15 Easy Thanksgiving Desserts to round out your holiday meal planning! From pumpkin pie to apple cake to no bake options, there’s something for everyone.

Thanksgiving is just around the corner, and you know what that means—food, family, and a whole lot of pie! Here are 15 of the Best Thanksgiving Desserts to choose from to end your meal well.

Let’s be honest. After putting so much effort into the Thanksgiving meal, with a fabulous turkey and all the trimmings, who has the energy for an elaborate dessert?

That’s why we’ve put together this round-up of easy Thanksgiving desserts to help you end your holiday meal on a deliciously sweet note—without all the stress.

From classic pies to spiced cakes, cupcakes, crumbles, and shared frozen desserts to individual servings, this list has it all!

What is the most popular dessert at Thanksgiving?

The fall season is a time for indulging in warm spices like cinnamon and nutmeg, abundant seasonal fruits like pumpkins, apples, and berries, and, of course, crunchy pecans!

On any given Thanksgiving dessert table, you can expect there to be some form of homemade Pecan Pie, Pumpkin Pie, Apple Crisp, or other spiced Thanksgiving cakes.

This collection contains some of my favorite Thanksgiving dessert recipes, but I tend to make a lot of them at other times of the year too—they’re that easy and that delicious!

What 4 types of pies are most popular at Thanksgiving?

Pumpkin pie is the most popular choice for Thanksgiving, but that’s often closely followed by Pecan Pie, Apple Pie, and Sweet Potato Pie.

If you’re looking for inspiration to create your whole holiday menu, then check out some of my favorite recipes in my posts for Thanksgiving Dinner Ideas and these Thanksgiving Side Dishes too!

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Pumpkin Cheesecake

This super creamy Pumpkin Cheesecake is so easy to make (even easier if you use a store-bought crust), thanks to one secret method and no water bath!

Check out this recipe

Apple Crisp Cheesecakes

These Mini Apple Crisp Cheesecakes are the perfect dessert for the big day. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Check out this recipe

Cranberry Raspberry Pretzel Salad Dessert

Cranberry Raspberry Pretzel Salad Dessert is made with cream cheese, fresh fruit, and real fruit juice! It's sure to be a hit at Thanksgiving or Christmas!

Check out this recipe

No Bake Pumpkin Cheesecake Recipe

These No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video

Check out this recipe

Praline-Glazed Apple Bundt Cake

Praline-Glazed Apple Bundt Cake is loaded with apples and pecans and covered in a praline glaze, making it a perfect fall dessert for Thanksgiving or Christmas!

Check out this recipe

Easy Apple Crisp Recipe

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It's the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Check out this recipe

Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie has a cheesecake twist on other classic pumpkin pies. With a homemade pie crust, a delicious cream cheese filling, homemade pumpkin pudding, and whipped cream, it's one of our favorite pies for fall!

Check out this recipe

Apple Upside Down Cake

This is an easy, moist Apple Upside-Down Cake that starts with tender apple slices and a homemade caramel sauce. The moist cake batter is poured on top, and it's perfect with a scoop of ice cream.

Check out this recipe

Apple Crumble Pie

This Apple Crumble Pie has the perfect combination of apples and warming spices. With a crunchy oat and brown sugar streusel that takes it over the top, it's one for the books! 

Check out this recipe

Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Check out this recipe

Cider-Spiced Cranberry Apple Pies

These Mini Cider-Spiced Cranberry Apple Pies are the perfect fall dessert! They are made with pre-made tart shells, making them an easy and impressive holiday treat for your guests.

Check out this recipe

No Bake Turtle Pumpkin Pie

This Turtle Pumpkin Pie will take your homemade pumpkin pie to the next level. With a flaky pie crust topped with pecans, caramel, and a no-bake pumpkin pie filling, it's irresistible! Make it in a graham cracker crust or a chocolate Oreo crust for a twist that all chocolate lovers will die for!

Check out this recipe

Apple Spice Cake

This moist and flavorful Apple Spice Cake recipe is healthier than the classic recipe you may be used to, but it's every bit as delicious! Made with applesauce, whole wheat flour, and reduced sugar, it's topped with whipped cream and caramelized apples for a dessert your guests will remember!

Check out this recipe

Cranberry Vanilla Cupcakes with White Chocolate Frosting

These festive vanilla cupcakes are perfect for Thanksgiving! Filled with a homemade cranberry filling and topped with a swirl of white chocolate frosting for a yummy sweet treat everyone will love!

