As the days shorten and cooler air settles in, September ushers in one of the most anticipated moments of the year for farmers’ markets, orchards and kitchens alike: peak apple season.
Mid-September offers an abundance of varieties across the Northeast and much of the United States, from tart Granny Smiths and crisp Honeycrisps to fragrant Fujis and Galas. With their balance of sweetness and acidity, apples lend themselves to both traditional desserts and inventive savory dishes.
Apples have long been a symbol of the harvest and their versatility ensures they hold a central place in fall cooking. Whether eaten raw, baked, simmered into a sauce, or pressed into cider, apples adapt seamlessly to countless preparations. This makes them a favorite not only for home cooks but also for chefs who seek a seasonal anchor for menus.
Sweet Uses in the Kitchen
Baking with apples remains the hallmark of the season. Apple pie is perhaps the most iconic dish, but the fruit also enhances crisps, tarts, cakes, and muffins. Apples’ natural sugars caramelize beautifully when exposed to heat, producing a comforting aroma that is synonymous with autumn.
A simple recipe for a baked apple crisp brings the fruit forward without requiring extensive time in the kitchen:
Easy Apple Crisp
- 6 medium apples, peeled, cored and sliced
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/3 cup melted butter
Preheat the oven to 350 degrees. Toss sliced apples with sugar and cinnamon, then spread evenly in a greased baking dish. In a separate bowl, combine oats, brown sugar, flour and melted butter. Sprinkle the mixture over the apples. Bake 40 to 45 minutes until the topping is golden and apples are tender. Serve warm, ideally with a scoop of vanilla ice cream.
For those looking for a lighter option, apples also shine in cakes that emphasize moisture and subtle sweetness. Shredded or diced fruit can be folded into batters, balancing spices like nutmeg or cardamom. Applesauce itself often doubles as a baking ingredient, replacing oil or eggs to provide texture and reduce fat.
From Orchard to Glass
Beyond solid dishes, apples also find their way into beverages. Fresh-pressed apple cider is a seasonal favorite, served chilled or warmed with spices such as cinnamon and cloves. For an easy homemade version, simmer store-bought cider with cinnamon sticks, orange slices and a few whole cloves for 20 minutes. The result is fragrant and warming, perfect for cool evenings.
Hard cider continues to grow in popularity, with craft producers experimenting with single-varietal fermentations and blends. These beverages highlight apple complexity in the same way wine emphasizes grapes, offering everything from crisp and dry to sweet and effervescent options.
Sauces and Preserves
Applesauce remains a pantry staple, whether served as a side dish or incorporated into recipes. Making it at home is straightforward: peel, core and chop apples, then simmer with a splash of water and a bit of sugar until tender. A quick mash or blend produces a smooth sauce, which can be flavored with cinnamon or left plain.
Apples also provide a base for chutneys and relishes, which pair well with meats or cheeses. By combining apples with vinegar, onion, ginger and spices, cooks can create a tangy condiment that brightens charcuterie boards or roasted dishes.
Celebrating the Season
With apple orchards welcoming visitors for picking, September offers not only an opportunity to cook but also a chance to connect with the source of the fruit. From baskets of apples at local markets to steaming mugs of cider at fall festivals, the fruit symbolizes the arrival of autumn in both taste and tradition.
Apples’ adaptability ensures they remain central to both sweet and savory cooking. Whether baked into a crisp, tucked into a salad, simmered into a sauce, or sipped as cider, they capture the essence of the harvest season.
