Got Too Many Apples? 20 Genius Ways to Use ‘Em Up This Fall!

Hey there, apple lovers! If you’ve ever gone a bit overboard at the orchard or snagged a giant bag of apples on discount, you know the struggle. Your kitchen counter is basically an apple shrine, and you’re wondering, “What the heck am I gonna do with all these?” Trust me, I’ve been there Last fall, me and the fam went picking, and my kiddo turned it into a competition. We ended up with a small mountain of apples—way more than we could munch on So, I got creative, and now I’m spilling all my tricks to help ya out. From sweet treats to savory bites, and even some weird but cool non-food ideas, I’ve got 20 ways to use up those extra apples. Let’s dive in and save those fruits from going to waste!

Start with the Basics: Easy Cooking with Apples

When you’ve got a surplus the simplest ideas are often the best. These recipes are my go-to for using up a bunch at once and they don’t need no fancy skills. Let’s kick off with stuff you can whip up quick.

1. Homemade Applesauce – Your New Best Friend

Applesauce is the ultimate solution for too many apples, especially if some of ‘em are a bit bruised or past their prime. It’s super easy, and you can make a big batch to freeze or can for later. Here’s how I do it:

• Grab your apples: Doesn’t matter if they’re a mix of types. I like using a blend of sweet ones like Honeycrisp and tart ones like Granny Smith for a balanced flavor.
• Prep ‘em: Peel, core, and chop into chunks. If you’re lazy like me sometimes, leave the peels on for extra texture.
• Cook down: Toss ‘em in a pot with a splash of water, a pinch of cinnamon, and maybe a squeeze of lemon. Simmer ‘til they’re mushy—about 20 minutes.
• Mash or blend: Use a potato masher for chunky sauce or an immersion blender for smooth. Taste it; add a lil sugar if it’s too tart.

Spread it on toast, mix into oatmeal, or just eat it straight outta the pot. I’ve even used it as a baking substitute for oil or eggs in a pinch Total game-changer!

2. Apple Butter – Slow and Sweet Magic

If applesauce is your buddy, apple butter is your soulmate. It’s thicker, richer, and got that caramelized vibe going on. Perfect for slathering on muffins or gifting to pals. I usually bust out the slow cooker for this one.

• Prep the fruit: Chop up a bunch of apples—peels and all if you’re feeling rustic. Softer varieties like Fuji or Golden Delicious work awesome here.
• Slow cook it: Dump ‘em in the slow cooker with some brown sugar, cinnamon, nutmeg, and a tiny bit of salt. Let it go on low for 8-10 hours ‘til it’s dark and thick.
• Blend smooth: Hit it with a blender to get that silky texture. Jar it up, and you’re good for months if ya store it right.

I love smearing this on toast with a bit of butter. It’s like fall in a jar, y’all.

3. Fried Apples – Southern Comfort in a Pan

Ever had those sweet, spiced apples from a diner? You can make ‘em at home with minimal effort. They’re a killer side dish or dessert topping. Here’s my quick take:

• Slice ‘em up: Use firm apples like Granny Smith or Pink Lady so they don’t turn to mush. Peel if ya want, but I usually don’t bother.
• Cook with love: Melt a good chunk of butter in a skillet, toss in the slices with some sugar and cinnamon, and cook ‘til soft—about 15 minutes. Stir so it don’t burn.
• Serve hot: Spoon over ice cream or pair with pork chops for a sweet-savory combo.

These remind me of cozy family dinners. They’re stupid easy but taste like ya put in tons of work.

Baking Bliss: Sweet Treats to Make Ya Smile

Nothing says “fall” like baking with apples. These ideas are perfect for using up a pile of fruit and making your house smell like a dang bakery. Let’s get to the good stuff.

4. Classic Apple Pie – The Crowd-Pleaser

You can’t have too many apples and not make a pie. It’s basically a law of nature. I’ve made dozens over the years, and here’s how to nail it:

• Pick your apples: Mix tart and sweet varieties for depth. Granny Smith and Honeycrisp are my faves.
• Make the filling: Peel, core, and slice about 6-8 apples. Toss with sugar, cinnamon, a bit of flour to thicken, and a splash of lemon juice.
• Crust it up: Use store-bought pie dough if you ain’t got time, or make your own. Layer the bottom, pile in the filling, and top with another crust or a lattice if you’re fancy.
• Bake away: Pop it in at 375°F for about an hour ‘til golden. Let it cool a bit before diving in.

Serve with vanilla ice cream, and watch everyone fight over the last slice. It’s worth the effort, trust me.

5. Apple Crisp – Easier Than Pie, Just as Tasty

If pie feels like too much hassle, apple crisp is your answer. It’s got that same vibe but with a crunchy topping. Here’s my no-fail way:

• Prep the base: Slice up 5-6 apples, mix with sugar, cinnamon, and a little lemon juice. Dump into a baking dish.
• Top it off: Mix oats, flour, brown sugar, and cold butter ‘til crumbly. Sprinkle over the apples.
• Bake it: 350°F for about 45 minutes ‘til bubbly and golden.