Check out this recipe

Frozen Pumpkin Dessert

Frozen Pumpkin Dessert features layers of graham crumbs, pumpkin cheesecake, ice cream, and whipped cream. It's a perfect make-ahead dessert for potlucks and the holidays!

Check out this recipe

Easy Crème Brûlée Recipe

This Crème Brûlée Recipe makes a smooth and silky custard base that's topped with crunchy caramelized sugar. It's a surprisingly easy but always impressive dessert that's great for serving individually!

Check out this recipe

Even More Delicious Desserts

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

Desserts

Chai Cookies Recipe

Desserts

No Bake Chocolate Peanut Butter Pinwheels

The post 15 Easy Thanksgiving Desserts appeared first on The Recipe Rebel.

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!

This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.

With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love. 

For more amazing Thanksgiving side dish recipes, check out my Homemade Creamed Corn, Maple Bacon Baked Beans, Homemade Crescent Rolls, and Green Bean Casserole.

Ingredients Needed:

• Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
• Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
• Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
• Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
• Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.

How to Make Slow Cooker Thanksgiving Stuffing

This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.

1. Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
2. Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.

3. Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
4. Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!

Crock-Pot Stuffing Recipe FAQs

Tips and Notes

• Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
• Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
• Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe. 

Crockpot Stuffing Variations

• Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
• Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
• Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.

Serving Suggestions

Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!

More Easy Side Dish Recipes for Thanksgiving

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Crockpot Stuffing

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 10 cups cubed day old bread* (about 10 slices)
• ½ cup melted salted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven’t already, cut bread into ¾”-1″ cubes.
• Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
• Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
• Cook for 3-4 hours on low or 2 hours on high until set.

Notes

Ingredients and Substitutions:

• Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
• Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
• Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.

Storage

• Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
• Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.

Nutrition

Calories: 222cal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

The post Crockpot Stuffing appeared first on The Recipe Rebel.

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It’s the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Apple Crisp is probably our favorite fall dessert here at The Recipe Rebel!

It’s just hard to beat that soft, gooey fruit filling with the crunchy streusel — pair it with half-melted vanilla ice cream and it’s a dreamy combo!

Of course, you can enjoy it any time of the year and I love using this streusel recipe to make Peach Crisp, Strawberry Rhubarb Crisp or Rhubarb Crisp or even Pineapple Crisp! It’s so easy to mix and match the fruit you have for the filling.

The classic combination of apples and cinnamon is what makes this comforting dessert perfect for fall — the smell that comes out of the oven when it is baking is one of my favorite in the world!

This recipe, made with simple ingredients and just a couple of easy steps, takes just under an hour to make.

It’s perfect for dessert during the week, after dinner parties, and even for the holidays (with a great option to make it ahead of time)! 

Try my Apple Crisp Cheesecakes, Overnight Apple Crisp French Toast, Baked Maple Glazed Apple Crisp Doughnuts, Maple-Glazed Apple Crisp Cookies, or these Apple Crisp Blondies for more delicious Apple Crisp flavors.  

Ingredients Needed:

• Apples: I use tart apples for this recipe for that classic crisp apple flavor, but you can use any kind of apples. 
• White Sugar: White granulated sugar adds sweetness to the apple filling. 
• Cornstarch: to thicken the apple mixture as it bakes for a thick and juicy filling. 
• Cinnamon: ground cinnamon will add a deliciously spiced warmth to the dessert. 
• Oats: rolled oats will give the crumble topping a great texture and also crisp up better than other types of oats. You can substitute for quick oats in a pinch.
• Flour: use all-purpose flour or whole wheat flour, depending on your preference. 
• Brown Sugar: lightly packed brown sugar sweetens the crisp topping. 
• Butter: cold butter will work well to bind the crispy topping and help it bake. 

How to Make Apple Crisp

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine crisp topping ingredients: Add oats, flour, brown sugar, and cold butter to a bowl.
2. Make topping: With a pastry cutter, fork, or even your hands, mix the topping ingredients until combined.

3. Mix apple filling ingredients: Stir together apples, white sugar, cornstarch, and cinnamon until the apples are coated.
4. Add topping and bake: Crumble the oat mixture over the fruit in the pan and press down slightly. Bake for 40-50 minutes, and serve warm.

