Oh, fall is in the air—and that means it’s time to cozy up with the warm, comforting flavors of Cracker Barrel’s iconic apple dishes! Whether you’re craving a sweet treat or a hearty meal, these 19 delicious recipes bring the taste of autumn straight to your kitchen. From gooey apple dumplings to savory skillet meals, get ready to fall in love with every bite. Let’s dig in!
Classic Cracker Barrel Fried Apples
Zipping through my grandma’s old recipe box, I stumbled upon her take on Cracker Barrel’s famous fried apples—a dish that tastes like a cozy autumn afternoon, no matter the season. It’s buttery, cinnamon-spiced, and just sweet enough to feel like dessert, even if you sneak it onto your breakfast plate (no judgment here).
Ingredients
- 4 medium Granny Smith apples, peeled and sliced into 1/4-inch wedges (trust me, thinner slices turn to mush)
- 1/2 cup packed light brown sugar (or a little more if you’ve got a sweet tooth)
- 1/4 cup unsalted butter (because everything’s better with butter)
- 1 tsp ground cinnamon (don’t skimp—this is the magic)
- A splash of lemon juice (about 1 tbsp, to keep the apples from browning)
- A pinch of salt (balances the sweetness like a charm)
Instructions
- Melt the butter in a large skillet over medium heat. Swirl it around so it coats the pan evenly—no one likes dry spots.
- Toss in the apple slices and lemon juice, stirring gently to coat. Cook for 5 minutes, until they just start to soften (tip: don’t stir too much or they’ll break down).
- Sprinkle the brown sugar, cinnamon, and salt over the apples. Stir to combine, then reduce the heat to medium-low.
- Let the apples simmer for 10–12 minutes, stirring occasionally, until the sugar melts into a glossy syrup and the apples are tender but still hold their shape (tip: if the syrup thickens too fast, add a tablespoon of water).
- Remove from heat and let sit for 2 minutes—this helps the flavors meld (tip: a vanilla bean tossed in while cooling adds a fancy twist).
Melt-in-your-mouth tender with a caramel-like glaze, these apples are heavenly piled on pancakes, swirled into oatmeal, or—my favorite—eaten straight from the skillet with a spoon (again, no judgment).
Homemade Cracker Barrel Apple Pie
Zesty, warm, and nostalgic—that’s what comes to mind when I think of Cracker Barrel’s iconic apple pie. There’s something about that flaky crust and spiced apple filling that feels like a hug in dessert form. Today, I’m sharing my homemade version, perfected after a few (okay, many) trial runs in my tiny apartment kitchen.
Ingredients
– 2 cups all-purpose flour, plus a dusting for rolling – 1 tsp salt – 1 cup cold unsalted butter, cubed (seriously, keep it cold!) – ¼ cup ice water, plus a splash if needed – 6 cups thinly sliced Granny Smith apples (about 4–5 apples) – ¾ cup granulated sugar – 2 tbsp lemon juice (trust me, it brightens everything) – 1½ tsp cinnamon – ¼ tsp nutmeg – 1 egg, beaten, for that golden crust
Instructions
1. In a large bowl, whisk together flour and salt. Toss in the cold butter cubes. 2. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with some pea-sized bits left. 3. Drizzle in ice water, 1 tbsp at a time, mixing gently until the dough just comes together. Tip: Stop when you can squeeze a handful without it crumbling. 4. Divide dough into two disks, wrap in plastic, and chill for at least 1 hour (or freeze for 15 minutes if you’re impatient like me). 5. Preheat oven to 375°F and place a baking sheet on the lower rack to catch drips. 6. Roll out one disk on a floured surface to a 12-inch circle, then fit it into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. 7. In another bowl, toss apples with sugar, lemon juice, cinnamon, and nutmeg until evenly coated. Pile into the crust. 8. Roll out the second disk, place it over the filling, and crimp the edges to seal. Cut a few slits on top for steam. 9. Brush the beaten egg over the crust for a glossy finish. 10. Bake for 50–60 minutes, until the crust is deep golden and filling bubbles through the slits. Tip: If the edges brown too fast, tent with foil. 11. Let cool for at least 2 hours—this is torture, but it prevents a soupy slice. Tip: Serve warm, but not scalding! Every bite of this pie is a balance of buttery crust and tender, cinnamon-kissed apples. Try it à la mode with a scoop of vanilla or, my favorite, a drizzle of salted caramel for extra indulgence.
