Apples to Apples Ohio: A Sweet & Savory Side

Apples to Apples Ohio is a hearty, sweet-and-savory side dish that pairs tender apples with onions, bacon, and a touch of cider vinegar, all finished with a buttery breadcrumb topping. It’s a Midwestern classic that works as a comforting side for pork, chicken, or turkey, and it comes together in under an hour. The balance of tart apples, smoky bacon, and tangy vinegar makes it a genuinely useful recipe for fall dinners and holiday tables.

Ingredients

• 4 slices bacon, chopped (about 4 oz / 115 g)
• 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
• 4 medium tart apples, such as Granny Smith or Honeycrisp, peeled, cored, and sliced into 1/4-inch (6 mm) wedges (about 4 cups / 500 g)
• 2 tablespoons (28 g) unsalted butter
• 2 tablespoons (30 ml) apple cider vinegar
• 1 tablespoon (15 g) brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (60 g) plain breadcrumbs
• 2 tablespoons (28 g) unsalted butter, melted (for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 2-quart (2 L) baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
3. Add the sliced onion to the skillet with the bacon drippings. Cook, stirring occasionally, until the onion is soft and golden, about 5–7 minutes.
4. Add the apple slices, butter, cider vinegar, brown sugar, cinnamon, salt, and pepper to the skillet. Stir to combine. Cook for 3–4 minutes, until the apples just begin to soften but still hold their shape.
5. Remove the skillet from the heat. Stir in the cooked bacon, then transfer the mixture to the prepared baking dish.
6. In a small bowl, mix the breadcrumbs with the melted butter until evenly moistened. Sprinkle the crumb topping over the apple mixture.
7. Bake uncovered for 20–25 minutes, until the topping is golden brown and the apples are tender when pierced with a fork.
8. Let rest for 5 minutes before serving.

Tips

• Choose the right apples: Tart, firm apples like Granny Smith or Honeycrisp hold their shape during baking. Softer varieties like McIntosh may turn mushy.
• Bacon drippings add flavor: Don’t skip cooking the onions in the drippings—it adds a smoky depth that makes the dish taste richer. If you prefer no bacon, substitute 2 tablespoons (30 ml) olive oil.
• Adjust the sweetness: If your apples are very tart, add an extra teaspoon of brown sugar. If they’re sweet, reduce the sugar to 2 teaspoons (10 g).
• Don’t overbake: The apples should be tender but not falling apart. Check at 20 minutes and add more time only if needed.

Serving Suggestions

Serve this dish warm alongside roast pork loin, baked ham, or roasted chicken. It also pairs well with turkey at Thanksgiving or as a vegetarian main when served over cooked lentils or quinoa. A sprinkle of fresh thyme or chopped parsley adds a bright finish.

Variations

• Add dried fruit: Stir in 1/2 cup (80 g) raisins or dried cranberries along with the apples for extra sweetness.
• Make it vegetarian: Omit the bacon and use 2 tablespoons (30 ml) olive oil to cook the onions. Add 1/4 teaspoon smoked paprika to mimic the smoky flavor.
• Use pears: Substitute one of the apples with a firm pear, like Bosc, for a different flavor profile.
• Add nuts: Mix 1/4 cup (30 g) chopped pecans or walnuts into the breadcrumb topping for crunch.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions for 1–2 minutes. The topping will lose some crispness after refrigeration; you can refresh it by sprinkling a little extra breadcrumb and butter before reheating in the oven. This dish can also be frozen for up to 2 months—thaw overnight in the fridge and reheat as directed.

Frequently Asked Questions

Can I use sweet apples like Fuji or Gala? Yes, but the dish will be sweeter and less tart. Reduce the brown sugar to 2 teaspoons (10 g) and add an extra tablespoon (15 ml) of cider vinegar to balance the flavors.

Do I have to peel the apples? Peeling gives a smoother texture, but you can leave the skin on for added fiber and color. If leaving the skin, slice the apples thinner (about 1/8 inch / 3 mm) so they cook evenly.

Can I make this ahead of time? Yes, assemble the dish (without the breadcrumb topping) up to 24 hours in advance and refrigerate. Add the topping just before baking, and increase the bake time by 5–10 minutes since the mixture starts cold.

What if I don’t have apple cider vinegar? Use white wine vinegar or lemon juice mixed with a pinch of sugar. The flavor will be slightly different but still delicious.

Can I use panko breadcrumbs instead of regular? Yes, panko will give a crunchier topping. Use the same amount, and consider mixing with 1 tablespoon (15 g) grated Parmesan for extra flavor.

Is this dish gluten-free? Not as written, but you can use gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your bacon is gluten-free as well.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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