Mmm, can you smell that? Crisp autumn air mingling with the warm, comforting aromas of cinnamon-spiced apples and buttery baked goods. As the leaves begin to turn, there’s no better time to bring the cozy flavors of Cracker Barrel into your own kitchen. We’ve gathered 20 delicious apple recipes that capture the essence of fall—get ready to bookmark your new seasonal favorites!
Cracker Barrel Fried Apples
Kind of like that cozy feeling you get walking into a Cracker Barrel on a crisp fall day, these fried apples bring all that comfort right to your kitchen. I first tried making them after craving that sweet, cinnamon-spiced side dish during a weekend when our local restaurant had an hour-long wait. Now they’ve become my go-to autumn breakfast treat, especially when I want to impress weekend guests without spending hours in the kitchen.
Ingredients
– 6 medium Granny Smith apples
– 1/4 cup unsalted butter
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup water
Instructions
1. Peel all 6 Granny Smith apples using a vegetable peeler.
2. Core each apple using an apple corer or sharp knife.
3. Slice apples into 1/4-inch thick wedges.
4. Melt 1/4 cup unsalted butter in a large skillet over medium heat.
5. Add apple slices to the skillet when butter is fully melted and bubbling.
6. Cook apples for 5 minutes, stirring occasionally with a wooden spoon.
7. Sprinkle 1/2 cup light brown sugar evenly over the apples.
8. Add 1/4 cup granulated sugar to the skillet.
9. Sprinkle 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg over the mixture.
10. Pour 1/4 cup water into the skillet.
11. Stir all ingredients together until apples are evenly coated.
12. Reduce heat to medium-low and cover skillet with a lid.
13. Simmer for 15 minutes, stirring every 5 minutes to prevent sticking.
14. Remove lid and continue cooking for 5 more minutes until sauce thickens slightly.
15. Test apple tenderness by piercing with a fork – they should be soft but still hold their shape.
16. Remove skillet from heat and let rest for 2 minutes before serving.
Buttery soft with just the right amount of caramelization, these apples develop this incredible syrupy sauce that’s perfect for soaking into pancakes or biscuits. I love serving them warm over vanilla ice cream for an easy dessert, or alongside pork chops for that classic sweet-savory combination that always disappears first at family dinners.
Cracker Barrel Apple Pie
Picture this: the first time I tried Cracker Barrel’s famous apple pie, I was on a road trip with my grandma, and that warm, cinnamon-spiced slice instantly became my gold standard for homemade desserts. Now I make this version whenever autumn rolls around, and the smell of baking apples and buttery crust fills my kitchen with pure comfort.
Ingredients
- 2 9-inch refrigerated pie crusts
- 6 cups thinly sliced Granny Smith apples
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter
- 1 tbsp whole milk
- 1 tbsp coarse sugar
Instructions
- Preheat your oven to 425°F and place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
- In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg, tossing until the apples are evenly coated.
- Transfer the apple mixture into the pie crust, mounding it slightly higher in the center for an even bake.
- Dot the top of the apples with small pieces of the unsalted butter for added richness.
- Place the second pie crust over the filling, then crimp the edges together with your fingers or a fork to seal.
- Cut four 1-inch slits in the top crust to allow steam to escape during baking.
- Brush the entire top crust with the whole milk using a pastry brush for a golden finish.
- Sprinkle the coarse sugar evenly over the brushed crust for a subtle crunch.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for 40–45 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
- Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set properly.
Heavenly is the only word for that first bite—the flaky, buttery crust gives way to tender, spiced apples that hold their shape without turning mushy. I love serving it slightly warm with a sharp cheddar cheese slice on the side, a trick my grandma swore by, which balances the sweetness with a savory tang.
Cracker Barrel Apple Dumplings
Huddled in my grandmother’s kitchen during crisp autumn afternoons, I learned that some recipes are more than just instructions—they’re edible memories. These Cracker Barrel-inspired apple dumplings take me right back to those cozy days, filling the house with the scent of cinnamon and baked apples that makes everyone gather in the kitchen before they’re even out of the oven.
Ingredients
– 2 large Granny Smith apples
– 1 package refrigerated pie crusts
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup butter
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 350°F.