Slow Cooker Cracker Barrel Apple Butter
Kind of like a cozy hug in a jar, this Slow Cooker Cracker Barrel Apple Butter is one of those recipes that makes your house smell like autumn magic. I stumbled upon it during a weekend getaway to the Smokies, and now it’s my go-to for gifting (or hoarding—no judgment).
Ingredients
– About 5 lbs of apples (I use a mix of Granny Smith and Honeycrisp for balance)
– A generous cup of granulated sugar
– A couple of teaspoons of ground cinnamon
– A pinch of ground cloves
– A splash of vanilla extract
– A tablespoon of lemon juice (trust me, it brightens everything up)
Instructions
1. Peel, core, and roughly chop all the apples—no need to be perfect here, since they’ll break down anyway. Tip: A vegetable peeler saves so much time!
2. Toss the apples into your slow cooker, then sprinkle evenly with sugar, cinnamon, and cloves. Stir gently to coat.
3. Squeeze the lemon juice over the top and add the vanilla. Give it another quick stir.
4. Cover and cook on LOW for 10 hours. Tip: Resist the urge to stir too often—it’ll make the apples mushy instead of buttery.
5. After 10 hours, uncover and use a potato masher to break down any remaining chunks. For extra smoothness, blend with an immersion blender for 30 seconds. Tip: If it’s too thick, add a tablespoon of water at a time until it’s spreadable.
6. Cook uncovered on HIGH for another 1–2 hours, stirring occasionally, until it’s thick enough to coat the back of a spoon.
Velvety and spiced just right, this apple butter is heavenly swirled into oatmeal or slathered on warm biscuits. I’ve even been known to fold it into pancake batter for a fall-themed breakfast—don’t tell my kids it’s basically dessert.
Cracker Barrel Apple Cobbler
Perfect comfort food doesn’t get much better than this—warm, buttery, and packed with juicy apples, this Cracker Barrel-inspired cobbler tastes like a hug in a dish. I first had it at a roadside diner years ago, and after countless tweaks, I’ve finally nailed the cozy, homestyle version you can make in your own kitchen. Bonus: it’s so easy, you’ll want to whip it up every time those sweet tooth cravings hit.
Ingredients
- 4 cups peeled and sliced Granny Smith apples (about 4 medium apples)
- 1 cup granulated sugar, plus a couple extra for sprinkling
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- A pinch of nutmeg
- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup boiling water
- A splash of vanilla extract
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- Toss the apple slices with 1/2 cup granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl until evenly coated. Spread them in the prepared dish. Tip: Use a mix of tart and sweet apples for deeper flavor.
- In another bowl, combine the flour and remaining 1/2 cup granulated sugar. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs. Tip: Don’t overmix—little butter flecks make the topping extra flaky.
- Sprinkle the flour mixture evenly over the apples, then drizzle the boiling water and vanilla over the top. Tip: The water helps create a saucy bottom layer—trust the process!
- Bake for 45–50 minutes, until the topping is golden and the apples are bubbly at the edges.
Now, here’s the magic: that crispy, sugar-kissed crust gives way to tender, spiced apples underneath. Serve it warm with a scoop of vanilla ice cream melting into the cracks, or go wild with a drizzle of caramel for extra indulgence.
Southern-Style Cracker Barrel Apple Dumplings
After craving something cozy and nostalgic, I decided to recreate Cracker Barrel’s famous apple dumplings—because who can resist that buttery, cinnamon-spiced goodness? Trust me, this Southern-style treat is easier than you think, and the smell alone will have your kitchen feeling like a fall paradise.
Ingredients
- 2 large apples (Granny Smith or Honeycrisp work great)
- 1 tube of refrigerated crescent roll dough (8-count)
- 1 cup of sugar
- 1 stick (½ cup) of butter, melted
- 1 tsp of ground cinnamon
- A splash of vanilla extract
- ½ cup of Mountain Dew or lemon-lime soda (trust me on this!)
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- Peel and core the apples, then slice each into 4 thick wedges (you’ll have 8 total).
- Unroll the crescent dough and separate it into triangles. Wrap each apple wedge in a dough triangle, starting at the wide end and rolling to the tip. Pinch the edges to seal—no apple should peek out!
- Arrange the wrapped apples in the baking dish, leaving a little space between them.
- In a bowl, whisk together the sugar, melted butter, cinnamon, and vanilla until smooth. Pour this over the dumplings, making sure each one gets coated.
