'Tis the season for apple picking ... or should we say, 'tis the season for using apple picking as an excuse to eat as many cider doughnuts as you can? If you come home with a bushel of doughnuts that rivals your share of apples, don't worry — we've got some fantastically delicious ideas for what to do with them all.

A giant stack of cider doughnuts is just a gloriously beautiful thing. Amp it up even more with seasonal fruit and a dusting of powdered sugar and you’ve got a showpiece dessert that rivals a layer cake (and comes together more quickly, too!). Take 2 dozen plain cider doughnuts, stack them strategically on a cake stand and dust with powdered sugar. Then, artfully garnish with some black Mission figs, mint sprigs and citrus zest for extra oomph.

This party mix beats anything you could buy premade (hello, toasty doughnuts!). In a large bowl, combine 4 cups of your favorite munchables (like popcorn, pretzels and crispy rice cereal) along with 4 chopped cider doughnuts. Toss the mixture with 4 tablespoons of melted salted butter and spread onto a baking sheet. Toast at 425 degrees F for 5 minutes or until fragrant and slightly browned. For extra fall flair, sprinkle the mixture with cinnamon sugar before the mix cools. 

A well-buttered, hot waffle iron will transform cider doughnuts into delicious little pastries that are crisp on the outside and soft on the inside. Preheat a Belgian waffle iron per the manufacturer’s instructions. Butter the iron and immediately place four doughnuts, just touching, in the iron. Press the lid down until fully closed. Cook until crisp, about 4 minutes, and then flood the crevices of the waffles with plenty of maple syrup or boiled apple cider syrup.