5 great apple dessert recipes to try this fall

Nothing screams cozy fall weather like a warm beverage and a sweet apple treat, whether it’s a warm cobbler topped with vanilla ice cream or a coffee cake you eat alongside your morning coffee.

If you’re looking for some fall baking inspiration, here are five apple dessert recipes from the Courier Journal’s extensive recipe archive.

Happy fall!

Apple Cobbler recipe

Provided by Joe Huber’s Family Farm & Restaurant, 2421 Engle Rd, Starlight, Ind.

3 pounds Granny Smith apples, sliced
2 cups sugar
1 teaspoon salt
1 tablespoon cinnamon
1 and 1/2 teaspoons nutmeg
Prepared pie crust

Preheat oven to 350 degrees. Grease a 9-inch-by-12-inch baking pan with margarine. Place the apple slices in the pan. In a bowl, mix together the sugar, salt, cinnamon and nutmeg. Pour over the apples. Cut the four ounces of butter into thin slices over the apples. Top with the pie crust. Bake for about 45 minutes.

Apple cheese tart recipe

Provided by the now closed Napa River Grill. Serves 6 to 8

Short dough
6 ounces sugar
7 ounces unsalted butter, softened
7 ounces margarine, softened
1 large egg
1 teaspoon vanilla extract
1 pound bread flour

Mix the sugar, butter, margarine, egg, and vanilla until combined. Add flour, being careful not to over mix. Wrap the dough in plastic wrap. Flatten into a disk. Chill in the refrigerator until firm. Roll out a third of the dough to one-eighth inch. Line an 11-inch tart pan with a removable bottom with the dough. Prick dough and let chill in refrigerator while you prepare the other ingredients.

Note: This recipe will make more dough than you need for one tart. It can be frozen. To use, simply thaw overnight before using.

Cream cheese filling

8 ounces cream cheese, softened
2 ounces butter, softened
3 ounces sugar
1/4 teaspoon vanilla
1 large egg
1/2 ounce bread flour

Mix the cheese, butter, sugar, and vanilla until smooth. Add the egg, then the flour, mixing well. Pour into the prepared crust.

Apple and streusel topping

1 to 2 Granny Smith apples
Flour for dusting apples, plus 1/3 cup, divided
2 ounces unsalted butter, diced
1/2 cup brown sugar
1/4 cup oats
Pinch of salt
1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Peel and core the apples, then slice into thin wedges. Lightly toss the apples in flour. Arrange apple slices over the top of the cheese filling.

For the streusel: In a bowl, combine the butter, brown sugar, one-third cup flour, oats, salt and cinnamon until you have a crumbly texture. Sprinkle over the top of the apples. Bake for approximately 20 to 25 minutes. Cool before removing from pan.

Note: The streusel can be prepared in advance and stored in the refrigerator or freezer.

Sugar & spice-filled baked apples recipe

Provided by Uptown Cafe, 1624 Bardstown Road. Serves 6

1/2 cup chopped walnuts
1/2 cup chopped pecans
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 cup rolled oats
4 tablespoons cold butter, cut into small bits
6 medium firm baking apples (Honey Crisp, Jazz, Pink Lady)
1 and 1/2 cups apple cider
Whipped cream for garnish

Preheat oven to 350 degrees. In a small bowl, combine walnuts, pecans, brown sugar, salt, cinnamon, cardamom and oats. Cut in butter bits until crumbly. Peel the top third of each apple. Core apple, leaving the bottom intact so no filling leaks through while baking. Generously fill each apple with nut mixture.

Place the filled apples in a two-quart baking dish. Pour the cider around the apples. Cover with foil. Bake 30 minutes. Remove foil and baste apples every 15 minutes while continuing to bake for another 45 minutes. Apples are finished baking when soft and easily pierced with a knife. Serve apples with the pan juices and a dollop of whipped cream.

