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Irresistible Fall Apple Dessert Recipes

Last Updated on September 27, 2016

Throughout recent history, the apple has been the core (no pun intended) of some of the most popular quotes in the English language. “An apple a day keeps the doctor away,” and “You are the apple of my eye” are examples that come to mind. September welcomes fall weather and apple picking season, and to celebrate the beloved fruit – we have found five mouthwatering desserts to satisfy your sweet tooth and fill your kitchen with the comforting aroma of fall.

Cinnamon Apple Cake (Makes 12 Servings)

cinnamon apple cake


  • 1 3/4 cups sugar, divided
  • 3/4 cup (6 ounces) block-style fat-free cream cheese, softened
  • 1/2 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups chopped Rome apples (about 2 large)
  • Cooking spray


  1. Preheat oven to 350 degrees.
  2. Beat 1 1/2 cups sugar, cream cheese, butter and vanilla at medium speed of a mixer until well-blended (about 4 minutes.) Add eggs (one at a time), beating well after each addition. Then set aside.
  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder and salt. Add flour mixture to creamed mixture and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch spring form pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
  4. Bake at 350 degrees for 1 hour and 15 minutes (or until cake pulls away from the sides of the pan). Cool cake completely on a wire rack and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch spring form pan. Just reduce the baking time by 5 minutes.

(Recipe courtesy of MyRecipes:

Maple-Walnut Apple Crisp (Makes 9 Servings)

maple-walnut apple crisp


  • 1/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/3 cup regular oats
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 3 tablespoons chopped walnuts
  • 7 cups sliced, peeled Rome apples (about 3 pounds)
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 375 degrees.
  2. Lightly spoon flour into a dry measuring cup and then level with a knife. Combine flour, sugar, oats and 1/4 teaspoon cinnamon in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
  3. Combine apple and remaining ingredients in a large bowl and toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole dish. Sprinkle with crumb mixture. Bake at 375 degrees for 45 minutes or until golden brown. Serve warm.

(Recipe courtesy of Cooking Light:

Apple Bread Pudding (Makes 8-10 Servings)

apple bread pudding


  • 2 tablespoons butter
  • 3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4 to 1/2 inch cubes
  • 3 cups heavy cream
  • 4 large eggs
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 (16-oz.) cinnamon-raisin bread loaf, cut into 3/4 inch cubes
  • 4 tablespoons turbinado sugar
  • Apple Brandy Crème Anglaise
  • Sautéed apples


  1. Preheat oven to 375 degrees. Melt butter in a large non-stick skillet over medium-high heat. Add apples and cook (stirring occasionally) 8 to 10 minutes or until softened and lightly browned.
  2. Whisk together cream and the next 4 ingredients in a large bowl until smooth. Stir in bread cubes. Let stand 5 minutes. Stir in cooked apples.
  3. Sprinkle 2 tablespoons of turbinado sugar into a buttered 13-inch x 9-inch baking dish. Add bread and apple mixture to dish and spread in an even layer. Sprinkle with remaining 2 tablespoons of turbinado sugar.
  4. Bake at 375 degrees for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.) Cool for 10 minutes. Serve warm with Apple Brandy Crème Anglaise and sautéed apples.

(Recipe courtesy of Southern Living:

Apple-Oat Cookies (Makes 24 Cookies)

apple-oat cookies


  • 2 1/4 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1 1/2 sticks unsalted butter, melted and cooled slightly
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 Fuji or Gala apple, coarsely grated
  • 2 teaspoons pure vanilla extract
  • 1 cup confectioner’s sugar
  • 2 tablespoons milk


  1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, oats, cinnamon, baking powder, baking soda, salt and allspice in a medium bowl. Combine the butter, brown sugar, granulated sugar and eggs in a separate bowl and whisk until smooth. Stir in the grated apple and vanilla, and then stir in the flour mixture until just combined.
  2. Scoop heaping tablespoons of the dough onto the prepared baking sheets at about 1 inch apart. Bake until just set around the edges for 10-12 minutes (and switch the baking sheets halfway through). Let cool for 5 minutes on the baking sheets, and then transfer to a rack to cool completely.
  3. Make the glaze: Whisk the confectioner’s sugar and milk in a bowl. Drizzle the glaze onto the cookies.

Apple Muffins (Makes 12 Servings)

apple muffins


  • Cooking spray
  • 1/4 cup chopped pecans
  • 3/4 cup plus 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup natural applesauce
  • 1 teaspoon vanilla extract
  • 3/4 cup low fat buttermilk
  • 1 Golden Delicious apple – peeled, cored and cut into 1/4-inch pieces


  1. Preheat oven to 400 degrees. Coat a 12-capacity standard muffin pan with cooking spray.
  2. In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
  3. In a medium bowl, whisk together the all-purpose flour and whole wheat flour, baking soda and salt.
    In a large bowl, whisk the remaining ¾ cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
  4. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
  5. Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20-25 minutes.
  6. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

(Recipe courtesy of Food Network:

We hope these recipes have given you some culinary inspiration to try out in your home! For more information on Granite Transformations, or to schedule a free in-home consultation, please visit us at

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