Apple Dessert Recipes (2024)

• ▢ 1 package graham crackers (9 crackers)
• ▢ ½ cup pecans (chopped)
• ▢ ¼ cup sugar
• ▢ ½ cup butter (melted)
• ▢ 8 ounces cream cheese (softened)
• ▢ 2 teaspoons vanilla extract
• ▢ 16 ounces Cool Whip (divided)
• ▢ 1 cup powdered sugar
• ▢ 42 ounces apple pie filling
• ▢ ¼ cup chopped pecans (optional topping)

• Preheat the oven to 350°F.

• In a food processor, pulse the graham crackers and pecans until finely chopped.

• Add the melted butter and ¼ cup sugar to the graham cracker mixture and pulse a few times to combine.

• Press the mixture into a 9×13-inch pan, creating an even layer on the bottom.

• Bake for 8 minutes and allow it to cool completely before starting the second layer.

• Mix the cream cheese, vanilla, half of the Cool Whip (8 ounces), and powdered sugar in a large bowl. Spread over the crust.

• Spread apple pie filling on top of the cream cheese layer.

• Spread the remaining Cool Whip on top of the apple pie filling.

• Refrigerate for 3 to 4 hours, or overnight if possible.

• Top with chopped pecans before serving.

• Keep in mind if you choose to use another type of filling it may impact the overall sweetness and flavor of the dessert.
• The graham cracker/pecan crust will be very soft when it comes out of the oven. It will harden once it cools completely.
• Make sure your cream cheese is at room temperature, so you don’t have lumps in your cream cheese filling.

• ▢ 5 large Pippin apples peeled (cored, and thinly sliced (about 5 cups))
• ▢ 1 large lemon about ¼ cup juice
• ▢ ½ cup salted butter 1 stick or 113 grams
• ▢ ½ cup granulated sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 tablespoon all-purpose flour

• As you peel, core, and slice the apples, toss them into a bowl and squeeze lemon juice over them.

• Melt the butter in a skillet over medium heat.

• When the butter is melted, add apples to the skillet. Sauté over medium-high heat until the apples begin to soften, about 5 minutes.

• Sprinkle the sugar and cinnamon over the apples, stir, and continue cooking until the sugar dissolves into the butter and forms a sauce.

• Sprinkle the flour over the apples and stir to combine.

• Bring the apple mixture to a low boil and simmer over low for a few more minutes until the sauce thickens.

• Serve immediately!

• ▢ 4 large tart/crisp apples (Granny Smith, Pink Lady, or Honeycrisp)
• ▢ 1 cup whole milk
• ▢ 1 cup all-purpose flour
• ▢ 4 tablespoons granulated sugar, divided
• ▢ 1 tablespoon cornstarch
• ▢ 1½ teaspoon cinnamon, divided
• ▢ ¼ cup vegetable oil (for frying)

• Peel, core, and slice your apples into ½-inch - ¾-inch slices. Place them in a large bowl and pour over the milk. Toss to coat. Set aside.

• In a pie plate or shallow dish for dredging, combine the flour, cornstarch, 1 tablespoon sugar, and 1 teaspoon cinnamon.

• In a small bowl, combine 3 tablespoons sugar with ½ teaspoon cinnamon. Stir, then set aside.

• Take about 6-8 apple slices out of the milk, let them drip off any excess milk, and place them into the flour mixture. Toss them gently to evenly coat on all sides. Place them on a large plate or tray, and repeat until all the apple slices are coated in the flour mixture.

• Add ¼ cup of the vegetable oil to a medium-sized skillet that is set to medium heat. Place a paper towel-lined rimmed baking sheet, or large plate, next to your stovetop. This is where you will place your apple slices once fried to drain excess oil.

• Fry 6-8 coated apple slices on each side for 1-1½ minutes per side, or until lightly golden. Transfer fried apple slices onto the paper towel-lined baking sheet. Sprinkle with the cinnamon-sugar mixture, then transfer to a serving plate.

• Repeat until all apple slices are fried and sprinkled with the cinnamon-sugar mixture.

