It’s officially fall, and Apple Season is here! We’ve put together a list of Apple Christmas Dessert recipes, but can be made and enjoyed anytime, especially on cool autumn nights.
Have a look at these sweet Christmas dessert recipes, and let us know if you have any other ideas on how to use Apples in your baking this season!
Cinnamon Apple Chips
Get the Cinnamon Apple Chips Recipe.
Perfect for a snack or as a Party Food, this christmas dessert recipe is from Carrie’s Experimental Kitchen
Toffee Apple Gingerbread Loaf
Doesn’t this look like a recipe strait out of a vintage cookbook?! Sweet, tasty and oh so moist! Head on over to Domestic Gothess who wrote this Apple Loaf Christmas Dessert recipes.
Toffee Apple Gingerbread Loaf
- 100 g 7 tbsp softened butter
- 100 g 1/2 cup + 1tbsp dark brown soft sugar
- 125 g 4.5oz golden syrup
- 50 g 1.75oz treacle
- 2 large eggs
- 175 g 1 + ½ cups self raising flour
- 3 tsp ground ginger
- 1 tsp cinnamon
- 1 tbsp milk
- ⅛ tsp salt
- 2 large eating apples (peeled and cored, one cut into small dice, one thinly sliced)
- 100 g 3.5oz chewy toffees
- 1½ tbsp milk
- Preheat the oven to 170C/325F/gas mark 3. Grease an approx 22x11cm (8.5x4in) loaf tin and line with a strip of baking parchment.
- Cream the butter, sugar, golden syrup and treacle together until light and fluffy. In a separate bowl, sift together the flour, ground ginger and cinnamon.
- Beat the eggs into the butter mixture one at a time, whisking well after each addition and adding a heaped tablespoon of the flour mix with each one. Add the rest of the flour along with the milk and salt and mix until just combined. Finally fold in the diced apple.
- Scrape the mixture into the prepared tin and level the top. Arrange the sliced apple in a row along the middle of the loaf. Bake for 1 to 1½ hours until a skewer inserted into the center comes out clean; cover the top of the loaf with foil after about 40 minutes to prevent it from getting too dark.
- Leave to cool in the tin for about half an hour then carefully turn out onto a wire rack and leave to cool completely.
- To make the toffee topping, place the toffees and milk in a small saucepan over a low heat. Stir until the toffees have melted and the sauce is smooth, add a drop more milk if it is too thick to drizzle.
- Drizzle the sauce all over the cake and serve. The cake will keep well in an airtight container for up to a week, though the toffee sauce will lose it’s shine.
Mini Apple Roses
These are some of the most beautiful treats, and this recipe gives perfect step-by-step instructions on Martha Stewart’s website.
This one of our Apple christmas dessert recipes was created by Adrienne of PieBox.com
Mini Apple Roses
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon sugar
- 16 tablespoons 2 sticks cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice water
- Dozen Apples
- 1/2 of a lemon
- Butter and flour a standard 12-cup cupcake pan. Prepare the pie dough. Once it is ready, roll out on a lightly floured surface.
- Using a heart-shaped cookie cutter, cut hearts out of the pie dough. Arrange four pieces of cut dough, with the top of the heart facing upward, into each of the 12 cups. Gently press dough at the base of each cup, to ensure the bottom is fully covered.
- Sprinkle cinnamon sugar into each dough-lined cup, then transfer to the refrigerator.
- If you have a mandoline, now is the time to use it! If you don’t, you’ll need to carefully cut your apples into very thin slices.
- Transfer apple slices to a pan. Squeeze the juice from 1/2 of a lemon on top of the apples, then generously sprinkle with cinnamon sugar. Using a spatula or your hands, gently stir to coat the apple slices. Let apples sit for about 10 minutes. They should start to soften up and become pliable. If the slices seem too stiff to bend, transfer to the microwave and heat for 20 to 30 seconds.
- Arrange 10 to 12 apple slices lengthwise in a straight line, overlapping each other, on a piece of parchment paper.
- Starting at the end closest to you, gently and tightly roll the apples. Try not to stop once you have started to roll.
- Carefully transfer the rolled apple into the prepared mini pie shell. Repeat rolling apples, until all of the mini pie shells are filled.