- Slowly pour the Mountain Dew around the edges of the dish (not directly on top—this keeps the dumplings crispy while creating a gooey sauce).
- Bake for 35–40 minutes, until the dough is golden brown and the sauce is bubbly. Let it cool for 5 minutes before serving.
You’ll love how the apples soften just enough while the dough stays flaky. The caramel-like sauce is downright addictive—serve it warm and maybe even add a scoop of vanilla ice cream for the ultimate comfort dessert.
Cracker Barrel Apple Crisp with Oat Topping
Baking up a warm, comforting dessert is my go-to move when I’m craving something cozy, and this Cracker Barrel Apple Crisp with Oat Topping hits all the right notes. It’s like a hug in a dish—sweet, spiced apples under a crunchy oat topping that’s downright irresistible. I love making this on lazy Sundays when the house smells like cinnamon and butter for hours.
Ingredients
- 4 cups of thinly sliced apples (I like a mix of Granny Smith and Honeycrisp)
- A good squeeze of lemon juice (about 1 tbsp)
- 1/2 cup of granulated sugar
- 1 tsp of cinnamon
- A pinch of salt
- 1/2 cup of all-purpose flour
- 1/2 cup of old-fashioned oats
- 1/3 cup of packed brown sugar
- 1/4 tsp of nutmeg (trust me, it’s worth it)
- 1/3 cup of cold butter, cubed
Instructions
- Preheat your oven to 375°F and grab a 9-inch baking dish—no need to grease it.
- Toss the apple slices with lemon juice, granulated sugar, cinnamon, and that pinch of salt in a big bowl. Tip: Let the apples sit for 10 minutes to release some juices—it makes the filling extra saucy.
- Dump the apple mixture into the baking dish and spread it evenly.
- In another bowl, mix the flour, oats, brown sugar, and nutmeg. Tip: Use your fingers to rub the cold butter into the dry ingredients until it looks like coarse crumbs. This is the secret to that perfect crisp texture.
- Sprinkle the oat topping over the apples, covering them completely.
- Bake for 35–40 minutes, until the topping is golden and the apples are bubbling at the edges. Tip: If the topping browns too fast, loosely tent it with foil.
Zesty and warm, this crisp is best served with a scoop of vanilla ice cream melting into those buttery oats. The apples stay tender but not mushy, and that crunchy topping? Pure magic. Try it for breakfast with a dollop of yogurt—no judgment here.
Easy Cracker Barrel Apple Fritters
Sometimes, the best recipes are the ones that taste like nostalgia—like those warm, cinnamon-spiced apple fritters from Cracker Barrel. I remember sneaking bites of them as a kid while waiting for our table, and now I’ve perfected an easy homemade version that’s just as cozy. Trust me, these are worth waking up early for (or, let’s be real, eating for dessert too).
Ingredients
– 2 cups of all-purpose flour (plus a little extra for dusting)
– 1/2 cup of granulated sugar (because we’re keeping it sweet)
– 1 tbsp of baking powder (for that perfect puff)
– 1 tsp of cinnamon (the secret warmth)
– A pinch of salt (to balance it all)
– 1 cup of whole milk (or a splash more if the batter feels thick)
– 1 large egg (room temp, please!)
– 2 tbsp of melted butter (because butter makes everything better)
– 1 cup of finely diced apples (I like Granny Smith for a little tartness)
– Vegetable oil for frying (enough to fill your pot about 2 inches deep)
– 1/2 cup of powdered sugar (for that snowy finish)
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
2. In another bowl, beat the egg lightly, then stir in the milk and melted butter. Tip: If your butter is too hot, it’ll scramble the egg—cool it slightly first!
3. Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are fine; overmixing makes tough fritters.
4. Gently fold in the diced apples. The batter should be thick but scoopable—add a splash more milk if needed.
5. Heat about 2 inches of vegetable oil in a deep pot to 350°F (use a thermometer for accuracy). Too hot, and they’ll burn; too cool, and they’ll soak up oil.
6. Drop heaping tablespoons of batter into the hot oil, frying 3-4 fritters at a time. Don’t crowd the pot!
7. Fry for 2-3 minutes per side until golden brown, flipping once with a slotted spoon. They should sound hollow when tapped.
