Things to Make with Apples: Simple Fall Treats

There’s a special kind of magic in the fall – and for me it always starts with apples.

Growing up in New England, apple season was a whole experience. The house would be filled with the smell of baked apples, cinnamon, and butter, and you always knew fall had arrived.

I still chase that feeling.

That’s what this post is about—bringing a little of that warmth and wonder into everyday life. These are easy, no-fuss fall treats meant to comfort, to use what you have, and to remind you (and maybe your kids too) that the best kind of magic often starts with something as simple as an apple.

If you’re craving that feeling of connection, of slowing down, of making something sweet from what’s right in front of you—this is for you.

Storage & Prep Tips for Fall Apples

When you come home with a big bag of apples—especially after a trip to the orchard—it’s easy to toss them in a bowl and forget about them until they start going soft. I’ve done it more times than I care to admit. But with just a little planning, you can stretch that harvest (or grocery store haul) for weeks and make the most of every bite.

Here’s how I keep mine fresh and ready for baking, snacking, or tossing into a cozy fall recipe.

How to Store Apples So They Last

• Keep them cold. Apples stay crisp longer when stored in the fridge—ideally in the crisper drawer. Room temperature apples soften 10x faster.
• Separate from other produce. Apples give off ethylene gas, which speeds up ripening (and spoiling) in fruits and veggies nearby. Keep them away from potatoes, greens, and bananas.
• Sort and rotate. One bad apple really can spoil the bunch. Check your stash weekly and remove any that are bruised or soft.

Apple Prep Shortcuts

• Peel now, bake later. If you’re short on time, prep a batch in advance. Peeled and sliced apples keep well for 3–4 days in lemon water or a splash of apple cider vinegar.
• Freeze for later. Slice, toss with lemon juice, and freeze on a baking sheet. Once solid, transfer to a bag for crisps, pies, or sauces later in the season.
• No peeler? No problem. Many fall recipes work beautifully with unpeeled apples—especially crisps, muffins, and oatmeal bakes. The skin adds texture and nutrients.

Which Apples Work Best for Baking?

• Firm & tart: Granny Smith, Cortland, Jonagold, Braeburn
• Sweet & crisp: Honeycrisp, Fuji, Pink Lady
• Avoid overly soft varieties like Red Delicious—they tend to turn mushy when baked.

Fritters

These air fryer applesauce fritters give you all the cozy, cinnamon-spiced vibes of traditional fritters—without the mess of deep frying. Light, golden, and slightly crisp on the outside, they’re sweetened with maple syrup and packed with warm fall flavor.

• What makes this recipe unique?
  Unlike most fritters that require oil splatters and frying pans, these are made in the air fryer! They’re lower in fat but still deliver that comforting crisp texture—and the applesauce keeps them incredibly moist.
• What kind of apples should I use?
  This recipe uses applesauce instead of chopped apples, so it’s great for using up any homemade or store-bought applesauce you’ve got on hand. Bonus: It works with sweet or tart varieties.
• Can I make this ahead of time?
  Yes! These fritters taste great warm but can be made a day in advance and stored in an airtight container. Reheat them in the air fryer for a few minutes to bring back that crispy edge.
• Can I make ingredient swaps?
  Absolutely—swap the maple syrup for honey or brown sugar, and use whole wheat flour for a nuttier flavor. You can even make them dairy-free with plant-based milk.
• How can I customize?
  Try adding a pinch of nutmeg or cloves for a deeper spice blend. Want added texture? Fold in chopped nuts or raisins for a fun twist.
• What can I serve with it?
  These are perfect with hot cider or your favorite fall coffee!

These sourdough apple fritters are crisp, chewy, and full of tangy flavor thanks to a sourdough discard base. They’re deep-fried until golden and loaded with chopped apples—perfect for serious fall baking fans.

• What makes this recipe unique?
  It uses sourdough discard, which gives the fritters a slight tang and a wonderfully chewy texture. It’s also a great way to reduce waste and use what you have on hand.
• What kind of apples should I use?
  Use a firm apple that holds up to frying—Honeycrisp, Fuji, or Granny Smith are great choices. The slight tartness plays beautifully with the sweet glaze.
• Can I make this ahead of time?
  Fritters are best fresh, but you can make the batter ahead and refrigerate it overnight. The cooked fritters also reheat nicely in the oven or toaster oven.
• Can I make ingredient swaps?
  You can use buttermilk instead of milk for added richness, and the glaze can be made with maple syrup or flavored extracts for variety.
• How can I customize?
  Add chopped nuts, dried cranberries, or a dash of cardamom to the batter. You can also switch up the glaze with cinnamon or vanilla bean.
• What can I serve with it?
  Pair with strong coffee, a chai latte, or a scoop of vanilla ice cream for dessert. These are great for brunch spreads or cozy afternoon treats.

