15 Ina Garten Fall Desserts (Pies, Crisps & Cakes)

Fall baking is a season of its own, full of crisp apples, ripe pears, cranberries, pumpkin and warm spices. These desserts are inspired by Ina Garten’s style of baking, where homey classics are made with good butter, simple methods and a generous hand, so they always look and taste special.

You’ll find flaky pies, bubbling fruit crisps and cobblers, and tender cakes for everything from weeknight treats to holiday dinners. Many can be baked a day ahead, which takes the pressure off when you’re hosting a crowd for Thanksgiving or a cozy weekend gathering.

1. Classic Apple Pie

A flaky all-butter crust wrapped around a generous filling of tart and sweet apples, cinnamon and a little lemon is the pie everyone hopes to see at the end of a fall meal. Using a mix of apple varieties gives the filling the best texture and flavor.

Servings: 8

Total time: 2 hours 45 minutes, plus cooling

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter, diced
• 6 to 8 tablespoons ice water

For the filling:

• 3 pounds mixed apples, such as Granny Smith and Honeycrisp, peeled, cored and sliced 1/4 inch thick
• 2/3 cup sugar, plus 1 tablespoon for sprinkling
• 3 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, diced
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. For the crust, pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the pieces are the size of peas. With the machine running, add ice water just until the dough begins to come together. Divide in half, shape each half into a disk, wrap and refrigerate for at least 1 hour or up to 2 days.
2. Preheat the oven to 400°F (200°C) with a rack in the lower third and a baking sheet on the rack below to catch drips.
3. In a large bowl, toss the apples with the sugar, flour, lemon juice, lemon zest, cinnamon, nutmeg and salt.
4. On a floured surface, roll one disk into a 12-inch circle and fit it into a 9-inch pie plate. Pile in the apples and dot with the butter. Roll the second disk into an 11-inch circle and lay it over the filling. Trim, fold the edges under and crimp. Brush with egg wash, sprinkle with the remaining 1 tablespoon sugar and cut several vents in the top.
5. Bake for 20 minutes, then reduce the oven to 375°F (190°C) and bake for 40 to 50 minutes more, until the crust is deep golden and the juices bubble through the vents. Cover the edges with foil if they brown too quickly.
6. Cool on a rack for at least 3 hours so the filling sets before slicing. The pie can be baked a day ahead and kept loosely covered at room temperature.

2. Old-Fashioned Apple Crisp

Tender cinnamon apples bake under a buttery, crunchy oat topping in this easy dessert that’s just as welcome on a weeknight as at a holiday meal. Serve it warm with a spoonful of whipped cream or a scoop of ice cream.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

For the filling:

• 4 pounds apples, such as Honeycrisp or Granny Smith, peeled, cored and cut into large chunks
• 1 tablespoon grated orange zest
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 1 cup (2 sticks) cold unsalted butter, diced
• Whipped cream or ice cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish.
2. Toss the apples with the orange zest, orange juice, lemon juice, sugar, cinnamon and nutmeg and spread in the baking dish.
3. For the topping, combine the flour, both sugars, salt and oats in a bowl. Add the butter and rub it in with your fingertips, or mix on low speed, until the mixture forms large, crumbly clumps. Scatter evenly over the apples.
4. Set the dish on a baking sheet and bake for 55 minutes to 1 hour, until the top is golden brown and the apples are tender and bubbling.
5. Cool for 15 minutes and serve warm with whipped cream or ice cream. The crisp can be assembled, covered and refrigerated up to 1 day ahead; add about 10 minutes to the baking time.

3. Classic Pumpkin Pie

Smooth, silky and gently spiced, this pumpkin pie gets extra richness from heavy cream and a touch of brown sugar. Blind-baking the crust first keeps the bottom crisp under the custard.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon grated orange zest
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line the chilled crust with parchment, fill with pie weights or dried beans and bake for 15 minutes. Remove the parchment and weights and bake for 5 to 7 minutes more, until the bottom looks dry. Reduce the oven to 350°F (175°C).
2. In a large bowl, whisk the pumpkin, both sugars, cinnamon, ginger, nutmeg, cloves and salt until smooth. Whisk in the eggs one at a time, then the cream, milk and orange zest.
3. Pour the filling into the warm crust and set the pie on a baking sheet.
4. Bake for 50 to 60 minutes, until the edges are set, the center jiggles only slightly and the filling registers at least 160°F (71°C) on a food thermometer. Cover the crust edges with foil if they brown too quickly.
5. Cool completely on a rack, at least 2 hours, then refrigerate until serving. The pie can be made 1 day ahead. Serve with whipped cream.