I like adding a pinch of cardamom to the topping for a lil somethin’ extra. Scoop it out warm, and you’re in heaven.

6. Apple Muffins or Quick Bread – Breakfast or Snack Time

Got apples? Make muffins or a loaf of quick bread. They’re moist, flavorful, and freeze well if ya got leftovers. Here’s the deal:

• Chop small: Peel and dice apples into tiny bits so they don’t sink in the batter.
• Mix it up: Fold ‘em into a basic muffin or bread batter with cinnamon and vanilla. Don’t overdo the fruit, or it’ll get soggy.
• Bake and enjoy: Standard muffin tins or a loaf pan at 350°F. Check with a toothpick to make sure it’s done.

I top mine with a streusel crumble for extra crunch. Perfect with coffee on a chilly mornin’.

Savory Surprises: Apples Ain’t Just for Dessert

Apples aren’t just sweet—they can rock a savory dish too. These ideas add a fun twist to meals and help ya use up even more of that stash.

7. Apple Salad – Crunchy and Fresh

Toss some apple slices into your salad for a pop of sweetness and crunch. It’s a game-changer, especially in fall. Try this:

• Slice thin: Use a crisp variety like Fuji or Honeycrisp. Leave the skin on for color.
• Pair smart: Mix with greens like arugula or spinach, some nuts, maybe goat cheese, and a tangy dressing.
• Serve fresh: Don’t prep too early, or the apples brown. Toss right before eatin’.

I love this with candied pecans for a lil sweetness. It’s light but satisfying.

8. Apples in Sandwiches – Weird but Wonderful

Sounds odd, but apple slices in a sandwich are legit amazing. They add crunch and cut through rich flavors. Here’s my fave combos:

• Grilled cheese: Layer thin Granny Smith slices with sharp cheddar. Grill ‘til melty. Boom.
• Turkey or ham: Add apples for a sweet-savory balance. A smear of Dijon mustard kicks it up.
• PB&J twist: Slip some apple slices in for extra texture. It’s like a kid snack got a glow-up.

I stumbled on this by accident one day, and now I’m hooked. Try it before ya knock it!

9. Apple Stuffing – Perfect for Fall Feasts

Apples in stuffing bring moisture and a subtle sweet kick. I whip this up for holiday dinners or just ‘cause. Here’s how:

• Cube ‘em: Dice firm apples like Granny Smith. No need to cook ahead.
• Mix in: Add to your stuffing mix with bread cubes, herbs like thyme, and maybe dried cranberries for extra flair.
• Bake with protein: Stuff a bird or bake separate ‘til golden.

This pairs killer with pork or turkey. It’s a lil twist that makes folks go, “Whoa, what’s in this?”

10. Apple on Pizza or Flatbread – Trust Me on This

Yeah, I know, apples on pizza sounds nuts, but it works. The crisp fruit against soft dough is magic. Here’s the scoop:

• Slice super thin: So they don’t overwhelm. Add before baking to soften or after for crunch.
• Pair with bold stuff: Sausage, bacon, or a funky cheese like goat. Drizzle with hot honey if ya got it.
• Bake quick: Standard pizza temps, just watch the apples don’t burn.

I tried this at a party once, and it was gone in minutes. It’s a convo starter for sure.

Snacks and Sips: Bite-Sized and Boozy Ideas

Got apples left? Turn ‘em into quick snacks or drinks. These are fun for kids and adults alike, and they use up fruit fast.

11. Apple Chips – Crunchy and Healthy-ish

Apple chips are a solid snack for on-the-go or packin’ in lunches. You can use peels or whole fruit. Here’s my method:

• Slice thin: About 1/8 inch, use a mandoline if ya got one. Peels work too—just toss with oil.
• Season: Sprinkle cinnamon or chai spice, maybe a lil sugar.
• Bake low and slow: 200°F for a couple hours ‘til crisp. Flip halfway.

I munch these while binge-watchin’ shows. Way better than chips from a bag.

12. Apple Nachos – Kid-Friendly and Fun

Forget caramel apples—these “nachos” are less messy and just as tasty. Perfect for a quick treat:

• Slice bite-sized: Use an apple slicer for perfect wedges.
• Drizzle goodies: Warm peanut butter, caramel sauce, or chocolate. Sprinkle nuts or mini chips.
• Serve pronto: They brown quick, so don’t wait too long.

My kids go nuts for these. It’s like dessert, but I don’t feel guilty ‘bout it.

13. Apple Cider – The Quintessential Fall Drink

If you’ve got a ton of apples, making cider is a must. It takes a lot of fruit, but the payoff is worth it. Here’s the basics:

• Load up: You need 30-40 apples for a gallon. Mix varieties like McIntosh and Gala for flavor.
• Press ‘em: You’ll need a cider press—borrowing one might be smart if ya don’t own it.
• Heat or chill: Warm with mulling spices or serve cold. Add a splash of bourbon for the grown-ups.

