92 Best Rated
Dishes with Apples

You may not think of strudel as a classic Italian dish, but Trentino Alto Adige, especially the region around Val di Non valley is renowned for their strudel. Rolling and stretching delicate sheets of paper-thin strudel pastry requires skills obtained through many years of practice, but the resulting flaky, crispy dessert is surely worth the effort. Strudel can be prepared with various fruit, but given the fact that this area is renowned for their tasty apples, the most popular variety is strudel con le mele, usually prepared with Golden Delicious apples, due to the fact that they are available all year round. Besides apples, the traditional filling includes raisins, sugar, butter, cinnamon, and pine nuts. The strudel is best enjoyed when it is still warm and generously dusted with powdered sugar.Expand

A traditional pastry dessert with a rich and vivid history, apfelstrudel (apple strudel) is one of Austria's most popular delicacies. This sweet treat consists of thin layers of dough filled with a flavorful apple filling. Its story starts with the invention of baklava, a filo pastry popular in the Balkans and the Middle East. Since baklava requires very thin dough, similar to strudel, the technique was likely perfected by either the Ottomans or the Greeks. It is believed that strudel arrived in Hungary first, then Austria, due to the fact that the Ottomans had constant interactions with the Habsburgs. The oldest known recipe for strudel dates back to 1696, while other varieties, such as the apple strudel recipe, date back to the 1800s. Some claim that the dish was invented in Vienna for the Emperor of Austria and the rest of high society. Depending on the recipe, the filling may additionally include raisins, cinnamon, rum, and nuts such as almonds or walnuts. It is recommended to serve the strudel warm, straight from the oven, accompanied by a scoop of vanilla ice cream, a dollop of whipped cream, or vanilla sauce.Expand

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior; it is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices. Appeltaart dates back to the Middle Ages and it is believed that the baking time was measured by the number of prayers one had to say until it was ready to be taken out of the oven since ovens with temperature controls didn't exist at the time. In the Netherlands, appeltaart is usually served at room temperature and topped with a dollop of whipped cream, what is known as appeltaart met slagroom. This traditional dessert is one of the first pies that the young people learn to prepare in the Netherlands, but it is believed that the best ones are made by grandmas.Expand

Jabłecznik, also known as Polish apple cake, is a traditional dessert in Poland. It consists of a layer of spiced apple filling sandwiched between two layers of sponge cake. The more popular szarlotka is similar but has shortcrust pastry in place of sponge cake. The apples are often mixed with cinnamon, sugar, and sometimes a touch of lemon juice, creating a sweet and slightly tart flavor profile. This cake is commonly dusted with powdered sugar before serving and is enjoyed as a comforting treat, especially during the autumn and winter months. Jabłecznik is beloved for its simplicity and the use of fresh, seasonal apples.Expand

A decadent version of the classic apple pie, tarte Tatin consists of sliced apples seasoned with butter, sugar, and cinnamon, topped with a buttery pie crust pastry, and baked until the apples become golden and syrupy. The whole cake is then inverted upside-down on a serving platter. The name of this dessert honors the Tatin sisters, the owners of a restaurant near the city of Orléans who invented the recipe in the early 1900s. However, the cake gained huge popularity when the famous Maxim's Restaurant put it on their menu. Tarte Tatin is best served warm, accompanied by a scoop of vanilla ice cream, and topped with some créme fraîche that melts on contact.Expand

A modest member of the large family of apple-based desserts, apple cobbler is a simplified version of a pie invented by American pioneers during the 19th century. The name cobbler was derived from the word cobbled, meaning roughly put together – apples on bottom, crust on top, or the other way around, depending on the recipe. As a dessert which marks the end of summer and the beginning of autumn, apple cobbler is usually seasoned with cinnamon and served with a scoop of vanilla ice cream.Expand

Apfelradln is a traditional dessert made by deep-frying apple rings. It is typically served for breakfast or eaten as an afternoon treat. This comforting dish is prepared by peeling, coring, and slicing the apples into rings, then dipping the rings into a simple batter made with eggs, flour, and milk. Some versions also include a small amount of various alcoholic drinks in the batter - beer, white wine, brandy, or rum. The battered apple rings are deep-fried until golden brown, then topped with powdered sugar and cinnamon. Apfelradln is a favorite dessert among children and has been a staple of Austrian cuisine for generations.Expand

Regarded as close cousins of pies, crumbles are simple and hearty baked creations made with sweet or savory ingredients. The sweet varieties usually consist of fruit that is placed on the bottom of the tray and topped with a crumbly mixture of butter, sugar, and flour. The savory variants employ meat or vegetables and use cheese as a replacement for sugar. Ground or chopped nuts and oats are a very common addition to the crumbly topping, which provides a more complex texture of the crispy cover. It is believed that the British crumble originated in the midst of the Second World War when original pie ingredients were hard to come by and were considered a luxury. From its humble beginning, crumble became one of the most popular British dishes, especially in its dessert form. With its rustic appeal, frugal ingredients, and quick preparation, it is one of the most common desserts found on the British Isles. It quickly outgrew the borders of its home location and became a dessert that is commonly eaten in the United States and France. The most common fruits used in a crumble are apples, followed by blueberries, plums, apricots, cherries, peaches, and blackberries. With a scoop of ice cream or warm custard on the side, crumble becomes a decadent, luxurious dish.Expand

Jabukovača is a traditional Bosnian apple pie originating from the city of Sarajevo. It is made just like baklava, with the addition of chopped apples. The thin dough is spread with a combination of chopped apples, sugar, vanilla sugar, walnuts, and lemon juice. It is then rolled and arranged in the baking tray. When served, jabukovača is usually cut into slices and doused in sherbet – a combination of sugar, honey, and lemon juice.Expand

Greek-style apple pie is a classic dessert that appears in many variations across the country. It is either prepared as a rich coffee cake that couples cinnamon-spiced apples and soft, buttery dough, or as a simple pie in which shortcrust pastry is topped with a delectable apple filling. Standard additions often include walnuts, various types of flavorings, and dried fruits. In all its forms and variations, milopita is usually paired with coffee and enjoyed as an afternoon dessert.Expand