Co-op Blog

Sweet, Savory, Cozy Apple Recipes that are Fall-Out Delicious

There may not be a fruit we cherish more than the apple here in the Pacific Northwest. It is the Washington State symbol after all, and you can never drive far without spotting a few trees or an entire orchard. Their bounty is impressive!

So when local apple season arrives, we all can’t help but make crumbles, cobblers, ciders, and eat them as crunchy treats right out of hand—is there anything so delightful as a fresh, crisp apple? Probably not!  But once you get your fill of fresh apples, it’s time to take this tasty fruit to the next level with some of our favorite cozy and unique apple recipes perfect for fall.

Spiced Apple Bundt Cake

spiced apple bundt cake

We’ll start off with a sweet apple recipe that’s meant to be baked on a rainy weekend.


For the Pecan Filling

  • 1 cup chopped pecans
  • 1/4 cup brown sugar, lightly packed
  • 1 teaspoon cinnamon

For the Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 2 eggs, beaten
  • 3/4 cup vegetable oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and diced tart apples


  1. Preheat oven to 350°F.
  2. To make the pecan filling, mix together the pecans, sugar and cinnamon in a small bowl and set aside.
  3. For the cake batter, whisk together the flours, sugars, salt, baking soda and spices in large bowl. In a separate bowl, mix together the eggs, oil, applesauce and vanilla. Add the wet mixture to the dry ingredients and stir just until blended. Fold in the diced apples.
  4. Grease the Bundt pan, spoon half the batter into the bottom of the pan, sprinkle evenly with the pecan filling and top with the remaining batter. Place in the oven and bake for 45-50 minutes. Check for doneness and continue baking if needed. Let the cake cool in the pan before turning it out.

Recipe and photo adapted from Welcome to the Table

Savory Apple Tart

savory apple tart

Typically, apple tarts are intended to be sweet, flavorful desserts. But here, they’re paired with cheese and fresh herbs and served as a savory appetizer.


  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups unbleached flour
  • 1 1/2 teaspoons salt, divided
  • 2 sticks unsalted butter, chilled, plus 2 additional tablespoons
  • 1 cup ice water
  • 3 large onions, thinly sliced
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 large baking apples, peeled and sliced (about 6 cups)


  1. Heat oven to 400°F and get out a rimmed 10 x 15 baking sheet.
  2. For crust, whisk together the flours and 1 teaspoon of salt in a large bowl. Cut 2 sticks of chilled butter into cubes. Work the butter into the mixture quickly with your fingers until the mixture is crumbly, but small chunks of butter remain. When the butter and flour are combined, toss the mixture gently with a fork while drizzling in ice water. When all the water is incorporated, begin mixing and gently squeezing with your hands until dough is formed. Scrape onto a floured counter and shape into a rectangle. Let the dough rest for 30 minutes.
  3. Roll out the rested dough until it is an inch longer and wider than the pan. Gently fold the dough in half and place on the pan, then unfold. Pat the dough into the pan and fold under any extra dough at the rim. Cover with foil and bake for 20 minutes.
  4. For filling, melt 2 tablespoons of butter in a large saucepan over medium heat. Add onions and thyme and cook, stirring frequently, until the bottom of the pan is coated with brown reduction, about five minutes. Add 2 tablespoons of water and scrape up reduction with a wooden spoon. Repeat cooking, adding water and scraping up browned bits until onions are softened completely and have a deep brown color, about 15 minutes. Add 1/2 teaspoon of salt and pepper. Remove from heat and let cool.
  5. To assemble the tart, spread onions on the prepared crust. Add a thin layer of Dijon mustard, then cover with sliced apples. Sprinkle shredded cheddar on top and bake for 25 minutes, until apples are tender and cheese is melted and golden. Place on a rack to cool. Serve warm or let cool and refrigerate, tightly covered, for up to 3 days.

Recipe and photo adapted from Welcome to the Table

Wheatberry and Apple Salad

wheatberry apple salad

Crunchy and a little nutty, this salad is sweet and tangy and a great way to enjoy perfectly crisp, ripe apples.


