10 Honeycrisp Apple Recipes for Crisp Fall Baking

Most honey crisp apple recipes work because the apples stay firm instead of turning to sauce, so you get a clean bite and a real honeyed tartness in every layer. Butter, oats, cinnamon, and a little lemon give that fruit something to play against. The versions below take that same foundation into pies, breakfasts, one-pan dinners, and slow-cooked spreads.

Start with the classic crisp if you want a warm, no-fuss dessert. The maple skillet apples are faster for a weeknight, the sheet pan chicken sausage makes the apples a full dinner, and the slow cooker apple butter is the one to set and forget.

Which Honeycrisp Apple Recipes Should You Make?

Classic Honeycrisp Apple Crisp

This is the one I make when I want soft fruit, a crunchy oat top, and a little puddle of cinnamon syrup under every scoop of vanilla ice cream. You get a high apple-to-topping ratio here, which lets the Honeycrisp flavor do most of the work.

Ingredients (makes 6 servings)

• Honeycrisp apples, peeled, cored, and sliced 1 cm thick: 1.4 kg (3 lb)
• Fresh lemon juice: 1 tbsp
• Granulated sugar: 50 g (1/4 cup)
• Cornstarch: 15 g (2 tbsp)
• Ground cinnamon: 1 tsp
• Old-fashioned rolled oats: 100 g (1 cup)
• All-purpose flour: 105 g (3/4 cup)
• Light brown sugar, packed: 150 g (3/4 cup)
• Unsalted butter, cold and cubed: 170 g (3/4 cup)
• Fine sea salt: 1/2 tsp

Instructions

Step 1: Heat your oven to 375F (190C). Toss the 1.4 kg of sliced apples in a deep 9×13 baking dish with the 1 tbsp lemon juice, 50 g sugar, 15 g cornstarch, and 1 tsp cinnamon until no dry streaks remain.

Step 2: Rub the 150 g brown sugar, 100 g oats, 105 g flour, 170 g butter, and 1/2 tsp salt together with your fingers until the butter is broken into pea-size clumps. It should look shaggy, not sandy, so stop before it turns into one uniform dough.

Step 3: Scatter the oat mixture over the apples in an even layer, and press it down very lightly with your palms. You don’t need to pack it hard, because the loose crumble is what gets those crisp edges in the oven.

Step 4: Bake for about 40 minutes, and you’ll know it’s ready when the fruit bubbles thickly around the edges and the top is deeply golden. If the topping browns too fast, lay a piece of foil over it for the last 10 minutes.

Step 5: Rest the dish for 20 minutes before you scoop, and make sure every bowl gets some of that syrupy liquid from the bottom. Serve it warm with vanilla ice cream or cold cream.

Maple Cinnamon Skillet Apples

This one lives in a cast-iron skillet on the stovetop, and it goes from cutting board to spoon in about 20 minutes. The apples turn glossy and soft but keep a little bite, which makes them right for pancakes, oatmeal, or a bowl of yogurt.

Ingredients (makes 4 servings)

• Honeycrisp apples, cored and sliced 1/2 inch thick: 900 g (2 lb)
• Unsalted butter: 3 tbsp
• Maple syrup: 80 ml (1/3 cup)
• Ground cinnamon: 1 tsp
• Ground nutmeg: 1/4 tsp
• Fresh lemon juice: 2 tsp
• Fine sea salt: 1/4 tsp
• Toasted pecans, roughly chopped: 60 g (1/2 cup)

Instructions

Step 1: Melt the 3 tbsp butter in your heaviest skillet over medium heat. Once it foams, lay in the 900 g of apple slices and toss them with the 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.

Step 2: Pour the 80 ml maple syrup and 2 tsp lemon juice over the apples, then stir until every slice is coated. You want the liquid to bubble around the edges, not boil hard, so nudge the heat down if it starts spitting.

Step 3: Cook the apples for 6 to 8 minutes, stirring every couple of minutes with a wooden spoon. They’re ready when you can slide the edge of the spoon through a slice easily, but the pieces still hold their half-moon shape.

Step 4: Fold in the 60 g pecans and any extra cinnamon if your crowd loves it. Let everything bubble for one more minute, just enough to warm the nuts, then pull the skillet off the heat.

Step 5: Spoon the warm apples over pancakes, French toast, or a bowl of Greek yogurt. A little extra maple syrup from the pan is the best part, so drench your plate before serving.

Deep Dish Honeycrisp Apple Pie

This is the pie for when you actually want a tall, juicy slice, not a thin one. A mix of Honeycrisp and a firmer baking apple keeps the filling from turning to applesauce, and the double crust gives you plenty of flaky edges.