- Preheat oven to 350 degrees. Sprinkle the finished mini pies with sugar. Transfer to oven and bake until the crust is golden and apples have cooked, about 30 minutes.
- Remove from oven. Let the mini pies cool in the pan for about 30 minutes and then transfer to a wire cooling rack.
Apple Pie Caramel Apples
Perfect for anytime in the fall, this recipe from NoBiggie is a great treat for kids, too!
For the Homemade Caramel:
- 1 cup butter
- 2 cup brown sugar
- 1 cup corn syrup
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 – 18 apples (we used granny smith)
- popsicle sticks (you can buy them cheaper in the craft section of most stores)
White Chococolate Layer:
- 2 12 ounce bags white chocolate chips (we used Guittard…it’s the best!)
- 1 teaspoon shortening
Cinnamon Sugar Layer:
- 1 cup sugar
- 3 teaspoon cinnamon
- Wash and dry all your apples really well. Drying them really well before starting is also very important.
- Poke a popsicle stick into the top of each apple.
- Melt the butter in a medium sized sauce pan over medium high heat.
- Add the brown sugar, corn syrup and sweetened condensed milk. Stir it all together with a wooden spoon.
- Cook the caramel over medium high heat, stirring constantly. The temperature of the caramel should read 235-240 on a candy thermometer (soft ball stage) when it’s ready.
- Remove the pan from the heat and stir in the vanilla.
- Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil and spray it with cooking spray.
- Once all the apples are dipped in caramel, place them on the tray in the fridge while you melt the white chocolate.
- Using a double boiler, to melt the white chocolate chips and the shortening (rather than using a microwave).
- Using a spatula knife, spread (don’t dip!) the apples into the melted white chocolate. If you dip them into the white chocolate, it will put too much chocolate on the apple causing the chocolate to droop,
- Have the bowl of cinnamon/sugar mix right next to the bowl of melted chocolate for quick application.
These adorable apple blondes are just the best apple Christmas Dessert recipes for any party or any meal. Get full tutorial over on Annie’s Noms, where this recipe is from.
Soft, chewy Apple Blondies filled with spices and plenty of apple! Once baked, the apples get soft and tender and explode in your mouth. And with that typical flaky, crunchy topping you get on blondies, there’s no better Autumnal blondie you could make!
- 1 stick (113g unsalted butter, melted and slightly cooled)
- 2 medium sized apples (peeled, cored and sliced into 1/4 inch chunks, or 3 small)
- 1 tbsp lemon juice
- 1/2 cup 100g caster sugar
- 1/2 cup 100g light brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 tsp ground cinnamon*
- 1/4 tsp ground nutmeg
- 1 1/4 cups 175g plain flour
- Preheat the oven to 180C/350F and grease and line an 8×8 inch square pan.
- Place chopped apple into a medium sized bowl and pour over lemon juice. Toss to coat the apple in lemon juice and leave to one side.
- Place sugars, egg and vanilla extract into a large bowl and whisk until well combined and smooth.
- Gradually pour in the melted butter, whisking while you add it in, until the mixture is smooth and pale.
- Add in the baking powder, salt, spices and flour, then take 2tbsp of flour out and place in the bowl with the apples. Toss the apple chunks in the flour. Leave to one side, whilst you whisk together the flour with your wet blondie mix.
- Once thick and well combined, tip in the coated apples and fold in with a spoon until all the apples are coated in blondie mix.
- Tip into your prepared pan and smooth over with a spatula/wooden spoon.
- Place in the oven for 24-27 minutes until the edges are lightly brown and the centre is a very pale golden colour. A skewer, inserted into the centre, should come out clean.
- Leave to cool in the pan for 1 hour before transferring to a chopping board to cool completely. (I found leaving them to cool completely in the pan made them too soft to remove from the pan in one piece. The apple adds moisture, so taking them out and leaving them to cool out of the pan worked better.)
- Once cool, slice into 9-12 pieces and keep in an airtight container, at room temperature, for 4 days.
Toffee Apple Jam
Our last of our apple Christmas Dessert Recipes is a bit different, a Jelly that is a perfect treat with tea, or even as a handmade Christmas dessert recipes gift! This recipe is from Larder Love, which also has lots more amazing photos of this treat!
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