As Virginia orchards flourish with fall’s favorite fruit, National Apple Month in October calls for a timely celebration of the season’s sweet selections.

Originally founded in 1904 as National Apple Week, the now month-long dedication promotes apple sales and recipes while applauding the fruit’s far-reaching impact.

Ranking sixth nationally for the production of apples in 2021, the Virginia apple industry is a bustling business—contributing an estimated $235 million annually to the state’s economy. An average of 5-6 billion bushels of apples are produced each year by Virginia growers, with a majority grown in the Shenandoah Valley, according to the Virginia Apple Board.

Virginians will have their pick of peak-season apples this month, thanks to 828 farms growing apples on 11,140 acres, according to the 2022 U.S. Census of Agriculture.

Celebrate the month’s star fruit by visiting apple festivals, picking your own apples or browsing fresh produce markets. Visit The Virginia Apple Board website to find apple events and orchards near you.

If you’re looking for new apple recipes to try, these maple-apple sponge custards are an ideal dessert for enjoying with friends and family. For a morning boost with fruit, try this overnight breakfast bake that provides a convenient way to start your day.

Maple-Apple Sponge Custards

1½ cups chopped peeled crisp apples, such as Granny Smith
¼ to ⅓ cup sugar, depending on tartness of apples
3 tablespoons all-purpose flour
3 large eggs, separated into yolks and whites
¾ cup milk
¼ cup maple syrup
2 tablespoons butter, melted
¼ teaspoon vanilla
¼ teaspoon cream of tartar

Heat oven to 350°.

Divide apples evenly among six 6-ounce greased custard cups, reserving a few pieces for garnishing if desired. Place cups in a 9-by-13-inch baking pan.

In a medium bowl, mix the sugar and flour. Stir in the egg yolks, milk, syrup, butter and vanilla until blended.

Beat egg whites with cream of tartar in a mixer bowl with a whisk attachment on high speed—just until the whites are stiff but not dry and no longer slip when the bowl is tilted. Gently but thoroughly fold the yolk mixture into the whites until the color is uniform. Pour evenly over the apples—about 2/3 cup each.

Place the pan on a rack in the center of the oven; pour very hot water into the pan to within ½" of the tops of the cups. Bake for about 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove the cups from the water bath at once, and cool them on a wire rack for at least 10 minutes.

Caramelized Onion, Apple and Sweet Potato Overnight Breakfast Bake

2 tablespoons olive oil
½ medium yellow onion, chopped
2 small gala apples, diced
1 large sweet potato, diced
16 ounces raw breakfast sausage, cooked and drained
5 ounces baby spinach, chopped
2 cups whole milk
8 large eggs
1 teaspoon dry mustard
½ teaspoon salt
8 slices whole grain bread
4 ounces crumbled goat cheese (optional)

Heat a large pan over medium-high heat. Add the oil, onions, apples and sweet potato to the pan. Stir to combine, and sauté until the apples and onions start to brown, stirring occasionally, for about 10-15 minutes.

Add the cooked sausage and chopped spinach. Stir, and set aside.

In a large bowl, combine the milk, eggs, dry mustard and salt. Whisk until combined, and set aside.

Grease a 9-by-13-inch casserole dish. Tear the bread into large chunks, and spread it in an even layer on the bottom of the casserole dish. Top with the onion, sausage and veggie mixture, and spread evenly.

Pour the egg and milk mixture evenly over the dish. Cover, and let it sit in the refrigerator overnight.

In the morning, remove the dish from the refrigerator and heat oven to 350°. Uncover the dish, and crumble the goat cheese on top if using. Place in the oven and bake for about 45 minutes or until all of the egg has been cooked.

—Recipes adapted from the American Egg Board