Apples have a useful Thanksgiving advantage.
They bring all the cinnamon, brown sugar, butter, caramel, and cozy baked-dessert flavor people expect, but they also give the dessert table a break from pumpkin.
And by the time Thanksgiving dinner is over, a little variety is welcome.
These Thanksgiving apple dessert recipes are easy enough for a busy holiday kitchen and familiar enough that nobody needs an explanation before taking a serving. We’re making apple crisp, caramel apple cheesecake bars, cinnamon apple crumb cake, maple apple bread pudding, and apple cranberry crumble.
Several can be prepared ahead, and none requires you to spend Thanksgiving afternoon negotiating with pie dough.
1. Classic Cinnamon Apple Crisp
Apple crisp may be one of the most useful Thanksgiving desserts you can make.
There is no crust to roll.
The topping is supposed to look crumbly.
And it can go into the oven while everyone is finishing dinner.
Serve it warm with vanilla ice cream and very little convincing will be necessary.
What You’ll Need
For the apples:
- 6 medium apples
- 2 tablespoons lemon juice
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
For the crisp topping:
- 1 cup old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter, cubed
- 1/2 cup chopped pecans, optional
For serving:
- Vanilla ice cream or whipped cream
Prepare the Apples
Heat the oven to 350°F.
Lightly butter a 9-inch square baking dish.
Peel and core the apples.
Cut them into slices about 1/4-inch thick.
Place them in a large bowl and toss with lemon juice, brown sugar, flour, cinnamon, nutmeg, vanilla, and salt.
Spread the mixture evenly in the baking dish.
Make the Crisp Topping
Combine oats, flour, brown sugar, cinnamon, and salt.
Add the cold butter.
Use your fingertips or a pastry cutter to work the butter into the dry ingredients until you have coarse crumbs.
Stir in pecans if using.
Scatter the topping over the apples.
Do not pack it down.
Those little uneven pieces become the crispy parts everyone quietly searches for.
Bake
Bake for 40 to 50 minutes.
The topping should be golden and the apple filling should be bubbling around the edges.
If the top browns too quickly, loosely cover it with foil.
Let the crisp rest for about 15 minutes before serving.
Add vanilla ice cream.
Cold ice cream melting into warm apple crisp is one of Thanksgiving’s more sensible traditions.
2. Caramel Apple Cheesecake Bars
These bars combine a buttery graham cracker crust, creamy cheesecake, cinnamon apples, and caramel.
They also need several hours in the refrigerator, which sounds inconvenient until you realize it means dessert can be completely finished the day before Thanksgiving.
Suddenly refrigeration seems very organized.
What You’ll Need
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
For the apples:
- 2 medium apples, peeled and diced small
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
For serving:
- 1/3 cup caramel sauce
Make the Crust
Heat the oven to 350°F.
Line an 8-inch square baking pan with parchment.
Combine graham cracker crumbs, sugar, cinnamon, and melted butter.
Press firmly into the pan.
Bake for 8 minutes.
Cook the Apples
Melt 1 tablespoon butter in a skillet over medium heat.
Add diced apples, brown sugar, and cinnamon.
Cook for about 4 to 5 minutes.
You want the apples slightly softened, not completely broken down.
Remove from the heat.
Make the Cheesecake Layer
Beat the softened cream cheese and sugar until smooth.
Add eggs one at a time.
Mix in vanilla and salt.
Do not keep beating once everything is smooth.
Pour the cheesecake mixture over the crust.
Scatter the cooked apples over the top.
Bake for approximately 32 to 38 minutes.
The edges should be set while the center retains a slight wobble.
Cool briefly, then refrigerate.
Chill for at least 4 hours, preferably overnight.
Cut into bars and drizzle with caramel shortly before serving.
3. Cinnamon Apple Crumb Cake
This one sits comfortably between coffee cake and dessert.
The cake is soft, the apples stay juicy, and the buttery crumb topping gives you enough texture that frosting isn’t necessary.
That makes it particularly good for Thanksgiving when the dessert table already has plenty happening.
What You’ll Need
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 2 medium apples, peeled and diced
For the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1/3 cup chopped walnuts or pecans, optional
Make the Crumb Topping
Mix flour, brown sugar, cinnamon, and salt.
Pour in melted butter.
Stir until large crumbs form.
Set aside.
Make the Cake
Heat the oven to 350°F.
Grease and line a 9-inch square pan.
Whisk flour, baking powder, cinnamon, and salt.
