I don't seem to be able to make Cider (although it doesn't stop me from trying) with much flavour. I've seen it suggested a lot to top up with Apple juice, but I don't like the idea of adding more sugars into a batch that has otherwise nearly finished fermentation. I've got a small batch of cider that has finished fermentation, and am using it to top up my Feijoa wine at each racking at the moment.
The other thing you can do is, if you've got spare fruit, juice some more a couple of days prior to racking, then add in pectic enzyme and some K meta. All you'll end up with then is a slightly lower alcohol content. If that bothered you, you could always add sugar to match the starting gravity. That does mean, however, you'd be up for a bit more fermentation.