It’s our favorite time of year! Fall is in full swing and we are soaking the cooler temps, the crisp fall air, and all the best apple recipes for fall!
What kind of apples are your favorite? Honeycrsip and gala apples are household favorites in the Dubs’ house.
The Best Apple Recipes for Fall
Michigan Apples has a ton of delicious apple recipes for you to try! Here are a few of the best apple recipes for fall:
Easy Apple Cinnamon Rolls
Ingredients: 2 tablespoons unsalted butter, melted, divided, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, Pinch of kosher salt, 1 tube (8 ounces) crescent dinner rolls, 1 Michigan Braeburn apple, finely chopped
For the Maple Cream Cheese Glaze: 1/4 cup cream cheese, 2 tablespoons pure maple syrup, 2 tablespoons powdered sugar
- Make the Apple Cinnamon Rolls: Preheat oven to 375 degrees F. Brush 9-inch cake pan with 1 tablespoon butter. In small bowl, stir together brown sugar, cinnamon and salt.
- Unroll crescent roll dough on work surface. Press and pinch all perforations to seal.
- Evenly brush dough with remaining 1 tablespoon butter. Sprinkle sugar mixture over butter. Evenly spread chopped apple over dough, leaving 1/2-inch border at long edges of dough.
- Starting from one long edge of dough, roll dough up into long tube; pinching edges to seal. If any perforations in dough have opened, pinch to seal before cutting rolls. Using sharp knife, cut dough into 9 pieces. Arrange pieces, cut side up, in prepared pan. Flatten each roll slightly.
- Transfer to oven and bake 20 to 22 minutes or until rolls are golden brown and dough is cooked through. Transfer to wire rack to cool 5 minutes before transferring rolls to serving platter.
- Meanwhile, make the Maple Cream Cheese Glaze: In microwave safe bowl, heat cream cheese on high 20 seconds. Add maple syrup and powdered sugar; whisk until smooth. Drizzle glaze over warm rolls and serve immediately.
Michigan Apple Chicken Pasta Salad
Ingredients: 8 ounces cavatappi pasta noodles, ½ medium shallot, minced, 3/4 cup Greek yogurt, 2/3 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 2 teaspoons poppy seeds, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 Michigan Gala apples, cored and chopped, 4 ounces crumbled blue cheese, 2 cups shredded cooked chicken (suggested: meat from a rotisserie chicken), 1/2 cup chopped pecans, 1/2 cup dried cherries, Chopped fresh parsley, for garnish (optional)
- Cook pasta according to package directions; drain.
- Meanwhile, in large bowl, whisk together shallot, yogurt, mayonnaise, mustard, vinegar, poppyseeds, salt and pepper.
- Add apples, cheese, chicken, pecans, cherries and cooked pasta to bowl with dressing. Toss until well combined; refrigerate at least 2 hours or up to 2 days before serving. Serve garnished with parsley, if desired.
Sausage and Apple Tortellini
Ingredients: 1 tablespoon olive oil, 3 garlic cloves, minced, 3/4 pound hot Italian sausage, casings removed if necessary, 2 tablespoons all-purpose flour, 1 cup chicken stock, 3/4 cup heavy cream, 1/4 cup apple juice, 1 Michigan Gala apple, chopped, 1 package (8 to 10 ounces) cheese tortellini, 1 package (5 ounces) baby spinach, 1/4 teaspoon kosher salt, Grated Parmesan cheese and chopped fresh parsley, for serving (optional)
- Heat oil in large high-sided skillet over medium-high heat. Add garlic and sausage and cook 6 to 8 minutes or until sausage is cooked through, stirring occasionally and breaking up sausage with back of spoon.
- Stir in flour; cook 1 minute, stirring constantly. Stir in stock, cream and juice; heat to boiling over medium-high heat.
- Reduce heat to medium; stir in apple and tortellini. Cook 3 minutes, stirring frequently.
- Stir in spinach and salt. Cook 2 to 3 minutes longer or until spinach is slightly wilted and tortellini is tender.
- Serve tortellini garnished with Parmesan cheese and parsley, if desired.
Instant Pot Sweet and Sour Pork with Apples
Ingredients: 2 tablespoons vegetable oil, 1-1/4 pound boneless pork sirloin chops, cut into 1-inch cube, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 2 garlic cloves, minced, 1/2 cup plus 1 tablespoon apple cider, 1/2 cup tomato sauce, 3 tablespoons light brown sugar, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce, 1/4 teaspoon ground ginger, 2 Michigan Gala Apples, cored and cut into 1-inch pieces, 1 large red bell pepper, seeded and cut into 1-inch pieces, 1 small yellow onion, cut into 1-inch pieces, 1 tablespoon cornstarch, 4 cups cooked white or brown rice, 4 green onions, thinly sliced
- Add oil to 6 Quart Instant Pot and select high Sauté setting. Allow oil to heat for 2 minutes. Sprinkle pork with salt and pepper, then add pork to pot in even layer and cook 6 to 7 minutes or until pork begins to brown, stirring occasionally.
- Meanwhile, in small bowl, stir together garlic, 1/2 cup cider, tomato sauce, brown sugar, vinegar, soy sauce and ginger.
- Add apples, bell pepper, yellow onion and cider mixture to pot and stir to combine. Secure lid and set Pressure Release to Sealing. Press Cancel button to reset cooking program. Select Pressure Cook or Manual Setting and set cooking time for 1 minute at low pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
- When cooking time ends, perform quick pressure release by moving Pressure Release to Venting. While pressure is releasing, whisk cornstarch and remaining 1 tablespoon cider in small bowl until smooth.
Did you know that Michigan is the nation’s third largest producer of apples. There are more than 14.9 million apple trees covering 34,500 acres on 775 family-run farms in Michigan. Growers pride themselves on a rich heritage of producing an array of fine apple varieties.
Visiting the local Michigan farms and apple orchards are one of our favorite fall time activities. Click here to read all about our favorite fall activities.
Thank you to Michigan Apples for sponsoring today’s post. As always, all content and opinions are my own.