Ingredients (makes one 9-inch deep dish pie, 8 servings)

• Honeycrisp apples, peeled and sliced: 1.1 kg (2.5 lb)
• Granny Smith apples, peeled and sliced: 450 g (1 lb)
• Fresh lemon juice: 1 tbsp
• Granulated sugar: 100 g (1/2 cup)
• Light brown sugar: 50 g (1/4 cup)
• Cornstarch: 30 g (1/4 cup)
• Ground cinnamon: 1 tsp
• Fine sea salt: 1/2 tsp
• Double pie crust, homemade or store-bought: 2 rounds
• Large egg, beaten with 1 tbsp water: 1

Instructions

Step 1: Let both rounds of pie dough stand at room temperature for 10 minutes if your kitchen is cool. Toss the 1.1 kg Honeycrisp slices, 450 g Granny Smith slices, 1 tbsp lemon juice, both sugars, 30 g cornstarch, 1 tsp cinnamon, and 1/2 tsp salt in a huge bowl until the cornstarch disappears.

Step 2: Roll one dough round a little wider than your deep dish pie plate and ease it into the bottom. Pile the apple mixture in, pressing gently, then lay the second round over it and crimp the edges with your fingers or a fork.

Step 3: Chill the assembled pie in your freezer for 20 minutes while the oven heats to 425F (220C). That cold rest firms the butter so your bottom crust stays flaky instead of steaming.

Step 4: Brush the top with your beaten egg and cut five small slits for steam. Set the pie on a foil-lined baking sheet and bake for 25 minutes at 425F, then lower the oven to 350F (175C).

Step 5: Keep baking for 55 to 65 minutes more, and you’ll see thick juices bubbling through those slits. Rotate the pan once so the crust colors evenly, and tent the edges with foil if they darken too fast.

Step 6: Let the pie cool at least 3 hours before you slice it, or the filling will pour out. Serve the deep wedges with sharp cheddar or vanilla ice cream on the side.

Honeycrisp Apple Muffins with Cinnamon Sugar

These muffins lean soft and moist from a grated apple in the batter, with little chunks folded through so you get a hit of fruit in the middle. The cinnamon sugar crust is why they disappear warm.

Ingredients (makes 12 muffins)

• All-purpose flour: 250 g (2 cups)
• Baking powder and baking soda: 2 tsp and 1/2 tsp
• Ground cinnamon and fine sea salt: 1 tsp and 1/2 tsp
• Honeycrisp apples, peeled: 2 large, 1 grated and 1 finely diced
• Light brown sugar, packed: 150 g (3/4 cup)
• Large eggs: 2
• Vegetable oil: 120 ml (1/2 cup)
• Whole milk: 120 ml (1/2 cup)
• Vanilla extract: 1 tsp
• Granulated sugar, for sprinkling: 2 tbsp

Instructions

Step 1: Your oven needs to be at 375F (190C), so turn it on while you line a 12-cup muffin tin with paper liners. In a large bowl, whisk the 250 g flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 tsp salt until evenly mixed.

Step 2: Whisk the 150 g brown sugar, 2 eggs, 120 ml oil, 120 ml milk, and 1 tsp vanilla in your second bowl until smooth. Stir in the grated apple half until it disappears into the wet mix.

Step 3: Pour the wet mixture into the dry ingredients and fold with a spatula just until no flour pockets remain. Add the diced apple and give it two or three turns, and you’ll see chunks stay suspended in the thick batter.

Step 4: Divide the batter between your 12 liners and sprinkle the 2 tbsp granulated sugar over the tops. Bake for 20 to 22 minutes, and a toothpick inserted in the center should come out with only moist crumbs.

Step 5: Cool the muffins in your pan for 5 minutes, then lift them onto a wire rack. Serve them warm, when the cinnamon sugar shell is still crisp and the inside steams a little.

Sheet Pan Chicken Sausage with Honeycrisp Apples and Onions

When the apples go into a hot sheet pan with chicken sausage and red onion, they turn savory and jammy in the same stretch of time the sausage crisps. You get dinner on the table with one pan to wash.

Ingredients (makes 4 servings)

• Chicken sausage links, fully cooked: 700 g (1.5 lb)
• Honeycrisp apples, cored and cut into wedges: 450 g (1 lb)
• Red onion, cut into thick wedges: 1 large
• Baby potatoes, halved: 700 g (1.5 lb)
• Olive oil: 3 tbsp
• Dijon mustard: 1 tbsp
• Fresh thyme leaves: 1 tbsp
• Smoked paprika: 1/2 tsp
• Kosher salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Set your oven to 425F (220C). On a large rimmed baking sheet, toss the 700 g baby potatoes, 450 g apple wedges, and the red onion with the 3 tbsp olive oil, 1 tbsp Dijon, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper until everything is glossy.

Step 2: Roast the vegetables and apples for 20 minutes, then pull the sheet out and give everything a good scrape with your spatula. The potatoes should have some browned edges already, which is exactly what you want.

