46 sugar glazed apple recipes

Four-ingredient apple cider glaze for ham or pork roast. Brown sugar, Dijon mustard, and warm cloves cook into a sticky, lacquered shine perfect for holiday spiral hams.

Grated Granny Smith apples and warm spices bake into a tender brown-sugar cake, pierced and drenched in a buttery brown-sugar glaze. Walnut crunch and frozen vanilla yogurt finish each slice.

Sugar house ham simmered in apple juice or fresh maple sap, then glazed with maple sugar, mustard, cloves, and raisins. A New England sugaring-season classic with sweet, deep flavor and a rich pan sauce.

Apple cookies with butterscotch chips, walnuts, and brown sugar topped with a cinnamon butter glaze and a walnut half. A soft, fruit-studded fall cookie.

Pan-seared pork chops smothered in a cranberry-apple sauce with brown sugar, cinnamon, and nutmeg. Fresh cranberries burst into a tart, fruity glaze that pairs naturally with browned pork loin.

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.

Country ham simmered in apple cider with ginger and peppercorns, then finished with an applesauce-mustard-brown sugar glaze. Southern holiday centerpiece that feeds 25.

Streusel plum cake with a light, fluffy batter topped with halved plums, cinnamon-brown sugar crumble, and a vanilla glaze drizzle. Works with peaches, apples, or pears too.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Sharp cheddar, butter-glazed apples with brown sugar and warm spices, plus breakfast sausage on a crispy pizza crust. Vermont breakfast pizza is brunch at its most indulgent.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Dutch apple cupcakes topped with cinnamon streusel and drizzled with powdered sugar glaze. Granny Smith chunks and golden raisins fold into a tender oil-based batter for fall-baking nostalgia.

Double-crust pear pie with apple pie spice, brown sugar, and vanilla, brushed with a milk glaze and baked using a high-then-low oven method for a flaky, golden crust.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.