In another bowl, beat butter, granulated sugar, and brown sugar until creamy.
Add eggs one at a time.
Mix in vanilla.
Add the dry ingredients and sour cream in alternating additions.
Mix just until combined.
Fold in the apples.
Spread the batter into the pan.
Scatter the crumb topping over the surface.
Add nuts if using.
Bake
Bake for approximately 40 to 50 minutes, until a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
Cool for at least 20 minutes before slicing.
Serve slightly warm or at room temperature.
A little powdered sugar over the top is optional.
The crumb topping has already done most of the decorating work.
4. Maple Apple Bread Pudding
Bread pudding is particularly useful when you want a warm Thanksgiving dessert without pie.
Day-old brioche absorbs a cinnamon-maple custard, apples soften between the pieces, and the top gets golden around the edges.
It also smells like you have been doing considerably more work than you actually have.
What You’ll Need
- 10 cups cubed day-old brioche or challah
- 3 medium apples, peeled and diced
- 2 tablespoons unsalted butter
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans, optional
Cook the Apples
Melt the butter in a large skillet.
Add the apples.
Cook over medium heat for about 5 minutes, until they begin to soften.
Remove from the heat.
Assemble the Bread Pudding
Butter a 9-by-13-inch baking dish.
Add the bread and cooked apples.
In a bowl, whisk eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt.
Pour the custard evenly over the bread.
Press the bread down gently.
Let it stand for 20 to 30 minutes so it can absorb the custard.
Add pecans if using.
Bake
Heat the oven to 350°F.
Bake for approximately 45 to 55 minutes.
The top should be golden and the center should be set.
Because this is an egg-based custard, cook the center to at least 160°F.
Rest for 10 to 15 minutes before serving.
Serve with whipped cream, vanilla ice cream, or a small drizzle of maple syrup.
Small being a flexible Thanksgiving measurement.
5. Apple Cranberry Crumble
Apples and cranberries make an excellent Thanksgiving combination.
The apples bring sweetness.
The cranberries bring tartness.
And the whole dessert gets a buttery oat topping because Thanksgiving has other flavors besides sweet.
This one also adds beautiful red color to a dessert table filled with plenty of brown and beige baked things.
What You’ll Need
For the filling:
- 5 medium apples
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
For the crumble:
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter
- 1/2 cup chopped pecans, optional
Make the Filling
Heat the oven to 350°F.
Peel, core, and slice the apples.
Combine them with cranberries, granulated sugar, brown sugar, flour, orange juice, zest, cinnamon, nutmeg, and salt.
Spread in a lightly buttered 9-by-13-inch baking dish.
Add the Crumble
Combine oats, flour, brown sugar, cinnamon, and salt.
Cut in the cold butter until coarse crumbs form.
Stir in pecans if using.
Scatter over the fruit.
Bake
Bake for 45 to 55 minutes.
The fruit should be bubbling and the topping should be golden.
Frozen cranberries can go directly into the filling.
You may need a few extra minutes of baking time.
Rest for about 15 minutes before serving.
The filling thickens slightly as it cools.
This matters if you’d like dessert on the plate rather than making a rapid journey across it.
Which Thanksgiving Apple Dessert Should You Make?
| Dessert | Texture | Difficulty | Make-Ahead |
|---|---|---|---|
| Apple Crisp | Juicy and crunchy | Very easy | Good |
| Cheesecake Bars | Creamy | Easy | Excellent |
| Apple Crumb Cake | Soft and buttery | Easy | Excellent |
| Apple Bread Pudding | Warm and custardy | Easy | Good |
| Apple Cranberry Crumble | Tart, juicy and crisp | Very easy | Good |
For the easiest dessert, make the apple crisp.
For something you can completely finish the day before, choose cheesecake bars.
For a dessert that can sit comfortably beside coffee, make the crumb cake.
If you want something warm, go with bread pudding.
And if the Thanksgiving table needs a little tartness, the apple cranberry crumble earns its space.
Tools You’ll Need
- Apple peeler
- Sharp knife
- Cutting board
- Apple corer, optional
- Large mixing bowls
- Whisk
- Rubber spatula
- Pastry cutter, optional
- 8-inch or 9-inch square baking pan
- 9-by-13-inch baking dish
- Large skillet
- Measuring cups and spoons
- Parchment paper
- Cooling rack
An apple corer is convenient.
A knife works too.
We do not need specialized equipment for every piece of produce that enters Thanksgiving dinner.
