There is nothing better than cool fall evenings, the bursts of color in the turning leaves against brilliant blue skies, and the hint of wood burning from a fire pit. I love the coziness and warmth seasonal autumn flavors bring — pumpkin spice, cinnamon, and nutmeg.

As a kid, we made an annual pilgrimage to an apple orchard, stuffing our faces with cider donuts and coming home with bags and bags of apples. But what about the massive number of apples left over once you are done getting the cute fall pictures and wiping the cider donut sugar off your face? I now realize what a hero my mom was for baking apple pie after apple pie before the fruit went bad.

If you are like me — you love the activity but resent the small mountain of apples you need to work through — here are a few apple recipes to help make a dent!

For breakfast

Apple oatmeal bake

Oatmeal is peak fall comfort for me, and when apples and cinnamon are added to the mix it’s a warm hug. What’s great about an oatmeal bake is you can really make it your own. Add more apples, swap raisins for cranberries, drop some of the brown sugar for mini chocolate chips, nix the walnuts for almonds, or skip the nuts altogether. Drizzle with maple syrup out of the oven or, even better, freeze some of it for later.

Apple pie smoothies

Smoothies — not just for the warm months! Filled with the warming spices of fall, this is perfect for kids or for you!

For snacks

Apple nachos

As I am currently learning with my toddler, it’s all about the delivery! Apple nachos are a fun way to get your kids excited about apples (after trying to sneak them into their lunches every day for the last two weeks — ask me how I know!). It can also be a fun way to engage your kids in the meal prep by letting them build their own nacho plate with various toppings and drizzle with Greek yogurt, maple syrup, or peanut butter!

No-peel crockpot applesauce

The ultimate set it and forget it apple recipe. I hate peeling apples. So I love nothing more than a dump-and-serve-type effort.

For dinner

Apple, cheddar, and bacon quiche

Quiches are unbelievably easy (especially with a pre-made pie crust) and are perfect for sneaking in veggies (and apples!). Pro-tip: Line a baking sheet with foil and stick your bacon in the oven to avoid stovetop splatter. Vegetarian? Drop the bacon — apple and cheddar are a perfect pair!

Tacos with apple salsa

Pork and apples go very well together, and apple salsa is a brilliant way to combine apples into a savory meal. Pair this salsa recipe with my go-to delicious and simple pork carnitas Instant Pot recipe for a perfect fall taco Tuesday. (Note: For the pork I don’t bother browning; it’s delicious just shredded and served immediately.)


Of course, there is simply no alternative to the perfect apple pie. This will forever be my favorite.

Makes 2 crusts for 9-10″ pie dish

2 1/3 cups flour
1 teaspoon salt 
1/2 cup + 1 tablespoon vegetable oil
COLD water

Stir flour and salt with fork in bowl. Stir in oil until mixture resembles coarse crumbs. Sprinkle 3-4 tablespoons COLD water into flour mixture. Start w/ 3 T, then mix lightly w/ fork. Add 4th T if needed. Mix until all flour is included and sides of bowl are clean. With hands, shape pastry into ball.

Divide pastry into 2 balls, one slightly larger than the other. Place larger ball between 2 sheets of wax paper and roll out w/ rolling pin. (Could use wine bottle instead.) Roll into a circle about 1 1/2″ or 2″ larger all around than pie plate. Gently peel off top piece of wax paper. Gently flip the whole thing over onto/into the pie plate. If you didn’t flip it exactly centered, straighten it out on the pie plate by shifting it w/ the wax paper. Once it’s in position, peel off the wax paper. Gently press the crust into the pie plate; the excess should hang over the edges of the plate.

Fill the crust w/ apples filling (recipe follows).

Roll out remaining pastry in the same way, then use it to top the pie. Fold excess top and bottom crusts under along edge of pie plate. (Trim if too much excess.) The easiest way to finish the edge is to use the tines of a fork to press the 2 crusts together all around the edge of the pie plate.

6-7 cups thinly sliced apples, peeled and cored (1 apple = ~1 cup sliced)
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon grated lemon peel
1-2 teaspoons lemon juice
1 tablespoon butter (optional)

Set oven to 425 degrees F.
Combine sugar, flour, cinnamon, nutmeg, lemon peel, and lemon juice in small bowl.
Put half the apples in pie plate w/ bottom crust. Sprinkle w/ 1/2 of sugar mixture. Top w/ rest of apples and then rest of sugar. Cut butter into small pieces and dot over top. Top pie w/ crust. Finish off edges and use a sharp knife to put a few slits in the top of the crust.
Bake 40-50 minutes until golden brown.
Sarah Aspinwall
Sarah grew up in Connecticut, but Massachusetts has always felt like a second home with extended family across the state. With a master's in public health and a lifelong passion for healthcare, Sarah moved to Boston after graduation. She is a fierce advocate for better access and reducing the complexities of the healthcare system. Sarah met her husband covered in sweat and lifting weights at a local CrossFit gym (talk about first impressions!). They adopted a rescue pup from Mississippi and welcomed their daughter in 2021. After nearly a decade of city living, Sarah and her family headed to the Metro West area to start a new adventure in the suburbs. Sarah has volunteered for Community Consulting Teams of Boston (CCT), offering pro bono management consulting to Boston-area nonprofits, and she served a three-year term on the board. She is an alumna member of the Kappa Delta sorority and has served as an advisor to the Northeastern chapter since 2014.