Apple Crisp FAQs

Apple Crisp Variations

• Mix up the fruit. You can easily use different kinds of fruit or berries to change the flavor of this classic dessert. Try peaches like in my Peach Crisp or mixed berries with apples, pears, or rhubarb. 
• Add flavor. Add some extra warmth with nutmeg or vanilla extract. Or add some lemon juice or zest to the fruit filling for a burst of fresh citrus flavor. 
• Keep the peel. I often peel and chop my apples for Apple Crisp, but you can leave the peel on. It’ll save you time and add more nutrients, but the texture will differ slightly. 

Serving Suggestions

Serve your Apple Crisp hot or cold with a dollop of ice cream or Homemade Whipped Cream on the side for extra sweetness!

Try my Coffee Ice Cream, Butter Pecan Ice Cream, or this No Churn Turtle Ice Cream! 

Serve this dessert for your holiday dessert table with some other apple desserts like Apple Spice Cake, Cinnamon Apple Muffins, my Perfect Apple Pie, or this Caramel Apple Icebox Cake. 

See more dessert recipes!

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Apple Crisp Recipe

Homemade Apple Crisp is made with a sweet fresh apple filling and a crunchy streusel crumb topping made with crispy oats, brown sugar, and cinnamon for a deliciously warming sweet treat! It's the perfect dessert during the fall or cold winter months, especially when served with a scoop of my homemade vanilla ice cream!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 8 cups peeled, chopped, tart baking apples (about 6 apples)
• ½ cup granulated sugar (100 grams)
• 2 tablespoons corn starch
• ½ teaspoon ground cinnamon
• 1½ cups rolled oats
• ½ cup flour all purpose (or whole wheat)
• ½ cup brown sugar (lightly packed)
• ½ cup cold butter, cubed

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• In a 3 quart baking dish (9×9 or 9×13 will both work — 9×13" will bake a little more quickly), stir together apples, sugar, corn starch and cinnamon until apples are coated.
• In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
• Crumble oat mixture over fruit in pan and press down slightly.
• Bake for 40-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges.
• Serve warm with ice cream or as desired.

Video

Notes

Ingredients and Substitutions:

Apples: I like to use granny smith apples when possible but any firm baking apple will work: Honeycrisp, Fuji, Gala work as well.

Cinnamon: I added just a bit of cinnamon to this recipe so that it wasn’t overpowering. If you really like cinnamon, you can increase to 1 teaspoon or add some in the topping as well. 

Oats: I prefer rolled oats for texture but quick oats will work in a pinch. Steel cut oats will not work in this recipe.

Flour: almost any kind of flour will work here, even gluten free! Gluten free oat flour would be my first choice for making this recipe gluten free. 

 

 

Nutrition

Calories: 361cal | Carbohydrates: 61g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 98mg | Potassium: 219mg | Fiber: 5g | Sugar: 39g | Vitamin A: 422IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg

The post Easy Apple Crisp appeared first on The Recipe Rebel.

These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

This Homemade Stuffing Recipe is everyone’s favorite holiday side dish! It’s loaded with all the best flavors and textures and can easily be prepped ahead of time!

Need a more hands off approach? Try my Crockpot Stuffing!

Stuffing is a must have at every holiday dinner!

This Homemade Stuffing recipe is better than the box and just as easy to make.

Onion, celery and apple add a ton of flavor (I promise the apple won’t make it sweet!), and you can customize the recipe to be softer or crispier depending on your preferences.

It might be the only thing you want for Thanksgiving from here on out — followed closely by a big slice of Cream Cheese Pumpkin Pie, of course!

Serve with Garlic Brown Sugar Dry Brine Turkey, Garlic Mashed Potatoes, Broccoli Casserole and a batch of Mom’s Homemade Buns for the perfect Thanksgiving or Christmas dinner.

Ingredients Needed:

• Cubed Bread: you’ll need about 10 slices of day old bread. If you don’t have day old bread, you can simply leave your bread out on the counter for a couple of hours or toast it briefly to dry it out. Any bread will do!
• Melted Butter: melted butter is used to sauté the mix-ins and to add moisture to the stuffing.
• Mix-Ins: we’re using a classic combination of diced onion, diced celery, and peeled and diced baking apple to add texture and flavor.
• Seasonings: a simple blend of minced garlic, dried sage, dried thyme, salt, and black pepper is all you need.
• Chicken Broth: use low sodium chicken broth so you can control the saltiness of your stuffing. If you only have regular chicken broth, add less yourself to start, then adjust only as needed.

How to Make Stuffing

This recipe is so simple to prep! See the recipe card below for the full instructions.