Sippin’ this by a fire is peak fall vibes. It’s a project, but dang, it’s good.

14. Apple-Infused Vodka – Boozy Bonus

Got some apples you don’t wanna eat? Infuse ‘em into vodka for a fall cocktail twist. It’s easier than ya think:

• Slice and soak: Cut apples into chunks, no need to peel. Use 1 cup vodka per medium apple in a jar.
• Wait it out: Let it sit in a cool, dark spot for a week. Shake daily. Add a cinnamon stick for a day if ya want.
• Strain and sip: Mix into an appletini or with ginger ale. Fancy AF.

I made a batch for a party, and it was a hit. Just don’t overdo it—pace yourself!

Off-the-Wall Ideas: Beyond the Kitchen

Still got apples? Let’s get weird with some non-food uses or super creative stuff. These are for when you’re really desperate to use ‘em up.

15. Apple Potpourri – Make Your House Smell Insane

Don’t toss those peels and cores—turn ‘em into a natural air freshener. It’s cheap and smells better than any candle:

• Simmer down: Toss peels, cores, cinnamon sticks, and orange peels in a pot with water. Simmer on low.
• Or dry it: Dehydrate the bits and put in a bowl with essential oils for a longer-lasting scent.
• Hide odors: Great for masking kitchen smells when guests come over.

I do this every fall, and my place smells like a dang orchard. So cozy.

16. Apple Cider Vinegar – DIY Pantry Staple

Got scraps? Make your own vinegar. It’s a slow process, but cool to try at least once. Here’s the gist:

• Jar it up: Use peels, cores, or whole apples. Submerge in water with a bit of sugar in a big jar.
• Ferment: Let it sit for a month, removing fruit after two weeks when it starts fizzin’. Keep it covered with a cloth.
• Use it: Strain and use in dressings or marinades. It’s got a fruity kick.

I ain’t no pro at this, but it worked decent for me. Kinda fun to say I made it myself.

17. Apple Stock – Flavor Booster

Turn scraps into a stock for cooking. It’s like veggie stock, but apple-ified. Here’s how:

• Boil scraps: Peels, cores, stems—throw ‘em in a pot with water. Use about a quart per pound of scraps.
• Reduce: Simmer ‘til it halves, add more apples if ya want it stronger, cook a few days.
• Strain and store: Use in marinades or cocktails instead of cider.

I use this in soups sometimes. Adds a subtle sweetness that’s real nice.

18. Apple Powder – Sneaky Seasoning

Dry out peels or slices and grind ‘em into a powder for a sweet topping. It’s odd but useful:

• Dehydrate: Bake or use a dehydrator ‘til bone-dry.
• Grind: Blitz in a blender to a fine dust. Bake again if it’s damp.
• Sprinkle: Use on oatmeal or in dressings for a hint of apple.

I tried this once outta curiosity. It’s not somethin’ I do often, but it’s neat to have around.

19. Apple and Peanut Butter Snack – Old-School Vibes

This ain’t fancy, but it’s a classic. Slice up an apple, smear on some peanut butter, and you’re golden:

• Slice thick: Wedges work best for scooping.
• Add extras: Sprinkle hemp seeds or granola for a lil more oomph.
• Eat quick: Browns fast, so don’t wait.

Takes me back to after-school snacks as a kid. Simple but never gets old.

20. Apple Coleslaw – Slaw with a Twist

Add apples to coleslaw for a sweet crunch. It’s perfect with BBQ or sandwiches. Try this:

• Julienne: Cut apples into thin strips, like matchsticks. Firm ones like Granny Smith hold up good.
• Mix in: Toss with cabbage, carrots, and a creamy or tangy dressing.
• Chill: Let it sit an hour in the fridge for max flavor.

I throw this on pulled pork sammies, and it’s fire. Cuts through the richness like a champ.

Quick Apple Variety Guide

Not sure which apples to use for what? Here’s a lil table I put together based on what’s worked for me. Pick the right one for the job!

Wrapping It Up: Don’t Let Those Apples Go to Waste!

So, there ya have it—20 ways to tackle that apple overload. Whether you’re baking up a storm, sipping on homemade cider, or even makin’ your house smell like fall with potpourri, there’s no reason to let a single apple rot. I’ve tried most of these myself, and they’ve saved my butt when I’ve overdone it at the orchard. Pick a couple ideas that vibe with ya, get in the kitchen, and have some fun. Got a fave apple recipe or a wacky idea I didn’t cover? Drop it in the comments—I’m all ears! Let’s keep the apple love goin’ strong this season.

Yes, you can freeze raw apples, though freezing alters their texture, making them softer, which is ideal for baking and cooking rather than eating fresh. To prevent browning and sticking, first prepare the apples by washing, peeling (optional), coring, and slicing them. You can optionally soak the slices in a lemon juice and water solution. Then, spread the apple slices in a single layer on a parchment-lined baking sheet and freeze until solid.