Warm bacon. Tender apples. That sweet-salty smell wafting from the oven—honestly, it’s pure autumn magic. The first time I made savory bacon wrapped apples, it was one of those chilly Sundays when you crave something cozy, but also feel like showing off a little. Let’s face it, sometimes you want an appetizer that’s impressive without being fussy. These little bites hit that sweet spot!
My love for bacon wrapped apples started when I was searching for a fall appetizer that didn’t involve pumpkin (I know, controversial). I’d seen bacon-wrapped dates and jalapeños, but apples? That’s a whole new ballgame. The crisp, tart apple paired with smoky, crispy bacon—plus a hint of rosemary and a dash of pepper—makes for an unforgettable combo. It’s the kind of recipe that’s so simple, you’ll wonder why you didn’t try it sooner.
Over the years, I’ve tweaked this recipe to perfection. I’ve tried different apple varieties, played around with seasonings, and even tested out oven versus air fryer methods. Trust me, this bacon wrapped apples recipe is the one you’ll want for your next party, holiday gathering, or just a cozy night in. It’s quick, it’s easy, and it always disappears in minutes (sometimes before I get a second bite!).
If you want an appetizer that’s crowd-pleasing, ridiculously flavorful, and perfect for Pinterest-worthy fall spreads, you’re in the right place. Whether you’re hosting, snacking, or just need an excuse to buy apples at the market, keep reading—you’re about to discover your new favorite fall treat.
Why You’ll Love This Recipe
- Quick & Easy: Seriously, you’ll have these bacon wrapped apples ready in under 30 minutes. No complicated steps—just wrap, bake, and serve.
- Simple Ingredients: Apples, bacon, a sprinkle of herbs—nothing wild or hard to find. Most of the time, I’ve got everything on hand already.
- Perfect for Fall Gatherings: These are ideal for Thanksgiving starters, Friendsgiving, football watch parties, or just a breezy autumn brunch. They look beautiful on a platter, too!
- Crowd-Pleaser: I’m not joking—every time I make these, someone asks for the recipe. Kids love them, adults sneak extras, and even picky eaters don’t complain.
- Unbelievably Delicious: The contrast of sweet, tart apple with salty, crispy bacon and the aroma of fresh rosemary is next-level comfort food. You’ll want to close your eyes and savor every bite.
What sets this bacon wrapped apples recipe apart? The apples stay slightly crisp, not mushy. The bacon doesn’t overpower—the flavors balance beautifully. I blend a touch of black pepper and fresh rosemary, which gives every bite a savory edge. And if you want a little kick, a sprinkle of smoked paprika takes things up a notch!
This isn’t just another bacon appetizer. It’s the one you’ll make again and again. Perfect for impressing your friends (without stressing yourself out), and for those moments when you crave something special but simple.
In my kitchen, these have become a fall tradition. They’re the appetizer people remember—and request! And honestly, you’ll love how easy it is to whip up something that looks and tastes fancy, but is secretly a breeze.
Ingredients Needed
This bacon wrapped apples recipe uses wholesome, everyday ingredients to bring out bold autumn flavor and irresistible texture. You can easily swap or adjust based on what’s in your pantry, and I’ll share a few of my favorite substitutions, too.
- Apples (2 large, about 400g, cored and sliced into 16 wedges): Choose firm, tart apples like Granny Smith or Honeycrisp for best texture and flavor. Fuji and Pink Lady also work well.
- Bacon (8 slices, about 200g): Use regular-cut bacon, not thick-cut, so it crisps up fast and wraps easily. I love using applewood smoked bacon for extra flavor.
- Fresh rosemary (1 tablespoon, finely chopped): Adds a woodsy, savory note that pairs perfectly with apples. Dried rosemary works in a pinch—use about 1 teaspoon.
- Black pepper (1/2 teaspoon): A little heat sharpens the bacon’s smokiness. Fresh ground is best!
- Smoked paprika (optional, 1/2 teaspoon): For a subtle smoky kick and gorgeous color. Sometimes I skip it, sometimes I double it—depends on my mood.