4. Pecan Pie

A rich, gooey filling of brown sugar, butter and maple syrup holds a generous layer of toasted pecans in this Southern classic. Toasting the nuts first deepens their flavor and keeps every bite crunchy.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 2 cups pecan halves
• 3 large eggs
• 3/4 cup light brown sugar, lightly packed
• 1/2 cup light corn syrup
• 1/2 cup pure maple syrup
• 4 tablespoons unsalted butter, melted
• Seeds scraped from 1/2 vanilla bean (optional)
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6 to 8 minutes, until fragrant. Cool. Set aside about 1 cup of the best halves for the top and coarsely chop the rest.
2. Place the chilled crust on a baking sheet.
3. In a large bowl, whisk the eggs, brown sugar, corn syrup, maple syrup, melted butter, vanilla bean seeds (if using) and salt until smooth.
4. Scatter the chopped pecans in the crust, pour in the filling and arrange the reserved pecan halves on top.
5. Bake for 50 to 60 minutes, until the filling is puffed and set at the edges with only a slight jiggle in the center and registers at least 160°F (71°C) on a food thermometer. Cover the edges with foil if they brown too quickly.
6. Cool completely on a rack, at least 3 hours, before slicing. The pie can be made 1 day ahead and refrigerated.

5. Pear and Cranberry Crisp

Juicy ripe pears and tart cranberries bake into a jammy, ruby-streaked filling beneath a crunchy topping of oats, pecans and brown sugar. It’s a lovely change from apple crisp and especially festive for the holidays.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

For the filling:

• 3 pounds ripe but firm pears, such as Bartlett or Anjou, peeled, cored and cut into 1-inch chunks
• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

For the topping:

• 1 cup all-purpose flour
• 3/4 cup light brown sugar, lightly packed
• 3/4 cup old-fashioned rolled oats
• 1/2 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, diced
• Whipped cream, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 2-quart oval baking dish.
2. Toss the pears, cranberries, sugar, flour, orange zest, cinnamon and ginger in a large bowl and spread in the baking dish.
3. For the topping, combine the flour, brown sugar, oats, pecans, cinnamon and salt. Add the butter and rub it in with your fingertips until the mixture forms crumbly clumps. Scatter over the fruit.
4. Set the dish on a baking sheet and bake for 45 to 50 minutes, until the topping is golden and the fruit is bubbling.
5. Cool for 15 minutes and serve warm with whipped cream.

6. Fresh Apple Cake

Packed with chopped apples, toasted walnuts and warm cinnamon, this moist one-layer cake is the kind you can bake on a Sunday and enjoy all week. A dusting of confectioners’ sugar is all the decoration it needs.

Servings: 10

Total time: 1 hour 20 minutes

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 3 large eggs, at room temperature
• 1/3 cup sour cream
• 1 teaspoon grated orange zest
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon kosher salt
• 3 cups peeled and chopped apples (about 3 medium)
• 3/4 cup walnuts, toasted and chopped
• Confectioners’ sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan.
2. Whisk the melted butter, granulated sugar and brown sugar in a large bowl. Whisk in the eggs one at a time, then the sour cream and orange zest.
3. In another bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir into the wet ingredients just until combined, then fold in the apples and walnuts. The batter will be thick.
4. Spread in the prepared pan and smooth the top.
5. Bake for 55 minutes to 1 hour 5 minutes, until golden and a toothpick inserted in the center comes out clean.
6. Cool in the pan for 15 minutes, then remove the sides and cool completely. Dust with confectioners’ sugar before serving. The cake keeps, covered, at room temperature for up to 3 days.

7. Pumpkin Spice Cake with Cream Cheese Frosting

Two tender layers of pumpkin cake scented with cinnamon, ginger and nutmeg are sandwiched and covered with tangy cream cheese frosting. A sprinkle of toasted pecans on top makes it a showstopper for any fall celebration.

Servings: 12

Total time: 1 hour 15 minutes, plus cooling

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, lightly packed
• 4 large eggs, at room temperature
• 1 (15-ounce) can pure pumpkin purée
• 1/2 cup buttermilk

For the frosting:

• 12 ounces cream cheese, at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3 cups confectioners’ sugar, sifted
• 1 teaspoon grated orange zest
• Pinch of kosher salt
• 1/2 cup pecans, toasted and chopped

Instructions

1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter and flour the pans.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a bowl.
3. In the bowl of a stand mixer, beat the butter and both sugars on medium-high speed for 3 minutes, until light and fluffy. Add the eggs one at a time, then beat in the pumpkin.
4. On low speed, add the flour mixture in three parts, alternating with the buttermilk, mixing just until combined.
5. Divide the batter between the pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. On low speed, add the confectioners’ sugar, orange zest and salt, then beat on medium until fluffy. Set one layer on a cake stand, spread with frosting, top with the second layer and frost the top and sides. Sprinkle with the pecans. Refrigerate if not serving within 2 hours; the frosted cake keeps in the refrigerator for up to 3 days.