Related: Looking for dessert-worthy ideas? These indulgent apple fall desserts are just the thing.

Handhelds and Pastries

Crispy, golden, and filled with spiced apple goodness, these mini turnovers are a quick way to get that bakery-style fall treat at home—without fussing with homemade dough.

• What makes this recipe unique?
  They’re mini, which means faster baking and perfect for portion control or party platters. Plus, puff pastry makes them flaky and elegant without any special skills required.
• What kind of apples should I use?
  Any sweet-tart variety works well—try Braeburn, Honeycrisp, or even Gala. Just chop finely so they soften quickly inside the pastry.
• Can I make this ahead of time?
  Yes! Prep and assemble the turnovers, then freeze them unbaked. Bake straight from frozen for a fresh-tasting treat.
• Can I make ingredient swaps?
  Use store-bought pie dough instead of puff pastry if that’s what you have, or sub in pear for the apple for a different flavor twist.
• How can I customize?
  Add a sprinkle of chopped nuts or drizzle with vanilla glaze. A touch of orange zest in the filling also gives a bright fall flavor.
• What can I serve with it?
  Serve warm with tea, coffee, or a scoop of cinnamon ice cream for dessert.

These no-bake treats combine sweet, salty, and crunchy all in one bite—perfect for fall snacking or party trays.

• What makes this recipe unique?
  They’re bite-sized, kid-friendly, and require zero baking—making them one of the easiest fall snacks you’ll ever throw together.
• What kind of apples should I use?
  A crisp, firm apple like Granny Smith or Honeycrisp works best to contrast the caramel and hold its shape.
• Can I make this ahead of time?
  Yes, but wait to assemble until closer to serving so the pretzels stay crisp. Store chopped apples in lemon water if prepping in advance.
• Can I make ingredient swaps?
  Use chocolate-covered pretzels for a sweet twist, or swap in almond butter if you want a caramel-free version.
• How can I customize?
  Drizzle with different varieties of melted chocolate, roll the edges in crushed nuts, or add a sprinkle of sea salt on top.
• What can I serve with it?
  Perfect on a fall charcuterie board or with spiced cider as a game day snack.

Flaky, hand-held pastries filled with warmly spiced apples—like a pie you can hold in your hand.

• What makes this recipe unique?
  These are baked, not fried, and the filling includes a hint of orange zest and warm spices for extra depth.
• What kind of apples should I use?
  Firm, tart apples like Granny Smith hold up beautifully in the oven and balance the sweet filling.
• Can I make this ahead of time?
  Yes—make the filling and dough ahead of time or bake and freeze for easy reheating.
• Can I make ingredient swaps?
  Use store-bought dough for a shortcut, or try coconut sugar instead of white sugar for a deeper flavor.
• How can I customize?
  Add raisins, chopped pecans, or a splash of rum to the filling for a richer treat.
• What can I serve with it?
  Pair with Mexican hot chocolate or drizzle with caramel sauce for dessert.

This easy dessert pizza is built on a sugar cookie crust, topped with spiced apples, and finished with a drizzle of sweet glaze. It’s part apple pie, part cookie—and 100% crowd-pleaser.

• What makes this recipe unique?
  It’s fun, fast, and kid-friendly—like a mashup of fruit pizza and apple pie, but without the rolling pin or fuss. Great for parties or casual fall get-togethers.
• What kind of apples should I use?
  Any sweet variety like Gala, Fuji, or Honeycrisp will pair well with the sugary base. Slice thinly for even baking.
• Can I make this ahead of time?
  Yes, you can bake the cookie crust ahead of time and store it at room temperature. Assemble with apples and glaze just before serving to keep the crust crisp.
• Can I make ingredient swaps?
  Use refrigerated cookie dough for a shortcut, or swap the glaze for cream cheese frosting if you want something richer.
• How can I customize?
  Top with chopped nuts, raisins, or a pinch of nutmeg. You can also use a graham cracker crust for a s’mores-style variation.
• What can I serve with it?
  Slice it like pizza and serve with cold milk or apple cider for an easy dessert option.

These golden, hand-held empanadas are filled with tender apples and rich caramel, then baked to flaky perfection. A fun alternative to traditional pie!

