12 Breakfast Recipes Starring Apples

Apple season is here and there’s no better way to enjoy it than finding way to incorporate apples into your first meal of the day: breakfast. If an apple a day keeps the doctor away, why not each one every morning? Check out these 12 recipes for breakfast that highlight fall’s finest fruit.

1. Apple Fritter Recipe

Chowhound

Tart apples like Honeycrisp or Pink Lady make these apple fritters infinitely more fresh-tasting than any you’d find at your local donut shop. A maple syrup and vanilla glaze add the perfect finishing touch. Get our Apple Fritter recipe.

2. Applesauce

Chowhound

This is a simple and easy-to-follow recipe for homemade applesauce that will be a game changer; you’ll start to wonder why you ever bought store-bought applesauce in the first place. Get our Applesauce recipe.

3. Apple Cranberry Oat Crumble

Taste Space

The apple cranberry combination with some Greek yogurt is a flavorful alternative to your normal parfait. You can substitute blueberries, or any frozen berry you have on hand, if you want to switch up the flavors. Get the recipe here.

4. Apple-Maple French Toast

Martha Stewart

Caramelized apples cooked in cinnamon, vanilla, and maple syrup are a fantastic topping for this traditional French toast recipe that takes it to the next level. Get the recipe here.

5. Apple-Cinnamon Waffles

Applesauce and grated fresh apples make these a very special breakfast treat. These are a step up from your usual buttermilk waffles and you should be sure to make a double batch and freeze some for later in the week. Get our Apple-Cinnamon Waffles recipe.

6. Apple and Cheddar Bread

Everybody Likes Sandwiches

A great choice for a late brunch, this bread is packed with a full cup of cheddar cheese and a full cup of chopped apples. Try it straight from the oven or toast it up later and slather with butter. Get the recipe here.

7. Caramelized Apple Pancake

Jenny Can Cook

A pancake house favorite, this caramelized apple pancake is made from only a few ingredients: eggs, milk, flour, salt, butter, brown sugar, and apples. Top with confectioner’s sugar and squeeze some fresh lemon juice on top. Get the recipe here.

8. Apple Quick Bread with Pecan Streusel

Chowhound

Touted as a great alternative to muffins, Chowhound’s apple quick bread is topped with a brown-sugar streusel that’s so good you’ll be tempted to eat it all by itself. Get our Apple Quick Bread with Pecan Streusel recipe.

9. Old Fashioned Apple Pandowdy

Gourmet

An unusual dish that’s as fun to eat as it is to say, this apple pandowdy is sweetened with molasses. The biscuit topping browns beautifully when brushed with heavy cream. Get the recipe here.

10. Apple Butter Recipe

Taste of Southern

Apple butter is a mysterious combination that tastes far richer than the sum of its parts. Decadent enough to earn the name butter, this combination of apples, water, apple cider vinegar, sugar, spices, and lemon makes for a phenomenal spread. Get the recipe here.

11. Caramel Apple and Cinnamon Breakfast Casserole

Chowhound

An apple-based breakfast casserole, this serves a crowd and is a great pick for a potluck brunch. A custard of buttermilk, apple cider, vanilla, and cinnamon makes for a rich and smooth base for soaking the day-old French bread. Get our Caramel Apple and Cinnamon Breakfast Casserole recipe.

12. Apple Oat Scones

Martha Stewart

Old-fashioned rolled oats, buttermilk, and Granny Smith apples make these apple oat scones a great choice for breakfast (or even better for a snack at teatime).  They’re moist and even somewhat healthy (at least compared to a typical butter-filled scone). Get the recipe here.

Header image: Apple Cinnamon Waffles from Chowhound

Related video: How to Make a Double Crust Apple Pie

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The Best of Pumpkins: Why They’re the Ultimate Fall Fruit

As a food, as a piece of natural art, and as an enduring symbol of fall, pumpkins are practically perfect in every way. If you’re not certain about squash’s preeminence, please allow us to present some of the evidence in their favor: they’re incredibly healthy; they come in all sorts of enchanting shapes, shades, and sizes; almost every part is edible, from skin to seeds; they’re cooked in cuisines all over the globe; they’re great for decorating your space all fall; and they even make fantastic (if polarizing) beer that’s the alcoholic answer to the PSL!

