg, cloves, or even cardamom can kick things up a notch in your apple dishes.
- Store Smart: Keep fresh apples in a cool, dark spot like the fridge to stretch their life. Unripe ones can sit on the counter to ripen up.
Wrappin’ It Up—Your Turn!
Whew, we’ve covered a lotta ground, haven’t we? From pies to pork to cider and beyond, there’s no shortage of ways to use up all them cooking apples. I hope you’re feelin’ inspired to get in the kitchen and start experimentin’. My personal fave’s gotta be a simple apple crisp with a big ol’ scoop of ice cream—can’t beat it on a chilly night. What about you? Got a killer apple recipe or trick up your sleeve? Drop it in the comments—I’d love to hear how you’re tacklin’ your apple stash. Let’s keep this convo goin’ and make sure not a single apple goes to waste!
Tips for Picking and Storing Apples
- When buying apples look for unblemished and unbruised apples.
- They last about 5 to 7 days on the counter and about 3 weeks in a pantry (or another cool, dark place).
- In the refrigerator they last even longer. The key to storing apples and keeping them fresh is keeping them cool.
What Apples Should I Use for Baking?
You can’t generalize apples when it comes to baking. Not all varieties will create the same dessert. While thin-skinned varieties like Gala, Fuji and Pink Lady are great for snacking, tart apples are best for baking. Here are a few of my favorite types of apples for baking/ cooking:
- Honeycrisp – While Honeycrisp apples are also great for eating, they are just as great for baking because of their semi-sweet flavor. They are easy to find, sweet and their crisp texture holds up as the apples bake. Use them in everything from apple crisp to apple hand pies. Honeycrisp apples only came about in 1991 and quickly became one of America’s favorites.
- Golden Delicious – Golden Delicious apples are yellow with a mild and sweet flavor. They’re similar in flavor to McIntosh apples though they tend to break down faster than other apples on the list so they’re better combined with another variety.
- Cortland – Cortland apples are a bright red popular variety. They are actually a cross between a McIntosh and Ben Davis apple created in New York in 1898. It’s a juicy variety of apple with sweet-tart flavor.
- Jonathan – Jonathan apples are an heirloom variety meaning it can be traced back at least 100 years. They’re a combination of yellow and red in color with a tougher skin. It’s sweet, with a tangy aftertaste.
- Gala – Gala apples are red-pink, aromatic apples with mild and sweet flavor. They’re great for both eating raw and cooking.
- Granny Smith – Tart apples with crisp texture like Granny Smith are also great for baking because they offset the added sugar. Try using a few of them mixed with another variety rather than all Granny Smith for a more well rounded flavor.
Country Style Fried Apples Recipe
FAQ
What to do with too many cooking apples?
- Try apple and peanut butter for a nostalgic snack, adding hemp seeds for extra nutrition.
- Baked apple chips make a convenient snack for lunches or as a healthier alternative.
- Slow cooker applesauce is a fragrant dish that can be sweetened with maple syrup.
Can I freeze cooking apples whole?
Yes, you can freeze apples whole. This saves a little time up front, because other than washing your apples, you’re just putting them in the freezer. But, you’ll end up spending more time on the back-end peeling and coring. And it’ll be trickier because the texture will be mushier.
What are cooking apples best for?
Growing your own cooking apples in your garden will provide natural and nutritious ingredients for puddings and sauces. Delicious pies, tarts and crumbles are a real treat in autumn. Apples can be baked whole or added to lots of scrumptious recipes. Stored well, they can last through winter.
How to preserve an abundance of apples?
Storage. Store fresh apples in a cool, dark, and dry place until you are ready to use them. Apples continue to ripen after they have been picked.
What can you do with apples?
Use chopped apples in stuffings for poultry or pork. Add them to salads for a burst of sweetness and texture. Incorporate them into soups and stews to add depth of flavor. Cooking apples can even be used to make cider, apple cider vinegar, or apple juice, providing delicious and unique beverages.
How do you eat apples for breakfast?
The apples add moisture and a sweet flavor to breakfast baked goods. Simply peel and chop up the apples into small pieces, then fold them into your favorite pancake or muffin recipe. The heat from cooking will soften up the apples perfectly. 2. Classic Apple Pie An apple pie is a perfect way to mask the flavor of apples that are going a bit mealy.
What can you eat with apples?
Apple sauce is a fantastic side dish, a topping for yogurt or porridge, and even a base for savory sauces. These classic desserts are perfect for showcasing the flavor of cooking apples. For a crumble, combine peeled and chopped apples with sugar, cinnamon, and a touch of flour.
Do you have a glut of cooking apples?
For many, this means a glorious glut of cooking apples, often threatening to overwhelm the kitchen counter. Before panic sets in, remember that this abundance is an opportunity – a chance to explore a world of flavors, preserve the taste of fall, and fill your home with comforting aromas.
Can you bake apples whole without cutting them?
Yes, you can bake apples whole with toppings like walnuts, raisins. Bake for about 15 minutes or until the apples are soft and lightly browned. You can enjoy your baked apples plain or top them with a dollop of yogurt or a drizzle of honey for extra flavor.
How do you use browning apples?
One of the easiest ways to use up browning apples is by chopping them up and adding them to pancake or muffin batter. The apples add moisture and a sweet flavor to breakfast baked goods. Simply peel and chop up the apples into small pieces, then fold them into your favorite pancake or muffin recipe.