A Roundup of Apple Desserts

Apple marketing boards want people to eat more apples, and to encourage that to happen, they’re happy to share with one and all a wide range of apple recipes.  Here is a collection of basic recipes for eight different classic apple desserts, from the recipe pages of the Virginia State Apple Board, the Vermont Apple Marketing Board  and the Washington Apple Commission.


Classic Apple Pie
Old-Fashioned Apple Cake
Apple Crisp
Apple Almond Tart
Apple Drop Cookies
Apple Carrot Muffins
Apple Oatmeal Bars
Basic Apple Sauce

Classic Apple Pie

Pastry for two-crust 9-inch pie
6 apples, peeled, cored, and thinly sliced
1/4 cup sugar
2 tablespoon flour
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace
2 tablespoons butter or margarine
Cream or whole milk

1. Heat oven to 425 degrees F. Line a 9-inch pie pan with half the pastry. In large bowl, combine apples, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pie pan and dot with butter.

2. Cover apple filling with remaining pastry; pinch together edges of bottom and top crust to seal. Brush top crust with cream or milk; cut several slits to vent steam. Bake 20 minutes. Reduce oven heat to 375 degrees F and bake 30 to 35 minutes or until apples are tender.

Old-Fashioned Apple Cake

2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 tablespoon vanilla extract
4 cups cored and diced apples
1 cup chopped pecans
1 cup raisins

1. Heat oven to 350 degrees F. Grease a 13- by 9- by 2-inch baking pan.

2. In large bowl, combine flour, sugar, baking soda, allspice, and salt. Whisk together eggs, vegetable oil, and vanilla; stir into flour mixture. Fold in apples, pecans, and raisins.

3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.

Apple Crisp

5 cups tart apples, such as Granny Smith, pared, cored, and sliced
1/2 - 3/4 cups sugar
1 teaspoon ground cinnamon

Streusel Topping
Combine 3/4 cup flour, 1/2 cup quick rolled oats and 1/4 cup each packed brown sugar and white sugar; cut in 1/2 cup butter or margarine until crumbly mixture is formed.

1. Toss apples with sugar and cinnamon; spread in bottom of 11x8x2 inch baking dish. Sprinkle with Streusel Topping. Bake at 350 degrees F. 35-40 minutes.

Apple Almond Tart

Pastry for one-crust (9-inch) pie
2 large eggs
1/2 cup sugar
1/2 cup finely ground blanched almonds
1/4 cup butter or margarine, melted
2 tart apples, such as Granny Smith, peeled, cored, and cut into 1/4-inch-thick slices

1. Roll pastry out to an 11-inch round; line a 10-inch tart pan with pastry. Set aside.

2. Heat oven to 350 degrees F. In large bowl with electric mixer, beat eggs and sugar until thick and pale; stir in almonds and melted butter. Pour almond mixture into pastry-lined pan. Arrange apple slices, overlapping in a ring, on top of almond mixture. Bake 40 minutes or until filling is set and apples are tender.

Apple Drop Cookies

1/2 cup soft shortening
1 1/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2 cups of pre-sifted flour
1 teaspoon baking soda
1 cup of chopped nuts
1 cup finely chopped apples
1 cup raisins
1/4 cup apple juice or milk

White glaze frosting (optional)
1 1/2 cups sifted powdered sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/2 tablespoons light cream.

1. Preheat oven to 375 degrees F. In mixing bowl combine shortening, sugar, salt, spices and egg. Beat well. Sift together flour and baking soda.

2. Drop batter by tablespoon onto greased cookie sheets. Bake 11 to 14 minutes until light brown.

3. For frosting, combine all ingredients to good spreading consistency. Spread with frosting while hot. Makes 48 cookies.

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons dried orange peel
1 quart/1 lb grated carrots
1 quart/1 lb shredded apples

1. In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2. In separate bowl, blend yogurt orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3. Stir apple mixture into dry ingredients just until moistened; do not overmix.

4. Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.

Apple Oatmeal Bars

1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
2 large eggs
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 apples, peeled, cored, and diced
1 cup quick-cooking rolled oats
1/2 cup coarsely chopped nuts plus more for garnish, if
desired
1 cup prepared vanilla icing (optional)

1. Heat oven to 375 degrees F. Grease a 9-inch square baking pan. In large bowl with electric mixer, beat brown sugar and butter until creamy. Add eggs; beat until light and fluffy.

2. Combine both flours, the cinnamon, baking powder, baking soda, and salt; stir into butter mixture until blended. Stir in apples, oats, and nuts. Spread mixture in pan and bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, top with icing and garnish with nuts before cutting into bars.

Basic Apple Sauce

8 pounds tart apples, such as Granny Smith
1/2 cup water
sugar to taste
Cinnamon to taste

1. Core and quarter apples. Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft.

4. Puree through a food mill and add sugar and cinnamon.