2. Peel both apples completely using a vegetable peeler.
3. Core each apple using an apple corer, creating a clean center cavity.
4. Cut each apple into 8 equal wedges using a sharp knife.
5. Unroll one pie crust onto a lightly floured surface.
6. Cut the pie crust into 8 equal triangles using a pizza cutter.
7. Place one apple wedge at the wide end of each triangle.
8. Roll each triangle tightly around the apple wedge, starting from the wide end.
9. Pinch the edges firmly to seal each dumpling completely.
10. Arrange all 16 dumplings in a 9×13 inch baking dish, spacing them evenly.
11. Combine 1 cup sugar, 1 cup water, 1/2 cup butter, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a saucepan.
12. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves completely.
13. Pour the hot syrup evenly over all the dumplings in the baking dish.
14. Bake at 350°F for 35-40 minutes until the dumplings turn golden brown and the apples feel tender when pierced with a fork.
15. Remove from oven and let rest for 10 minutes before serving.
Zesty with cinnamon and rich with buttery syrup, these dumplings develop the most wonderful tender-crisp texture where the apples soften while the crust maintains just enough structure. I love serving them warm with a scoop of vanilla ice cream that melts into the sweet syrup, creating the perfect contrast between hot and cold that makes this dessert truly unforgettable.
Cracker Barrel Apple Crisp
Huddled in my kitchen on a crisp autumn afternoon, I found myself craving that perfect balance of sweet and tart that only a good apple crisp can deliver. Having tried countless versions over the years, I finally perfected this Cracker Barrel-inspired recipe that fills my home with the most incredible cinnamon-spiced aroma while baking. There’s something truly comforting about pulling this bubbling dessert from the oven, knowing exactly what warm, gooey goodness awaits beneath that golden oat topping.
Ingredients
– 6 cups sliced Granny Smith apples
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 3/4 cup all-purpose flour
– 3/4 cup old-fashioned oats
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup cold unsalted butter
– 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. Peel and core 6 medium Granny Smith apples, then slice them into 1/4-inch thick pieces.
3. Toss the apple slices with 1 tablespoon of lemon juice in a large bowl to prevent browning.
4. Add 1/2 cup granulated sugar and 1 teaspoon cinnamon to the apples, mixing until evenly coated.
5. Transfer the apple mixture to the prepared baking dish, spreading it into an even layer.
6. In a separate bowl, combine 3/4 cup all-purpose flour, 3/4 cup old-fashioned oats, 1/4 cup brown sugar, and 1/4 teaspoon ground nutmeg.
7. Cut 1/2 cup cold unsalted butter into small cubes and add to the dry ingredients.
8. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
9. Sprinkle the crumb topping evenly over the apples, covering them completely.
10. Place the baking dish on the middle rack of your preheated oven and bake for 35-40 minutes.
11. Check for doneness when the topping is golden brown and you can see the apples bubbling around the edges.
12. Remove from the oven and let rest for 15 minutes before serving to allow the juices to thicken.
Perfectly balanced between the tart apples and sweet, buttery topping, this crisp delivers that signature Cracker Barrel texture we all love. The oats maintain a delightful chewiness while the apples soften into a jam-like consistency that pairs beautifully with vanilla ice cream. Personally, I love serving it warm in shallow bowls with a drizzle of caramel sauce for that extra indulgent touch.
Cracker Barrel Apple Butter
Biting into that sweet, spiced apple butter at Cracker Barrel always takes me back to autumn mornings with my grandma—she’d simmer apples for hours until the whole house smelled like cinnamon and comfort. I’ve tweaked her method to make it simpler for busy weekdays, but that cozy, slow-cooked flavor is still the star. Here’s my take on recreating that nostalgic Cracker Barrel apple butter right in your own kitchen.
Ingredients
– 4 pounds apples
– 1 cup granulated sugar
– 1/2 cup brown sugar
– 1/2 cup apple cider
– 2 tablespoons lemon juice
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Instructions
1. Peel, core, and chop 4 pounds of apples into 1-inch pieces. Tip: Use a mix of sweet and tart apples like Fuji and Granny Smith for balanced flavor.
2. Combine the chopped apples, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup apple cider, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves in a large, heavy-bottomed pot.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally with a wooden spoon.
4. Reduce the heat to low and simmer uncovered for 1 hour 30 minutes, stirring every 15 minutes to prevent sticking. Tip: Keep the lid off to allow steam to escape and thicken the butter.
5. Check that the apples are completely soft and easily mashable against the side of the pot.
6. Remove the pot from the heat and let it cool for 10 minutes. Tip: For an ultra-smooth texture, blend the mixture with an immersion blender until no chunks remain.
7. Return the pot to low heat and simmer for another 30 minutes, stirring frequently, until the apple butter thickens and holds its shape on a spoon.