1. Sauté the mix-ins: In a skillet, cook onion, celery, and apple in butter, then sprinkle in the seasonings.
2. Stir vegetables together with cubed bread. Make sure your bread is either slightly dried out or lightly toasted so it soaks up all that flavor.
3. Combine and bake: Add the skillet mixture and bread cubes to a greased baking dish and mix to combine. Brush the top with melted butter, then bake until heated through and cooked to your liking. For softer stuffing, add a little more broth or cover with foil. For crispier stuffing, bake uncovered.

Homemade Stuffing Recipe FAQs

Tips and Notes

• Use stale bread. Day old bread works better in this recipe than fresh does. The tougher texture holds up better in the broth creating the perfect Homemade Stuffing.
• No day old bread? Leave it on the counter for at least 60 minutes OR toast it briefly before assembling your stuffing.
• Cut into 3/4″ cubes. Even 3/4″ cubes of bread are small enough to cook all the way through, but not so small that they will just get soggy in the broth.
• Play with texture. Prefer a softer texture? Cover the baking dish or bake less. Like it a little crunchier? Leave it uncovered or bake longer. It’s your stuffing! Make it your way!
• Make it vegetarian. You can easily make this into a vegetarian-friendly side dish by swapping the chicken broth for veggie broth.

Serving Suggestions

This Homemade Stuffing Recipe is a classic holiday side dish, so serve it alongside your next Roast Spiral Ham or Roast Turkey and with all of your favorite holiday sides.

More Holiday Side Dishes You’ll Love

Side Dishes

Green Beans with Bacon

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Dinner

Easy Homemade Mac and Cheese

Side Dishes

Homemade Creamed Corn

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Homemade Stuffing Recipe

This Homemade Stuffing Recipe is everyone's favorite holiday side dish! It's loaded with all the best flavors and textures and can easily be prepped ahead of time!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 230cal

Author Ashley Fehr

Ingredients

• 10 cups cubed, day old bread* (about 10 slices)
• ¼ cup melted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (If it's fresh bread, I recommend toasting briefly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, combine 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and beginning to brown, about 5 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven't already, cut bread into ¾"-1" cubes.
• In a greased 9×13" baking dish, combined bread cubes, skillet mixture, and chicken broth. Toss well and adjust broth as needed (for a softer stuffing, you can continue adding broth just until it is no longer absorbed by the bread. We prefer our stuffing with just 1 cup broth).
• Brush the top of the stuffing with the remaining 2 tablespoons melted butter and bake uncovered for 30-40 minutes. If you like softer stuffing, cover with foil or bake less. If you like more crunch, leave uncovered and bake a little more.**

Notes

*If you don’t have day old bread, leave your bread on the counter for 30-60 minutes or toast briefly before tossing with the rest of the ingredients. 

**If you like more soft pieces and less crunch, you can bake in a smaller, deeper dish. On the other hand, if you prefer more crunch you can reduce the chicken broth to ½ or ¾ cup. 

Nutrition

Calories: 230cal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 205mg | Fiber: 3g | Sugar: 7g | Vitamin A: 322IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg

The post Homemade Stuffing Recipe appeared first on The Recipe Rebel.

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

Desserts

No Bake Raspberry Cheesecake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes appeared first on The Recipe Rebel.

This Overnight Apple Crisp French Toast is a simple, crowd-pleasing make-ahead breakfast. Crusty French bread is soaked in a sweet batter, topped with homemade apple crisp, and baked until soft in the middle and crispy on top.

Okay, fine, I admit it! This Overnight Apple Crisp French Toast is really just an excuse to eat dessert for breakfast.

Since making my French Toast Casserole and my Overnight Caramel French Toast, I’ve been so excited to put together another delicious breakfast. I got to thinking, “why couldn’t I build an apple crisp on top of baked French toast? So, I did.

Best. Decision. Ever.

This just might be the best French toast I’ve ever eaten.

And if you love apple crisp as much as I do, check out my Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Baked Maple Glazed Apple Crisp Doughnuts (Donuts) or Apple Crisp Pancakes (yep, I’ve done it all!).

Ingredients Needed:

This Overnight Apple Crisp French Toast Casserole is made with ingredients you probably already have in your kitchen.

• Bread: I stick to French bread, but feel free to use another variety. Brioche or challah are both also great options. Day old works best! If you don’t have day old bread, I like to throw the slices in the toaster to dry them out slightly.
• Eggs and Milk or Half-and-Half: the main ingredients in our batter
• Sweetener: you can sweeten the batter using either brown sugar or maple syrup. Both are great!
• Vanilla: adds flavor depth and a little extra sweetness.
• Cinnamon: adds a subtle sweet spiciness.
• Salt: a pinch of salt enhances the flavor.
• Apples: just use your favorite variety! The apples should be peeled, cored, and very thinly sliced.
• Streusel: we’re topping the French toast bake off with a simple streusel made with rolled oats, flour, cold butter, and brown sugar.

