Different fruits demands different treatment.
Grapes can stay on the vines for a while. If illnesses don't attack them they could simply just hang until it's freezing. They would loose water eventually, turning into raisins slowly (some wineries leave them out until they get bitten by the frost which makes them more sweet, only then they make wine out of them, they call the final product icewine). We leave them there and only bring as much we eat at one sitting. Sometimes we press juice (must
) out of them and drink that, like last year. We don't have too much (liek a dozen vines or so) and just treat them as something that can be eaten only seasonally.
Fruits growing on trees however will drop by themselves if not harvested - and decay on the ground. So they need to be eaten or processed. Alcohol (spirits or cider) is one way, we do it with plums for example. But from plums I also tried and succeeded to make fruit leather (you can see it in the cooking thread on end/kc, I think grapes could be made into fruit leather too), which basically dried fruit without the peel. I think drying is the less work intensive processing. Canning or making jam demands much time. So I leave that to my me mom.
I think with your apples your best bet would be drying. Slice them thin and put them to a place with much direct sunlight and breeze. Alternatively driers can be purchased (needs electricity, but in a commieblock that would be the way). Then store them in a dry place, maybe in paper or cotton/canvas bags. Sadly, I don't have experience in drying apples.
Berries, you can freeze them as you did, or making jam. Or syrups(!) but again I've no experience in that. Also one great way to consume them is milkshake.