Step 3: Nestle the 700 g chicken sausage links among your roasted pieces and scatter the 1 tbsp thyme over everything. Return the pan to the oven and continue roasting until the sausages have a deep, blistered color, 15 to 20 minutes longer.

Step 4: Toss the whole pan once more, and check that your apples are soft enough to cut with the side of your spoon. If the onion tips have gone dark and sweet, the pan is ready to come out.

Step 5: Spoon the sausage and vegetables onto a wide platter, making sure you pour the pan juices over the top. Serve it as is, or pile it over a handful of greens for a warm salad.

Honeycrisp Apple Butter (Slow Cooker)

This is the slow cooker project that fills the kitchen with that warm apple pie smell without asking much of you. The apples cook down into a deep, smooth spread that is miles ahead of anything from a jar.

Ingredients (makes about 4 cups)

• Honeycrisp apples, peeled, cored, and chopped: 2.7 kg (6 lb)
• Dark brown sugar, packed: 200 g (1 cup)
• Ground cinnamon: 2 tsp
• Ground ginger: 1 tsp
• Ground nutmeg: 1/4 tsp
• Ground cloves: 1/4 tsp
• Fine sea salt: 1/2 tsp
• Fresh lemon juice: 2 tbsp
• Vanilla extract: 1 tbsp

Instructions

Step 1: Pile the chopped apples into your 6-quart slow cooker, then stir in the 200 g brown sugar, 2 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp salt. The pot will look full, but the apples collapse a lot as they cook.

Step 2: Cover and cook on low for 8 hours, or on high for 4 hours. You’ll know the apples are ready when a spoon mashes them without any resistance.

Step 3: Blend the mixture straight in the pot with an immersion blender, or carefully transfer it in batches to your regular blender. Blend until the spread is completely smooth and no apple skin or chunk remains, which takes a full minute.

Step 4: Stir in the 2 tbsp lemon juice and 1 tbsp vanilla, then check the sweetness while the butter is warm. If you want it more tart, add another small squeeze of lemon.

Step 5: Let the apple butter cool in the pot, then spoon it into clean jars and refrigerate for up to 3 weeks. When you serve it, reach for toast, yogurt, or a sharp cheddar on a cheese board.

Honeycrisp Apple Galette with Cheddar Crust

A galette is the low-pressure way to get a flaky, golden apple dessert without fitting dough into a pie plate. The cheddar crust adds a salty edge that makes the sweet apple center taste even rounder.

Ingredients (makes one 25 cm galette, 6 servings)

• All-purpose flour: 180 g (1 1/2 cups)
• Fine sea salt: 1/2 tsp
• Cold unsalted butter, cut into small cubes: 115 g (1/2 cup)
• Sharp cheddar cheese, finely grated: 85 g (3/4 cup)
• Ice water: 4 to 5 tbsp
• Honeycrisp apples, cored and sliced very thin: 700 g (1.5 lb)
• Light brown sugar: 50 g (1/4 cup)
• Cornstarch: 1 tbsp
• Ground cinnamon: 1/2 tsp
• Large egg, beaten: 1

Instructions

Step 1: Whisk the 180 g flour and 1/2 tsp salt together in a large bowl. Add the 115 g cold butter and 85 g cheddar, then work them in with your fingertips until the mixture looks like coarse crumbs with some pea-size butter pieces left.

Step 2: Drizzle in 4 tbsp ice water and stir until the dough starts to clump. If it still looks dry, you can add the last tablespoon one splash at a time, then press the dough into a flat disk, wrap it, and chill for 1 hour.

Step 3: Toss the 700 g thin apple slices with the 50 g brown sugar, 1 tbsp cornstarch, and 1/2 tsp cinnamon in your largest bowl. Let them sit while you roll the chilled dough into a rough 12-inch circle on a piece of parchment.

Step 4: Slide the parchment and dough onto a rimmed baking sheet. Arrange the apples in the center, leaving a 2-inch border, then fold the edges up and over the fruit, pleating it loosely as you go.

Step 5: Brush the exposed dough with your beaten egg and freeze the whole galette for 15 minutes. Heat the oven to 400F (200C), then bake for 45 to 50 minutes, until the crust is deep brown and the apple juices bubble in the middle.

Step 6: Cool the galette on your sheet for 15 minutes so the filling sets, then cut it into wedges. Serve it warm with a spoon of crème fraîche or a slice of extra cheddar on the side.

Air Fryer Honeycrisp Apple Chips

These are not the fried apple chips from a bag, just thinly sliced Honeycrisps dried in the air fryer until they shatter. You get a barely sweet, crunchy snack with no extra oil, and they keep well if you hide them.