8. Gingerbread Cake with Lemon Glaze

Dark, moist and fragrant with molasses, ginger and cinnamon, this snack cake is one of the coziest things you can bake on a cold afternoon. A simple lemon glaze adds a bright, tangy finish.

Servings: 12

Total time: 1 hour, plus cooling

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup light brown sugar, lightly packed
• 1 cup unsulphured molasses
• 2 large eggs
• 1 cup hot water
• 1 tablespoon grated fresh ginger

For the glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-by-13-inch baking pan.
2. Whisk the flour, baking soda, ground ginger, cinnamon, cloves and salt in a bowl.
3. In a large bowl, whisk the melted butter, brown sugar, molasses and eggs until smooth. Whisk in the hot water and fresh ginger.
4. Add the dry ingredients and whisk just until smooth; the batter will be thin.
5. Pour into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan.
6. Whisk the confectioners’ sugar, lemon juice and lemon zest until smooth and drizzle over the cooled cake. Let set for 15 minutes, then cut into squares. The cake keeps, covered, at room temperature for up to 3 days.

9. Rustic Pear Galette

A free-form tart of thinly sliced pears on a buttery, flaky crust looks bakery-worthy but is much easier than a traditional pie. A brush of apricot jam at the end gives the fruit a beautiful glossy finish.

Servings: 6

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) cold unsalted butter, diced
• 3 to 4 tablespoons ice water

For the filling:

• 3 ripe but firm pears, peeled, cored and sliced 1/4 inch thick
• 1/4 cup sugar, plus 1 tablespoon for sprinkling
• 1 tablespoon all-purpose flour
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 2 tablespoons unsalted butter, diced
• 1 large egg, beaten with 1 tablespoon water
• 2 tablespoons apricot jam, warmed

Instructions

1. Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the pieces are the size of peas. With the machine running, add ice water just until the dough comes together. Form into a disk, wrap and refrigerate for 1 hour.
2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Roll the dough into an 11-inch circle on a floured surface and transfer it to the baking sheet.
4. Toss the pears with the sugar, flour, lemon zest, cinnamon and cardamom. Arrange the slices in overlapping circles on the dough, leaving a 2-inch border. Dot with the butter and fold the border up over the edge of the fruit, pleating as you go.
5. Brush the crust with egg wash and sprinkle with the remaining 1 tablespoon sugar. Bake for 35 to 40 minutes, until the crust is golden and the pears are tender.
6. Brush the warm pears with the apricot jam. Cool for 15 minutes and serve warm or at room temperature.

10. Pumpkin Cheesecake

Creamy, dense and gently spiced, this cheesecake pairs a graham cracker crust with a smooth pumpkin filling for the best of two holiday desserts. Make it a day ahead so it has time to chill and set completely.

Servings: 12

Total time: 2 hours, plus chilling

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the filling:

• 24 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar, lightly packed
• 1 (15-ounce) can pure pumpkin purée
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon, plus more for dusting
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in a double layer of heavy-duty foil.
2. Mix the graham cracker crumbs, brown sugar, cinnamon and melted butter and press firmly into the bottom of the pan. Bake for 10 minutes and cool. Reduce the oven to 325°F (165°C).
3. In a stand mixer on medium-low speed, beat the cream cheese and both sugars until smooth, scraping the bowl often. Beat in the pumpkin, then the eggs one at a time. Mix in the sour cream, flour, spices and salt just until combined.
4. Pour the filling over the crust. Set the springform in a large roasting pan and add hot water to come halfway up its sides.
5. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set, the center jiggles slightly and the filling registers 160°F (71°C) on a food thermometer. Turn off the oven, prop the door open and let the cheesecake cool inside for 1 hour.
6. Remove from the water bath, run a knife around the edge and refrigerate for at least 6 hours or overnight. Top with whipped cream and a dusting of cinnamon before serving. The cheesecake keeps in the refrigerator for up to 4 days.

11. Cranberry Orange Cake

Bright orange zest and tart cranberries make this buttery, tender cake taste like the holidays in every bite. A simple orange glaze drizzled over the top adds a sweet, citrusy finish.

Servings: 10

Total time: 1 hour 15 minutes

Ingredients

For the cake:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 tablespoon grated orange zest
• 1 3/4 cups all-purpose flour, plus 1 tablespoon for the cranberries
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup sour cream
• 2 tablespoons fresh orange juice
• 2 cups fresh or frozen cranberries

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon grated orange zest

Instructions

1. Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan, line the bottom with parchment paper, then butter and flour the pan.
2. Beat the butter and sugar on medium-high speed for 3 minutes, until fluffy. Beat in the eggs one at a time, then the orange zest.
3. Whisk the 1 3/4 cups flour with the baking powder, baking soda and salt. On low speed, add it to the butter mixture in three parts, alternating with the sour cream and orange juice.
4. Toss the cranberries with the remaining 1 tablespoon flour and fold them into the batter. Spread in the prepared pan.
5. Bake for 45 to 50 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out and cool completely, right side up.
6. Whisk the glaze ingredients until smooth and drizzle over the cake. Let set before slicing. The cake keeps, covered, for up to 3 days.

