Panqueque of granny smith apples with dulce de leche

While apples are great year-round, the sweet fruit takes center stage in the lineup of fall produce. Ranging in flavor from tooth-achingly sweet to bright and acidic, apples are an extraordinarily versatile ingredient to use in apple recipes both sweet and savory.

On the savory side, slice them up and use them to add crunch to salads, or use their acidity to offset fattier cuts of meat like pork belly in casseroles and braises. We especially love apples in our fall take on macaroni and cheese and in our honey-glazed pork dish.

Meanwhile, for a sweeter take on the fruit, enjoy our favorite takes on apple pie (including an apple pie ice cream pie that is as amazing as it sounds) or an apple crumble with hot custard. From sweet to savory, here are our best apple recipes to try this fall.

Cinnamon Apple Bostock

Bostock is a sweet and crunchy breakfast pastry with roots in Normandy. Our version honors Calvados country with a schmear of apple butter and a splash of apple brandy added to the traditional frangipane cream. A generous layer of toasty almonds balances the soft and squishy filling below.

Apple Pie Ice Cream Pie

A crust of finely ground gingersnap cookie crumbs adds delicious crunch to vanilla ice cream, softened apples, and a caramel drizzle.

Apple and Kale Salad

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.

Giant Apple Pancake With Dulce de Leche

Soft apples with a hint of tartness balance a bittersweet caramelized crust, spurred on by rich dulce de leche.

Crab Apple Liqueur with Cinnamon

Goldschläger’s far subtler (but still gold-flecked) relative, this after-dinner sipper has sweetness, a cinnamon aroma, and an apple finish. Crab apples, which can be dropped in whole to steep, are ideal due to their low water content. “If you’re from somewhere warmer and your crab apples are not as tart,” says Joe Beef’s Red Morin, “add a splash of good cider vinegar at the end.”

Baked Apple Terrine with Calvados

Calvados, an apple brandy made from double-distilled apple cider aged in oak barrels, is generally made from highly tannic apples. Guillouet-Huard likes to use it to underscore the flavor of sweet cooking apples.

Honey-Glazed Roast Pork With Apples

Normans use apples and cider in many savory preparations, such as this classic roast pork disk.

Caramelized Apple Omelet (Omelette Sucrée à la Normande)

This classic Norman dessert showcases some of the best products of the region: apples, calvados, and milk. Top with a dollop of crème fraîche, if you like.

Apple, Celery, and Carrot Salad

This simple salad is lighter and more modern compared to traditionally heavy Norman dishes. It pairs crisp celery root—a vegetable grown in abundance in the region—with raw apples.

Nanny’s Rosh Hashanah Apple Cake

With a streusel topping and pie-like dough, this Rosh Hashanah apple dessert is half cake, half pie.

Avocado and Apple “Tartare” with Fried Walnut Dumplings and Chive Cream

Tart apple and cold avocado balance hot, crisp walnut dumplings and creamy chive sauce in this refreshing vegan dish from chef Josita Hartanto of Berlin’s Lucky Leek. You can make the walnut dumplings a day ahead, but make sure to prepare the tartare within two hours of serving, so the apples and avocados don’t brown.

Adobo Chicken Wings

These are chicken wings, Filipino-style, marinated in rice vinegar, soy sauce, bay leaves, and garlic. Serve them with a creamy ginger-enriched dipping sauce and chile-dusted apple slices for a full bar snack.


A combination of apples and sausage lends a nice sweet-savory balance to a simple stuffing enhanced with sage.

Apple & Sausage Macaroni and Cheese

Fresh apples plus hard cider give this easy mac and cheese a double dose of fall flavor.

Apple Crumble with Hot Custard

We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand.

Honey-Roasted Apples with Sesame and Calvados

Sweet apples are roasted until caramelized in honey and butter, then marinated in their cooking juices along with Calvados and sesame for a simple but surprisingly complex quick weeknight dessert.

Crisp Pork Belly with Roasted Vegetables and Applesauce

The skin on this slow-roasted pork belly gets peeled off and fried into cracklings, allowing the fat underneath to render and caramelize. Whatever vegetables are in season—this time of year, it’s carrots, turnips, and leeks—pair well with the meat, which is served with a cider-spiked applesauce and best enjoyed with a bitter ale.

Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk)

In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon.