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Our Favorite Apple Desserts

  • Apple Fritters with Calvados Glaze

    Makes: 12 fritters

    Prep: 15 minutes

    Fry: 6 minutes per batch

    Get the recipe

  • How to Make Caramel Apple-Cherry Pie

    Learn how to make a fruit pie with beautiful leaf pastry cutouts.

  • Apple Hazelnut Blondies

    Makes: 12 blondies

    Prep: 20 minutes

    Bake: 10 minutes (nuts) and 30 minutes (blondies)

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  • Salted Caramel Apple Cake

    Makes: 12 servings

    Prep: 25 minutes

    Cook: 15 minutes

    Bake: 50 minutes

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  • Alexandra Grablewski

  • Blaine Moats

    Maple, Apple & Cheddar Pie

    Makes: 8 servings

    Prep: 30 minutes

    Bake: 1 hour

    Cool: 1 hour

    Get the Maple, Apple & Cheddar Pie recipe

  • Ann Stratton

    Apple-Raisin Bars

    Makes: 12 bars

    Prep: 15 minutes

    Bake: 35 minutes

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  • Andy Lyons

    Upside-Down Apple Cake

    Makes: 9 servings

    Prep: 25 minutes

    Bake: 55 minutes

    Cool: 25 minutes

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  • Andy Lyons

    Apple Bistro Tart

    Makes: 8 servings

    Prep: 30 minutes

    Bake: 20 minutes

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  • Caramelized Apple Cake

    Makes: 10 servings

    Prep: 10 minutes

    Cook: 12 minutes

    Bake: 30 minutes

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  • James Baigrie

    Cranberry-Apple Crisp

    Makes: 8 servings

    Prep: 15 minutes

    Bake: 45 minutes

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  • Single-Crust Apple Bake

    Makes: 6 servings
    Prep: 30 mins
    Bake: 20 mins at 400oF

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  • James Baigrie

    Caramel-Spiced Apples

    Makes: 10 servings

    Prep: 20 minutes

    Slow Cook: 3 hours on LOW

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  • James Baigrie

    Classic Apple Pie

    Makes: 10 servings

    Prep: 30 minutes

    Cook: 10 minutes

    Bake: 20 minutes at 400°, then 25 minutes at 350°

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  • James Baigrie

    Ginger-Apple Tart

    Makes: 12 servings

    Prep: 25 minutes

    Bake: 25 minutes

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  • James Baigrie

    Apple Varieties

    Rome: Bright red, juicy, and mildly tart. Rich flavor when cooked or baked. Best for pies and pancakes.

    Granny Smith: Bright green, with some white specks here and there. Crisp and tart. Best for cakes, crisps, and pies, when blended with other, sweeter apples.

    Jonathan: Mostly red with blushes of green near stem. Both sweet and tart. Good all-purpose cooking apple. Best for pies; halves will hold their shape in slow cooker.

    McIntosh: Soft red and green color; sweet, tart, juicy, and firm. Best for eating raw, and in salads, applesauce, pies, and tarts.

    Fuji: Soft red, with some yellow near stem. Sweet, juicy, and firm. Best for pie filling and tarts, as pieces hold their shape.

    Originally published in the October 1, 2010, and October 1, 2011, issues of Healthclothing magazine.

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