- Toothpicks or small skewers: For securing the bacon around the apples during baking.
- Cooking spray or parchment paper: Prevents sticking and helps with cleanup.
Ingredient Notes and Tips:
- If you prefer sweeter apples, go with Gala or Golden Delicious. For tartness, Granny Smith never fails.
- Turkey bacon works if you want a lighter option, but watch the cooking time—it dries out faster.
- Vegetarian? Try wrapping the apples with thin strips of zucchini or eggplant, brushed lightly with olive oil.
- No rosemary? Thyme or sage makes a tasty substitute. I’ve even tried fresh basil for a fun, summery twist.
- Want extra crunch? Sprinkle a little chopped pecan or walnut over the apples before wrapping in bacon.
- If you need a gluten-free recipe, rest easy—these are naturally gluten-free!
When you’re shopping, look for apples that feel firm and heavy for their size. Soft or mealy apples won’t hold up under the bacon’s heat. And for bacon, uncured options tend to be less salty, which lets the apple flavor shine. Honestly, I just grab whatever bacon looks best at the store, but if you’ve got a favorite brand, go for it!
Equipment Needed
- Baking sheet: A rimmed sheet keeps any bacon drippings contained. If you don’t have one, use a casserole dish as a backup.
- Wire rack (optional): Placing the wrapped apples on a rack lets the bacon crisp evenly. I’ve baked plenty right on the pan—just flip halfway through.
- Sharp knife: For clean, even apple wedges. A paring knife works well for coring, too.
- Cutting board: Wood or plastic, either is fine. Just make sure it’s sturdy.
- Toothpicks or small skewers: These keep the bacon snugly wrapped during baking and make serving easy.
- Parchment paper or foil: For easy cleanup and non-stick baking.
- Small bowl: For mixing herbs and spices.
If you don’t have a wire rack, don’t sweat it—the bacon crisps up just fine on parchment. I’ve used silicone mats, too, and they work but don’t get things quite as crispy. For toothpicks, wooden ones are best, but I’ve used reusable silicone cocktail picks for parties (less waste!).
Budget tip: Dollar store baking sheets work in a pinch. Just avoid super thin ones—they can warp and spill bacon grease. A sturdy cutting board makes apple slicing much easier (learned that after a couple wobbly attempts!).
Preparation Method
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the apples: Wash, core, and slice the apples into 16 even wedges (about 1/2-inch thick). Pat dry with a paper towel—this helps the bacon stick and crisp up.
- Season the apples: In a small bowl, toss the apple wedges with chopped rosemary, black pepper, and smoked paprika (if using). Make sure each piece gets a little seasoning.
- Wrap with bacon: Cut each bacon slice in half crosswise. Take one apple wedge and wrap it tightly with half a slice of bacon, overlapping the ends slightly. Secure with a toothpick. Repeat until all apples are wrapped.
- Arrange on baking sheet: Place the bacon wrapped apples seam-side down on the prepared baking sheet. If you have a wire rack, set the apples on top for extra crispiness.
- Bake: Bake for 18-22 minutes, flipping once halfway through. Bacon should be golden brown and crisp, apples tender but still holding their shape. (If using turkey bacon, check at 15 minutes—it cooks faster.)
- Cool briefly: Let the baked apples rest for 2-3 minutes before serving. The bacon firms up as it cools, making them easier to handle.
- Serve: Transfer to a serving platter, sprinkle with extra rosemary or black pepper if you like, and enjoy warm.
Tips & Warnings:
- If your bacon is very fatty, drain excess grease halfway through baking. Just tilt the pan and carefully spoon off (it’s hot!).
- Watch the apples near the end—they can go from perfectly tender to mushy in a couple minutes. I start checking at 18 minutes.
- If using a convection oven, reduce baking time by 3-5 minutes.
- For air fryer method: Preheat to 375°F (190°C). Air fry wrapped apples in batches for 12-15 minutes, turning halfway.