Apple crisp with bourbon-apple cider caramel recipe

Provided by The Village Anchor, 11507 Park Road. Serves 4 to 6

1/3 cup granulated sugar
1 tablespoon flour
Pinch of kosher salt
1/3 teaspoon ground cinnamon
1/3 cup melted butter
4 cups apples, peeled and diced into 1 to 2-inch chunks
3 tablespoons Huber’s apple cider
Bourbon Barrel Foods smoked sea salt
Vanilla bean ice cream

Preheat oven to 350 degrees. In a mixing bowl, mix the sugar, flour, salt, cinnamon and butter. Toss the diced apples in the mixture. Place apples in a greased 9-inch-by-9 inch baking dish. Pour the cider evenly over the mix. Bake 15 to 20 minutes, until the apples have softened and the sauce is bubbling up the sides. Remove from the oven and cool to room temperature.

Place the crumble topping (see below) in a pile in the middle of the top of the cooled apple mixture. Spread evenly to the edges. Place the dish on the middle rack of the oven. Bake for eight to 10 minutes, until sauce is bubbling again and the crumble topping is golden brown. Remove from the oven and allow to cool five to 10 minutes.

To serve: Spoon a serving onto a plate. Top with a scoop of ice cream. Drizzle with bourbon-apple cider caramel (see below) and a small sprinkle of Bourbon Barrel smoked sea salt.

Crumble topping

1 cup oats
1/2 cup flour
3/4 cup brown sugar, packed
1/4 cup melted butter
Pinch of kosher salt

In a mixing bowl, mix together all the ingredients. Set aside, covered in the refrigerator. Remove from the fridge thirty minutes prior to use.

Bourbon-apple cider caramel

2 and 1/2 cups granulated sugar
3/4 cup Huber’s apple cider
1 cup heavy cream at room temperature
1/4 cup cold whole butter
1 and 1/2 tablespoons bourbon

In a saucepan, mix together sugar and cider. Bring to a rolling boil, then reduce heat to medium-high. Cook until mixture becomes a golden amber color. Quickly remove from heat; carefully add cream, stirring constantly. (The reaction will be extremely hot and steamy. Be careful not to add too much cream at a time as it will boil over the pan.) The mixture will cool rapidly with whisking. Add butter while mixture is still warm. Add bourbon. Set aside.

Chef’s Note: Rather than make the caramel, you may use store-bought caramel sauce.

Apple Cinnamon Coffee Cake recipe

Provided by the now closed Sweet Surrender Dessert Cafe. Makes 1 standard Bundt cake

4 large (about 2 pounds) Granny Smith apples
1/3 cup honey
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 cups sugar
1 cup vegetable oil
4 eggs
1/3 cup orange juice
3 teaspoons baking powder
2 and 1/2 teaspoons vanilla extract
1 teaspoon salt

Preheat oven to 350 degrees. Grease or spray a Bundt pan or a 10-inch tube pan with a removable bottom. Peel, core and thinly slice the apples to about one-fourth inch thick. Toss apples in a bowl with the honey and cinnamon until apples are coated. Set aside.

Place flour, sugar, oil, eggs, orange juice, baking powder, vanilla and salt in a large mixing bowl. Mix on low speed with an electric mixer until combined. Increase speed to medium-high and continue to mix until all ingredients are well blended, about two minutes.

Pour one-third of the batter into the pan. Place one-third of the apple slices on top of the batter. Cover apples with half of the remaining batter. Lay a second layer of apple slices, using half of the remaining apples, to cover the batter. Pour the remaining batter into the pan, covering the apples and spreading it out to rest evenly. Overlap remaining apples, as you place them around the tube of the pan, extending out like petals. Pour any juices that remain in the bowl of apple mixture directly over the apples.

Bake 80 to 90 minutes, or until a toothpick inserted into the center comes out clean. The cake will darken up quite a bit on top. If it begins to look too dark, cover loosely with foil. Remove from oven and allow to cool to room temperature before removing it from the pan. Drizzle the Cinnamon Glaze Topping over the cake.

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