Savor what fall gives you – from apples and pumpkins to cranberries, there’s plenty of in-season delights to satisfy. We’ve selected some of our favorite dessert and snack recipes, which are perfect complements to the season. 

Applesauce: An easy recipe for a favorite – and healthy – treat! (4 servings)

What you need:

2½ pounds tart, red-skinned apples (we recommend McIntosh)

3 tablespoons sugar

1 tablespoon freshly-squeezed lemon juice

3 tablespoons water

Get cooking!

Remove the stems from washed apples, but don’t core or peel. Coarsely chop the apples. Combine the apples with the sugar, lemon juice and water in a large saucepan. Bring to a boil over high heat and cover, lowering the heat to medium for a gentle simmer. Cook the apples for about 20 minutes or until they’re completely soft. Next, remove the cover and continue to cook, stirring until most of the liquid has evaporated (about 30 minutes). Remove from the stove and put the mixture through the fine-hole disc of a food mill to peel and seed.

Tips: Because this applesauce isn’t too sweet, try it with pork chops or potato pancakes. If you want sweeter applesauce, add sugar while the applesauce is still warm.

Pumpkin Bread: Get a real taste of fall. (1 loaf)

What you need:

2 cups all-purpose flour

2 teaspoons cinnamon

¾ cup vegetable oil

1½ cups sugar

1 teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

3 large eggs

1 teaspoon vanilla extract

3 cups shredded fresh pumpkin

Get cooking!

Preheat the oven to 325 degrees F. 

Sift the flour, and then mix in baking soda, baking powder, salt and cinnamon. In a separate bowl, mix the vegetable oil, eggs and vanilla. Combine wet and dry mixtures; fold in the shredded pumpkin. Pour the ingredients into a non-stick 9X5X3-inch loaf pan (if pan is not non-stick, coat it with butter and flour).

Bake for 1 hour and 15 minutes. Cool for 15 minutes and remove loaf from pan and place it on a cooling rack. 

Tip: Want muffins? Keep the temperature the same, but bake for 30 minutes.

Apple, Pear & Cranberry Crisp: A delicious way to savor your favorite fruits! (8 servings)

What you need:

2 pounds firm Macoun apples (6 apples)

2 pounds ripe Bosc pears (4 pears)

¾ cup dried cranberries

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

2 tablespoons freshly-squeezed lemon juice

2 tablespoons freshly-squeezed orange juice

¼ cup all-purpose flour

½ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

For the topping:

1½ cups all-purpose flour

¾ cup light brown sugar (lightly packed)

¾ cup granulated sugar

1 cup old-fashioned oatmeal

½ teaspoon kosher salt

½ pound cold unsalted butter, diced (2 sticks)

Get cooking!

Preheat oven to 350 degrees F.

Peel and core the pears and apples, cutting them into large chunks. Put in large bowl and toss with cranberries, juices, zests and granulated sugar. Pour into a 9X12X2-inch baking dish.

For the topping, combine the flour, oatmeal, sugars, salt and butter in a bowl. Using an electric mixer, mix on low speed for one or two minutes or until the mixture is crumbly. Sprinkle evenly over the fruit, covering it completely. 

Put the baking dish on a parchment-lined sheet pan and bake for 50 minutes to one hour (the top will be brown and fruit will be bubbly). Serve warm.

Tip: Serve the crisp with vanilla ice cream or even pumpkin or cinnamon ice cream.

Enjoy your taste of fall!

Recipes courtesy of www.foodnetwork.com.