8. Ladle the hot apple butter into sterilized jars, leaving 1/4 inch of headspace, and seal immediately. Heirloom recipes like this one reward patience—the deep caramelized sweetness and velvety spreadability are worth the wait. I love slathering it on warm biscuits or swirling it into oatmeal for a touch of autumn any time of year.
Cracker Barrel Apple Cider
Keeping warm on crisp autumn days always reminds me of my first visit to Cracker Barrel years ago, where I fell in love with their signature apple cider—I’ve been perfecting this cozy copycat version ever since to enjoy that same comforting flavor at home.
Ingredients
- 8 cups apple cider
- 1/4 cup brown sugar
- 2 cinnamon sticks
- 1 tsp whole cloves
- 1 orange, sliced
- 1/4 tsp ground nutmeg
Instructions
- Pour 8 cups of apple cider into a large saucepan.
- Add 1/4 cup brown sugar to the saucepan and stir until fully dissolved.
- Place 2 cinnamon sticks and 1 tsp whole cloves into the saucepan—I like tying them in cheesecloth for easy removal later.
- Slice 1 orange into thin rounds and add them to the saucepan.
- Sprinkle 1/4 tsp ground nutmeg evenly over the mixture.
- Heat the saucepan over medium heat until the liquid reaches 180°F, stirring occasionally to prevent scorching.
- Reduce heat to low and simmer for 20 minutes to allow flavors to meld—the cider should steam lightly but not boil.
- Remove the saucepan from heat and let it steep for 10 minutes for deeper spice infusion.
- Strain the cider through a fine-mesh sieve to remove solids before serving.
Perfectly spiced and wonderfully aromatic, this cider has a smooth texture with just the right balance of sweetness and warmth. Pour it into mugs garnished with extra cinnamon sticks, or try it chilled over ice for a refreshing twist—either way, it’s like capturing autumn in a cup.
Cracker Barrel Apple Fritters
Every time I visit Cracker Barrel, I find myself irresistibly drawn to those warm, cinnamon-spiced apple fritters that practically melt in your mouth. There’s something magical about how they balance sweet, tender apples with that crispy exterior—it’s the kind of treat that makes any ordinary morning feel like a special occasion. After countless attempts to recreate them at home, I’ve finally perfected a version that captures that cozy, down-home goodness.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 2 medium apples, peeled and diced
- 4 cups vegetable oil
- 1 cup powdered sugar
- 2 tbsp whole milk
Instructions
- Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt in a large bowl.
- Beat 2 large eggs in a separate medium bowl until frothy, about 1 minute.
- Stir 3/4 cup whole milk and 1 tsp vanilla extract into the beaten eggs until fully combined.
- Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—do not overmix.
- Gently fold in 2 medium apples, peeled and diced, until evenly distributed throughout the batter.
- Heat 4 cups vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor temperature.
- Drop heaping tablespoons of batter into the hot oil, frying 3-4 fritters at a time to avoid crowding.
- Fry for 2-3 minutes per side until golden brown and puffed, flipping once with a slotted spoon.
- Remove fritters from oil and drain on a wire rack set over a baking sheet for 2 minutes.
- Whisk together 1 cup powdered sugar and 2 tbsp whole milk in a small bowl until smooth.
- Drizzle the glaze over warm fritters using a spoon, allowing excess to drip off.
- Let glazed fritters rest for 5 minutes before serving to allow the glaze to set.
Perfectly crisp on the outside with soft, apple-studded centers, these fritters deliver that signature Cracker Barrel warmth in every bite. The cinnamon-kissed apples stay wonderfully tender against the fluffy dough, while the sweet glaze adds just the right finishing touch. I love serving them stacked high on a rustic platter with strong coffee for a weekend breakfast that feels straight from the countryside.
Cracker Barrel Apple Streusel Muffins
Every time I walk into Cracker Barrel, the smell of warm apples and cinnamon hits me like a cozy hug, and I knew I had to recreate their famous apple streusel muffins at home. After several batches (and many happy taste-testers), I’ve perfected a version that’s just as comforting, with a streusel topping that’s crisp and buttery. Trust me, these muffins are worth waking up early for—they fill the whole kitchen with that nostalgic bakery aroma.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup buttermilk
– 1 tsp vanilla extract
– 1 1/2 cups peeled, diced apples
– 1/2 cup brown sugar
– 1/4 cup all-purpose flour
– 1/4 cup cold unsalted butter, cubed
– 1/2 tsp ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon until well combined.