Seriously, squash is hot. Check out all our premium pumpkin content and see if you don’t come away with a new appreciation of the almighty gourd.

How to Make Desserts Using a Whole Pumpkin

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As in, you can eat the entire thing (well, except the stem). See how to use the whole pumpkin in dessert.

An International Look at Pumpkin: How It’s Prepared Around the World

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Making grub from gourds is a global phenomenon, and for good reason. They’re nutritious, delicious, and versatile enough to star in all sorts of dishes. Get pumpkin recipes from other countries.

What’s the Difference Between Pumpkin Puree and Pumpkin Pie Filling?

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It’s a little more than just a spoonful of sugar, so be sure you always grab the right can (and know when you can substitute). Find out the finer points of canned pumpkin vs pumpkin pie filling.

Clever Ways to Decorate with Pumpkins This Fall

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Gourds are great for giving a seasonally festive feel to your home, from Halloween through Thanksgiving, no matter what your style (and ambition level). It’s worth looking at the DIY pumpkin succulent planter, at the very least. Get ideas on decorating with pumpkins for fall.

Pumpkin Pie Lies: It’s Actually Canned Squash

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Sure, it’s a matter of semantics, but we like to know exactly what we’re getting. And the history of how cucurbits ended up in pies—and in cans—in the first place is an interesting one. Discover the truth about pumpkin pie.

How Do People Grow Massive Pumpkins?

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Now, that’s a great pumpkin, Charlie Brown! Here’s how people grow those gargantuan gourds—and what it’s like to compete in giant pumpkin contests (surprisingly lucrative, in some cases). Learn the secrets to growing giant pumpkins.

What’s Actually in Pumpkin Spice? (And Why Does It Work So Well?)

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We break down the science of the flavors we fall for every autumn. Even if you don’t like ’em in your latte, these warm spices will work together to win you over. See what pumpkin spice is made of.

Love It or Loathe It, Pumpkin Beer Is a Fall Staple, and Older Than You May Think

Turns out, you might have George Washington to thank—or blame—for pumpkin beer! And is there actually pumpkin in it? Slake your thirst for knowledge and find out how pumpkin beer is made and who invented it.

From Blue to Cheese, Get to Know These Under-the-Radar Pumpkin and Squash Varieties

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These unusual squashes are eye-catching and palate-pleasing, but they can be hard to find, so get thee to a pumpkin patch, posthaste. Or take a virtual tour of interesting and uncommon kinds of winter squash.

Corn Boxes, Pig Races, and a Pumpkin-Eating Dinosaur: The Wonders of an Over-the-Top Fall Pumpkin Festival

Even more reasons to locate your local pumpkin farm, ASAP! And even if you don’t have a kid to entertain, your inner child will have tons of fun (plus, you can pick up delicious things to eat along the way). See what you might find at a pumpkin farm or fall festival near you.

6 Reasons Why Pumpkin Is the New Superfood

They’re perfect, they’re beautiful, they look like Linda Evangelista—I mean, they’re a nutritional powerhouse. And they are definitely a model member of the superfood club. Discover the health benefits of pumpkin.

The Tools You Need to Carve a Perfect Pumpkin

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These are the right tools for the job—of pretending you’re competing on “Halloween Wars” (or just pulling off the best jack-o-lantern on the block). See how to carve a pumpkin like a pro with these tools.

We Taste-Tested Some of the Wildest Pumpkin Spice Products We Could Find

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And sad to say, they were not all smashing…but some were! Find out which pumpkin spice snacks are actually good (aka worth the hit to your wallet—and your waistline).

Related Video: Why Pumpkin Is Actually a Fruit

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Rank Your Favorite Starbucks Holiday Items

Visiting Starbucks is a part of many people’s daily routine, and those people get very excited when the coffee giant rolls out their seasonal treats. The Pumpkin Spice Latte has more than 7,000 fans on Facebook. But now you have the opportunity to make your voice heard. Press the up and down arrows above each item to rank Starbucks holiday items, from the beverages to the seasonal sandwiches.