Pro Tips for Better Apple Desserts
Use apples that hold their shape. Very soft apples can turn into applesauce during longer baking.
Mix apple varieties. Combining tart and sweet apples gives desserts more balanced flavor.
Cut apples evenly. Similar-size pieces cook at roughly the same rate.
Taste before adding extra sugar. Apple varieties vary considerably in sweetness.
Give hot fruit desserts time to rest. The filling thickens as it cools.
And do not slice apples paper-thin for a long-baked crisp.
We want tender apple pieces.
Not cinnamon-flavored evidence that apples were once present.
The Best Apples for Thanksgiving Desserts
You want apples that can survive the oven without completely collapsing.
Granny Smith
Tart and firm.
Excellent for balancing sweeter fillings.
Honeycrisp
Sweet-tart with good structure.
Useful for crisps and crumbles.
Braeburn
Firm with a slightly spicy flavor.
Works well in baked desserts.
Pink Lady
Sweet-tart and fairly firm.
Another good all-purpose baking apple.
Fuji
Sweeter than Granny Smith.
Use it with a tart variety when you want a sweeter filling.
A mixture is often better than relying on one variety.
Try half Granny Smith and half Honeycrisp.
You get tartness, sweetness, and better texture without needing to hold an apple tasting before Thanksgiving.
Should You Peel Apples for Dessert?
Usually, but it depends on the recipe.
For cheesecake bars, crumb cake, and bread pudding, peeling creates a softer texture.
For crisps and crumbles, you can leave some or all of the peel on if you enjoy the texture.
Apple skin can become slightly chewy during baking.
If you’re serving guests with strong opinions about apple peel, Thanksgiving may not be the ideal day to begin negotiations.
Peeling is the safer crowd-friendly option.
How to Stop Cut Apples From Browning
If you’re preparing apples shortly before baking, browning is not much of a concern.
For longer prep, toss sliced apples with a little lemon juice.
You don’t need enough lemon juice to make the filling sour.
A tablespoon or two is generally plenty for several apples.
Keep prepared apples covered and refrigerated.
For the best texture, I prefer cutting apples fairly close to assembly rather than leaving them overnight.
Make-Ahead Thanksgiving Dessert Plan
The oven becomes valuable property on Thanksgiving.
Dessert should not be trying to negotiate for rack space at the same time as stuffing, rolls, and casseroles.
Two Days Ahead
Bake the apple crumb cake.
Once completely cool, wrap it well.
You can also bake the cheesecake bars.
Keep cheesecake refrigerated.
One Day Ahead
Prepare the cheesecake bars if you haven’t already.
They actually benefit from an overnight chill.
You can also prepare crisp or crumble topping and refrigerate it separately.
Thanksgiving Morning
Assemble the apple crisp or apple cranberry crumble.
Keep it covered and refrigerated until baking.
Bread pudding can also be assembled ahead and refrigerated.
Before Dessert
Bake or reheat the warm desserts.
Add:
- Ice cream
- Whipped cream
- Caramel sauce
- Toasted nuts
- Powdered sugar
This gives you warm dessert without trying to peel six apples while everyone else is asking when dinner starts.
Easy Substitutions and Variations
Pecans: Use walnuts.
Graham crackers: Use crushed ginger snaps for cheesecake bars.
Brioche: Challah works beautifully for bread pudding.
Fresh cranberries: Frozen cranberries work without thawing.
Brown sugar: Light or dark brown sugar can be used.
Cinnamon: Add a small amount of ginger, cardamom, or nutmeg for extra warmth.
Caramel: Maple sauce works well with apple desserts.
Vanilla ice cream: Try cinnamon ice cream if available.
For nut-free desserts, simply leave the nuts out.
For dairy-free crisp or crumble, use an appropriate dairy-free butter substitute.
Apple and Caramel Desserts
Caramel and apples belong together for a reason.
But Thanksgiving desserts can become very sweet very quickly.
Instead of adding caramel directly to every filling, try serving it as a topping.
Drizzle a little over:
- Apple crisp
- Cheesecake bars
- Crumb cake
- Bread pudding
This lets each person control the sweetness.
It also prevents the apple flavor from disappearing underneath half a jar of caramel.
The apples have done some work.
We should allow people to taste them.
Add Pecans for More Thanksgiving Flavor
Pecans work particularly well with apple desserts because they add crunch without competing with the fruit.
Toast them first for stronger flavor.
Spread pecans on a baking sheet.
Toast at 350°F for about 6 to 8 minutes, checking frequently.
Cool before chopping.
