Apples are often eaten raw. Cultivars bred for raw consumption are termed dessert or table apples.

• In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. Similar treats in the U.S. are candy apples (coated in a hard shell of crystallized sugar syrup) and caramel apples (coated with cooled caramel).

• Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year.[61]

Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. When cooked, some apple cultivars easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are often baked or stewed and are also (cooked) in some meat dishes. Dried apples can be eaten or reconstituted (soaked in water, alcohol or some other liquid).

Apples are milled or pressed to produce apple juice, which may be drunk unfiltered (called apple cider in North America), or filtered. Filtered juice is often concentrated and frozen, then reconstituted later and consumed. Apple juice can be fermented to make cider (called hard cider in North America), ciderkin, and vinegar. Through distillation, various alcoholic beverages can be produced, such as applejack, Calvados, and apfelwein.