Three delicious ways to make the most of apples this season

Apples are one of those quietly dependable fruits – always there, always versatile, and at their best right now. With Australian orchards producing crisp, flavour-packed varieties through the cooler months, there’s no better time to bring them into your kitchen in new ways.

While many of us default to a quick slice or a classic pie, apples can do far more. Their balance of sweetness and acidity makes them just as at home in savoury dishes as they are in desserts.

Here are three simple, satisfying ways to enjoy apples this season: tossed through a fresh salad, transformed into a comforting soup, and baked into a dessert that feels a little bit special.

Apple, walnut and rocket salad

Ingredients

2 crisp apples (Granny Smith or Pink Lady), thinly sliced
2 cups rocket (arugula)
½ cup walnuts, toasted
¼ cup shaved parmesan
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt and pepper to taste

Method

Toast the walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Set aside to cool.
In a small bowl, whisk together olive oil, lemon juice, honey, salt and pepper.
In a large bowl, combine rocket, apple slices, walnuts and parmesan.
Drizzle over the dressing and toss gently to combine.

Why it works

The peppery rocket, creamy parmesan and crunchy walnuts highlight the apple’s natural sweetness while keeping the dish fresh and light.

Savoury apple and pumpkin soup

Ingredients

2 apples, peeled and chopped
500g pumpkin, peeled and cubed
1 brown onion, chopped
2 cloves garlic, minced
3 cups vegetable stock
½ tsp ground cumin
½ tsp ground ginger
2 tbsp olive oil
Salt and pepper

Optional: a swirl of cream or yoghurt to serve

Method

Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.

Add pumpkin, apples, cumin and ginger. Stir for 2–3 minutes.

Pour in the stock and bring to the boil, then reduce heat and simmer for 20 minutes until the pumpkin is tender.

Blend until smooth using a stick blender.

Season with salt and pepper and serve with a swirl of cream or yoghurt if desired.

Why it works

The apple adds a subtle sweetness that balances the earthiness of the pumpkin and spices, creating a comforting, well-rounded soup.

Baked apple crumble with a twist (maple, oat and coconut)

Ingredients

For the filling

4 apples, peeled and sliced
2 tbsp maple syrup
1 tsp cinnamon
½ tsp vanilla extract
1 tbsp lemon juice

For the crumble

¾ cup rolled oats
½ cup plain flour
⅓ cup brown sugar
½ cup shredded coconut
100g butter, melted

Method

Preheat oven to 180°C.

Place apple slices in a baking dish. Toss with maple syrup, cinnamon, vanilla and lemon juice.

In a bowl, combine oats, flour, brown sugar and coconut. Stir in melted butter until crumbly.

Sprinkle the crumble mixture evenly over the apples.

Bake for 30–35 minutes until golden and bubbling.

Why it works

The coconut and maple bring a slightly modern, caramel-like depth to a classic crumble, while the apples soften into a rich, fragrant filling.