9 Washington Apple Desserts That Go Way Beyond Pie
Washington State grows some of the most delicious apples in the world, and while apple pie might be the classic choice, there’s a whole orchard of other sweet treats worth exploring.
I’ve spent years experimenting with local Honeycrisps, Galas, and Granny Smiths in my kitchen.
These nine apple-based desserts showcase the versatility of Washington’s favorite fruit and will have you reaching for seconds before you’ve finished your first bite.
1. Cinnamon-Dusted Apple Cider Doughnuts
Nothing beats the aroma of apple cider doughnuts frying on a crisp autumn morning. I remember the first time I made these at home my kitchen smelled like a country fair for days!
The secret to truly spectacular cider doughnuts is reducing fresh Washington apple cider down to a concentrated syrup before adding it to your batter. This intensifies the apple flavor and creates a moist, tender crumb that store-bought versions can’t match.
After frying, roll these golden beauties in a mixture of cinnamon, sugar, and a pinch of nutmeg while they’re still warm. The spices cling to the slight sheen of oil, creating a delightful crust that gives way to a soft, apple-scented interior. Perfect with coffee or you guessed it—more cider!
2. Salted Caramel Apple Cupcakes
Whoever invented the combination of caramel and apples deserves a medal! These cupcakes take that magical pairing to new heights with a fluffy spiced cake base studded with tiny apple chunks.
The batter contains grated Washington apples that practically melt into the cake as it bakes, keeping everything incredibly moist. I once brought these to a neighborhood potluck and had three people corner me for the recipe before dessert was even officially served.
What really makes these cupcakes special is the salted caramel buttercream piped high on top, with a drizzle of extra caramel sauce and a tiny apple chip garnish. The salt cuts through the sweetness, creating a balanced treat that showcases Washington apples in their most indulgent form.
3. Old-Fashioned Apple Fritters
My grandmother’s apple fritter recipe has been passed down for generations, and I’ve updated it with Washington’s finest Jonagolds. These aren’t your typical donut shop fritters they’re rustic, hand-formed bundles of joy with chunks of apple in every bite.
The batter is similar to pancake mix but thicker, with cinnamon, nutmeg, and a splash of vanilla. After folding in diced apples, you drop spoonfuls into hot oil where they puff up into gloriously irregular shapes with nooks and crannies perfect for catching the maple glaze.
What makes these fritters special is the contrast between the crispy, craggly exterior and the soft, apple-studded interior. They’re best enjoyed still warm, when the glaze is slightly tacky and the apples inside retain a bit of their fresh snap.
4. Bourbon Apple Bread Pudding
On a rainy Seattle evening, nothing comforts quite like a warm serving of apple bread pudding. I stumbled upon this recipe during a particularly wet winter and it’s become my go-to cozy dessert ever since.
Start with day-old challah or brioche torn into chunks and soaked in a custard spiked with bourbon and vanilla. Washington Braeburn apples work beautifully here; they hold their shape while baking but become wonderfully tender. The bread soaks up all that apple-infused goodness as it bakes.
The magic happens when you pour warm bourbon caramel sauce over the top just before serving. The sauce seeps into the nooks and crannies, creating pockets of sweet, boozy bliss. Add a scoop of vanilla ice cream and watch it melt into the warm pudding for an absolutely heavenly experience.
5. Maple Pecan Apple Crisp
“That’s not a crisp, that’s a crumble!” my British friend exclaimed when I served this at a dinner party. Whatever you call it, this humble dessert showcases Washington apples in their most comforting form.
Honeycrisp apples are my favorite choice. Their perfect balance of sweetness and acidity creates magic when baked. The fruit layer gets a splash of lemon juice and a hint of cinnamon, allowing the natural apple flavor to shine. But the real star is the topping: a generous layer of buttery oats, brown sugar, and chopped pecans enhanced with real maple syrup.
The contrast between the soft, juicy apples and the crunchy, nutty topping is simply irresistible. I love making this in individual ramekins so everyone gets their fair share of the crispy bits—arguably the best part of this classic Washington dessert.
6. Flaky Apple Turnovers
My first attempt at apple turnovers was a disaster filling everywhere, soggy bottoms, and burnt edges. Fast forward several years and dozens of batches later, I’ve finally mastered these portable apple pastries.
The secret lies in the dough: all-butter puff pastry that rises into dozens of flaky layers. For the filling, I cook down diced Washington Pink Lady apples with a touch of sugar, cinnamon, and a squeeze of lemon until they’re just tender but not mushy. Letting this mixture cool completely before assembling is crucial to prevent the dreaded soggy bottom.
A light egg wash gives these turnovers their signature golden sheen, while a sprinkle of turbinado sugar adds delightful crunch. When you bite through those flaky layers into the perfectly spiced apple filling, you’ll understand why these handheld treats are worth the effort.
7. Brown Butter Apple Bars
Brown butter makes everything better. I discovered this culinary truth years ago, and these apple bars are living proof of that principle.
The base is a shortbread-like crust made with nutty brown butter that adds incredible depth of flavor. The middle layer features thinly sliced Washington Granny Smith apples tossed with cinnamon, nutmeg, and a touch of brown sugar. They bake until tender but still retain a pleasant bite.
What elevates these bars to spectacular status is the crumbly brown butter streusel topping and the drizzle of apple butter glaze. Each bite offers multiple textures and flavors that highlight different aspects of the apple. I like to cut these into small squares for afternoon tea, though they never last long enough to make it to teatime in my house!
8. Spiced Apple Bundt Cake
“Is there anything better than the smell of this cake baking?” my neighbor asked after following her nose to my kitchen window. The aroma of this spiced apple bundt cake is practically enchanting.
The batter is loaded with warm spices, cinnamon, ginger, nutmeg, and a pinch of cardamom—which complement the chunks of Washington Fuji apples folded throughout. A splash of apple cider in the batter amplifies the fruit flavor, while yogurt keeps everything incredibly moist for days (if it lasts that long).
The crowning glory is a cider glaze that sets into a crackly shell over the cake’s ridged surface. I like to serve thick slices slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s homey and sophisticated at the same time—perfect for both casual family dinners and special occasions.
9. Caramel Apple Cheesecake
Cheesecake was intimidating until I discovered this foolproof recipe. Now it’s my signature dessert for fall gatherings, combining the creamy decadence of cheesecake with Washington’s star fruit.
The crust features crushed gingersnap cookies mixed with butter and a hint of cinnamon—already a step up from graham crackers. The filling incorporates cooked apple puree right into the cream cheese mixture, creating a silky texture with subtle apple flavor throughout. But the showstopper is the topping: a layer of caramelized Washington Gala apple slices arranged in a beautiful pattern.
After chilling, the whole creation gets a generous drizzle of homemade caramel sauce that cascades down the sides. It’s admittedly time-consuming but worth every minute when you see your guests’ faces light up at first bite. This cheesecake beautifully balances richness with fresh fruit flavor.