3. In a separate medium bowl, whisk 1/2 cup melted unsalted butter, 2 large eggs, 1 cup buttermilk, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to avoid tough muffins.
5. Fold in 1 1/2 cups peeled, diced apples until evenly distributed throughout the batter.
6. In a small bowl, make the streusel by combining 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/4 cup cold cubed unsalted butter, and 1/2 tsp ground cinnamon; use your fingers to pinch the mixture until it forms coarse crumbs.
7. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
8. Sprinkle the streusel topping generously over each muffin, pressing lightly so it adheres during baking.
9. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Just out of the oven, these muffins are tender and moist with juicy apple bits, while the streusel adds a delightful crunch that contrasts perfectly. I love serving them warm with a dab of salted butter or alongside a hot coffee for a cozy breakfast treat—they’re so good, you might forget you’re not at Cracker Barrel!
Cracker Barrel Apple Turnovers
Every time I visit Cracker Barrel, I find myself dreaming about their apple turnovers for days afterward—that perfect flaky crust wrapped around warm, cinnamon-spiced apples is pure comfort food magic. I’ve tried countless copycat recipes over the years, tweaking and testing until I landed on this version that tastes just like the real deal, and now I’m excited to share it with you.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 4 cups peeled and diced Granny Smith apples
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon water
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a medium bowl, tossing until apples are evenly coated.
- Melt butter in a skillet over medium heat, then add the apple mixture and cook for 5-7 minutes, stirring frequently, until apples are slightly softened and the sauce has thickened.
- Remove the skillet from heat and let the filling cool completely—this prevents the puff pastry from becoming soggy.
- Roll out one sheet of puff pastry on a lightly floured surface into a 10×10-inch square.
- Cut the pastry into four equal squares using a sharp knife or pizza cutter for clean edges.
- Spoon about 1/4 cup of the cooled apple filling onto the center of each square.
- Beat the egg with 1 tablespoon of water in a small bowl to create an egg wash.
- Brush the edges of each pastry square with the egg wash using a pastry brush.
- Fold one corner of each square over the filling to form a triangle, pressing the edges firmly together.
- Crimp the edges with a fork to seal completely, which helps prevent filling from leaking during baking.
- Transfer the turnovers to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the turnovers with the remaining egg wash for a golden, shiny finish.
- Bake for 18-22 minutes, or until the pastry is puffed and deep golden brown.
- While turnovers bake, whisk together powdered sugar and milk in a small bowl until smooth for the glaze.
- Let turnovers cool on the baking sheet for 5 minutes before drizzling with the glaze.
Seriously, that first bite is everything—the pastry shatters into buttery flakes while the warm, spiced apple filling oozes out with just the right balance of sweet and tart. I love serving these still slightly warm with a scoop of vanilla ice cream melting over the top, or packing them cold in lunchboxes for a special treat that always makes an ordinary day feel celebratory.
Cracker Barrel Apple Pancakes
Haven’t you ever wished you could recreate that cozy Cracker Barrel breakfast magic right in your own kitchen? I certainly have, especially on those lazy weekend mornings when my family gathers around the table, still in pajamas, debating who gets the first pancake. This copycat recipe has become our go-to comfort food, filling the house with the warm scent of cinnamon and apples that reminds me of autumn visits to my grandmother’s farmhouse.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 2 large eggs
– 1 ½ cups whole milk
– ¼ cup unsalted butter, melted
– 2 medium apples, peeled and diced
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 2 tablespoons vegetable oil
– Maple syrup for serving
Instructions
1. Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large mixing bowl.
2. Beat 2 large eggs in a separate bowl until frothy, about 30 seconds.
3. Pour 1 ½ cups whole milk and ¼ cup melted unsalted butter into the beaten eggs, whisking continuously.
4. Combine the wet ingredients with the dry ingredients, stirring just until no dry flour remains (tip: overmixing creates tough pancakes).
5. Fold 2 diced apples, 2 tablespoons brown sugar, and 1 teaspoon ground cinnamon into the batter.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon vegetable oil.
7. Pour ¼ cup batter for each pancake onto the hot surface, leaving 2 inches between pancakes.
8. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
9. Flip pancakes carefully using a thin spatula and cook for another 2 minutes until golden brown (tip: don’t press down on pancakes while cooking).
10. Transfer cooked pancakes to a warm oven (200°F) while repeating steps 6-9 with remaining batter and 1 tablespoon vegetable oil.
