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8 Delicious Apple Recipes to Satisfy Every Sweet Tooth

Written By Michael Paladino 17 Sep 2014
Fall means apple season so you know what that means! It's time for delicious apple recipes... No one does dessert like the south. The next time you're at your local Farmer's Market, pick up a handful of apples to try one of these 8 recipes...

Apple Cheesecake Bars

For crust 
12 Graham Cracker Sheets
50 Nilla Wafer Cookies
1/4 teaspoon cinnamon
12 tablespoons butter, melted
For cheesecake
2 (8 oz) packages cream chess, room temp.
2 eggs
1/2 cup sour cream
1/2 cup sugar, plus 2 tablespoons, divided
1 teaspoon vanilla
2 Granny Smith apple, peeled, cored, and finely chopped
1/2 teaspoon cinnamon 
For topping
1 cup brown sugar, firmly packed
1 cup flour
1/2 cup quick cooking oats
1/2 cup butter, softened 
1. Line a 9x13" pan with foil and spray. Preheat oven to 350 degrees.
2. Make the crust: pulse graham crackers and Nilla Wafer cookies in a food processor until they are fine crumbs. Place in a bowl and stir in cinnamon and melted butter. Press into prepared pan and bake for 8 minutes.
3. Beat cream cheese, eggs, sour cream, sugar, and vanilla with a mixer. Place apples in a small bowl and sprinkle with 2 tablespoons sugar and cinnamon.
4. Make the topping by mixing all topping ingredients together in a bowl with a mixer.
5. Pour cream cheese mixture over hot crust and sprinkle with apples. Sprinkle topping evenly and bake for 40-45 minutes. Cool to room temp. and then chill for at least 3 hours.

Cinnamon Sugar Apple Cake


1 1/2 cups brown sugar

1/3 cup oil

1 egg

1 cup buttermilk 

1 teaspoon baking soda

1 teaspoon vanilla

2 1/2 cups flour

1 1/2 cups chopped apples

1/2 cup sugar

1 teaspoon cinnamon

1 tablespoon butter


1. Preheat oven to 325.

2. Mix ingredients in order expect the last 3.

3. Pour batter into a 9x13 greased pan.

4. Combine last 3 ingredients to make a topping and sprinkle evenly over the batter.

5. Bake for 45 minutes. Serve warm.   

Apple Cider Buttermilk Pancakes 


For the pancakes 

2 cups flour

2 teaspoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/4 cup butter, melted

1/2 cup buttermilk

1/2 cup greek yogurt

1 cup apple cider 

For syrup:

1/2 cup white sugar

1/2 cup brown sugar

1 tablespoon flour

1 teaspoon Saigon cinnamon

1 cup water

1 tablespoon butter

1 teaspoon vanilla extract


1. Whisk together the dry ingredients in a medium bowl.

2. In a small bowl, combine all of the wet ingredients and whack until well combined.

3. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Grease a skillet over medium heart and add small batched of batter to the skillet. Cook over medium heat until bubble form and pop, then flip the pancakes over and continue to cool until the bottom is browed and the center is cooked through.

5. For the sauce, stir together sugars, flour, and cinnamon until combined in a small sauce pan.

6. Mix in the water and turn the heat to medium. Bring to a boil and stir occasionally for about 10 minutes, or until sauce thickens.

7. Remove from heat and stir in butter until melted.

8. Stir in vanilla extract and serve warm.

Apple Pie Ice Cream 

with salted honey caramel sauce


For apple pie swirl

3 firm apples, peeled, cored and diced

1/2 cup brown sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon cinnamon

1/4 teaspoon allspice

pinch salt

For ice cream custard

3 tablespoons whipping cream

2 teaspoons unflavored gelatin

1 whole vanilla bean

3 cups low-fat milk

4 egg yolks

3/4 cup sugar

For salted honey caramel sauce

1/2 cup sugar

1 tablespoon water

1 tablespoon honey

3 tablespoons whipping cream

1/2 teaspoon salt


1. Freeze ice cream insert in necessary at least 24 hours in advance.

For pie swirl

2. Stir apple, brown sugar, cinnamon, allspice and salt in a medium saucepan. Place over medium heat, cover and cook, removing lid to stir often until apples are tender and the brown sugar sauce is thickened, 5 to 8 minutes.

3. Spread apple pie mixture out in a rimmed baking dish and refrigerate until cold, about 1 hour.

For ice cream custard

4. Pour whipping cream into a small dish. Sprinkle gelatin over the cream to bloom. Set aside.

5. Slit vanilla bean in half lengthwise and scrape out seeds with the back of a knife. Scrape vanilla beans into a medium saucepan. Add pod and milk and place over medium-high heat. Heat until the milk mixture is steaming then remove from heat.

6. Whisk yolks and sugar in a medium bowl. Gradually pour in milk, whisking constantly. Return mixture to the saucepan and heat over medium-low heat, stirring with a wooden spoon until the mixture thickens and coats the back of the spoon.

7. Remove from the heat and whisk in gelatin mixture until smooth. Pour custard through a fine mesh sieve into a medium bowl. Set bowl into an ice bath to cool quickly or set in fridge. Stir occasionally to speed cooling process. 

8. Add ice cream custard to the ice maker and process according to manufactures instructions. When the ice cream firm, transfer 1/2 to a metal loaf pan. Dallop half of the apple mixture on the ice cream.

