top of page

25 Recipes for 25 Years, Part 5: 5 Apple Dessert Recipes

From pies to cakes to custards and everything in between, apples are practically made for dessert. In fact, it was hard to choose only five apple dessert recipes when the mouth-watering possibilities are seemingly endless! As New York Apple Association (NYAA) continues to celebrate its 25th anniversary with 25 favorite apple recipes, you too can join in and treat your sweet tooth to New York apples with these decadent, delectable and delicious dessert ideas.

Apple Pie Bars

We love a classic New York apple pie, but when you’re short on time and have a big group to feed, these apple pie bars are an absolute lifesaver—and can serve up to 18 guests! The crust can be pressed directly into the pan, so you can skip the time-consuming step of rolling out piecrust. Plus, the addictive pecan-crumb topping might make this an instant classic in your family.


For the crust:

· Cooking spray

· 1 cup (2 sticks) butter, softened

· ½ cup granulated sugar

· ¼ cup packed brown sugar

· 2½ cups all-purpose flour

· ½ tsp. kosher salt

For the filling:

· 6 NY apples, peeled, cored and sliced

· Juice of ½ lemon

· ½ cup packed brown sugar

· 1 tsp. ground cinnamon

· 1 tsp. pure vanilla extract

· ½ tsp. kosher salt

For the topping:

· 1½ cups all-purpose flour

· 1 cup chopped pecans

· 1 cup packed brown sugar

· ½ tsp. kosher salt

· ¾ cup (1½ sticks) butter, softened

· Caramel sauce, for serving


1. Preheat oven to 350°F. Line a 9”x13” pan with parchment, then grease with cooking spray. In a large bowl using a hand mixer, beat butter and sugars together until light and fluffy. Add flour and salt and mix until just combined.

2. Press into prepared pan, about one-half inch up the sides. Bake until lightly golden, 20 minutes.

3. In a large bowl, toss apple slices, lemon juice, brown sugar, cinnamon, vanilla and salt together. Spread apples over crust.

4. In a medium bowl, whisk together flour, pecans, brown sugar and salt. Stir in melted butter until coarse clumps form.

5. Sprinkle crumb topping over apples and bake until top is golden and apples are soft, about 1 hour.

6. Let cool at least 15 minutes, then slice into squares and drizzle with caramel before serving.

Recipe courtesy of Delish

Tarte Tatin

Tarte Tatin was invented at the Hotel Tatin in France during the 1880s, but this dreamy dessert has since spread around the world. New York apple halves are cooked in butter and sugar until an amber caramel forms, then topped with a round of puff pastry and baked. After baking, the tart is inverted to reveal perfectly tender, caramelized apples.


· 1 14-oz. package all-butter puff pastry

· ½ cup (1 stick) unsalted butter

· ¾ cup sugar

· 12 NY apples, peeled, cored and halved lengthwise

· Crème fraîche, for serving


1. On a lightly floured work surface, roll out the puff pastry to 1/8-inch thick. Cut out a 12-inch round, transfer to a baking sheet and refrigerate; reserve the pastry scraps for another use.

2. In a 10-inch cast-iron skillet, melt the butter. Add the sugar and cook over moderately low heat, stirring occasionally until the sugar is dissolved and the mixture comes to a simmer, about 2 minutes. Remove from the heat. Arrange the NY apple halves standing upright in the skillet in 2 snug concentric circles. Return to the heat and cook undisturbed until an amber caramel forms, about 30 minutes.

3. Preheat the oven to 375°F. Top the apples with the puff pastry and bake for about 40 minutes, until the pastry is golden and the apples are tender. Let cool for 15 minutes.

4. Place a large plate on top of the skillet and carefully invert the tart. Serve warm with crème fraîche.

Recipe courtesy of Food and Wine

Apple Cider Cupcakes & Brown Sugar Cinnamon Buttercream

New York apple cider, brown sugar and cinnamon bring cozy flavors to these decadent cupcakes, which are sure to be a hit at any potluck or holiday festivity! For an extra flourish, we like to top each cupcake with an apple slice before serving.


For the cupcakes:

· ½ cup (1 stick) unsalted butter, softened

· 2/3 cup sugar

· 2 eggs

· 1 tsp. vanilla

· 1 2/3 cups all-purpose flour

· 2 tsp. baking powder

· 1 tsp. ground cinnamon

· ½ tsp. salt

· 1 cup NY apple cider

For the frosting:

· 1 cup (2 sticks) unsalted butter, softened

· ½ cup light brown sugar

· 1 tsp. cinnamon

· 1 tsp. vanilla

· 3 cups powdered sugar

· 2 Tbsp. milk


1. Preheat oven to 350°F. Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla; mix until fully incorporated.

2. Whisk together all the dry ingredients in a separate bowl. Add the NY apple cider and the dry ingredient mixture into the butter and sugar mixture (alternating the cider and dry ingredients), slowly incorporating them into the mixture.

3. Line a standard muffin tin with paper or foil liners.

4. Fill cupcake liners two-thirds full and bake for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

5. For the frosting, whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.

6. Gradually add powdered sugar; mix until incorporated.

7. Add milk until you reach desired consistency (add more for thinner frosting).

8. Transfer to piping bag and frost each cupcake, once they have cooled.

9. Garnish with an apple slice if desired.

10. Store at room temperature in an airtight container for up to 5 days.

Recipe courtesy of Wishes and Dishes

Apple Brown Betty

Similar in texture to a cobbler or crisp, a brown betty combines fruit and sweetened breadcrumbs for a quick and easy, yet big-on-flavor dessert. In this version, New York apple slices are simmered with New York apple cider and brown sugar, then sprinkled with a crunchy topping of spiced buttered breadcrumbs and walnuts.


· 5 large NY apples (about 2 pounds), peeled and thinly sliced

· 1 cup NY apple cider

· 3 Tbsp. brown sugar, divided

· 1 tsp. vanilla extract

· 1 tsp. ground cinnamon, divided

· 3 slices whole-wheat bread

· 3 Tbsp. chopped walnuts Directions:

1. Preheat the oven to 350⁰F.

2. Combine NY apples, NY apple cider, 1 tablespoon brown sugar, vanilla and ½ teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted; remove from heat and transfer apple mixture to a 9-inch glass pie plate.

3. Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining ½ teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned.

Recipe courtesy of Food Network

3-Ingredient Caramel Apple Hand Pies

Craving New York apple pie but short on time? These single-serving, hand-held pies are a snap to make and only require puff pastry, apples, and store-bought caramel sauce. Be careful not to over-fill the hand pies, or you won’t be able to seal the edges.


· 1 14-oz. box puff pastry, thawed according to package directions

· 1 large NY apple, cut in ¼-inch pieces

· 1/3 cup caramel sauce


1. Place a rack in center of oven; preheat to 425ºF. Unroll or unfold pastry onto a flat work surface. Using a 3-inch circular cookie or biscuit cutter, cut out as many rounds as possible (you should have 18 rounds).

2. Place half of the rounds on a parchment-lined rimmed baking sheet. Spoon one heaping tablespoon of NY apples into the center of each round, leaving a half-inch border. Top apples with one heaping teaspoon of caramel sauce.

3. Brush pastry border with a pastry brush dipped in water and top each filled round with a second pastry round. Using a fork, crimp edges together, sealing each pie well to avoid leakage.

4. With a sharp knife, cut a few small slits in the top of each pie to allow steam to escape. Bake pies, rotating sheet halfway through, until golden brown and puffed, about 15 minutes. Serve warm.

Recipe courtesy of Epicurious


bottom of page