11. Serve immediately with maple syrup.
Absolutely nothing beats biting into these fluffy pancakes where tender apple pieces melt into each cinnamon-kissed bite. The caramelized edges provide the perfect contrast to the soft interior, making them worthy of any special breakfast spread. Try stacking them high with extra sliced apples between layers for an impressive brunch centerpiece that’ll have everyone reaching for seconds.
Cracker Barrel Apple Bread Pudding
Sometimes the best recipes come from unexpected places, like that time my family insisted on stopping at Cracker Barrel during our road trip and I discovered their incredible apple bread pudding. I’ve been perfecting my own version ever since, tweaking it over countless Sunday dinners until it became the cozy dessert my friends now request for every gathering. There’s something magical about how the apples soften into the custardy bread that just feels like a warm hug in dessert form.
Ingredients
– 6 cups cubed French bread
– 2 large eggs
– 1 cup granulated sugar
– 2 cups whole milk
– 1 tablespoon vanilla extract
– 1 teaspoon ground cinnamon
– 2 medium apples, peeled and diced
– 4 tablespoons unsalted butter, melted
– 1/2 cup brown sugar
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Arrange 6 cups of cubed French bread evenly in the prepared baking dish.
3. In a large mixing bowl, whisk 2 large eggs until frothy and pale yellow.
4. Add 1 cup granulated sugar to the eggs and whisk until completely combined.
5. Pour in 2 cups whole milk while continuously whisking to create a smooth custard base.
6. Stir in 1 tablespoon vanilla extract and 1 teaspoon ground cinnamon until evenly distributed throughout the mixture.
7. Fold in 2 medium peeled and diced apples, ensuring they’re well coated with the custard mixture.
8. Pour the entire custard and apple mixture over the cubed bread in the baking dish.
9. Press down gently on the bread with a spatula to ensure all pieces are submerged in the liquid.
10. Let the mixture sit for 15 minutes to allow the bread to fully absorb the custard.
11. Drizzle 4 tablespoons of melted unsalted butter evenly over the top of the bread pudding.
12. Sprinkle 1/2 cup brown sugar uniformly across the surface.
13. Bake at 350°F for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
14. Remove from oven and let cool for 20 minutes before serving.
Let this bread pudding cool slightly before diving in – the wait is worth it when you experience that perfect contrast between the crispy caramelized top and the soft, custard-soaked interior beneath. I love serving it warm with a drizzle of caramel sauce or a scoop of vanilla ice cream melting into all those cinnamon-kissed apple pockets, creating little pools of sweet goodness throughout each bite.
Cracker Barrel Apple Cobbler
Very few desserts transport me back to childhood Sunday dinners quite like this comforting apple cobbler. I first tasted this warm, cinnamon-spiced treat at my grandmother’s house after she perfected her version of the Cracker Barrel classic, and now I make it whenever I need a cozy kitchen moment. There’s something magical about how the buttery crust soaks up those sweet apple juices while baking.
Ingredients
– 6 cups sliced Granny Smith apples
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup unsalted butter
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Peel and core 6 medium Granny Smith apples, then slice them into 1/4-inch thick pieces.
3. Toss the apple slices with 1 tablespoon of lemon juice to prevent browning.
4. In a large mixing bowl, combine the sliced apples with 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until evenly coated.
5. Spread the apple mixture evenly in the prepared baking dish.
6. In a separate bowl, whisk together 1 cup of flour, the remaining 1/2 cup of granulated sugar, and 1/2 teaspoon of salt.
7. Pour 1 cup of whole milk and 1 teaspoon of vanilla extract into the flour mixture, stirring until just combined and no dry pockets remain.
8. Pour the batter evenly over the apple mixture in the baking dish.
9. Melt 1/2 cup of unsalted butter in a small saucepan over medium heat until completely liquid.
10. Drizzle the melted butter evenly over the entire surface of the batter.
11. Bake at 350°F for 45-50 minutes until the top is golden brown and the apples are tender when pierced with a fork.
12. Remove from oven and let rest for 15 minutes before serving to allow the filling to set.
This cobbler develops the most wonderful contrast between the crisp, sugary top and the soft, spiced apples beneath. The edges caramelize beautifully while the center stays wonderfully moist, making it perfect served warm with a scoop of vanilla ice cream that melts into all those cinnamon-kissed crevices.
Cracker Barrel Apple Salad
Every time I visit Cracker Barrel, I find myself craving their signature apple salad—it’s the perfect blend of sweet, creamy, and crunchy that feels like a hug in a bowl. I’ve tweaked my homemade version over the years, often making it on lazy Sundays when I want something refreshing without much fuss. Trust me, this recipe is so simple, even my kids love helping mix it together!