• What makes this recipe unique?
  The caramel is built right into the filling, creating a gooey, indulgent center without needing a separate drizzle. It’s pie-to-go, upgraded.
• What kind of apples should I use?
  Go for Granny Smith or Braeburn for a tart contrast to the sweet caramel. The firmer the apple, the better the texture after baking.
• Can I make this ahead of time?
  Yes—prepare and refrigerate the assembled empanadas ahead of time, then bake fresh when ready. They also freeze well post-bake.
• Can I make ingredient swaps?
  You can use store-bought dough to save time, or try dulce de leche instead of traditional caramel for a richer flavor.
• How can I customize?
  Sprinkle with sea salt before baking, or dust with cinnamon sugar after. You could also fold in chopped pecans for added crunch.
• What can I serve with it?
  Perfect with strong coffee or chai, or plated with a scoop of vanilla ice cream for a more elegant dessert.

These easy apple hand pies are flaky, golden, and stuffed with cinnamon-spiced apple filling. No pie crust stress—just puff pastry and simple ingredients.

• What makes this recipe unique?
  It’s a quick-bake treat that looks bakery-worthy but uses store-bought puff pastry, making it totally doable on a busy fall day.
• What kind of apples should I use?
  Granny Smith or Jonagold are great for a firm texture and that classic tart-sweet flavor balance.
• Can I make this ahead of time?
  Yes—prep and freeze unbaked hand pies, then bake straight from frozen. They’re also good for 1–2 days stored at room temp.
• Can I make ingredient swaps?
  Swap the egg wash for a dairy-free option like milk or melted coconut oil. You can also try brown sugar or maple syrup in the filling.
• How can I customize?
  Use pumpkin pie spice instead of cinnamon, or mix in dried cranberries for a Thanksgiving twist.
• What can I serve with it?
  Serve warm with tea or mulled cider, or pack them in lunchboxes as a seasonal treat.

Soft, tender cupcakes filled with warm spices and juicy apple bits—these are like little bites of fall, perfect for everything from potlucks to cozy weekends at home.

• What makes this recipe unique?
  These cupcakes combine the classic flavors of apple pie with the ease of a handheld dessert—and they’re topped with a spiced frosting that makes them stand out.
• What kind of apples should I use?
  Any sweet, baking-friendly apple like Honeycrisp, Fuji, or Gala will work well. Dice small for even distribution.
• Can I make this ahead of time?
  Yes, they store well! Bake and frost up to 1 day ahead and keep covered at room temp. Or freeze unfrosted cupcakes for up to a month.
• Can I make ingredient swaps?
  You can use applesauce instead of fresh apples for a smoother texture, or swap butter for oil to make them extra moist.
• How can I customize?
  Add chopped pecans, swap in maple frosting, or fold in a handful of raisins for a harvest vibe.
• What can I serve with it?
  Perfect with chai or coffee, or serve with whipped cream and a drizzle of caramel for a dessert-style presentation.

These buttery, sweet dumplings wrap spiced apple slices in flaky crescent dough and bake them in a cinnamon-sugar syrup for an irresistible fall treat.

• What makes this recipe unique?
  The magic is in the soda-based syrup—usually made with lemon-lime or ginger ale—which gives the dumplings a bubbling, caramelized bottom while keeping the tops golden and crisp.
• What kind of apples should I use?
  Granny Smith is ideal here—it balances the syrup’s sweetness and holds its shape beautifully.
• Can I make this ahead of time?
  Best served warm, but you can prep the dumplings earlier in the day and refrigerate before baking. Leftovers reheat well in the oven.
• Can I make ingredient swaps?
  Use store-brand crescent dough, or swap the soda for apple cider or sparkling water with cinnamon for a twist.
• How can I customize?
  Add a sprinkle of chopped walnuts or a pinch of nutmeg to the filling. You could also try peach or pear slices for variation.
• What can I serve with it?
  Serve warm with vanilla ice cream or whipped cream—this is one of those “everyone asks for the recipe” kind of desserts.

Classic caramel apples get a gourmet makeover with layers of chocolate, crushed nuts, and optional diet-friendly ingredient swaps.