- If bacon unravels, use two toothpicks or tuck the ends under each apple wedge.
- The aroma is amazing—just don’t get distracted and forget to flip!
Cooking Tips & Techniques
Here’s what I’ve learned from making bacon wrapped apples more times than I can count:
- Choose the right apple: Firm, tart apples stay crisp and don’t turn to applesauce. Granny Smith is my top pick.
- Pat the apples dry: Moisture makes bacon slip and slide. Drier apples mean better wrapping and crispier bacon.
- Don’t overstuff the pan: Give each piece a little breathing room. Crowding leads to steamed, soggy bacon (trust me, I learned the hard way).
- Flip halfway through: Bacon crisps evenly, and you avoid one side getting chewy.
- Use a rack for extra crispiness: If you like your bacon really crunchy, a wire rack is your friend. I sometimes skip it if I’m in a rush, but the difference is noticeable.
- Let them rest: Hot bacon needs a minute to firm up after baking. If you serve too soon, it can slip off the apples.
Common mistakes? Not securing the bacon ends—resulting in unraveling. Forgetting to flip—so one side is pale. Baking at too low a temperature—bacon gets chewy, not crisp. If you’re multitasking, prep apples and bacon in advance, and assemble just before baking. That way, you’re not scrambling when guests arrive.
My biggest fail: once I used thick-cut bacon and the apples never cooked through. Lesson learned—stick with regular or thin-cut! Keep an eye on the oven, and don’t be afraid to experiment with seasonings. Sometimes a little drizzle of maple syrup or hot honey before serving takes these to a whole new level.
Variations & Adaptations
Here are a few ways to make this bacon wrapped apples recipe your own:
- Dietary: Use turkey bacon for a lower-fat option, or swap bacon with thin strips of zucchini for a vegetarian version. Vegans can use plant-based bacon—just adjust the bake time.
- Seasonal: In summer, swap apples for peaches or pears. In winter, sprinkle a little cinnamon or drizzle with maple syrup for extra coziness.
- Flavor: Add a slice of sharp cheddar or gouda between the apple and bacon for a cheesy twist. For spicy lovers, sprinkle cayenne or serve with a chipotle dip.
- Cooking methods: Air fry for 12-15 minutes at 375°F (190°C) for super crispy bacon. Grill over medium heat for smoky flavor—just keep an eye out for flare-ups!
- Allergen substitutions: If nut allergies aren’t an issue, top with chopped pecans or walnuts. Dairy-free? Skip the cheese add-in.
One time I added a sprinkle of brown sugar and a pinch of chili powder—wow, the sweet-heat combo was amazing. Don’t be afraid to play around; this recipe is pretty forgiving and fun to customize!
Serving & Storage Suggestions
Serve bacon wrapped apples warm, right out of the oven, for the best texture and flavor. Arrange them on a pretty platter with sprigs of fresh rosemary for a Pinterest-worthy presentation.
- Serving temperature: Warm or room temperature. If they cool off, just reheat in the oven at 350°F (175°C) for 5-7 minutes.
- Pairings: These go great with sparkling cider, crisp white wine, or fall cocktails. Pair with a cheese board, mixed nuts, or roasted veggies for a complete spread.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. They’ll stay tasty but lose a little crispness.
- Freezer: You can freeze baked bacon wrapped apples, separated by parchment, for up to 1 month. Reheat from frozen in the oven for 12-15 minutes at 350°F (175°C).
- Reheating tips: Oven or toaster oven works best—microwaving makes the bacon rubbery.
- Flavor notes: After a day, the apple gets softer and the rosemary flavor deepens. Still delicious!
I always sneak a couple cold from the fridge as a midnight snack. They’re not as crispy, but the flavor is still spot-on!
Nutritional Information & Benefits
| Serving Size | Calories | Protein | Carbs | Fat | Sugar |
|---|---|---|---|---|---|
| 2 pieces | 110 | 4g | 8g | 7g | 6g |
Apples bring fiber, vitamin C, and natural sweetness. Bacon adds protein and that irresistible smoky flavor. If you use turkey bacon, you’ll cut down on saturated fat. Rosemary offers antioxidants and a flavor boost without extra calories.
