Top Apple Desserts for Thanksgiving

by Oct 28, 2020

As we arrive closer to everyone’s favorite food month of the year, there’s no better time than the present to practice preparing some delicious dessert recipes that you could potentially bring to the Thanksgiving dinner table! With so many dessert possibilities, it can be hard to determine where to begin cooking. Wreck your brain no longer, because we have solved your Thanksgiving cooking crises; and the answer is Apples! Yes, it might sound simplistic, but sometimes the best dishes are made from the ingredients that are right in front of you. Besides, with the exception of pumpkins, apples are the most popular food of the Fall season. 

Not to mention apples are the main ingredient for some of the most mouthwatering dessert dishes! Allow us to show you.

Below is a list of some of our favorite Thanksgiving apple dessert recipes! 

We know that the moment you walk into the house with one of these tasty dessert dishes, you will instantly become everyone’s favorite dinner guest. 


Happy cooking!

Apple Crisp Cheesecake

Cooking spray
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt



    4 (8-oz.) blocks cream cheese, softened
    1/4 c. caramel sauce, plus more for drizzling
    1/4 c. granulated sugar
    3 large eggs
    1/4 c. sour cream
    1 tsp. pure vanilla extract
    2 tbsp. all-purpose flour
    1/2 tsp. kosher salt
    1/4 tsp. ground cinnamon 


    1/4 c. packed brown sugar
    1/4 c. all-purpose flour
    1/4 c. old fashioned oats
    1/2 tsp. ground cinnamon 
    1/4 tsp. kosher salt
    4 tbsp. butter softened 
    1 apple, peeled and finely chopped 
    Whipped topping, for garnish (optional)
    4 (8-oz.) blocks cream cheese, softened
    1/4 c. caramel sauce, plus more for drizzling
    1/4 c. granulated sugar
    3 large eggs
    1/4 c. sour cream
    1 tsp. pure vanilla extract
    2 tbsp. all-purpose flour
    1/2 tsp. kosher salt
    1/4 tsp. ground cinnamon 


    •Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. 
    •Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.
    •In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.
    •In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.
    •Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. 
    •Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.
    •When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.

    Regular Apple Crisp


    4  Apples, cored and sliced
    1 tsp. ground cinnamon
    Juice of 1/2 lemon
    2 tbsp. water
    1/4 c. plus 2 tbsp. granulated sugar, divided
    3/4 c. all-purpose flour
    1/4 c. lightly packed brown sugar
    1/2 tsp. kosher salt
    1/2 c. (1 stick) butter, cold, cut into cubes
    1 c. old fashioned oats
    Vanilla ice cream, for serving



    • Preheat oven to 375°. In a large ovenproof skillet, toss apples with 2 tablespoons sugar, lemon juice, water, and cinnamon. Place skillet on a large rimmed baking dish.
    • In a large bowl, whisk together flour, brown sugar, remaining 1/4 cup sugar, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until it resembles coarse crumbs. Add oats and squeeze mixture with your hands until big, moist clumps form. 
    • Scatter oat mixture on top of apples and bake until apples are bubbling and topping is golden, about 45 minutes. Let cool 10 minutes before serving with Breyer’s Natural Vanilla Ice Cream.

    Apple Tart


    5 apples, peeled, cored, and sliced
    1/3 c. packed brown sugar
    Juice of 1/2 lemon
    1 tsp. ground cinnamon
    1 tsp. pure vanilla extract
    1 1/3 c. all-purpose flour
    1/4 c. packed brown sugar
    1/2 tsp. kosher salt
    1/4 tsp. ground cinnamon
    10 tbsp. butter, melted
    1 tbsp. granulated sugar
    2 tbsp. butter, cut into small cubes
    Melted apricot preserves



    Preheat oven to 350°. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together.

    In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth.

    Arrange apples over crust, sprinkle with granulated sugar, and dot top with butter. Bake until crust is golden and apples are tender about 1 hour.

    Brush with melted apricot preserves and let cool slightly before slicing and serving.


    Apple Cobbler


    6 apples, cored and sliced
    1/4 c. granulated sugar
    2 tsp. ground cinnamon
    1/2 tsp. kosher salt
    Juice of 1/2 lemon
    2 c. all-purpose flour
    1/2 c. granulated sugar
    2 tsp. baking powder
    1/2 tsp. kosher salt
    1/2 c. (1 stick) butter, cold, cut into 1/2″ cubes
    1/2 c. heavy cream
    1 large egg, beaten
    Egg wash, for brushing
    Coarse sugar, for sprinkling



    • Preheat oven to 350°. In a large bowl, combine apples, brown sugar, cinnamon, salt, and lemon juice. Let apples macerate for 15 minutes.
    • In another large bowl, whisk together flour, sugar, baking powder, and salt. Incorporate the butter into flour mixture until it resembles coarse crumbs then stir in heavy cream and egg.
    • Pour apples into a large baking dish and top with dollops of dough. Brush dough with egg wash and sprinkle with coarse sugar. Bake until golden brown and bubbling, 1 hour. Let rest 10 minutes before serving.

    Apple Strudel 


    3 1/2 c. sliced, peeled Granny Smith apples
    1 1/2 tsp. ground cinnamon, plus more for garnish
    Zest of 1/2 a lemon
    1/2 c. granulated sugar
    Pinch kosher salt
    1/2 c. raisins
    1 c. breadcrumbs
    1/2 c. (1 stick) butter, melted, plus more for greasing
    15 sheets filo pastry
    Powdered sugar, for garnish


    • Preheat oven to 350° and line a baking sheet with parchment. In a large bowl, stir together apples, cinnamon, lemon zest, sugar, salt, and raisins. Fold in breadcrumbs.
    • On a tea towel, place down one sheet of filo and brush with melted butter. Lay another sheet on top, then brush with more butter. Repeat until you’ve used all filo sheets. (Don’t butter the top.)
    • Turn filo dough so the short side is facing you. Pile apple filling on the third of dough closest to you, leaving a 2″ border on each side. Using the tea towel to help you, fold the bottom of filo over apple filling. Fold over side edges as well, then roll away from you until filling is enclosed and the seam is on the bottom.
    • Transfer to a prepared baking sheet and brush with melted butter.
    • Bake until golden brown, about 35 minutes. Let cool to room temperature, then sprinkle with powdered sugar and cinnamon before serving.

    Caramel Apple Poke Cake

    2 tbsp. butter, plus more for pan
    All-purpose flour, for pan
    1 box spice cake mix, plus ingredients called for on box
    5 Granny Smith apples, finely chopped (peeled if desired)
    1/4 c. sugar
    1/4 c. brown sugar
    1 tbsp. cinnamon, plus more for dusting
    1 tsp. ground nutmeg
    1 tbsp. cornstarch
    Juice of 1/2 lemon
    1 1/4 c. jarred caramel, plus more for drizzling
    16 oz. cream cheese softened
    8 tbsp. butter softened
    2 1/4 c. powdered sugar
    1 1/2 tsp. pure vanilla extract

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