Fall salad with apples and goat cheese

Fall Recipes for Easing Into the Next Season

By Published On: August 25, 2026Categories: Articles

Late August and September occupy a sweet spot. The days can still be warm, farmers markets are overflowing with produce, and grilling season certainly isn’t over. But cooler evenings start sneaking in, schedules get busier and suddenly apples, cinnamon and a bubbling pot of soup sound pretty appealing.

Instead of jumping straight from watermelon to pumpkin spice, ease into the season with recipes that borrow a little from both summer and fall.

Apple, Cheddar & Turkey Panini

Apples are one of the first signs that fall is on its way, but this sandwich keeps things light enough for a warm September afternoon.

You’ll need:

  • Sliced sourdough or hearty multigrain bread
  • Sliced turkey
  • Thinly sliced apple
  • Sharp cheddar cheese
  • Dijon mustard
  • Butter or olive oil

Spread Dijon mustard on the bread, then layer with turkey, apple and cheddar. Lightly butter the outside of the bread and grill in a pan or panini press until golden and the cheese has melted.

Make it even better: Add a handful of arugula or a drizzle of honey.

Sheet-Pan Sausage, Apples & Sweet Potatoes

Sheet-pan dinners were made for the return of busy fall schedules. This one brings together savory sausage, sweet apples and roasted vegetables without requiring much cleanup.

You’ll need:

  • Smoked sausage or chicken sausage, sliced
  • 2 sweet potatoes, cubed
  • 2 apples, cut into wedges
  • 1 red onion, sliced
  • Olive oil
  • Salt and pepper
  • Fresh or dried thyme
  • A little maple syrup, optional

Toss everything with olive oil and seasonings, spread on a sheet pan and roast at 425°F for approximately 25–30 minutes, stirring halfway through. Finish with a light drizzle of maple syrup if you’d like a little extra sweetness.

End-of-Summer Corn Chowder

Fresh corn still tastes like summer, while a warm bowl of chowder definitely says fall. Consider this the culinary equivalent of wearing a sweatshirt with shorts.

You’ll need:

  • 4 cups fresh or frozen corn
  • 1 onion, diced
  • 2 potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 cup milk or half-and-half
  • 2 tablespoons butter
  • Salt and pepper
  • Cooked bacon and green onions for topping, optional

Sauté the onion in butter until soft. Add potatoes, corn and broth and simmer until the potatoes are tender. Stir in the milk or half-and-half and gently heat through. For a thicker chowder, blend a portion of the soup before serving.

Top with bacon, green onions or shredded cheddar.

Maple-Dijon Grilled Chicken

Not ready to put away the grill? Don’t. A maple-Dijon marinade gives a summer staple just enough fall flavor.

You’ll need:

  • 4 boneless chicken breasts or thighs
  • ¼ cup Dijon mustard
  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Salt and pepper

Whisk together the marinade ingredients and coat the chicken. Refrigerate for at least 30 minutes, then grill until the chicken reaches an internal temperature of 165°F.

Serve alongside grilled vegetables, a simple salad or roasted sweet potatoes.

Easy Apple Crisp

Pumpkin can wait its turn. Apple crisp is an ideal first dessert of fall, and it has the added benefit of making your entire house smell amazing.

For the filling:

  • 5–6 apples, peeled and sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

For the topping:

  • 1 cup old-fashioned oats
  • ½ cup flour
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup cold butter, cubed

Toss the apples with brown sugar, cinnamon and lemon juice and place them in a baking dish. Combine the topping ingredients until crumbly and sprinkle over the apples.

Bake at 350°F for approximately 35–40 minutes, until the apples are tender and the topping is golden brown.

Vanilla ice cream on top isn’t technically required, but we’re going to strongly recommend it.

Apple Cider Spritz

A transitional menu deserves a transitional drink. This one combines fall apple cider with the refreshing fizz of a summer spritzer.

Fill a glass with ice and combine apple cider with sparkling water or ginger ale. Add an apple slice and cinnamon stick for an easy seasonal touch. For an adults-only version, a splash of bourbon also pairs nicely with the cider.

The Best of Both Seasons

There’s no need to rush into heavy soups, casseroles and pumpkin everything the moment September arrives. Some of the best seasonal cooking happens right in between, when tomatoes and corn are still plentiful, apples are arriving at the orchard and cool evenings make turning the oven on sound good again.

So keep the grill out a little longer, pick up a bag of apples and enjoy the best parts of both seasons. Fall will be here soon enough.