Ingredients (makes about 4 cups)

• Honeycrisp apples, very thinly sliced: 3 large
• Fresh lemon juice: 1 tbsp
• Ground cinnamon: 1 tsp
• Ground cardamom: 1/4 tsp
• Ground ginger: 1/2 tsp
• Fine sea salt: 1/8 tsp

Instructions

Step 1: Slice the 3 apples as thin as you can with a sharp knife or mandoline, about 1/16 inch thick. Toss the slices in a large bowl with the 1 tbsp lemon juice, 1 tsp cinnamon, 1/4 tsp cardamom, 1/2 tsp ginger, and 1/8 tsp salt until evenly coated.

Step 2: Arrange the slices in a single layer in your air fryer basket, overlapping as little as possible. You’ll probably need to cook them in two or three batches, which is normal and keeps them crisp.

Step 3: Air fry at 300F (150C) for 16 to 20 minutes, shaking the basket every 5 minutes. The chips are done when they feel dry in the hot basket and you can snap one in half after a 2-minute cool on the counter.

Step 4: Cool the chips fully on a wire rack, then store any that survive in a sealed jar at room temperature. Serve them on their own, or scatter a handful over your next bowl of oatmeal.

Honeycrisp Apple Oatmeal Bake

This is the breakfast version of apple crisp, made in one baking dish so you can scoop it into bowls all week. The oats soak up apple juice and milk, while the top stays chewy and maple-sweet.

Ingredients (makes 6 servings)

• Old-fashioned rolled oats: 200 g (2 cups)
• Whole milk: 480 ml (2 cups)
• Large eggs: 2
• Maple syrup: 80 ml (1/3 cup)
• Vanilla extract: 1 tsp
• Honeycrisp apples, cored and chopped: 450 g (1 lb)
• Baking powder: 1 tsp
• Ground cinnamon, ground nutmeg, and fine sea salt: 1 tsp, 1/4 tsp, and 1/2 tsp
• Chopped walnuts: 75 g (3/4 cup)
• Unsalted butter, for greasing: 1 tbsp

Instructions

Step 1: Turn your oven to 375F (190C) and grease an 8-inch square baking dish with the 1 tbsp butter. In a large bowl, whisk the 480 ml milk, 2 eggs, 80 ml maple syrup, and 1 tsp vanilla until no streaks of egg remain.

Step 2: Stir in the 200 g oats, 450 g chopped apples, 1 tsp baking powder, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt. You’ll see the oats sink into the liquid, then float back up once they start to absorb it.

Step 3: Pour the mixture into your greased dish and scatter the 75 g walnuts over the top. Let it sit for 10 minutes so the oats can soften before they hit the oven.

Step 4: Bake for 35 to 40 minutes, and test the center by pressing it lightly with your finger. The bake should feel set with just a little give, and the top should smell deeply of cinnamon and toasted nuts.

Step 5: Cool the oatmeal bake for 10 minutes before you cut it into squares. Serve it warm with an extra pour of cold milk over each bowl.

Honeycrisp Apple Slaw with Maple Dressing

This slaw uses the same crisp apples but packs them with cabbage and a maple mustard dressing that cuts through rich roasts and grilled meats. It stays crunchy in the fridge, so make it when you know dinner is already heavy.

Ingredients (makes 8 servings)

• Honeycrisp apples, cored and cut into thin matchsticks: 2 large, about 400 g
• Green cabbage, finely shredded: 350 g (4 cups)
• Red cabbage, finely shredded: 175 g (2 cups)
• Carrots, peeled and julienned: 150 g (1 cup)
• Fresh parsley, roughly chopped: 30 g (1/2 cup)
• Mayonnaise: 80 g (1/3 cup)
• Dijon mustard: 1 tbsp
• Maple syrup: 1 tbsp
• Apple cider vinegar: 2 tbsp
• Fine sea salt and black pepper: 1/2 tsp and 1/4 tsp

Instructions

Step 1: In a large bowl, combine the 350 g green cabbage, 175 g red cabbage, 150 g carrots, and 400 g apple matchsticks with the 30 g parsley. Toss them with your hands so the colors run through everything.

Step 2: Whisk the 80 g mayonnaise, 1 tbsp Dijon, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl until smooth. Dip a piece of apple in and check the balance, then add a little more vinegar if you want it sharper.

Step 3: Pour the dressing over the slaw and fold with a wide spatula until every shred is coated. You want the cabbage to relax but not wilt, so toss only until it glistens.

Step 4: Rest the slaw for 15 minutes on your counter, then toss once more before you pile it into a serving bowl. Serve it cold next to roast chicken, over pulled beef, or tucked into a sandwich.

The thing that makes most of these work is stopping when the apples are tender but still recognizable, not reduced to mush. Whether they’re in the oven, the slow cooker, or the skillet, pull them when a knife meets just a little resistance.

Pick one, preheat your oven or pull out your pan, and let the first batch disappear before you decide if it’s your new fall standard.