How to Make Overnight Apple Crisp French Toast

This delicious sweet breakfast takes a quick 20 minutes to prep. Full instructions are included in the recipe card down below.

1. Soak the bread: In a bowl, mix together eggs, milk, brown sugar, vanilla, cinnamon, and salt. Pour over the bread slices, then cover and refrigerate for 1 hour or overnight.
2. Make the streusel: In a separate bowl, cut together oats, flour, butter, and brown sugar.
3. Assemble and bake: Spread the apples over the bread, top with streusel, then bake until the apples are tender and the streusel is golden.

Overnight French Toast Casserole FAQs

Tips and Notes

• Slice the apples thinly. The thin apples get nice and soft as they bake.
• Remove the peel. Apple peel can take on an unpleasant chewy texture in the oven. I recommend removing it before you slice the apples.
• Use old bread. Okay, not too old, but bread that is slightly stale holds up better next to the batter.
• Use cold butter. The cold butter steams in the oven and creates little pockets of air which makes the streusel topping lighter and fluffier.
• Try another bread. French bread is, of course, a classic. However, other kinds like brioche or challah would be delicious too.

Serving Suggestions

Serve this breakfast with any of your favorite breakfast/brunch recipes!

I love it with a smoothie on the side, a scoop of Creamy Fruit Salad, bacon and eggs, or a refreshing glass of Cold Brew Coffee!

More French Toast Recipes You’ll Love

Breakfast

Overnight Peach Cobbler French Toast Casserole

Breakfast

Overnight Peanut Butter French Toast Casserole

Breakfast

Crockpot French Toast Recipe

Breakfast

Baked Overnight Pumpkin French Toast

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Overnight Apple Crisp French Toast

This Overnight Apple Crisp French Toast is a simple, crowd-pleasing make-ahead breakfast. Crusty French bread is soaked in a sweet batter, topped with homemade apple crisp, and baked until soft in the middle and crispy on top.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10

Calories 303cal

Author Ashley Fehr

Ingredients

French toast

• 1 loaf French bread (450 grams)
• 8 large eggs
• 1 cup milk or half and half
• ¼ cup brown sugar or maple syrup
• 2 teaspoons vanilla
• 1 tsp cinnamon
• ¼ tsp salt

Streusel

• 1½ cup rolled oats
• ½ cup flour
• ½ cup cold butter
• ½ cup brown sugar
• 2 medium apples peeled, cored and thinly sliced

US Customary – Metric

Instructions

• Spray a 9×13” pan with non-stick spray and lay bread slices on the bottom of the pan in a single layer (use as many as you need to fill the pan, stacking and squishing as needed be – just leave some room for your apples!).
• Combine eggs, milk, ¼ cup brown sugar, vanilla, cinnamon and salt with a whisk and pour over the bread slices, trying to coat the bread evenly. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Meanwhile, make the streusel. Cut together oats, flour, butter, and brown sugar with a pastry cutter or your hands until crumbly. Store in an air tight container until ready to bake.
• When ready to bake, preheat oven to 350 degrees F. Spread apples over the bread and top with streusel.
• Bake for 1 hour, or until bread is set, apples are tender and streusel is golden. Cover with foil half way through baking if the top is browning too quickly. Serve with syrup, or without!

Notes

Tips:

• Slice the apples thinly. The thin apples get nice and soft as they bake.
• Remove the peel. Apple peel can take on an unpleasant chewy texture in the oven. I recommend removing it before you slice the apples.
• Use old bread. Okay, not too old, but bread that is slightly stale holds up better next to the batter.
• Use cold butter. The cold butter steams in the oven and creates little pockets of air which makes the streusel topping lighter and fluffier.
• Try another bread. French bread is, of course, a classic. However, other kinds like brioche or challah would be delicious too.

 

Storing:

Once your casserole is baked, it’s best served right away. However, leftovers will last in an airtight container in the fridge for 3-4 days. To reheat, warm individual servings in the microwave or heat up a larger amount in the oven.