• I highly recommend keeping your apple slices no smaller than ½-inch and not as big as 1-inch. When they are too thin, they tend to get too soft with frying and too thick, then you still have too much of a crunch to your apples.
• Because this recipe makes so many apple fries, you may need to drain your oil after frying half (or even a third) of the apple slices, then place a fresh ¼ cup of oil back into the pan to fry the remaining apple slices. As you fry your apple slices, some of the excess batter will come off and into the hot oil, making it very dark, and as a result, your apple slices will be darker when fried. This is very normal when frying anything with a coating.
• You can also serve your platter of fried apples drizzled with warm caramel sauce if you do not wish to serve it with a dipping sauce.

Apple Cake

• ▢ 3¼ cups all-purpose flour (spooned and leveled)
• ▢ 1½ teaspoons apple pie spice
• ▢ 1¼ teaspoons baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1⅔ cups vegetable oil
• ▢ 1½ cups granulated sugar
• ▢ ⅔ cup light brown sugar (packed)
• ▢ 3 large eggs (room temperature)
• ▢ 2½ teaspoons pure vanilla extract
• ▢ 4 cups peeled (cored, and diced Granny Smith apples)
• ▢ 1½ cups chopped pecans (divided into 1 cup and ½ cup for garnish)

Caramel Topping

• ▢ 13.4 ounces dulce de leche caramel
• ▢ 2 tablespoons heavy cream

• Preheat the oven to 350°F. Generously spray a 9x13-inch baking dish with Baker’s Joy or a generic version. Set it aside.

• Add the flour, apple pie spice, baking soda, and salt to a medium-sized bowl. Whisk to combine.

• Add the vegetable oil and sugars to a large mixing bowl. Whisk to completely incorporate.

• Whisk in the eggs and vanilla until well combined.

• Stir in the dry ingredients until just combined. Do not over-stir, but be sure no streaks of flour are visible.

• Stir in the diced apples and 1 cup of chopped pecans.

• Evenly spread the cake batter into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted comes out clean (a few crumbs may cling to the toothpick).

• Add the dulce de leche to a small heat-safe bowl. Heat in the microwave for 45 seconds, just to loosen the caramel.

• Whisk in the heavy cream until smooth. Evenly spread over the cake.

• Sprinkle the reserved ½ cup of chopped pecans around the edge of the cake. Slice into twelve 2-inch x 3-inch slices.

• ▢ 2 cups flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon cloves
• ▢ ½ cup butter softened
• ▢ 1 cup sugar
• ▢ ½ cup brown sugar
• ▢ 2 eggs room temperature
• ▢ 1 teaspoon vanilla
• ▢ 2 cups cinnamon applesauce
• ▢ ½ cup milk
• ▢ 1 cup raisins
• ▢ 1 cup walnuts chopped

• Preheat oven to 350 degrees.

• In a small bowl pour the milk and place the raisins in the milk. Let them sit while preparing the rest of the cake.

• Prepare a 9x13 pan by lining the bottom with parchment paper and spray with nonstick spray.

  See Also

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• In a medium-size bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.

• In a large bowl beat together butter and sugars until mixed.

• Add the eggs and vanilla and beat until mixed together.

• Add the dry ingredients slowly to the butter/sugar mixture and beat just until combined.

• Add the applesauce and mix on low just until combined.

• Add the raisins and milk mixture and walnuts and mix until just combined.

• Bake for 30-35 minutes or until a cake tester in the middle of the cake comes out clean.

• Once the cake has cooled frost with cinnamon cream cheese frosting.

CINNAMON CREAM CHEESE FROSTING

Ingredients

• 8 ounces cream cheese
• ½ cup butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ¼ teaspoon salt

How to Make Frosting

1. In a large bowl beat together the cream cheese and butter until smooth.
2. Add the powdered sugar and beat on low until powdered sugar is mostly mixed in.
3. Add cream, vanilla, cinnamon and salt and mix on medium speed until all smooth and creamy.