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What Is the Difference Between Applesauce and Apple Butter?

For some time, I have had trouble separating apple butter and applesauce in my mind. Both are made of apples and both provide boosts of exceptional fall flavor to my palate, yet I have never been quite sure where to draw the line.

I have only ever had apple butter in Pennsylvania Dutch Country, where apple butter is regionally famous. Since then, apple butter has always been a thing that I find at farmers’ markets or artisanal shops. Applesauce, on the other hand, has always been readily available pretty much anywhere from gas stations to bodegas to supermarkets. Because of this, I assumed that apple butter was a regional food or perhaps a more rugged cousin to applesauce, like thick versus thinly cut bacon.

Ignorance, however, is not an excuse. Plus, while I know many different uses for applesauce, my Thanksgiving and Christmas tables are only going to be more interesting with more knowledge. So, what is the real difference here?

Working Definitions

Applesauce is a semi-solid food typically made from apples, a liquid (apple juice, cider, water, and/or vinegar), spices, as well as added sugar (optional). The combination is cooked down until the apples soften so it can be mashed or pureed and the cooking time ranges from less than an hour to a couple hours.

Chowhound

Apple butter  contains no butter but it is a dense “spread” typically made from apples, a liquid (apple juice and/or cider), sugar, and spices.  The combination is cooked down so that natural and/or added sugar caramelizes into a thick jam-like spread. In order to successfully caramelize, recipes usually require cooking slowly over low heat for several hours or a couple days.

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Color

Applesauce ranges from a yellow chartreuse to box brown. Due to the caramelization and ingredients, apple butter comes in shades of brown or deep red.

Origins

Applesauce is generally accepted as a European food that originated in the 1700s. It was a convenient way to preserve the life of apples and it paired well with sweet and savory foods.

Apple butter dates back to medieval times and is more regionally specific to Belgium, Germany, and Holland. This may explain why the Pennsylvania Dutch love it so much. The age of the dish also explains why the preparation process takes so much longer.

Texture

Applesauce is lighter due to the higher water content. Even if it is chunky, it does not have the same buttery or jam-like consistency as apple butter. Instead, it will be lighter and fluffier.  

Since apple butter is a spread, it is closer to a jam than a sauce. Yet, the consistency can range. Some come as more of a jam and others—especially when served warm—have a dense sauce-like consistency that seems to melt as it gets hotter.

Why? Apples naturally have pectin in their skin and fruit. As you cook them, the pectin releases and acts as a gelling agent. Applesauce has a shorter release time, so it is mostly mashed cooked apple with a little bit of jelly. Apple butter allows the process to mature, so it turns over into a jelly-like spread or “butter”.

Taste

There is quite a range of flavors that you can experience in both applesauce and apple butter as they tend to use similar spices with varying intensity.

Applesauce is lighter and brighter, so it should be lightly spiced. Allspice, cinnamon, and nutmeg are typical additions but this should not overpower the bright flavors in the applesauce unless you are making a strong choice that most children (frequent applesauce connoisseurs) will thoroughly detest. Choose wisely.

Apple butter is more concentrated, so it is darker and deeper in flavor. It contains more sugar, the same basic spices, as well as  stronger spices like clove, vanilla, and ginger.  Cooking the spices longer means that the flavors mix-in and become more intense. The stronger flavors make the apple butter a better pairing for potent cheeses and earthy breads.

Usage

Applesauce, in America, is mainly a dessert and condiment. As we are a cultural melting pot, we add applesauce to desserts like the French, eat it with pork like the British, eat it with potato pancakes like the Germans, or just eat it as a snack alone or with bread because it is simply yummy. Apple butter, on the other hand, is mainly used as a condiment for meat, bread, and cheese.

Because they are both condiments, the two frequently overlap as food pairings and can also marinate meat. Additionally, when baking, both can be used as substitutes for oil, eggs, and butter.