Nutrition

Calories: 303cal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 191mg | Potassium: 217mg | Fiber: 2g | Sugar: 31g | Vitamin A: 495IU | Vitamin C: 3.4mg | Calcium: 101mg | Iron: 1mg

The post Overnight Apple Crisp French Toast appeared first on The Recipe Rebel.

This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It’s warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.

Cider has never really been something my family has at our holiday gatherings. But after making this Slow Cooker Cranberry Apple Cider, I think you can count on it being at every holiday get-together from here on out.

I’ve had traditional apple cider, and it’s delicious. But I have to say, I do enjoy a good flavor twist. And I love any recipe made with cranberry!

For this apple cider recipe, I used pure, unsweetened juices with just a bit of sugar so you can control the added sweetness and sugar. This drink is warm, cozy, and perfect for the holidays!

Love cranberries? Try this Orange Cranberry Bread or these White Chocolate Cranberry Sweet Rolls next!

Ingredients Needed:

• Juice: we’re using a combination of pure, unsweetened apple juice, orange juice, and cranberry juice.
• Sweetener: I usually use granulated sugar, but feel free to use another sweetener like stevia or honey.
• Spices: we’re using whole cinnamon sticks and ground cloves to give the cider a bit of sweet, spicy flavor.

How to Make Slow Cooker Cranberry Apple Cider

Any recipe I can prep in 5 minutes is one I want in my life! Here’s how to make this super simple cider:

1. Combine: Add all of the ingredients to the crockpot, then stir to combine.
2. Cook and serve: Cover and cook on low until hot, then serve immediately or keep warm.

Slow Cooker Apple Cider FAQs

Tips and Notes

• Use whole spices if you can. They soak in the cider and infuse so much delicious flavor without any risk of graininess.
• If you can’t find whole spices, ground should work. I would never add ground spices to a cold drink, but they should dissolve completely as the cider heats, so it works just as well.
• If you use ground spices and you notice clumps in the finished cider, simply strain it through a fine mesh sieve or cheesecloth.
• Add other seasonings. Spice things up even more with allspice or fresh ginger.
• Make it boozy. Feel free to spike your cider with a couple ounces of rum, bourbon, or whiskey!

More Holiday Beverages You’ll Love

Drinks

Peppermint Mocha Recipe

Drinks

Slow Cooker Cranberry White Hot Chocolate

Drinks

Slow Cooker Pumpkin Spice Latte

Drinks

Crockpot Hot Chocolate — easy and homemade!

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Slow Cooker Cranberry Apple Cider

This Slow Cooker Cranberry Apple Cider is made with the perfect combination of apple, cranberry, and orange juices. It's warm, sweet, cozy, and perfect for your next Thanksgiving or Christmas party.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 10

Calories 129cal

Author Ashley Fehr

Ingredients

• 1 liter apple juice pure unsweetened
• 2 cups orange juice pure unsweetened
• 1 liter cranberry juice unsweetened
• 1/4-1/2 cup sugar (stevia, honey or other sweetener) (to taste)
• 3 cinnamon sticks whole
• 1/8 teaspoon ground cloves

US Customary – Metric

Instructions

• Add all ingredients to a 4 quart or larger slow cooker. Stir.
• Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.
• *Leftovers refrigerate wonderfully and reheat just fine!

Video

Notes

I was going to add whole cloves and allspice, but I couldn’t find any! I would never add ground spices to a cold drink, but the ground spices dissolve completely as the cider is heated so it works just as well. If you can find ground cloves and allspice and want to go that route, it would also be amazing!

Nutrition

Calories: 129cal | Carbohydrates: 32g | Sodium: 6mg | Potassium: 281mg | Sugar: 28g | Vitamin A: 145IU | Vitamin C: 35mg | Calcium: 32mg | Iron: 0.6mg

The post Slow Cooker Cranberry Apple Cider appeared first on The Recipe Rebel.

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

I wish you could understand just how long I’ve been dreaming of making these doughnuts. Ever since I made my Baked Lemon Blueberry Doughnuts I’ve been dreaming up other flavors!

But I waited until fall, because I also had about 1,839 kinds of ice cream I wanted to make. Finally, I can share this incredible recipe.

You know how you feel when you bite into something and you’re not sure if you’ve ever had a more wonderful bite in your life? That was me during every single bite of these doughnuts.

Soft, fluffy doughnuts loaded with pieces of juicy apple, topped with crunchy brown sugar streusel, and a super sweet maple glaze? It doesn’t get better than that.

If you love everything apple crisp, you should check out these Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Apple Crisp Cheesecakes and Apple Crisp Blondies too!