9. Add second layer of ice cream and then top with the remaining apple mixture. Swirl and gently stir with a knife. Freeze until solid, about 4 hours.

Prepare salted honey caramel sauce

10. Stir 1/2 cup sugar and water in a dry saucepan. Add honey and stir to combine. Place saucepan over medium heat, heat stirring frequently until sugar has melted. Put an inch or so of water in a mug with a pastry brush. Brush sides of the saucepan down with the wet brush to wash any sugar crystals into the syrup.

11. Leave syrup alone once it comes to a boil and all sugar crystals are dissolved. Let boil until is reaches 310 degrees. Remove from heat and add whipping cream. Stir to combine and add salt. Stir and let cool before serving.

12. Serve ice cream with sauce.  

Caramel Stuffed Apple Cider Cookies


3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 cup butter, softened

1 cup sugar

1/2 teaspoon salt

10 packages (.74 oz) Apple Cider drink mix

2 eggs

1 teaspoon vanilla extract

14 oz. package of caramel squares


1. In a small bowl whisk together flour, baking soda, baking powder and cinnamon. Set aside.

2. With your mixer, cream together butter, sugar, salt and all 10 packs of apple cider drink mix powder, until light and fluffy.

3. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture into the butter/egg mixture, continuing to mix as you go. Mix until combined.

4. Refrigerate dough for about an hour. 

5. When you are ready to bake, unwrap caramels and preheat over to 350 degrees. Line cookie sheet with parchment.

6. Scoop out cookie dough balls that about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering completely. Place the balls on the parchment covered cookie sheets 2 inches apart.

7. Bake 12-14 minutes or until very lightly browned.

8. Once done baking, allow cookies to cool and carefully peel them off the parchment paper.

Fresh Apple Donuts 


4 cups flour

4 teaspoons baking powder

1 1/2 teaspoons salt

1/2 teaspoon baking soda

1 1/2 tablespoon cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted and cooled

2 eggs

1 cup sugar

1/2 cup buttermilk

1 cup unsweetened applesauce 

1 1/2 cup fresh apple, peeled and grated

For coating

unsweetened applesauce

1 cup sugar

1 tablespoon cinnamon

dash of ground nutmeg 


1. Preheat oven to 375 degrees.

2. In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.

3. In another large bowl, stir together melted butter, eggs, sugar, buttermilk and applesauce. Stir in fresh apple. 

4. Add 1/3 of the flour mixture to the egg mixture. Stir with wooden spoon. Add another 1/3 of the flour mixture and stir. Add remaining flour and stir just until combined.

5. Spoon batter into a large ziplock bag. Seal and snip the corner off one end. Squeeze batter into the cavities of a donut pan sprayed with non-stick baking spray. Fill each cavity 2/3 to 3/4 of the way full. Bake at 375 for 12-14 minutes, until the tops of the donuts spring back slightly when touched. Let cool for 5 minutes removing from pan.

6. For the outside coating, combine sugar, cinnamon and nutmeg in a bowl. Brush each donut with a light coating of applesauce then dip into cinnamon sugar and toss to coat. Let cool completely before eating.

Spiced Apple Pie Cupcakes

with Caramel Buttercream Frosting


For cupcake

2 tablespoons sugar

1/4 cup sugar

1/4 cup applesauce

1 tablespoon vegetable oil

1/4 teaspoon vanilla

1 egg

1/2 cup flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch of ground cloves

For filling

1 1/2 cup apples

4 1/2 teaspoon brown sugar

1/4 teaspoon cinnamon

For frosting

3 tablespoons butter

1 1/2 cup powdered sugar

1/2 teaspoons vanilla

1 tablespoon caramel syrup

2 tablespoons heavy cream


1. Preheat oven to 350 degrees and prepare a cupcake tray with 5-6 paper liners. Set aside a small baking dish (no larger than 8x8)

2. Peel, core and chop apples into 1/2 inch pieces. Toss with brown sugar and cinnamon to coat well. Add to baking dish, cover with foil and bake for 30 minutes.

3. In a large bowl, mix together sugars, applesauce and vegetable oil. Mix in egg and vanilla, followed by remanning ingredients. Mix until all ingredients are combined. 

4. Use a large cookie scoop to divide mixture among prepared liners, 1 large school per liner. Bake for 18 minutes and cool on wire rack.

5. Prepare buttercream in a medium bowl. Cream butter and powdered sugar together. Mixture may become slightly crumbly. Add vanilla, caramel syrup and heavy cream. Beat until smooth. Add additional heavy cream if needed.

6. When cupcakes have cooled, use a knife to remove the center of the cupcake. Fill with apple pie filling, leaving a 1/2 inch space at the top. Slice off the dome of the cored piece of cupcake, place over the apple pie filling. 

7. Frost cupcakes and drizzle with additional caramel syrup.

Apple Brownies 


1 cup flour

1 cup sugar

1 egg

1/2 cup chopped walnuts 

1/2 cup butter, melted

1/4 teaspoon salt

1/2 teaspoon baking powder

3 medium apples, peeled, cored and thinly sliced

1 teaspoon ground cinnamon

1/2 teaspoon baking soda


1. Preheat oven 350 degrees and grease a 9x9 inch baking dish.

2. In large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts.

3. In separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

4. Bake 35 minutes or until toothpick inserted comes out clean.