8. Drain on paper towels, then dust generously with powdered sugar while still warm.
Every bite of these fritters is a crispy-on-the-outside, fluffy-on-the-inside dream, with little pockets of tender apple. Serve them stacked high with a drizzle of caramel or a scoop of vanilla ice cream for extra indulgence.
Cracker Barrel Apple Pancakes with Cinnamon Syrup
Zesty mornings call for something special, and these Cracker Barrel Apple Pancakes with Cinnamon Syrup are just the ticket. I stumbled upon this recipe during a cozy fall getaway, and now it’s my go-to for lazy weekend brunches—trust me, the aroma alone is worth waking up early for.
Ingredients
- 1 cup of all-purpose flour (because fluffy pancakes start here)
- 1 tbsp of sugar (just enough to sweeten the deal)
- 1 tsp of baking powder (for that perfect rise)
- A pinch of salt (to balance the sweetness)
- 1 egg (farm-fresh if you can swing it)
- 3/4 cup of milk (whole milk for extra richness)
- A splash of vanilla extract (because vanilla makes everything better)
- 1 medium apple, peeled and diced (Granny Smith for tartness or Honeycrisp for sweetness)
- 1/2 cup of maple syrup (the real stuff, please)
- 1 tsp of ground cinnamon (for that warm, cozy flavor)
- 1 tbsp of butter (for greasing the pan)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the egg, then stir in the milk and vanilla extract. Tip: Let the milk sit out for 10 minutes to take the chill off—it helps the batter come together smoothly.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine—overmixing makes tough pancakes.
- Gently fold in the diced apple. Tip: Toss the apple with a sprinkle of flour first to prevent sinking to the bottom of the batter.
- Heat a nonstick skillet or griddle over medium heat (about 350°F) and melt a pat of butter.
- Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
- In a small saucepan, warm the maple syrup and cinnamon over low heat for 2-3 minutes, stirring occasionally.
- Serve the pancakes stacked high, drizzled with the cinnamon syrup. So good, you’ll forget about the maple bottle in your pantry. The apples add a tender crunch, and the syrup brings just the right amount of spice—try topping with a dollop of whipped cream for extra indulgence.
Grilled Cracker Barrel Apple Slices with Caramel Drizzle
Delicious doesn’t even begin to describe these Grilled Cracker Barrel Apple Slices with Caramel Drizzle—they’re the perfect mix of sweet, smoky, and buttery, with a nostalgic twist that reminds me of lazy summer evenings on the porch. I first tried this recipe after a friend brought over a bag of Cracker Barrel apples, and let me tell you, grilling them was a game-changer. Now, it’s my go-to when I want a dessert that feels fancy but takes barely any effort.
Ingredients
- 2 large Cracker Barrel apples (or any firm, sweet-tart apple)
- 2 tbsp melted butter
- 1 tbsp brown sugar
- A pinch of cinnamon
- A splash of lemon juice
- 1/4 cup caramel sauce (store-bought or homemade)
- A couple of toothpicks (for testing doneness)
Instructions
- Preheat your grill to medium heat (about 350°F) and lightly oil the grates to prevent sticking.
- Core the apples and slice them into 1/2-inch thick rounds—no need to peel them, the skin adds great texture!
- Toss the apple slices in a bowl with the lemon juice to keep them from browning.
- Brush both sides of each slice with melted butter, then sprinkle evenly with brown sugar and cinnamon.
- Place the apple slices on the grill and cook for 3-4 minutes per side, or until grill marks appear and the sugar starts to caramelize. Tip: If the slices stick, they’re not ready to flip—give them another 30 seconds.
- Test doneness by poking a toothpick into a slice; it should glide through easily but the apple should still hold its shape.
- Remove from the grill and drizzle with warm caramel sauce while still hot.
Now, here’s the magic: the apples turn tender but keep a slight bite, while the caramel drizzle soaks into all those nooks for a gooey, decadent finish. Serve them warm over vanilla ice cream, or just eat them straight off the plate—no judgment here!
Cracker Barrel Apple Bread Pudding
Warm, gooey, and packed with cozy nostalgia—this Cracker Barrel Apple Bread Pudding is the kind of dessert that feels like a hug in a baking dish. I first tried it on a road trip years ago, and now I make it every fall when apples are at their sweetest (though let’s be real, I’ve been known to sneak it during summer too). Trust me, it’s worth turning on the oven for.
Ingredients
- 4 cups of stale French bread, torn into bite-sized pieces (day-old works best!)