Keep an eye on them.
Nuts have an impressive ability to spend six minutes doing nothing and use the seventh minute to become charcoal.
What to Serve With Apple Desserts
Apple desserts rarely need much help.
Good additions include:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Maple sauce
- Toasted pecans
- Cinnamon
- Hot coffee
For warm crisp or crumble, vanilla ice cream is difficult to beat.
For cheesecake bars, a light caramel drizzle is enough.
For crumb cake, coffee may be all you need.
Not every Thanksgiving dessert requires whipped cream, caramel, ice cream, nuts, and a garnish.
At some point dessert becomes a construction project.
How Much Dessert Should You Make?
Thanksgiving is slightly unusual because people often want to try several desserts.
If you’re serving only one dessert, make enough for one full portion per person.
If you’re serving several desserts, cut smaller portions.
For 10 to 12 guests, a combination might be:
- One 9-by-13-inch apple crisp
- One batch of cheesecake bars
- One pumpkin or pecan dessert
That gives everyone options without requiring three complete desserts per guest.
People will still say they are too full.
Then someone will cut the cheesecake bars.
The situation usually resolves itself.
Food Safety for Holiday Desserts
Most fruit crisps and unfrosted cakes are fairly straightforward, but custard and cheesecake desserts need more attention.
Keep cheesecake refrigerated at 40°F or below.
Bread pudding contains eggs and dairy, so cook the center to at least 160°F.
Refrigerate bread pudding leftovers promptly.
Perishable desserts should not remain at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F.
If dessert will sit out for a long Thanksgiving gathering, bring smaller portions to the table and refill when needed.
Leftovers and Storage
Apple crisp and crumble are best when fresh, but leftovers can be refrigerated for 3 to 4 days.
Cover them well.
Reheat individual portions in the microwave or warm larger amounts in the oven.
Cheesecake bars should remain refrigerated and are generally best within 3 to 4 days.
Bread pudding should also be refrigerated promptly and used within 3 to 4 days.
Reheat cooked refrigerated leftovers to 165°F.
Apple crumb cake without perishable frosting can be stored tightly covered according to the recipe and room conditions, though refrigeration can extend storage.
For longer storage, many baked apple desserts can be frozen.
Crisp toppings may lose some crunch, but reheating in the oven can help.
Frequently Asked Questions
What are easy apple desserts for Thanksgiving?
Apple crisp, apple crumble, apple cheesecake bars, apple crumb cake, and apple bread pudding are all easy holiday choices.
What apples are best for Thanksgiving desserts?
Granny Smith, Honeycrisp, Braeburn, Pink Lady, and combinations of firm sweet and tart apples work well.
Can I make apple desserts the day before Thanksgiving?
Yes. Cheesecake bars and crumb cake are especially good make-ahead desserts. Crisps and crumbles can also be partly assembled ahead.
Should I peel apples before baking?
For the softest texture, yes. Leaving the peel on is fine for some crisps and crumbles if you enjoy more texture.
How do I keep apples from turning brown?
Toss cut apples with a small amount of lemon juice and keep them refrigerated until needed.
Can I use different kinds of apples together?
Yes. Mixing tart and sweet varieties often produces better flavor than using only one type.
Can I use frozen cranberries in apple cranberry crumble?
Yes. They can generally be added straight from the freezer, though the dessert may need a little additional baking time.
What can I serve with warm apple desserts?
Vanilla ice cream, whipped cream, caramel sauce, maple sauce, and toasted pecans are all good choices.
What is the easiest apple dessert for a crowd?
Apple crisp is one of the easiest because it can be baked in a large dish and requires no individual decorating.
What apple dessert is best to make ahead?
Caramel apple cheesecake bars are particularly convenient because they need several hours of chilling and can be completely prepared the day before.
Wrapping Up
Apples make Thanksgiving dessert planning considerably easier.
Bake a classic cinnamon apple crisp when you want something warm, familiar, and almost impossible to make look wrong.
Make caramel apple cheesecake bars the day before and give yourself one less Thanksgiving job.
Choose cinnamon apple crumb cake when you want something simple that works just as well beside coffee.
Make maple apple bread pudding for a warm, cozy dessert that can feed a crowd.
Or use apple cranberry crumble when the dessert table needs something tart enough to balance all the rich holiday food.
Pumpkin can still come to Thanksgiving.
Pecan pie can come too.
There is enough room on the dessert table.
And if there isn’t, Thanksgiving has never shown much hesitation about finding another table.