• What makes this recipe unique?
  It’s customizable for gluten-free, dairy-free, and low-sugar diets—perfect for making this fall classic more accessible without losing the fun.
• What kind of apples should I use?
  Go with a firm, tart apple like Granny Smith or Pink Lady to cut through the richness of the caramel and chocolate.
• Can I make this ahead of time?
  Yes! Make a day in advance and store in the fridge. Just be sure to let them rest at room temp a few minutes before serving.
• Can I make ingredient swaps?
  Use vegan caramel, sugar-free chocolate, or alternative coatings like chopped seeds or coconut flakes to suit your needs.
• How can I customize?
  Drizzle with white chocolate, roll in crushed pretzels, or use food-safe sticks with ribbon for a party-ready look.
• What can I serve with it?
  These are perfect for Halloween parties, fall fairs, or even wrapped individually for festive gifts.

Tarts

This elegant tart layers thin-sliced apples over a rich caramel base and buttery crust. It’s the kind of dessert that looks fancy but comes together with simple ingredients.

• What makes this recipe unique?
  The caramel layer sets this apart from a classic apple tart—it adds a decadent, almost toffee-like richness beneath the tender apple slices.
• What kind of apples should I use?
  Use firm apples like Granny Smith, Honeycrisp, or Pink Lady so the slices keep their shape and don’t get soggy.
• Can I make this ahead of time?
  Yes—bake it a day in advance and store it covered at room temperature. It’s just as good the next day, and you can warm it briefly before serving.
• Can I make ingredient swaps?
  Short on time? Use store-bought caramel sauce and tart dough. For a twist, try maple syrup or honey in place of caramel.
• How can I customize?
  Sprinkle chopped pecans over the top or add a pinch of sea salt to the caramel for balance. You can also brush the apples with apricot glaze for shine.
• What can I serve with it?
  Serve warm or at room temp with a scoop of vanilla ice cream or a dollop of whipped cream.

This beautiful filo crinkle tart combines soft baked apples with silky custard and crisp filo layers for a lighter, showstopping dessert.

• What makes this recipe unique?
  It blends two textures beautifully—crispy filo and creamy custard—all while using apples in a totally unexpected way. Plus, it’s dairy-optional and lighter than most apple tarts.
• What kind of apples should I use?
  Soft apples like Gala or Golden Delicious are great here since they’ll meld well with the custard and won’t overpower the delicate filo.
• Can I make this ahead of time?
  Yes—bake earlier in the day and serve at room temp. Filo stays crisp if stored uncovered or loosely tented to avoid condensation.
• Can I make ingredient swaps?
  Use a plant-based custard or dairy-free milk to keep it vegan. You can also add cinnamon or nutmeg to the custard base for extra fall flavor.
• How can I customize?
  Try sprinkling cinnamon sugar between the filo layers or adding sliced almonds on top before baking for texture and visual appeal.
• What can I serve with it?
  This pairs wonderfully with hot tea, mulled wine, or a dusting of powdered sugar for a simple finish.

 Cookies

These chewy cookies are infused with apple cider flavor and cozy fall spices—soft, fragrant, and absolutely addicting.

• What makes this recipe unique?
  The cider concentrate gives these cookies a deep, real apple flavor that you don’t usually find in baked goods—especially in cookie form.
• What kind of apples should I use?
  This recipe doesn’t require fresh apples, making it perfect for when you want that flavor without prep. Apple cider concentrate does the heavy lifting.
• Can I make this ahead of time?
  Yes—bake ahead and store in an airtight container for up to 4 days. The dough can also be frozen for later.
• Can I make ingredient swaps?
  Use apple juice concentrate in a pinch or try whole wheat pastry flour for a slightly nuttier flavor.
• How can I customize?
  Add chopped dried apples, white chocolate chips, or a dusting of cinnamon sugar on top.
• What can I serve with it?
  Delicious with coffee, cider, or packed in a lunchbox for a fall treat.

These rustic, hand-shaped cookies feature real apple pie filling wrapped in tender, flaky dough—like tiny pies you can eat in two bites.

• What makes this recipe unique?
  It’s a cookie that’s also a mini pie. You get a crisp, golden crust, soft spiced apples, and that nostalgic pie flavor in a fun, snackable size.
• What kind of apples should I use?
  Granny Smith or any tart baking apple holds up well in the filling without getting mushy.
• Can I make this ahead of time?
  Yes—bake and store at room temperature for a day or refrigerate for up to 3. Reheat briefly in the oven before serving.
• Can I make ingredient swaps?
  Use premade pie crust to save time, or canned apple pie filling in a pinch.
• How can I customize?
  Add caramel sauce inside, or sprinkle with coarse sugar before baking for extra crunch.
• What can I serve with it?
  Serve with vanilla ice cream, whipped cream, or as part of a fall dessert board.