- 2 cups of peeled, diced apples (I like Granny Smith for a little tartness)
- 2 cups of whole milk (or half-and-half if you’re feeling indulgent)
- 3 large eggs, lightly beaten
- 1/2 cup of granulated sugar
- 1/4 cup of packed brown sugar
- 2 tbsp of vanilla extract (yes, tablespoons—it’s the secret!)
- 1 tsp of cinnamon
- A pinch of salt
- 2 tbsp of melted butter (plus extra to grease the dish)
Instructions
- Preheat your oven to 350°F and generously butter an 8×8-inch baking dish.
- Toss the torn bread and diced apples together in a large bowl—don’t skimp on the apple chunks!
- In another bowl, whisk the milk, eggs, both vanilla, sugars, cinnamon, and salt until fully combined. Tip: Whisk for a full minute to dissolve the sugars—it prevents graininess.
- Pour the wet mixture over the bread and apples, pressing down gently to soak every piece. Let it sit for 15 minutes (set a timer—this ensures the bread absorbs all that custardy goodness).
- Drizzle the melted butter over the top, then bake for 45–50 minutes until the edges are golden and the center is set (a knife inserted should come out clean). Tip: Cover loosely with foil if the top browns too fast.
- Let it cool for 10 minutes before serving. Tip: For extra decadence, top with a scoop of vanilla ice cream while still warm—the contrast is heavenly.
You’ll love how the custard soaks into the bread, while the apples stay tender with just a hint of spice. My family fights over the crispy corner pieces, but I’m team middle-all-the-way—where every bite is pure, pillowy comfort.
Warm Cracker Barrel Apple Cider
You know those cozy fall days when all you want is something warm and comforting? That’s exactly how I felt when I first tried this Cracker Barrel-inspired apple cider—it’s like a hug in a mug! I love making this on lazy weekends, and it’s become a staple for family gatherings too.
Ingredients
– 4 cups of apple cider (the good, unfiltered kind) – 2 cinnamon sticks (or a hefty sprinkle of ground cinnamon if you’re in a pinch) – A splash of orange juice (about 1/4 cup) – A couple of whole cloves (trust me, they make a difference) – A dash of ground nutmeg (just a pinch!) – 1/4 cup of brown sugar (packed, because why not?)
Instructions
1. Pour the apple cider into a medium saucepan and turn the heat to medium-low. 2. Add the cinnamon sticks, orange juice, cloves, and nutmeg—stir gently to combine. 3. Let the mixture warm up slowly for about 10 minutes, stirring occasionally so the flavors meld. (Tip: Don’t let it boil—just a gentle simmer keeps the cider smooth.) 4. Stir in the brown sugar until it dissolves completely, about 2 minutes. 5. Reduce the heat to low and let it steep for another 5 minutes. (Tip: Taste-test here—if you want it sweeter, add another tablespoon of brown sugar.) 6. Strain the cider through a fine-mesh sieve into mugs to remove the cloves and cinnamon sticks. (Tip: For extra coziness, rim the mugs with cinnamon sugar before pouring.) Perfectly spiced and just sweet enough, this cider is like autumn in a cup. I love serving it with a cinnamon stick stirrer or a slice of fresh apple for a little extra flair.
Cracker Barrel Apple Streusel Muffins
These Cracker Barrel Apple Streusel Muffins are my go-to when I’m craving that cozy, bakery-style treat without leaving the house. Trust me, the smell alone is worth the early morning bake—just ask my neighbors, who always seem to knock on my door when these are in the oven!
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups finely diced apples (I like Granny Smith for a little tartness!)
- For the streusel: 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 2 tbsp cold butter, cubed
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and nutmeg until no lumps remain.
- In another bowl, mix the melted butter, milk, egg, and vanilla until smooth. Tip: Let your melted butter cool slightly so it doesn’t scramble the egg!
- Pour the wet ingredients into the dry and stir just until combined—don’t overmix, or the muffins will be dense.
- Fold in the diced apples gently. Tip: Toss the apples in a pinch of flour first to prevent sinking to the bottom.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Make the streusel: Combine the flour, brown sugar, and cinnamon, then cut in the cold butter with a fork until crumbly. Sprinkle generously over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even browning.
Here’s the magic: these muffins are tender with juicy apple bits and that crunchy streusel topping—perfect warm with a dab of butter or reheated the next day (if they last that long). Happy baking, and don’t blame me if your kitchen becomes the neighborhood’s new favorite spot!