• ▢ 2 cans apple pie filling ((21 ounces) or 3 cups fried apples)
• ▢ 6 Burrito-size flour tortillas
• ▢ 1 teaspoon ground cinnamon
• ▢ 3 tablespoons granulated sugar
• ▢ ½ cup caramel sauce ((plus more drizzling))
• ▢ 4 tablespoons salted butter (melted)

• Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.

• In a small bowl, combine sugar and cinnamon. Set aside.

• Bring the flour tortillas to room temperature (or heat for a few seconds in the microwave) so that they are more pliable for folding.

• Spoon about ½ cup of apple pie filling in a line down the center of a flour tortilla, leaving room to fold over the edges. Sprinkle 1 teaspoon of cinnamon sugar over the pie filling.

• Fold top and bottom edges in toward the center and then roll the tortilla up, folding in the left side and rolling until it forms an enclosed burrito shape.

• Continue to fill and roll the remaining tortillas.

• Place seam side down in the greased baking dish sprayed with cooking spray.

• Mix together the melted butter and ½ cup caramel sauce to combine.

• Pour the caramel butter over the enchiladas, using a spoon or spatula to spread the sauce over as much of the tortillas as possible. Sprinkle more cinnamon sugar over the top of the prepared enchiladas.

• Let the enchiladas sit for 15 minutes or so to give the tortillas an opportunity to soak up a little bit of the sauce.

• Bake for 30-35 minutes or until the tortillas are lightly browned and caramelized on top. You can baste the enchiladas halfway through baking with the sauce that has pooled in the bottom of the dish.

• Serve warm with an extra drizzle of caramel sauce and vanilla ice cream.

• ▢ 1 tbsp butter cold
• ▢ 9 large granny smith apples ( peeled, cored, and diced)
• ▢ ¼ cup lemon juice
• ▢ 6 cup cold water
• ▢ ½ cup sugar
• ▢ ½ cup light brown sugar (tightly packed)
• ▢ 1 tsp cinnamon
• ▢ 1 tsp apple pie spice
• ▢ 1 box Betty Crocker Super Moist Yellow Cake Mix
• ▢ 1 stick butter (cold and sliced into pats)
• ▢ ¼ cup butter (melted)

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray

• Pour the 6 cups of cold water into a large mixing bowl.

• Add the ¼ cup of lemon juice to the cold water.

• Place peeled, cored, and diced apples into the lemon water.

• Using a colander, completely drain the diced apples.

• Transfer the drained diced apples back into the same large mixing bowl.

• Sprinkle the diced apples with the sugars, cinnamon, and apple pie spice. Using a large spoon, toss the apples until well coated.

• Pour the coated apples into the buttered 9x13 baking dish, making sure to spread the apples evenly.

• Top the apples with the cake mix. Gently shake the pan to help distribute the cake mix.

• Arrange the cold butter pats evenly on top of the dry cake mix.

• Using a spoon, drizzle the melted butter between the butter pats.

• Place the Apple Dump Cake in the oven, and bake for 50 minutes or until the top is golden brown.

• Serve warm.

• ▢ 10 cups Granny Smith apples (peeled and thinly sliced)
• ▢ ⅓ cup brown sugar
• ▢ ⅓ cup granulated sugar (+ 1 tbsp for the crust)
• ▢ 1 tsp cinnamon
• ▢ ¾ tsp nutmeg
• ▢ ¼ tsp salt
• ▢ ¼ cup flour
• ▢ 2 9 inch unbaked pie crusts
• ▢ 1 large egg
• ▢ 1 tbsp water

• Preheat oven to 425 degrees and spray your 9” pie plate with cooking spray.

• Peel and thinly slice apples and place them in a large mixing bowl. I use an apple peeler and slicer to make this super quick and easy.

• In a small bowl mix brown sugar, white sugar, cinnamon, nutmeg, salt and flour. Pour this mixture on top of the apples. Using a wooden spoon stir the sugar mixture with the apples until the apples are evenly coated.

• Place one pie crust in your pie plate. Pour the apple mixture in to the pie crust. Your pie will be full and may even mound up in the middle.