  • 1 cup dry wheatberries
  • 1/4 cup walnuts, toasted and chopped
  • 1/2 cup dried cranberries
  • 3 scallions, sliced
  • 2 celery ribs, diced
  • 1 Granny Smith apple, cored and cubed

For the Dressing

  • 1/2 cup light mayonnaise
  • 1/3 cup sour cream (or plain yogurt)
  • 2 tablespoons red wine or rice vinegar
  • 3 tablespoons apple juice
  • salt and pepper to taste


  1. Bring 3 cups of water to a boil, then stir in the wheatberries and 1/2 teaspoon salt. Reduce the heat to a simmer and cook the wheatberries, uncovered, for 1 1/4 -1 1/2 hours until tender and chewy. Drain the wheatberries in a colander and cool. Wheatberries can be cooked and stored in the refrigerator for up to three days to reduce your preparation time to 30 minutes.
  2. In a mixing bowl, combine the mayonnaise, sour cream (or yogurt), vinegar, and apple juice. Mix the dressing with the cooled wheatberries, walnuts, cranberries, scallion, celery, and apple. Season the salad with salt and pepper to taste.

Recipe and photo adapted from Welcome to the Table

Apple Cheddar Turkey Burgers

apple turkey burger

Not only are sliced apples added as a crunchy topping to these burgers, they’re grated and mixed into the ground turkey for a sweet, juicy patty.


  • 1 small and 1 medium apple
  • 1/4 cup finely chopped onion
  • 1 teaspoon ground sage
  • 2 tablespoons plus 2 teaspoons Dijon mustard, divided
  • 3/4 teaspoon salt
  • Fresh ground black pepper to taste
  • 1 pound lean ground turkey
  • 4 whole wheat buns, toasted
  • 1 tablespoon honey
  • 4 ounces cheddar cheese, thinly sliced


  1. Grate or shred the smaller apple into a large bowl. Add onion, sage, Dijon mustard, salt and a few grinds of black pepper. Mix the ingredients well, then add the turkey, and gently mix with your hands. Divide the mixture into four even portions and form patties.
  2. Thinly slice the medium-sized apple crosswise and remove the seeds. Toast the buns. Stir the Dijon and honey together in a small bowl.
  3. To cook the burgers, place a large skillet with a lid over medium heat and heat for about a minute. Spray or brush the pan with canola oil and add the patties. Let cook for about 5 minutes per side, uncovered, then insert an instant-read thermometer into the thickest part of the patty. When it reads 160°F, the burgers are done. (See Tips & Notes below for a grilled version.) Top each patty with a slice of cheddar, cover the skillet, and remove from the heat to allow the cheese to melt a bit. Place each patty on a bun; top with apple slices and honey-mustard spread. Serve immediately.

Recipe and photo adapted from Welcome to the Table

Cinnamon Apple Stuffed Squash

cinnamon apple stuffed squash

Here’s a savory apple recipe that’s full of alllll the fall flavors. Serve this stuffed squash as a side dish at Thanksgiving along with a big slice of turkey.


  • 2 acorn squash, cut in half, seeds removed
  • 3 tablespoons unsalted butter
  • 3 cups diced yellow onion
  • 2 celery stalks, diced
  • 3 cups diced apple, cored and seeds removed (about 2 large apples)
  • 1/2 cup dried cranberries
  • 2 tablespoons maple syrup
  • 1⁄3 cup water
  • 1/2 teaspoon cinnamon
  • Pinch each of salt and black pepper


  1. Preheat oven to 375°F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add 1/2 inch of water to the pan. Bake squash for 40 minutes.
  2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and sauté for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat.
  3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up, and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender. Serve warm.

Recipe and photo adapted from Welcome to the Table

Homemade Slow Cooker Maple Apple Butter

apple butter

Whether you go apple picking or just get a good deal on some apples here at the Co-op, it’s really easy to end up with more apples than you know what to do with.

If you find yourself in that position, try out this maple apple butter recipe!

Spread this homemade apple butter on an English muffin, some pancakes, or add a dollop to oatmeal.