Ingredients
- 2 cups chopped Granny Smith apples
- 1 cup chopped celery
- 1/2 cup chopped walnuts
- 1/2 cup mayonnaise
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Rinse 2 cups of Granny Smith apples under cold water, then pat them dry with a clean kitchen towel.
- Core the apples using an apple corer or sharp knife, and chop them into 1/2-inch pieces. Tip: Toss the chopped apples immediately with 1 tablespoon of lemon juice to prevent browning.
- Chop 1 cup of celery into 1/4-inch slices, ensuring they’re uniform for even texture.
- Roughly chop 1/2 cup of walnuts into small chunks, avoiding powder-like consistency.
- In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tablespoons granulated sugar, and 1/4 teaspoon salt.
- Whisk the dressing mixture vigorously for 60 seconds until the sugar fully dissolves and the texture is smooth. Tip: For a lighter option, substitute half the mayonnaise with Greek yogurt.
- Add the chopped apples, celery, and walnuts to the bowl with the dressing.
- Fold all ingredients together with a spatula for 2 minutes until evenly coated. Tip: Chill the salad in the refrigerator for 30 minutes before serving to let flavors meld.
Crunchy walnuts and crisp celery play off the tender apples, while the creamy dressing ties everything together with a subtle sweetness. I love scooping this salad into butter lettuce cups for a low-carb lunch or pairing it with grilled chicken for a hearty dinner—it’s versatile enough to shine anywhere!
Cracker Barrel Apple Stuffed Pork Chops
Back when I was visiting my cousin in Tennessee, we stumbled upon a Cracker Barrel that served the most incredible apple-stuffed pork chops—so good that I spent weeks recreating the recipe at home. Believe me, these juicy chops filled with sweet, spiced apples are worth every minute of prep. They’ve become my go-to comfort meal for chilly evenings, especially when I want to impress guests without stressing over complicated techniques.
Ingredients
- 4 thick-cut boneless pork chops (1.5 inches thick)
- 2 cups peeled and diced Granny Smith apples
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the pork chops dry with paper towels to ensure a crisp sear.
- Season both sides of the pork chops evenly with salt, black pepper, and garlic powder.
- Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
- Sear the pork chops for 3 minutes per side until golden brown, then transfer them to a plate.
- In the same skillet, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, and nutmeg, sautéing for 5 minutes until the apples soften and the sugar caramelizes slightly.
- Cut a deep pocket into the side of each pork chop using a sharp knife, being careful not to cut through the other side.
- Stuff each pork chop generously with the apple mixture, pressing gently to secure the filling.
- Return the stuffed chops to the skillet and pour in the chicken broth.
- Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) on a meat thermometer.
- Remove the skillet from the oven and place the pork chops on a serving platter.
- Stir the heavy cream into the skillet juices over low heat, simmering for 2 minutes until the sauce thickens slightly.
- Drizzle the creamy sauce over the pork chops before serving.
Last night, I served these chops with garlic mashed potatoes, and the way the creamy sauce mingled with the savory pork and sweet apples was pure comfort. Leftovers (if you’re lucky enough to have any) reheat beautifully—just cover them in foil and warm at 325°F for 10 minutes to keep the stuffing from drying out.
Cracker Barrel Apple Glazed Chicken
Cracker Barrel’s apple glazed chicken has become my go-to comfort meal ever since I first tried recreating it after a road trip stop in Tennessee. Coming home with that sweet memory, I spent weeks perfecting this copycat version that now fills my kitchen with the same incredible aroma. Just last Tuesday, my neighbor texted asking what smelled so amazing—proof this recipe works its magic every time!
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup apple juice
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper
– 1/4 tsp salt
– 1 tbsp olive oil
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with garlic powder, onion powder, black pepper, and salt.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers when pan is tilted.
4. Place chicken in hot skillet and cook for 6-7 minutes without moving to develop a golden-brown crust.
5. Flip chicken using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a clean plate and tent loosely with foil to rest while making glaze.
7. Reduce skillet heat to medium and pour apple juice into pan, scraping up browned bits with a wooden spoon.
8. Whisk in brown sugar, apple cider vinegar, and Dijon mustard until smooth.
9. Simmer glaze for 4-5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
10. Return chicken to skillet and spoon glaze over each piece, turning to coat completely.
11. Cook for 1-2 more minutes until glaze is sticky and chicken is heated through.
Just imagine cutting into that perfectly glazed chicken to reveal juicy, tender meat beneath the sweet-tangy coating. The caramelized apple flavor pairs wonderfully with mashed potatoes or wild rice, though my favorite is serving it over crisp apple slices for extra texture. Leftovers become incredible next-day sandwiches when sliced thin and piled high on toasted bread!