Ingredients Needed:

• Granulated Sugar: doughnuts without sugar? I don’t think so!
• Unsalted Butter and Oil: a combination of oil and melted butter gives the doughnuts so much buttery flavor and a perfectly moist texture. Use canola or vegetable oil for the most neutral flavor.
• Eggs: helps the doughnuts hold their shape.
• Vanilla Extract: adds flavor depth.
• Buttermilk: the acidity in buttermilk makes the doughnuts extra soft and tender.
• Baking Powder and Baking Soda: keeps the doughnuts light and fluffy.
• Cinnamon: adds a touch of sweet spice to the doughnuts.
• Salt: cuts the sweetness.
• All-Purpose Flour: gives the doughnuts their structure.
• Apple: any apple will work, but I love a firm, tart apple like Granny Smith, Pink Lady, or Honeycrisp.
• Streusel Topping: our simple streusel topping is made with oats, cold butter, flour, brown sugar, and cinnamon.
• Glaze: we’re finishing the donuts off with a simple glaze made up of melted butter, maple syrup, and icing sugar.

How to Make Apple Crisp Donuts

These delicious baked donuts are ready in a total of 33 minutes!

1. Wet ingredients: In a bowl, mix together sugar, butter, and oil until smooth. Add the eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt. Whisk again until smooth.
2. Add the flour. Mix only until just combined, then finish by gently stirring in the apples.
3. Put together the streusel: In a separate bowl, combine oats, butter, flour, brown sugar, and cinnamon.
4. Pipe the batter: Spoon them batter into a piping bag, then pipe it around each doughnut hole in a greased doughnut pan. Press crumbles of streusel into the top of the batter.
5. Bake: Bake the donuts until a toothpick comes out clean. Let them cool for 10 minutes, then remove them from the pan and cool them completely.
6. Add the glaze: In a bowl, combine butter, maple syrup, and powdered sugar. Drizzle over the cooled donuts, let it set for a bit, then dig in.

Baked Apple Crisp Doughnuts FAQs

Tips and Notes

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• The batter will be thick! So don’t worry. If it seems too thick, you’re probably doing it right.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

More apple recipes you’ll love!

Breakfast

Apple Crisp Pancakes

Desserts

Apple Spice Cake

Cake and cupcakes

Praline-Glazed Apple Bundt Cake

Breakfast

Cinnamon Apple Muffins Recipe

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Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 14 donuts

Calories 216cal

Author Ashley Fehr

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter melted
• ¼ cup canola or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk (see how to make buttermilk here)
• 1 ½ tsp baking powder
• ½ teaspoon cinnamon
• ¼ tsp baking soda
• ½ tsp salt
• 2 ⅔ all-purpose flour
• ¾-1 cup peeled, shredded apples (1 apple)

Streusel

• ½ cup large oats
• 2 tablespoons butter cold
• 2 tablespoons flour
• ¼ cup brown sugar packed
• ½ tsp cinnamon

Glaze

• 1 tbsp butter melted
• 2 tbsp pure maple syrup
• ¾ cup powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
• In a large bowl, combine sugar, butter, and oil and whisk until smooth, about 2 minutes.
• Add in eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda and salt and whisk until smooth.
• Add flour and whisk just until combined. Stir in apples. Batter will be thick.

Make the streusel

• Combine oats, butter, flour, brown sugar and cinnamon until combined. It should hold together if you press it between your fingers.
• Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-¾” wide (big enough for the apples to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
• Press crumbles of streusel into the top of the batter (my tops were pretty much completely covered!).
• Bake for 8-10 minutes until a toothpick inserted comes out clean (this will depend on how full your pans are). Let cool 10 minutes before removing from the doughnut pan to cool completely.

Make the glaze:

• Combine butter, maple syrup and powdered sugar with a whisk until smooth (use milk to thin if necessary). Drizzle over cooled doughnuts and let set.

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

 

Tips:

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

 

Storing:

Finished Apple Crisp Doughnuts will last in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. You can also freeze them, but I recommend doing so before you add the glaze. They can be kept in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, add the glaze, then serve.

Nutrition

Calories: 216cal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

The post Baked Maple Glazed Apple Crisp Doughnuts (Donuts) appeared first on The Recipe Rebel.

This Apple Spice Cake is a delicious fall dessert made healthier with applesauce, whole wheat flour, and reduced sugar. It’s moist, flavorful, and topped with whipped cream and caramelized apples.