• Top the apples with the second pie crust. I like to do a lattice top on my apple pie, but you can keep it simple! Just make sure you cut slits in the top crust so the pie can vent. Press the edges of the top and bottom crust together to seal the pie.

• In a small bowl make an egg wash by whisking together the egg and water. Brush the egg wash on top of the pie. Sprinkle remaining tablespoon of sugar over the top of the pie.

• Cover the edge of the pie with a pie crust shield or aluminum foil to prevent burning. Bake 45-50 minutes until the pie is golden brown and the juices begin to bubble.

Bread pudding

• ▢ 8 cups challah bread ((1 pound) cubed into 1-inch pieces)
• ▢ 6 tablespoons unsalted butter (divided)
• ▢ 8 large eggs (room temperature)
• ▢ 2 cups half & half
• ▢ 1 cup light brown sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons apple pie spice blend
• ▢ ½ teaspoon salt
• ▢ 30 ounces spiced apples (juices drained and diced into ½-inch pieces)

Caramel sauce

• ▢ ½ cup unsalted butter
• ▢ ½ cup light brown sugar
• ▢ ½ cup granulated sugar
• ▢ ⅓ cup half & half
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon salt

• Using a pastry brush, spread 2 tablespoons of unsalted butter onto the sides and bottom of a 9x13 baking dish. Set aside.

• In a large mixing bowl, whisk together the eggs, half & half, light brown sugar, vanilla extract, apple pie spice blend, and salt. Be sure that all the eggs are well beaten, and all the ingredients are well combined.

• Into the bottom of the prepared 9x13 baking dish, place an even layer of half of the cubed challah bread.

• Sprinkle half of the diced spiced apples evenly over the top of the layer of cubed challah bread.

• Repeat with a second layer of cubed challah bread and diced spiced apples.

• Slowly pour the egg mixture over the bread and apples making sure you cover all the bread with the egg mixture. You can use the back of a large spoon to push any pieces of bread into the egg mixture if they did not get covered when you were pouring it over the bread.

• Melt the remaining 4 tablespoons of unsalted butter and drizzle it over the entire top of the apple bread pudding.

• Cover the baking dish with aluminum foil and refrigerate for a minimum of 4 hours or up to overnight.

• Preheat the oven to 350°F. While your oven is preheating, you will want to allow your baking dish to sit at room temperature to warm up before placing it into a hot oven. This is especially important if you are using a glass baking dish.

• Bake the apple bread pudding for 45 minutes, covered with aluminum foil. Remove the foil and bake for an additional 30 minutes or until the top is lightly golden and a knife inserted into the center comes out clean.

• While your apple bread pudding finishes baking, you can make your caramel sauce by adding the unsalted butter, granulated sugar, and light brown sugar to a saucepan on medium heat. You will melt your butter and cook your sugars for 5 to 6 minutes, whisking constantly or until the mixture reaches 220°F on a candy thermometer. Be very careful not to let your sugars burn.

• Remove the saucepan from the heat and whisk in the half & half, vanilla extract, and salt until fully incorporated. Be very careful working with hot sugars like this caramel sauce. It can cause severe burns if not handled properly.

• When your apple bread pudding comes out of the oven, you will slowly pour the caramel sauce over the top of the warm bread pudding. Be sure to reserve about ½ cup of the caramel sauce to serve over individual servings of the apple bread pudding. The caramel sauce will make approximately 1½ cups of sauce.

• ▢ 3 pounds apples approximately 6 to 7 large (any variety I used Gala and Granny Smith)
• ▢ 1 tablespoon lemon juice
• ▢ 2 cinnamon sticks
• ▢ ½ cup water
• ▢ sugar (optional to taste)

• Remove cores (and peels, if desired) and cut apples into 1-inch pieces.

• Place apples in a crockpot. Add lemon juice, cinnamon sticks, and water.

• Cook on HIGH for 3 hours, stirring once or twice, if desired. (Stirring is not necessary).

• Use a potato masher or immersion blender to break down cooked apples into the desired texture for the applesauce. A blender will break down the peels quite a bit, but not fully. For a completely pureed applesauce, peel the apples before cooking.