This bacon wrapped apples recipe is naturally gluten-free and can be adapted for keto or paleo diets (just skip the sweet toppings). It does contain pork and potential allergens (nuts, if added), so adjust as needed. For me, these bites feel indulgent but fit right into a balanced snack or party spread.
Conclusion
Bacon wrapped apples are the appetizer you’ll crave every autumn—simple, savory, and completely addictive. Easy enough for weeknights, fancy enough for holiday spreads, and customizable for any crowd. The flavors? Pure comfort with a touch of elegance (and, you know, bacon makes everything better).
Don’t be afraid to swap ingredients or play with seasonings. This recipe is forgiving and fun. I love making these for gatherings, but they’re just as good for a cozy night in. If you give them a try, let me know your favorite twist!
Drop a comment below if you have questions, want more fall appetizer ideas, or just need to rave about bacon. Pin, share, and tag your creations—I can’t wait to see your version of this fall favorite. Happy snacking!
Frequently Asked Questions
Can I make bacon wrapped apples ahead of time?
You can assemble them a few hours ahead, cover, and refrigerate. Bake just before serving for best texture.
What apples work best for this recipe?
Granny Smith and Honeycrisp are top picks for their firmness and tartness, but Fuji and Pink Lady work well too.
Can I use turkey bacon or a vegetarian substitute?
Yes! Turkey bacon crisps faster, so check early. For vegetarian, use zucchini or eggplant strips brushed with oil.
How do I keep the bacon from unraveling?
Secure each wrap with a toothpick or small skewer. If needed, tuck the bacon ends under each apple wedge.
Can I make these in an air fryer?
Absolutely! Air fry at 375°F (190°C) for 12-15 minutes, turning halfway for even crisping.
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Bacon Wrapped Apples
- Total Time: 30 minutes
- Yield: 16 pieces (serves 6-8 as an appetizer) 1x
Description
Bacon wrapped apples are a quick, crowd-pleasing fall appetizer featuring crisp, tart apples wrapped in smoky bacon and seasoned with rosemary and black pepper. These savory-sweet bites are easy to make and perfect for holiday gatherings or cozy nights in.
Ingredients
- 2 large apples (about 14 oz), cored and sliced into 16 wedges (Granny Smith, Honeycrisp, Fuji, or Pink Lady recommended)
- 8 slices regular-cut bacon (about 7 oz)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Cooking spray or parchment paper
- Toothpicks or small skewers
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Wash, core, and slice apples into 16 even wedges (about 1/2-inch thick). Pat dry with a paper towel.
- In a small bowl, toss apple wedges with chopped rosemary, black pepper, and smoked paprika (if using).
- Cut each bacon slice in half crosswise. Wrap each apple wedge tightly with half a slice of bacon, overlapping ends slightly. Secure with a toothpick.
- Place bacon wrapped apples seam-side down on the prepared baking sheet. Use a wire rack if desired for extra crispiness.
- Bake for 18-22 minutes, flipping once halfway through, until bacon is golden brown and crisp and apples are tender but still holding shape.
- Let baked apples rest for 2-3 minutes before serving.
- Transfer to a serving platter, sprinkle with extra rosemary or black pepper if desired, and serve warm.
Notes
For best results, use firm, tart apples like Granny Smith. Pat apples dry before wrapping to help bacon stick and crisp. Flip halfway through baking for even browning. Turkey bacon or vegetarian substitutes (zucchini or eggplant strips) can be used. Air fryer method: 375°F for 12-15 minutes, turning halfway. Serve warm for best texture. Store leftovers in the fridge for up to 3 days; reheat in oven for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 110
- Sugar: 6
- Sodium: 220
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 1
- Protein: 4
Keywords: bacon wrapped apples, fall appetizer, party snack, gluten-free, easy appetizer, bacon recipes, apple recipes, Thanksgiving appetizer