By now, we can see that the two are indeed variations on a theme. The theme being apple and the variations are depth of taste, color, and intensity. While they are more similar than they are different, their consistencies prevent them being used as interchangeable ingredients. Yet, with what I learned here, I am eager to break with tradition and try some apple buttered pork or apple butter pie this year. Who’s with me?

Related Video: 3 Tricks for the Best Homemade Applesauce Ever

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What Is the Difference Between Applejack and Calvados?

If you’re a fan of hard apple cider but don’t think it’s quite hard enough, consider going the brandy route. There’s no better place to start than with Calvados, the centuries-old French apple brandy, and applejack, its American-born cousin which holds the impressive distinction of being George Washington’s drink of choice.

But before we get to the main event and compare these two storied spirits, let’s quickly cover the undercard and answer the question: What’s the difference between applejack and domestically produced plain ol’ apple brandy? Absolutely nothing. Told you it would be quick.

“Apple brandy and applejack are synonymous by their federal standard of identity,” says Lisa Laird Dunn, Vice President and World Ambassador to Laird & Company, America’s oldest government licensed distillery and the nation’s foremost producer of apple-based spirits.

Just like pop and soda or Ye and Kanye, applejack and apple brandy are interchangeable. Either name can legally be applied to any spirit that is distilled using 100 percent apples–whole fruit or simply the juice.

Which brings us to the 1960s, when Americans (foolishly) began to fall out of love with brown spirits including apple brandy. According to Dunn, in an effort to combat sagging sales, Laird & Company petitioned the U.S. government to create a federal standard of identity for a lighter variation of applejack that could be distilled with neutral grain spirits. Enter “blended applejack” which received official designation in 1972.

In the ensuing years, blended applejack became synonymous with applejack despite the fact that it is not actually applejack (or apple brandy).

Laird & Company/Facebook

Another common misconception is that applejack is exclusively produced through freeze distillation. Back in the early colonial days, fermented cider was left out in the cold and subsequently concentrated through freezing or “jacking”–ergo, applejack. It wouldn’t be long before modern distilling became the norm (a handful of distillers continue to use the traditional method), but the name applejack stuck and continues to cause confusion to this very day.

The name Calvados, however, isn’t nearly as complicated. It refers to the region in Normandy where it is produced.  Like Champagne or Tequila, Calvados only comes from its namesake, which is home to over 800 varieties of apples.

More specifically, production of the spirit is spread across three separate appellations (A.O.C. Calvados where the majority of the spirit is produced; A.O.C. Pays d’Auge, home to several high-end producers; and A.O.C. Domfrontais, which we’ll get to shortly), each with its own set of regulations. Unlike applejack, which isn’t required to be aged a single day, Calvados needs to spend a minimum of two to three years in oak barrels. The spirit must contain 100 percent fruit, but pears can be substituted for a portion of apples. In fact, Calvados Domfrontais contains at least 30 percent locally-sourced pears.

When it comes to taste, comparing Calvados to applejack can be difficult considering all the varying factors in their respective productions. Calvados primarily takes advantage of bitter cider apples, which are prominent in the region, while applejack has a reputation for being sweeter, the result of using more common, edible varieties of the fruit.

Barrel type plays an important role in imparting specific flavor profiles. Applejack often spends time aging in used bourbon barrels, which lend notes of burnt caramel, vanilla, and spice. French oak largely takes center stage in Normandy. A single batch of Calvados can spend time in multiple barrels new and old to balance levels of oakiness and tannins that the wood provides.

Then there’s aging, which in the case of spirits, is often a good thing. The apple characteristics slowly fade, the rough edges begin to smooth, as a deeper, more complex spirit evolves.  Older vintages should be designated as straight sippers. Applejack, which tends to outweigh Calvados in the ABV department, is ideal for mixing in classic cocktails such as an old fashioned, Manhattan, and, of course, the Jack Rose.

Chowhound

While both Calvados and applejack have withstood the test of time, they continue to fight for mainstream acceptance. A substantial gap separates Calvados from the grape-based ‘gnacs on the French brandy hierarchy. And despite applejack’s illustrious place in U.S. history, its name is currently more closely associated with one of the characters from “My Little Pony: Friendship Is Magic.”