Baked Cracker Barrel Apple Slices with Brown Sugar Glaze
Just like my grandma used to say, some of the best desserts are the simplest—like these cozy, caramelized apple slices inspired by Cracker Barrel’s famous version. I love making these when I’m craving something sweet but don’t want to fuss with pie crust. Plus, that brown sugar glaze? It’s pure magic.
Ingredients
– 3 large Granny Smith apples (peeled, cored, and sliced into ½-inch wedges)
– ½ cup packed light brown sugar (the kind that clumps just right)
– ¼ cup unsalted butter (melted, because cold butter won’t coat those apples properly)
– 1 tsp cinnamon (the more, the merrier, honestly)
– A splash of vanilla extract (about ½ tsp)
– A pinch of salt (to balance the sweetness)
Instructions
1. Preheat your oven to 375°F (190°C) and grab a 9×13-inch baking dish—no need to grease it.
2. Toss the apple slices with the brown sugar, melted butter, cinnamon, vanilla, and salt in a large bowl until every slice is glossy and coated. (Tip: Use your hands for this—it’s messy but ensures even coverage.)
3. Spread the apples in a single layer in the baking dish, scraping every last bit of that sugary butter mixture over the top.
4. Bake for 25 minutes, then give the dish a gentle shake. If the apples aren’t fork-tender and the glaze isn’t bubbling, give them another 5–10 minutes. (Tip: The edges should be slightly caramelized but not burnt.)
5. Let cool for 5 minutes before serving—trust me, that glaze thickens perfectly as it sits. (Tip: A scoop of vanilla ice cream melts into the warm glaze like a dream.)
Every bite of these apples is buttery, cinnamony, and just sweet enough—like fall in dessert form. I love them piled over pancakes or swirled into oatmeal, but honestly, a spoon straight from the dish works too.
Cracker Barrel Apple Turnovers with Puff Pastry
Goodness, is there anything more comforting than the smell of warm apples and cinnamon wafting through the kitchen? I first tried these Cracker Barrel-inspired apple turnovers at a friend’s brunch, and I’ve been hooked ever since. They’re flaky, buttery, and just sweet enough—perfect with a cup of coffee or as a dessert with a scoop of vanilla ice cream.
Ingredients
– 1 sheet of frozen puff pastry (thawed but still cold) – 2 medium apples, peeled and diced (I like Granny Smith for that tart kick) – 1/4 cup granulated sugar – 1 tsp cinnamon – A splash of lemon juice (to keep the apples from browning) – 1 tbsp butter (for sautéing) – 1 egg (for that golden egg wash) – A sprinkle of coarse sugar (for crunch!)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper. 2. In a skillet over medium heat, melt the butter and toss in the diced apples, sugar, cinnamon, and lemon juice. Sauté for about 5 minutes until the apples soften slightly but still hold their shape. (Tip: Don’t overcook—they’ll soften more in the oven!) 3. Roll out the puff pastry on a lightly floured surface into a 12-inch square, then cut it into 4 smaller squares. 4. Spoon a generous heap of the apple mixture onto the center of each square, leaving a 1-inch border. 5. Fold each square diagonally to form a triangle, pressing the edges firmly with a fork to seal. (Tip: A little water on the edges helps them stick better.) 6. Whisk the egg with a splash of water and brush it over the turnovers for a glossy finish. Sprinkle with coarse sugar. 7. Bake for 18–20 minutes until golden brown and puffed. (Tip: Rotate the tray halfway for even browning.) 8. Let them cool for 5 minutes—trust me, the filling is lava-hot! Look at those golden, flaky layers! The turnovers are best served warm, with the apples still slightly tangy and the pastry shattering at every bite. Try drizzling them with caramel sauce or serving alongside a sharp cheddar for a sweet-savory twist.
Southern Cracker Barrel Apple Sauce
Whenever I think of comfort food, my mind always drifts to the warm, spiced sweetness of homemade apple sauce—especially the kind that reminds me of Southern Cracker Barrel’s cozy vibes. There’s something so nostalgic about simmering apples until they’re perfectly tender, and today, I’m sharing my foolproof version that’s just as delicious as the classic. Trust me, your kitchen will smell like autumn in the best way possible.
