5 Fall Desserts Apple Lovers Will Crave All Season

Apple season is basically dessert season in disguise. Crisp air, cozy sweaters, and a kitchen that smells like cinnamon? Yes, please. These five apple-forward sweets are easy, crowd-pleasing, and just special enough to make you feel like the hero of every gathering—brunches, potlucks, or that Tuesday when you need a pick-me-up.

We’re talking flaky pastries, gooey crumbles, and one skillet cake that practically makes itself. Grab a bag of apples and let’s turn them into something irresistible.

1. Rustic Salted Caramel Apple Galette That Outsmarts Pie

This galette is a relaxed cousin of apple pie—same cozy vibes, half the stress. The free-form crust wraps tender cinnamon apples, and a drizzle of salted caramel takes it into swoon territory. It bakes beautifully and looks artisan without the lattice drama.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 3 large apples (Honeycrisp, Granny Smith, or mixed), peeled, cored, thinly sliced
• 1/4 cup light brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling)
• 1/3 cup salted caramel sauce (store-bought or homemade), warmed

Instructions:

1. Make the dough: In a bowl, whisk flour, sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, tossing until dough just comes together.
2. Chill: Press dough into a disk, wrap, and chill 30–45 minutes.
3. Prep apples: Toss sliced apples with brown sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Let sit 10 minutes to get juicy.
4. Assemble: Heat oven to 400°F (200°C). On floured parchment, roll dough into a 12-inch round. Pile apples in the center, leaving a 2-inch border. Fold edges over fruit, pleating.
5. Brush and bake: Brush crust with egg wash; sprinkle coarse sugar. Slide parchment onto a baking sheet. Bake 35–40 minutes until golden and bubbly.
6. Finish: Cool 10 minutes, then drizzle with warm salted caramel.

Serve warm with vanilla ice cream or whipped cream. Swap in a splash of bourbon with the apples for a grown-up twist. Pro tip: mix tart and sweet apples for balanced flavor and texture.

2. Brown Butter Apple Crisp With Oat-Pecan Topping

This crisp hits all the fall notes: tender apples, toasty oats, and a buttery, nutty top that crackles. The secret is brown butter—it adds deep caramel flavor without extra effort. Bake it while dinner’s finishing; the aroma alone is worth it.

Ingredients:

• 6 medium apples, peeled and sliced 1/4-inch thick
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tbsp lemon juice
• 2 tsp ground cinnamon
• 1/4 tsp ground cardamom (optional but lovely)
• 1/4 tsp fine sea salt
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 8 tbsp (1 stick) unsalted butter
• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup chopped pecans
• 1/3 cup light brown sugar (for topping)
• 1/4 tsp flaky salt, for finishing

Instructions:

1. Heat oven to 350°F (175°C). Butter a 9-inch square or similar baking dish.
2. Apple filling: In a large bowl, toss apples with granulated sugar, 1/4 cup brown sugar, lemon juice, cinnamon, cardamom, salt, cornstarch, and vanilla. Spread in the dish.
3. Brown the butter: In a small saucepan, melt butter over medium heat, swirling, until it foams and smells nutty with brown bits on the bottom, 4–6 minutes. Cool 2 minutes.
4. Topping: In a bowl, mix oats, flour, pecans, 1/3 cup brown sugar. Pour in brown butter and stir to clumpy crumbs.
5. Assemble and bake: Scatter topping over apples. Bake 40–45 minutes, until apples are bubbling and topping is golden.
6. Finish: Sprinkle with flaky salt. Cool 10–15 minutes before serving.

Serve with vanilla ice cream or a dollop of Greek yogurt if you want a not-too-sweet vibe. No pecans? Use walnuts or skip the nuts entirely. Add raisins or dried cranberries to the apples if you like little pops of sweetness.

3. Cider-Glazed Apple Cider Donut Cake (One Bowl, Big Payoff)

Think apple cider donuts, but in a super-moist bundt you can slice. It’s cozy, cinnamony, and drenched in a tangy cider glaze that soaks into every curve. Bonus: it’s a one-bowl batter, so dishes stay chill.