But like the fall leaves, that all seems to be changing. Thanks to New York City hotspot Frenchette, Calvados and tonic vied for cocktail of the summer honors while production of applejack continues to spike across the U.S. with new distilleries such as Arkansas Black and Harvest Spirits Farm producing highly regarded versions of the American classic. Even the old-timers are getting back in the game. Last October, Laird & Company released their long-awaited Straight Applejack 86, a faithful recreation of the fruits of the distillery’s labor from pre- and post-Prohibition days.

“Consumers’ tastes are cyclical,” says Dunn. And right now, apple brandy is having a moment–again.

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What Are the Best Apples for Baking?

If you’ve ever made a dessert with apples, you’ll know that not all varieties bake equally. Some hold up beautifully under heat, retaining their texture and taste. Others melt into applesauce, leaving behind a pile of watery mush in their wake.

To avoid soggy baked apples, it helps to pay attention to a couple of factors in the fruit you’re working with. Tart and acidic apples tend to hold up the best in cooking, retaining their shape and a firmness in their flesh. That acid helps draw out the natural pectin in the fruit, encouraging it to become thick, and gel-like, giving you that sort of wobbly but solid texture you’re going after.

In addition to acidity, you should check out the raw texture of the apple. Cottony, grainy, or soft apples like Red Delicious and McIntosh have a lot of air hidden within their structure; put them in the oven and they just kind of collapse into themselves. But a dense, firmer apple will keep its shape and texture and stay in recognizable slices or chunks.

So which apples score high on both acidity and firmness? Granny Smith and Golden Delicious, the two most commonly recommended baking apples, naturally do. They will stay intact even through intensive baking and heat, although their tartness can feel a little one-note. Pink Lady and Honeycrisp apples also retain their shape nicely, with more sweet and fruit-forward flavors. Mild Galas are another balanced option, equal parts tart and sweet, although they can turn out a bit on the mealy side.

Regardless of which apple you go with, there’s no shortage of dessert recipes that will help you put them to use. Here are eleven to try out during the height of apple season.

1. Apple Dapple Cake

Chowhound

Apple cakes don’t have to be complicated and fanciful. Here, chunks of apple and pecan are mixed into a basic batter that comes together easily. The whole thing is then baked in a tube pan and given a dripping brown sugar glaze. Get our Apple Dapple Cake recipe.

2. Apple, Cranberry, and Cherry Galette

Chowhound

Keep it free form: this loose, hand-shaped tart packs in a gloriously messy heap of apples, cranberries, and cognac-soaked cherries. Get our Apple, Cranberry, and Cherry Galette recipe.

3. Spiced Apple Cupcakes

Chowhound

Apple cupcakes with a sugary maple frosting: the only thing that could make these treats more autumnal is a cup of cider and a horse-drawn hayride. Get our Spiced Apple Cupcakes recipe.

4. Fresh Apple Pie

Chowhound

Apple pie should let the fruit take the starring role, calling for little more than a good, flaky crust and dash of cinnamon and nutmeg to make it complete. Get our Fresh Apple Pie recipe.

5. Caramel, Apple, and Cinnamon Breakfast Casserole

Prefer to start your mornings with something sweet? This casserole has a breakfast-appropriate bread pudding that’s topped with gooey, sticky dulce de leche. Get our Caramel, Apple, and Cinnamon Breakfast Casserole recipe.

6. Apple Turnovers

Chowhound

Pretty much anything wrapped in puff pastry is guaranteed to be a amazing, but let’s just say that these apple-stuffed pockets do an especially good job of filling out the dough with something satisfyingly sticky and sweet. Get our Apple Turnovers recipe.

7. Apple Fritters

Chowhound

Crisp, puffy, and coated in a maple glaze, these fritters are way more rich and fruit-filled than just about any version you’d get at a donut shop. Get our Apple Fritters recipe.

8. Easy Apple Crisp

Chowhound

Intimidated by the thought of trying to put together the perfect apple pie? An apple crisp is an easy, practically no-fail alternative that hits all the same brown sugar and cinnamon-spiced notes. Get our Easy Apple Crisp recipe.