These soft, buttery cookies are packed with bits of real apple and melty caramel—like your favorite fairground treat, baked into a cookie.

• What makes this recipe unique?
  They capture the nostalgic combo of apples and caramel in cookie form, with a soft, chewy texture that makes them hard to resist.
• What kind of apples should I use?
  Choose a tart, crisp variety like Granny Smith or Pink Lady to balance the sweetness of the caramel.
• Can I make this ahead of time?
  Yes! These freeze beautifully and stay soft for days when stored in an airtight container.
• Can I make ingredient swaps?
  Use caramel chips if you don’t have soft caramels, or sub in pears for a different take.
• How can I customize?
  Try adding butterscotch chips or a pinch of sea salt to the tops before baking for a salted caramel vibe.
• What can I serve with it?
  Great with hot chocolate or apple cider, especially for cozy evenings or after-school snacks.

These pillowy cookies are full of fall flavor, with apple chunks and warm spices baked into every bite. They’re simple, nostalgic, and totally comforting.

• What makes this recipe unique?
  It’s all about texture—soft and cakey with little bursts of apple throughout. They’re like the cookie version of apple spice cake.
• What kind of apples should I use?
  Gala or Fuji apples work great—sweet and soft enough to melt into the cookie dough without losing structure.
• Can I make this ahead of time?
  Definitely. These keep well for several days in an airtight container and can be frozen without the glaze.
• Can I make ingredient swaps?
  Use applesauce instead of diced apples for a smoother finish, or swap brown sugar for maple syrup.
• How can I customize?
  Add a maple glaze, mix in raisins or chopped walnuts, or use pumpkin spice instead of cinnamon.
• What can I serve with it?
  Perfect with warm milk or your favorite fall latte—great for an afternoon treat or weekend brunch table.

Related: Turn those apples into something warm and nostalgic with these easy fall bread ideas anyone can bake.

Cold Treats and Toppings

This rich, spiced syrup captures the essence of apple pie in liquid form—perfect for drizzling over pancakes, stirring into coffee, or elevating a basic breakfast.

• What makes this recipe unique?
  It turns pantry basics and leftover apple peels or cores into a fragrant, multipurpose syrup. It’s cozy, sustainable, and wildly useful.
• What kind of apples should I use?
  Any apples will work here—since you’re straining out solids, it’s a great way to use scraps or imperfect fruit.
• Can I make this ahead of time?
  Yes! Store in a sealed jar in the fridge for up to two weeks. Reheat gently or use cold in iced drinks.
• Can I make ingredient swaps?
  Use maple syrup instead of brown sugar for a deeper flavor, or add a splash of vanilla or orange peel for variation.
• How can I customize?
  Infuse with whole cloves or fresh ginger, or simmer with chai tea bags for a spiced version.
• What can I serve with it?
  Amazing in lattes, over oatmeal or waffles, or drizzled on vanilla ice cream for an easy fall dessert.

Creamy, spiced, and studded with apple goodness, this no-churn ice cream is a cool twist on traditional fall flavors—and no machine needed.

• What makes this recipe unique?
  It’s a fall dessert… that’s frozen! The warm cinnamon-apple flavor paired with the cool texture makes this an unexpected (but delightful) treat during apple season.
• What kind of apples should I use?
  Use a sweet, soft variety like Gala or Golden Delicious—they break down slightly and blend well into the creamy base.
• Can I make this ahead of time?
  Absolutely. This needs at least 4–6 hours to freeze, so it’s made for prep-ahead moments. It keeps for weeks in the freezer.
• Can I make ingredient swaps?
  Use sweetened condensed coconut milk for a dairy-free version, or swap cinnamon for pumpkin pie spice if you’re out.
• How can I customize?
  Fold in crushed graham crackers, caramel swirls, or candied pecans before freezing.
• What can I serve with it?
  Scoop over warm apple pie, serve with gingersnaps, or enjoy solo with a sprinkle of cinnamon on top.

Final Thoughts: Simple Fall Treats

Apples and fall just go hand in hand. Whether you’re baking a batch of fritters, stirring up homemade syrup, or freezing a tray of no-churn ice cream, these simple recipes bring comfort to your kitchen without a lot of extra effort.

All you need are a few apples and a cozy moment to create something that feels like fall. Each of these treats is an easy way to slow down, use what you have, and enjoy the flavors of the season.

Have a favorite from the list?
Tell me in the comments—I’d love to hear what you’re baking!
And don’t forget to pin this post for later, so you’re ready the next time you’ve got extra apples and need a little inspiration.