Ingredients:

• 1 1/2 cups apple cider (not juice), reduced to 3/4 cup
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs, room temperature
• 1/2 cup neutral oil (canola or grapeseed)
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 tbsp melted unsalted butter (for brushing pan)
• 1/4 cup cinnamon sugar (for coating, optional)

For the glaze:

• 1 cup powdered sugar
• 3–4 tbsp reduced apple cider (from above)
• 1 tbsp melted butter
• Pinch of salt

Instructions:

1. Reduce the cider: Simmer 1 1/2 cups cider in a small saucepan until reduced to about 3/4 cup, 12–15 minutes. Cool slightly.
2. Prep: Heat oven to 350°F (175°C). Brush a 10-cup bundt pan with melted butter and dust with flour or cinnamon sugar.
3. Batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add granulated sugar, brown sugar, eggs, oil, applesauce, vanilla, and 1/2 cup of the reduced cider. Whisk until smooth.
4. Bake: Pour into pan and bake 35–40 minutes until a tester comes out clean.
5. Glaze: Whisk powdered sugar, melted butter, pinch of salt, and 3–4 tbsp remaining reduced cider to a pourable consistency.
6. Finish: Cool cake 10 minutes, invert onto a rack, brush with a little melted butter, then dust with cinnamon sugar if using. Drizzle with glaze once mostly cool.

Serve slices with hot coffee or, if you’re feeling extra, warm spiced cider. Want it more donut-y? Skip the glaze and roll the warm cake in cinnamon sugar. A handful of finely diced apples folded into the batter adds little pockets of fruit—just keep pieces small so the crumb stays tender.

4. Chewy Apple Pie Blondies With Cinnamon Maple Drizzle

These blondies are buttery, chewy, and loaded with apple pie energy—think caramelized edges, soft centers, and warm spice. They’re perfect for bake sales, tailgates, or that friend who claims they “don’t like cake.” The maple drizzle? Unskippable.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, browned
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 medium apple, peeled and finely diced (about 1 cup)
• 1/2 cup chopped walnuts or pecans (optional)

For the drizzle:

• 3/4 cup powdered sugar
• 2–3 tbsp pure maple syrup
• 1–2 tsp milk or cream
• Pinch of salt

Instructions:

1. Prep: Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. Brown the butter: Melt butter in a saucepan over medium heat, stirring, until golden and nutty, 4–5 minutes. Cool 5 minutes.
3. Mix: In a bowl, whisk browned butter with brown and granulated sugars. Whisk in egg, yolk, and vanilla until glossy.
4. Dry ingredients: Stir in flour, baking powder, salt, cinnamon, and ginger until just combined. Fold in diced apple and nuts.
5. Bake: Spread batter in pan. Bake 24–28 minutes until set at edges and slightly soft in the center (carryover heat finishes it).
6. Drizzle: Whisk powdered sugar, maple syrup, milk, and salt until smooth. Drizzle over cooled blondies.

Chill for clean slices or dive in warm for gooey vibes. Add white chocolate chips for extra decadence or swap nuts for pepitas. If your apples are very juicy, blot the diced pieces with a paper towel before mixing to keep the crumb chewy, not cakey.

5. Skillet French Apple Clafoutis That Feels Fancy (But Isn’t)

Clafoutis is the low-effort, high-reward dessert you make when you want “French” without fuss. It’s a custardy bake that puffs around caramelized apples—delicate, lightly sweet, and stunning straight from the skillet. Breakfast, dessert, or 3 p.m. snack? All valid.

Ingredients:

• 2 large apples, peeled, cored, and sliced
• 2 tbsp unsalted butter
• 2 tbsp granulated sugar (for apples)
• 1/2 tsp ground cinnamon
• 3 large eggs
• 1/2 cup granulated sugar (for batter)
• 1 cup whole milk
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• Pinch of fine sea salt
• Powdered sugar, for dusting

Instructions:

1. Heat oven to 375°F (190°C). In a 10-inch oven-safe skillet, melt butter over medium heat. Add apple slices, 2 tbsp sugar, and cinnamon; cook 4–6 minutes until slightly caramelized and softened.
2. Make the batter: In a blender or bowl, blend/whisk eggs, 1/2 cup sugar, milk, flour, vanilla, almond extract, and salt until smooth.
3. Pour and bake: Pour batter over the apples. Bake 25–30 minutes until puffed and set in the center with lightly golden edges.
4. Finish: Cool 5–10 minutes; dust generously with powdered sugar.

Serve warm with crème fraîche, yogurt, or a small scoop of ice cream. Add a splash of Calvados to the apples for extra apple intensity—seriously, it’s fantastic. Leftovers make a killer breakfast with coffee.

Apple Picking 101: Quick Tips

• Mix varieties: Blend tart (Granny Smith) and sweet (Gala, Honeycrisp) for balanced flavor.
• Storage: Keep apples cold in a crisper drawer; they’ll stay firm for weeks.
• Prevent browning: Toss slices with lemon juice if prepping ahead.

Spice It Right

• Cinnamon is classic, but a pinch of cardamom, allspice, or ginger adds depth.
• Nutmeg is potent—grate fresh for the best aroma.

Alright, friend—apron on, apples out. Whether you go for the carefree galette, the cozy crisp, or that show-off bundt, these desserts bring big fall energy without complicated steps. Bake one (or all), share with people you like, and enjoy the compliments—you earned them.