Find the full recipe at Half Baked Harvest

Apple Cider Doughnut Loaf Cake

apple cider loaf

If you love those little apple cider donuts that they sell at the corn maze or pumpkin patch, this recipe is calling your name!

Here, those flavors are all tossed together into a decadent loaf cake!

This cake is perfectly sweet and delicious on its own, but spreading a bit of the apple butter from above would make it even better, or you know, adding real butter.

Find the full recipe at Bon Appetit

Skillet Baked Oats with Maple Glazed Apples

skillet baked oats

If you want to savor the best apple flavors of the season, consider this simple, yet elegant apple skillet.

All this recipe requires is for you to do is slice up some apples, add some oats and seeds, toss in some water and maple syrup, and wait.

Enjoy this skillet as a sweet breakfast or as a healthy dessert.

Find the full recipe at Feasting at Home

Smoked Sausage, Apple, & Potato Soup

smoked sausage soup

You might not attribute apples with soup, but here, they’re combined with smoked sausage and potatoes to create a slightly sweet and smoky soup that’s cozy and filling.

Full-fat coconut makes this super creamy, but feel free to sub in heavy cream instead.

Serve your smoked sausage soup with extra pepper and a piece of crunchy bread.

Find the full recipe at Gimme Some Oven

Cinnamon Apple Puffed Pancake

cinnamon apple puffed pancakes

Sometimes the best breakfasts are those that are really desserts, and this is definitely one of those recipes.

Whether you call it a puffed pancake or a Dutch baby, this airy, fluffy pancake is extra sweet and full of that delicious cinnamon-apple flavor that’s so reminiscent of fall.

Enjoy this puffed pancake for a Sunday brunch or top it off with a scoop of ice cream for a fall dessert.

Find the full recipe at Half Baked Harvest

Apple-Herb Stuffing for All Seasons

apple herb stuffing

Here’s a recipe that proves that stuffing isn’t just for Thanksgiving.

Apples are combined with torn pieces of bread, onion, celery, sage, parsley, and thyme to create a stuffing that’s a far cry from the boxed stuff.

Obviously, this is a great recipe for the holiday season, but it would also be delicious as a brunch side with a fried egg on top.

Find the full recipe at Smitten Kitchen

Apple Turkey Picadillo

apple turkey picadillo

Traditionally, this Latin American dish is made out of ground meat, tomatoes, raisins, and olive, but here, it gets a healthier (and sweeter) twist with ground turkey and apples.

This is a quick weekday dish that can be tossed together in just under 30 minutes.

Serve it as is, in a bowl, or add it atop brown rice or wrapped up in a tortilla.

Find the full recipe at EatingWell

Spiced Roast Pork With Fennel and Apple Salad

roasted pork

This recipe is here to prove that roasted pork doesn’t have to be dry and bland!

Pork shoulder is rubbed with a variety of spices that pair well with apples including anise, fennel, coriander, cumin, and cloves.

A quick and easy salad of apple, fennel, lime zest, Thai chiles, and cilantro is served along aside to act as a cooling element.

Find the full recipe at Bon Appetit

Roasted Pumpkin Salad with Kale, Apples, and Maple Pecans

roasted pumpkin salad

If ever there was a salad recipe designed for in-season fall produce, this is it.

Between the roasted pumpkin, kale, and apples, this salad is a great way to eat all the fall flavors in one sitting.

Serve it as a main dish on its own, or toss in some grilled chicken for an extra bit of protein.

Find the full recipe at Feasting at Home

Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce

apple and sage butter

Sweet, salty, and herby, this one-pan, 30-minute meal is a delicious way to savor local apples.

Chicken breast is covered in apple butter and crumbled cheese before being wrapped with Proscuitto and baked with shallots, apple, garlic, and thyme.

Everything is then cooked in a wine and cider mixture to add rich apple flavor.

Find the full recipe at Half Baked Harvest

More Apple Recipes to Try

By: Leigha

LeighaLeigha is the Marketing Assistant at the Skagit Valley Food Co-op.