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These Apple Recipes Will Steal the Season
- Madison
- Sep 24
- 3 min read
It’s apple season, and frankly, pie has been hogging the spotlight for way too long. Don’t get me wrong, a flaky-crusted, cinnamon-spiced apple pie is a classic, but apples are way more versatile than we give them credit for. They can do savory. They can do sophisticated. They can even do breakfast without tasting like dessert in disguise.
So this fall, we’re going all in: a lineup of apple recipes that break out of the pie box—sweet, savory, and everything in between.
Breakfast & Brunch: Apples Before Noon
Fluffy pancakes are already weekend-worthy, but fold in grated apple for pockets of sweet juiciness. Instead of maple syrup, whisk apple cider with a little brown sugar and simmer until it’s glossy. Pancakes will never be the same.
Apples with eggs? Trust me on this one. Sweet apple chunks and smoky sausage baked into fluffy eggs, topped with sharp cheddar. It’s the brunch dish you serve when you want applause.
Apple Butter Yogurt Parfaits
Layer tangy Greek yogurt with apple butter, crunchy granola, and a drizzle of honey. It’s simple, it’s portable, and it feels fancy even when you’re eating it out of a mason jar at your desk.
Bake them in a muffin tin if you don’t have doughnut pans. They’re tender, warmly spiced, and rolled in cinnamon sugar. Bonus: your kitchen will smell like an orchard.
Need more inspiration? We’ve rounded up apple-and-cheese matches made in snack heaven—prepare to drool.
Lunch: Crisp, Crunchy, and Totally Packable
Apple, Brie & Arugula Sandwich
Crusty bread + creamy brie + crisp apple slices + peppery arugula = sandwich perfection. Drizzle with a little honey mustard if you’re feeling extra.
Dice up leftover roast chicken, toss with curry powder, mayo, celery, and chunks of apple. Sweet, savory, and perfect for stuffing into pita pockets.
Farro (or quinoa if that’s your vibe) tossed with apples, roasted sweet potatoes, kale, pumpkin seeds, and a cider vinaigrette. It’s hearty, crunchy, and screams autumn power lunch.
Dinner: Apples Go Gourmet
Low and slow, pork shoulder simmered in apple cider with onions and herbs until fall-apart tender. Serve over mashed potatoes or buttered noodles, then bask in the compliments.
Apple & Caramelized Onion Pizza Skip tomato sauce—spread olive oil, then layer caramelized onions, thin apple slices, fontina cheese, and fresh thyme. Sweet, savory, and weeknight-friendly with store-bought dough.
Top crispy-skinned salmon with a slaw of shredded apple, cabbage, and a tangy yogurt-dill dressing. Light, fresh, and a nice break from heavy fall fare.
Halve acorn squash, roast until tender, then fill with a mixture of apples, wild rice, cranberries, and pecans. A vegetarian main dish that’s secretly impressive.
Dessert (That Isn’t Pie)
Layer spiced cake cubes, sautéed apples, whipped cream, and caramel sauce in glasses. It’s pie’s showier cousin.
Think apple crisp you can hold in your hand. Buttery oat crust, gooey apple filling, crumbly topping. Perfect for bake sales—or, let’s be real, breakfast the next morning.
Core whole apples, stuff with oats, pecans, cinnamon, and a drizzle of maple, then bake until tender. Serve warm with ice cream.
Moist, subtly sweet, with a hint of citrus and spice—an elegant dessert that doubles as a breakfast cake (because who’s judging?).
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Apples aren’t just pie filler—they’re the overachievers of fall produce. Whether you’re roasting, baking, braising, or just snacking straight from the tree, there’s no wrong way to join the apple takeover.
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