Cracker Barrel Apple Cinnamon Rolls
Remember that chilly autumn morning when I first tried Cracker Barrel’s apple cinnamon rolls? I was road-tripping through Tennessee, and the warm, spiced aroma drew me right in. Now I recreate that cozy feeling in my own kitchen every fall, usually while wearing my favorite oversized sweater and sipping hot cider.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet active dry yeast
– 1/2 cup warm milk (110°F)
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 tsp salt
– 2 medium apples, peeled and diced
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1 cup powdered sugar
– 2 tbsp milk
Instructions
1. Combine 1/4 cup warm milk (110°F) with 1 packet active dry yeast in a large bowl and let sit for 5 minutes until foamy.
2. Add 2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup melted unsalted butter, 1 large egg, and 1/2 tsp salt to the yeast mixture.
3. Mix on medium speed for 3 minutes until a soft dough forms. Tip: The dough should pull away from the bowl sides but remain slightly sticky.
4. Transfer dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. While dough rises, combine 2 diced apples, 1/4 cup brown sugar, and 1 tsp ground cinnamon in a bowl.
7. Roll risen dough into a 12×8-inch rectangle on a floured surface.
8. Spread apple mixture evenly over the dough, leaving a 1-inch border.
9. Tightly roll dough from the long side, pinching the seam to seal.
10. Cut the roll into 8 equal slices using a sharp serrated knife. Tip: Use dental floss for cleaner cuts without squashing the rolls.
11. Arrange slices in a greased 9-inch round pan, cover, and let rise for 30 minutes.
12. Preheat oven to 350°F and bake rolls for 25-30 minutes until golden brown.
13. Whisk 1 cup powdered sugar with 2 tbsp milk until smooth while rolls bake.
14. Drizzle glaze over warm rolls immediately after removing from oven. Tip: For extra shine, apply glaze while rolls are still hot.
Last night I served these warm with a scoop of vanilla bean ice cream melting into the crevices. The soft, pillowy texture contrasts beautifully with the tender apple chunks, while the cinnamon creates that signature warmth that makes these perfect for chilly mornings or as a decadent dessert.
Cracker Barrel Apple Oatmeal Cookies
Finally, after years of trying to recreate that perfect Cracker Barrel cookie texture at home, I’ve cracked the code! These apple oatmeal cookies have become my go-to fall baking project – there’s something so comforting about filling the kitchen with that warm cinnamon-apple aroma while the leaves change outside. I always make a double batch because my family devours them within hours, and honestly, I can’t blame them.
Ingredients
– 1 cup unsalted butter
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3 cups old-fashioned oats
– 1 1/2 cups finely chopped apples
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2-3 minutes.
3. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in 1 tsp vanilla extract until just combined.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in 3 cups old-fashioned oats and 1 1/2 cups finely chopped apples using a spatula until evenly distributed.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 350°F for 12-14 minutes until the edges are golden brown but centers still look slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Knowing when these cookies are perfectly baked makes all the difference – they should look set around the edges but still soft in the middle when you pull them out. Keep them chewy by storing in an airtight container with a slice of bread, and don’t skip the step of letting them cool on the pan, which helps them firm up without over-baking. Kitchen tip: Chop your apples small and pat them dry to prevent excess moisture from making the cookies soggy.
Cracker Barrel Apple Pecan Pie
A perfect slice of autumn, this Cracker Barrel-inspired apple pecan pie brings back memories of cozy family dinners after leaf-peeping adventures. I always make this when the first crisp apples hit the farmers’ market, and the smell of cinnamon and toasted pecans filling my kitchen is pure comfort. There’s something magical about how the sweet-tart apples mingle with that crunchy pecan topping that keeps everyone coming back for seconds.
Ingredients
– 1 package refrigerated pie crust
– 6 cups thinly sliced Granny Smith apples
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup unsalted butter
– 1 cup chopped pecans
– 1/2 cup packed brown sugar
– 2 tablespoons whole milk
Instructions
1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie plate.
3. Combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg in a large bowl.
4. Toss the apple mixture until every slice is evenly coated with the sugar and spice blend.
5. Transfer the apple filling into the prepared pie crust, mounding it slightly in the center.
6. Melt the unsalted butter in a small saucepan over medium heat.
7. Stir the chopped pecans and brown sugar into the melted butter until well combined.
8. Sprinkle the pecan mixture evenly over the apple filling.
9. Brush the edges of the pie crust with whole milk using a pastry brush.
10. Bake the pie at 375°F for 45-50 minutes until the crust is golden brown and the filling is bubbly.
11. Cool the pie on a wire rack for at least 2 hours before slicing. Here’s my favorite tip: letting it cool completely ensures clean slices instead of a runny mess.
12. For extra crunch, toast the pecans in a dry skillet for 5 minutes before mixing them with the butter and brown sugar.
13. When arranging the apple slices, layer them tightly to prevent gaps that could cause sinking during baking. Heirloom baking dishes work wonderfully for this pie, giving you that gorgeous golden crust contrasting with the jewel-like apple and pecan filling. The texture is pure perfection—tender apples beneath that crackly pecan streusel that shatters with each bite. Try serving it warm with a slice of sharp cheddar cheese for that classic sweet-salty combination that’ll have your guests begging for the recipe.
Cracker Barrel Apple Caramel Cake
Kind of like that cozy feeling you get walking into a Cracker Barrel on a crisp fall day, this apple caramel cake brings all those warm, comforting vibes right to your kitchen. I first made this for a family potluck last October, and now it’s my go-to whenever I want to impress without stressing—plus, it makes the whole house smell incredible.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 2 large eggs
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 2 cups peeled and finely chopped apples
– 1/2 cup chopped pecans
– 1 cup caramel sauce
– Cooking spray
Instructions
1. Preheat your oven to 350°F and coat a 9×13-inch baking pan evenly with cooking spray.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, and 1/2 tsp salt until no lumps remain.
3. Crack 2 large eggs into the dry ingredients, then add 1/2 cup vegetable oil and 1 tsp vanilla extract.
4. Stir the mixture with a spatula just until combined, being careful not to overmix—this keeps the cake tender.
5. Fold in 2 cups peeled and finely chopped apples and 1/2 cup chopped pecans until evenly distributed.
6. Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
7. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
9. Drizzle 1 cup caramel sauce evenly over the warm cake, allowing it to soak in slightly.
10. Cool the cake completely in the pan before slicing and serving.
Nothing beats the moist, spiced crumb of this cake, with tender apple bits in every bite and that rich caramel glaze adding a gooey sweetness. I love serving it slightly warm with a scoop of vanilla ice cream for that classic diner-style dessert feel—it’s pure comfort in every slice.
Cracker Barrel Apple Spice Cake
Zesty fall flavors always transport me back to my grandmother’s kitchen, where the scent of warm spices filled the air every Sunday afternoon. I’ve spent years perfecting this Cracker Barrel-inspired apple spice cake recipe, and today I’m sharing my foolproof version that never fails to impress my family during cozy autumn gatherings. There’s something magical about how the apples keep this cake incredibly moist while the spices create that classic comfort food warmth we all crave.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 cup vegetable oil
– 3 large eggs
– 2 cups peeled and finely chopped apples
– 1 cup chopped walnuts
– 1/2 cup whole milk
– 2 tsp baking powder
– 1 tsp baking soda
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and generously grease a 9×13 inch baking pan with butter or cooking spray.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt until well combined.
3. Create a well in the center of your dry ingredients and pour in 1 cup vegetable oil, 3 large eggs, and 1/2 cup whole milk.
4. Using an electric mixer on medium speed, beat the wet and dry ingredients together for exactly 2 minutes until the batter is smooth and creamy.
5. Gently fold in 2 cups of peeled and finely chopped apples and 1 cup chopped walnuts using a spatula, being careful not to overmix.
6. Pour the completed batter into your prepared baking pan and use a spatula to spread it evenly into all corners.
7. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out completely clean with no wet batter.
8. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes before serving.
Velvety and aromatic, this cake emerges with a perfectly tender crumb that practically melts in your mouth. The chopped apples create little pockets of sweet moisture throughout, while the walnuts add satisfying crunch to each bite. For an extra special treat, I love serving warm slices with a dollop of vanilla ice cream that slowly melts into the spicy cake layers.
Summary
Savor the cozy flavors of fall with these 20 delightful Cracker Barrel-inspired apple recipes! From comforting desserts to savory dishes, there’s something for every autumn craving. We’d love to hear which recipes become your family favorites—please share your thoughts in the comments below and pin this article to your Pinterest boards to save these delicious ideas for later!
