luchezar/kjohansen/Ryan Benyi Photography/ Getty Images Fall is undoubtedly the most anticipated time of year: There’s apple picking , potlucks, cozy clothes, and iconic spooky movies to rewatch. With cooler temperatures rolling in, settling in with a delicious meal sounds ideal—so we’ve rounded up our favorite fall recipes to kick […]
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Fall is undoubtedly the most anticipated time of year: There’s apple picking, potlucks, cozy clothes, and iconic spooky movies to rewatch. With cooler temperatures rolling in, settling in with a delicious meal sounds ideal—so we’ve rounded up our favorite fall recipes to kick off harvest season just right.
If you’re not a fan of cooking daily or simply want to minimize store runs as the days get shorter, we’ve got you covered: Several of these SELF favorites can be made in bulk and put in the freezer until you’re ready for them. Plus, plenty of the ingredients needed for these recipes are household staples (think sweet potatoes, rice, oats, and cinnamon), which means fewer trips to the supermarket. And a bunch of them are seasonal ingredients, which are really at their peak as falls rolls in.
Check out all of the recipes that SELF editors swear by and make year after year below.
1. Brie and Cheddar Apple Beer Soup With Cinnamon Pecan Oat Crumble
“This Half-Baked Harvest soup hits you with sweet, savory, creamy, crunchy, and comforting feelings (and tastes) all at once. The sharp cheddar and apple combination, paired with the pecan oat crumble, is like fall opened your mouth and smacked you on the tongue. You might try to talk yourself out of the oat crumble step, but I’m here to tell you that’s the worst decision of your life. If you’re a fan of anything delicious, make this in its entirety.” —Allison Tsai, associate health director
Find the recipe at Half-Baked Harvest.
2. Homemade Slow Cooker Apple Butter
“I tend to get overly excited when I go apple picking and end up bringing home way more fruit than I could possibly eat (even if I snack on an apple a day and make my annual apple crumble). If you can relate—loading up on apples at the grocery store totally counts—Ambitious Kitchen’s Homemade Slow Cooker Apple Butter might change your life, too. You basically just throw a ton of apples in a slower cooker along with water, warm fall spices, and vanilla extract. Ten hours later, you have a thick, creamy apple spread that’ll make your fall flavor dreams come true on everything from oatmeal to toast to yogurt. The recipe calls for SweetTangos, but I’ve had the best results with a mix of apples—a combination of sweet and tart varieties—which makes the flavor more complex and balanced overall. Perhaps the best part: The spread freezes well, so you can keep those cozy fall flavors coming well past October.” —Cathryne Keller, associate wellness director
3. Soy Sauce Chicken
“Every time I go grocery shopping in Chinatown, I always have to buy pre-made soy sauce chicken. It’s always so flavorful and juicy! But as temperatures drop in the fall, my motivation to bike from my apartment in Brooklyn to Chinatown in Manhattan dwindles so I have to make it myself. This recipe is so simple, and I typically have most of the ingredients stocked in my pantry already. The meat is tender and succulent and pairs very well with white rice and steamed bok choy or broccoli for a comforting weekday meal.” —Kenny Thapoung, associate director of audience development
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4. Slow Cooker White Chicken Chili
“Soup is a regular topic of conversation at SELF—which ones we like, which we don’t, and whether we’d eat it 24/7. Well for me, the answer to the latter is yes: Yes I would eat soup for every single meal, and I practically count down until the dew points are acceptably low enough for me to start making it. One of my closest friends introduced me to this life-changing NYT Cooking recipe. It’s a hearty chicken chili that really presents more like a meal than a starter. It’s great to make in bulk and keep in your fridge all week, or even freeze for later use. You can get funky with your toppings and ingredients, too—there's a lot of room for creativity. Bonus tip: You don’t have to make this in a slow cooker. You can bake or roast chicken breast, shred it with a fork, and use that as your protein, too.” —Hannah Pasternak, associate director of special projects
Find the recipe at NYT Cooking.
5. Carrot Cake Pancakes
“When I want to feel fancy, I scroll through Smitten Kitten’s Instagram and pick a recipe that speaks to my gut. Last fall, it was carrot cake pancakes. I love carrot cake (and recommend this carrot cake smoothie while we’re on the subject) and was intrigued. I already had carrots from the farmers’ market in the fridge and appreciated that there weren’t a ton of ingredients I otherwise needed to buy. The pancakes are decadent, warm, and spicy, and the carrots allow me to applaud myself for eating vegetables. The cream cheese frosting is (of course) what really makes this recipe, so don’t skip it! Highly recommend them for a Sunday morning treat.” —Malia Griggs, commerce editor
6. Orange and Poppy Seed Sheet Cake
“Like many, I started baking a lot during quarantine, and this sheet cake quickly became one of my favorite recipes. It isn’t too heavy or overpowering and tastes good after every meal, making it a great addition to potlucks (like Friendsgiving) where you’re not sure what everyone else is bringing. Best of all, it’s easy to make, and you probably already have most of the ingredients on hand.” —Maggie O’Neill, senior news editor
7. Cozy Autumn Wild Rice Soup
“If there’s one meal that my husband and I make over and over again when we have no idea what’s for dinner, especially during the colder months, this hearty soup from Gimme Some Oven never disappoints. It’s full of nutritious ingredients like savory mushrooms, seasonal sweet potatoes, and vibrant kale, but it tastes pretty dang indulgent. (We opt for the cream sauce option, so I can’t speak for the coconut milk route!) We love to serve this with some crusty bread for dipping, and a dollop of Greek yogurt on top adds some nice tang if you’re into that. This soup is also ideal for meal prep: You’ll make a giant pot of it and the flavors almost taste better the next day. Cozy, indeed!” —Alisa Hrustic, executive editor
8. Cinnamon Apple Pie Bread
“I’m a huge fan of apple picking in the fall, and I often come home with more than I can use for snacking. I love apple crisps, but sometimes I’m in the mood for something a little heartier, and that’s where this bread comes in. While it’s called a bread, it’s definitely more of a flat-out dessert—it’s sweet, apple-y, and the crumble on top gives that apple crisp feel. The sweet vanilla cake underneath? That’s just an added layer of dessert heaven.” —Christa Sgobba, fitness and food director
Find the recipe at Wishes and Dishes.
