Sweet Start to Fall: Baked Apple Recipes and Farmstand Favorites

Three Cozy Dishes Featuring Apples, Greens, and the First Taste of Autumn

September means cooler mornings, changing leaves, and the return of a farm favorite: apples. Whether you’re planning your first trip for Connecticut apple picking or picking up a basket from our stand, apples are the start of something special—warm, cozy meals that mark the shift from summer to fall.

At our Connecticut apple orchard, we love using apples in both sweet and savory ways. These recipes bring out their best—whether baked with oats, stuffed with herbs, or paired with crisp greens. Let’s dive in.

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🍎 Classic Baked Apples with Oats & Honey

Warm, soft, and lightly sweet—this one feels like home in a bowl.

Ingredients:

• 4 apples (good baking varieties like Cortland or Empire)

• ½ cup rolled oats

• 2 tbsp chopped nuts (walnuts or pecans)

• 1 tbsp brown sugar or honey

• ½ tsp cinnamon

• 2 tbsp butter or coconut oil

Directions:Preheat oven to 375°F. Core apples and place in a small baking dish. In a bowl, mix oats, nuts, sweetener, and cinnamon. Stuff each apple with filling and top with a bit of butter.

Add ¼ cup water to the bottom of the dish. Bake for 30–40 minutes until apples are soft and filling is golden.

Serving size: Serves 4

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🧀 Savory Baked Apples with Goat Cheese & Thyme

An unexpected and delicious appetizer or side dish.

Ingredients:

• 2 apples, halved and cored

• 2 oz goat cheese

• 1 tbsp chopped walnuts

• 1 tsp fresh thyme leaves

• Drizzle of honey (optional)

Directions:Preheat oven to 375°F. Place apple halves in a baking dish. Top each half with a spoonful of goat cheese, walnuts, and thyme. Bake for 20–25 minutes, until soft but holding their shape.

Drizzle with a touch of honey before serving, if desired.

Serving size: Serves 2 (4 halves)

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🥬 Skillet Greens with Apple Cider & Toasted Walnuts

A hearty side dish that pairs perfectly with roasted squash or a grain bowl.

Ingredients:

• 1 bunch of hearty greens (chard, kale, or spinach), chopped

• 1 tbsp olive oil

• 1 clove garlic, minced

• 2 tbsp apple cider or apple juice

• ¼ cup toasted walnuts

• Salt & pepper to taste

Directions:Heat olive oil in a skillet. Sauté garlic until fragrant. Add greens and cook until wilted. Pour in apple cider and let simmer until reduced. Top with toasted walnuts and season to taste.

Serving size: Serves 2–4

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🫙 Small-Batch Preserving Tip: Easy Stovetop Applesauce

If you’ve got extra apples, this small-batch applesauce is a great way to use them up.

To make it:Peel and chop 3–4 apples. Simmer in a pot with ¼ cup water, a dash of cinnamon, and a spoonful of honey or sugar if desired. Cook 15–20 minutes until soft, then mash or blend. Store in the fridge for up to a week or freeze for later.

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Fall is a special season on the farm. Whether you’re stopping by our Connecticut apple orchard for fresh apples, cool-weather greens, or just a crisp afternoon visit, we’re so glad to be part of your season. Looking for ideas on how to use what you’ve picked up at the stand? These simple apple recipes are a great place to start.

Let us know your favorite fall flavors in the comments—and tag us if you try one of these at home!