9. Apple Muffins with Pecan Streusel

Chowhound

Moist on the bottom and crunchy on top: muffins like these are hard to resist during breakfast, dessert, and snack time (or pretty much any time, really). Get our Apple Muffins with Pecan Streusel recipe.

10. Cornbread and Apple Stuffing

Chowhound

For a little sweet meets savory action, this cornbread and apple stuffing is balanced out by the wholesomeness of carrots, celery, and herbs. Get our Cornbread and Apple Stuffing recipe.

11. Apple-Honey Upside-Down Cakes

Chowhound

Up the sticky and sweet factor with a generous smothering of caramel. These upside-down apple and honey caramel cakes are about as delectably gooey and sugary as can be. Get our Apple-Honey Upside-Down Cakes recipe.

Related Video: How to Make an Easy Apple Crisp

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How (and Why) to Incorporate Apple Cider Vinegar Into Your Diet

If you’re looking for an affordable miracle product that can reportedly detoxify your digestive system, reduce acid reflux and high blood pressure, support weight loss, whiten your teeth, and even brighten your skin, it’s time to hop on the apple cider vinegar bandwagon.

The benefits of drinking raw, organic apple cider vinegar (known as ACV) come from its natural doses of potassium, magnesium, probiotics, complex enzymes, and acetic acid, which acts as an antibiotic for “bad” bacteria while fostering the growth of “good” bacteria for skin and digestion. People across the country swear by the benefits of drinking ACV, particularly from the brand Bragg, on a daily basis. The only downside? Drinking straight up vinegar isn’t exactly enjoyable. But if you follow these simple tricks to incorporate it into your diet, you can reap the benefits of ACV without gagging at the taste.

Mix it with juice

The easiest and most popular way to get your daily dose of ACV is to mix one or two tablespoons of it with fresh juice in the morning. Orange, grapefruit, and cranberry juice work well, but definitely avoid any juice cocktail or brands with added sugar. You can also add a splash of sparkling water.

Add it to tea with honey

Another easy way to down ACV is to add it to your morning tea. Try adding one tablespoon to a cup of hot green or oolong tea, and don’t forget to add honey to help it go down smooth.

Try Dr. Axe’s Detox Drink

One of the most popular recipes for ACV online is for this super-healthy drink from Dr. Axe. It contains ACV, lemon juice, cinnamon, and cayenne pepper, which can help you lose body fat and boost energy. He recommends drinking it three times daily 20 minutes before meals, but in my expert opinion once a day is enough.

Make a salad dressing

Replacing the red wine vinegar or balsamic vinegar in your salad dressing is an easy way to sneak ACV into your daily meals. Try a salad dressing with some honey and a little mustard to mask the harsher vinegar taste, like this one. Add it to salads (obviously), roasted veggies, grilled chicken, or your favorite grain bowl.

Make homemade ketchup

This recipe is an unexpected and easy way to replace something processed in your diet with something extremely healthy. All you need is ACV, tomato paste, onion powder/oregano, maple syrup, and salt. And beyond homemade ketchup, you can add a splash of ACV to any tomato sauce or salsa for a healthy, vinegary kick.

Make a marinade

Marinating your meat, or even veggies, with a slightly acidic marinade will help tenderize your dish and lock in moisture. Try this recipe, which uses ACV and herbs to create marinade magic.

Be brave and take a shot

Sometimes, there’s just no time for games. Mix one tablespoon of ACV with two tablespoons of water, plug your nose, shoot it back, and don’t forget a chaser. Honestly, this is my favorite way to drink ACV—it makes your stomach feel like it’s on fire for a few minutes, but it’s the easiest method. However, never shoot ACV completely straight without water. If you don’t dilute it, it could damage your tooth enamel and cause stomach aches.

Related Video: Experts Are Urging People Not to Drink Straight Apple Cider Vinegar

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Whole Wheat Bread

Making whole wheat bread at home isn't hard at all! This recipe uses whole wheat flour and bread flour makes for a really satisfying crumb that holds up well to sandwiches and toast.

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