I know at most holiday gatherings, pie is the dessert of choice. But I’m a cake girl; not a pie girl.

So, this Apple Spice Cake is my idea of the perfect holiday dessert…and I bet it can convert some pie lovers into cake lovers too.

I mean, a fluffy, moist apple spice cake layered with tender caramelized apples and homemade whipped cream. What’s better than that?

Bonus: it’s lighter and healthier than most desserts, so it’s perfect to enjoy after a big holiday meal!

Love apple desserts as much as I do? Try my Perfect Apple Pie, Cinnamon Apple Muffins, or Fried Apples next!

Ingredients Needed:

• Canola Oil: oil adds moisture to the cake. Feel free to use any neutral flavored oil you have on hand.
• Unsweetened Applesauce: adds more apple flavor and natural sweetness.
• Brown Sugar: brown sugar adds the perfect amount of sweetness and keeps the cake nice and moist.
• Egg: binds everything together to help the cake hold its shape.
• Vanilla Extract: adds flavor depth and a touch of extra sweetness.
• Flour: I use a blend of all-purpose flour and whole wheat flour which creates the perfect texture.
• Baking Soda: keeps the cake light and fluffy.
• Salt and Cinnamon: salt enhances flavor while cinnamon gives a hint of sweet spice.
• Caramelized Apples: for the caramelized apples you’ll need a firm apple such as Granny Smith, margarine or butter, cinnamon, and brown sugar.
• Whipped Cream: we’re making a simple homemade whip with whipping cream, powdered sugar, and vanilla extract.

How to Make Apple Spice Cake

This holiday cake takes just 20 minutes to prep!

1. Make the batter: In a bowl, whisk together oil, applesauce, egg, brown sugar, and vanilla. Add in the dry ingredients and whisk until just combined.
2. Bake: Transfer the batter to a greased cake pan, then bake at 350ºF until a toothpick comes out clean. Cool to room temperature.
3. Caramelize the apples: In a pan, melt butter, then stir in cinnamon and brown sugar. Add the apples and cook until tender. Cool to room temperature.
4. Make the whipped cream: Beat the heavy cream with a mixer until soft peaks form, then add powdered sugar and vanilla. Beat to stiff peaks.
5. Assemble the cake: Cut the cake into slices, then serve topped with caramelized apples and homemade whipped cream.

Apple Spice Cake FAQs

Tips and Notes

• Peel the apple. The peel can become chewy when the apple chunks are cooked.
• Don’t over-mix. Over-mixed batter can dry out and become too dense. Mix only until just combined.
• Check for doneness. I like to use a toothpick to make sure the cake is done before I pull it out of the oven. Just insert it into the center of the cake. If it comes out clean, it’s ready to go. If there are still moist crumbs, it needs a little bit longer to bake.
• Cool the apples and cake before serving. If they’re hot, the whipped topping will just melt right off.

More Apple Desserts You’ll Love

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Cinnamon Apple Muffins Recipe

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Perfect Apple Pie

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Apple Spice Cake (Reduced Sugar)

A moist spice cake made better for you with applesauce, whole wheat flour and reduced sugar, topped with whipped cream and caramelized apples — the perfect holiday treat!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 301cal

Author Ashley Fehr

Ingredients

Cake

• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1/3 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Caramelized Apples:

• 2 tablespoons margarine or butter
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 large apple peeled and sliced (I like a firm apple like Granny Smith)

Whipped cream:

• 1/2 cup whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• CakePreheat oven to 350 degrees F. Lightly grease an 8″ round cake pan.
• In a large bowl, whisk together canola oil, applesauce, egg, applesauce, brown sugar and vanilla until combined. Add flours, baking soda, salt and cinnamon and whisk until just combined.
• Spread into prepared pan and bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Set aside to cool.
• Caramelized Apples: In a medium pan, melt butter over medium heat. Stir in cinnamon and brown sugar until combined. Add apples and cook, stirring occasionally, until tender but not mushy (cook to your desired texture). Set aside to cool to room temperature.
• Whipped Cream and Assembly: When cake and apples are cooled to room temperature, make the whipped cream and assemble the cake.
• To make whipped cream, beat with an electric mixer until soft peaks form. Add powdered sugar and vanilla, and beat until stiff peaks form.
• Place cake on serving plate, top with whipped cream and caramelized apples.

Notes

*If you want to skip the whipped cream, this cake would be great served warm with warm caramelized apples!

Nutrition

Calories: 301cal | Carbohydrates: 28g | Protein: 2g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.8mg

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