Ingredients
– 4 large Granny Smith apples (peeled, cored, and chopped)
– 1/2 cup water (just enough to keep things from sticking)
– 1/4 cup brown sugar (for that deep, caramel-like sweetness)
– 1 tbsp lemon juice (a quick squeeze to brighten it up)
– 1 tsp ground cinnamon (because warmth is key)
– 1/2 tsp vanilla extract (a little splash for depth)
– A pinch of salt (to balance the flavors)
Instructions
1. Toss the chopped apples, water, brown sugar, lemon juice, cinnamon, vanilla, and salt into a medium saucepan. Tip: Use a mix of sweet and tart apples for a more complex flavor.
2. Cook over medium heat, stirring occasionally, until the apples start to soften—about 10 minutes. Tip: If the mixture looks dry, add a splash more water to prevent sticking.
3. Reduce the heat to low, cover, and let it simmer for another 15-20 minutes, stirring every 5 minutes, until the apples are completely tender and easily mashable. Tip: For a smoother sauce, blend it briefly with an immersion blender, but I love mine a little chunky.
4. Remove from heat and let it cool slightly before serving.
Kind of magical how a few simple ingredients transform into such a comforting treat, right? This apple sauce is velvety with just the right amount of spice—perfect over pancakes, swirled into yogurt, or even as a topping for pork chops. It’s the kind of recipe you’ll want to double because it disappears fast!
Cracker Barrel Apple Cheesecake Bars
You know those desserts that taste like nostalgia? The ones that remind you of cozy family dinners or lazy Sunday afternoons? That’s exactly what these Cracker Barrel-inspired apple cheesecake bars do for me—warm, spiced, and just sweet enough to feel like a hug in dessert form. I love making these when I want something comforting but don’t want to fuss with a full cheesecake (and trust me, the crumbly streusel topping is worth every minute).
Ingredients
– 2 cups all-purpose flour (spooned and leveled)
– 1/2 cup granulated sugar, plus 2 tbsp for the apples
– 1/2 sticks cold unsalted butter, cubed
– A pinch of salt
– 2 medium Granny Smith apples, peeled and finely diced
– 1 tsp cinnamon
– 8 oz cream cheese, softened
– 1/4 cup sour cream
– 1 large egg
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a bowl, mix 2 cups flour, 1/2 cup sugar, and a pinch of salt. Cut in the cold butter with a pastry cutter (or your fingers) until the mixture resembles coarse crumbs. Tip: If the butter starts melting, pop the bowl in the fridge for 5 minutes.
3. Press 2/3 of the crumb mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden. Let it cool slightly.
4. Toss the diced apples with 2 tbsp sugar and 1 tsp cinnamon. Spread them evenly over the baked crust.
5. In another bowl, beat the cream cheese, sour cream, egg, and vanilla until smooth. Pour over the apples, spreading gently to cover.
6. Sprinkle the remaining crumb mixture over the top. Bake for 30–35 minutes until the edges are set and the topping is golden. Tip: A slight jiggle in the center is fine—it’ll firm up as it cools.
7. Cool completely in the pan, then chill for at least 2 hours before slicing. Tip: Run a knife under hot water for clean cuts.
Flaky, buttery crust with a layer of tender cinnamon apples and creamy cheesecake—these bars are pure comfort. Serve them slightly warmed with a scoop of vanilla ice cream, or pack them for a picnic (if you can resist eating them all first).
Spiced Cracker Barrel Apple Cake
Zesty flavors and warm spices always remind me of my grandma’s kitchen, especially when fall rolls around. This Spiced Cracker Barrel Apple Cake is my twist on a classic—moist, fragrant, and packed with cozy vibes. I love making it on lazy Sundays when the house smells like cinnamon and nostalgia.
Ingredients
- 2 cups of peeled, diced apples (I like Granny Smith for a little tartness)
- 1 ½ cups of all-purpose flour (spooned and leveled, please!)
- 1 cup of granulated sugar (because life’s sweet enough already)
- ½ cup of unsalted butter, softened (a.k.a. left on the counter while you prep)
- 2 large eggs (room temp—trust me, it matters)
- 1 tsp of vanilla extract (the good stuff, not imitation)
- 1 tsp of cinnamon (a must for that warm hug flavor)
- ½ tsp of nutmeg (just a whisper, but it makes a difference)
- ½ tsp of baking soda (don’t skip—this is the lift)
- A pinch of salt (to balance the sweetness)
- A splash of whole milk (about ¼ cup, but eyeball it)
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan. Pro tip: Use butter and a dusting of flour for a non-stick dream.
- In a large bowl, cream the softened butter and sugar together until fluffy, about 3 minutes. Scrape the sides—those stragglers count!
- Beat in the eggs one at a time, then add the vanilla. Mix until just combined (overmixing = tough cake, and nobody wants that).
- Whisk the flour, cinnamon, nutmeg, baking soda, and salt in a separate bowl. Gradually add this to the wet ingredients, alternating with the milk. Stir until no dry spots remain.
- Fold in the diced apples gently—they’re the star, after all. Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
Velvety and spiced, this cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. The apples stay tender, and the crumb is just dense enough to feel like a hug in every bite.
Cracker Barrel Apple Tart with Vanilla Ice Cream
Crisp, buttery crust and tender cinnamon-spiced apples—this Cracker Barrel Apple Tart with Vanilla Ice Cream tastes like a cozy fall afternoon, even in the middle of summer. I first tried it on a road trip through Tennessee, and now it’s my go-to dessert when I want something comforting yet effortless. The best part? It comes together faster than you’d think, especially if you cheat a little with store-bought pie crust (no judgment here!).
Ingredients
- 1 store-bought pie crust (or homemade if you’re feeling fancy)
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- A pinch of salt
- 2 tbsp unsalted butter, cut into tiny cubes
- A splash of lemon juice
- 1 large egg, beaten (for that golden crust)
- A scoop of vanilla ice cream (because it’s mandatory)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the pie crust on the prepared sheet—no need for perfection, rustic edges add charm.
- Toss the apple slices with sugar, cinnamon, salt, and lemon juice in a bowl. Let them sit for 5 minutes to soften slightly.
- Arrange the apples in the center of the crust, leaving a 2-inch border. Dot with butter cubes.
- Fold the edges of the crust over the apples, pleating as you go. Brush the crust with the beaten egg for a glossy finish.
- Bake for 30–35 minutes until the crust is golden and the apples are bubbly. Tip: If the edges brown too fast, tent them with foil.
- Let the tart cool for 10 minutes—this keeps the juices from running everywhere when sliced.
- Serve warm with a scoop of vanilla ice cream. Tip: Drizzle with caramel sauce if you’re feeling extra indulgent.
The tart is best when the crust is flaky and the apples are just soft enough to melt into the ice cream. Try serving it with a sprinkle of toasted pecans for crunch, or a dusting of powdered sugar for a pretty finish.
Caramelized Cracker Barrel Apple Pancakes
Breakfast just got a whole lot sweeter with these Caramelized Cracker Barrel Apple Pancakes. I stumbled upon this recipe during a cozy weekend at my grandma’s, and now it’s a staple in my kitchen—especially when I’m craving something warm, comforting, and just a little indulgent.
Ingredients
- 1 cup all-purpose flour (because fluffy pancakes start here)
- 1 tbsp sugar (for that subtle sweetness)
- 1 tsp baking powder (the secret to the perfect rise)
- A pinch of salt (to balance the flavors)
- 1 egg (room temp works best)
- 3/4 cup whole milk (or a splash more if the batter’s too thick)
- 2 tbsp melted butter (plus extra for the pan)
- 2 medium apples, thinly sliced (I like Honeycrisp for their sweetness)
- 1/4 cup brown sugar (for caramelizing magic)
- 1 tsp cinnamon (because apples and cinnamon are soulmates)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Crack the egg into the dry ingredients, then pour in the milk and melted butter. Stir until just combined—don’t overmix, or your pancakes will be tough (tip: lumps are totally fine!).
- Heat a nonstick skillet over medium heat and melt a pat of butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden. Repeat with remaining batter.
- In the same skillet, add the apple slices, brown sugar, and cinnamon. Cook over medium-low heat, stirring occasionally, until the apples are tender and the sugar turns into a sticky caramel (about 5-7 minutes).
- Stack the pancakes and top with the caramelized apples. Drizzle any extra syrup from the pan over the top.
Out of the pan, these pancakes are fluffy with crispy edges, and the caramelized apples add a gooey, spiced sweetness that’s downright addictive. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat—breakfast-for-dessert vibes are always a win.
Summary
Craving cozy fall flavors? This roundup of 19 Cracker Barrel-inspired apple recipes is your ticket to delicious comfort food! From warm crisps to savory dishes, there’s something for every home cook to love. Don’t forget to try a recipe, share your favorite in the comments, and pin this article to your Pinterest friends—happy baking!