12. Apple Cider Donut Cake

This bundt cake captures the flavor of a warm orchard cider donut, finished with melted butter and a crunchy cinnamon-sugar coating. Boiled-down apple cider gives the tender crumb a deep, tangy apple flavor.

Servings: 12

Total time: 1 hour 30 minutes

Ingredients

For the cake:

• 1 1/2 cups apple cider
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 3 large eggs, at room temperature
• 1/2 cup buttermilk

For the coating:

• 4 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Simmer the cider in a small saucepan over medium heat for 15 to 20 minutes, until reduced to about 2/3 cup. Cool.
2. Preheat the oven to 350°F (175°C). Generously butter and flour a 10- to 12-cup bundt pan.
3. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.
4. Beat the butter and both sugars for 3 minutes, until fluffy. Add the eggs one at a time. Stir the reduced cider and buttermilk together. On low speed, add the flour mixture in three parts, alternating with the cider mixture.
5. Spoon into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted in the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a rack.
6. Mix the sugar and cinnamon for the coating. While the cake is still warm, brush it all over with the melted butter and pat the cinnamon sugar onto the surface. Cool completely before slicing.

13. Sweet Potato Pie

Roasted sweet potatoes give this Southern favorite a naturally rich, velvety filling that’s a little more caramel-like than pumpkin pie. Warm spices and a hint of orange make it a must on the Thanksgiving table.

Servings: 8

Total time: 2 hours 15 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 2 pounds sweet potatoes (about 3 medium)
• 4 tablespoons unsalted butter, melted
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 3 large eggs
• 3/4 cup evaporated milk
• 1 teaspoon grated orange zest
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork and roast on a foil-lined baking sheet for 50 to 60 minutes, until very soft. Cool, then peel and mash until completely smooth; you need about 2 cups.
2. Meanwhile, line the chilled crust with parchment, fill with pie weights and bake for 15 minutes. Remove the weights and parchment and bake for 5 minutes more. Reduce the oven to 350°F (175°C).
3. Whisk the mashed sweet potatoes with the melted butter and both sugars until smooth. Whisk in the eggs, evaporated milk, orange zest, spices and salt.
4. Pour into the crust and set the pie on a baking sheet. Bake for 50 to 60 minutes, until the center is just set and registers at least 160°F (71°C) on a food thermometer.
5. Cool completely on a rack, then refrigerate until serving. Serve with whipped cream. The pie can be made 1 day ahead.

14. Apple and Cranberry Cobbler

Sweet apples and tart cranberries bubble beneath a golden, sugar-crusted biscuit topping in this homey skillet dessert. It’s wonderfully rustic and best served warm, straight from the pan.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

For the filling:

• 3 pounds apples, peeled, cored and sliced
• 2 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon grated orange zest
• 2 tablespoons fresh orange juice

For the biscuit topping:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar, plus 1 tablespoon for sprinkling
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter, diced
• 3/4 cup heavy cream, plus more for brushing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the apples, cranberries, sugar, flour, cinnamon, orange zest and orange juice in a large bowl and spread in a 10- or 12-inch cast-iron skillet or 2-quart baking dish.
3. Whisk the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter with a pastry cutter or your fingertips until it resembles coarse crumbs. Stir in the cream just until a shaggy dough forms.
4. Drop large spoonfuls of the dough over the fruit, leaving gaps between them. Brush with cream and sprinkle with the remaining 1 tablespoon sugar.
5. Set on a baking sheet and bake for 45 to 50 minutes, until the biscuits are golden and cooked through and the fruit is bubbling.
6. Cool for 15 minutes and serve warm.

15. Carrot Cake with Cream Cheese Frosting

Moist, warmly spiced and packed with carrots, raisins and walnuts, this layer cake is a cozy-season favorite for good reason. Thick cream cheese frosting makes it rich enough for any celebration.

Servings: 12

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 large eggs, at room temperature
• 2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 pound carrots, peeled and finely grated
• 1 cup raisins
• 1 cup walnuts, toasted and chopped

For the frosting:

• 12 ounces cream cheese, at room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 4 cups confectioners’ sugar, sifted
• 1 teaspoon grated orange zest

Instructions

1. Preheat the oven to 350°F (175°C). Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter and flour the pans.
2. Beat the sugar, oil and eggs in a stand mixer for about 2 minutes, until light yellow.
3. Sift 2 cups of the flour with the cinnamon, baking soda and salt and add to the wet ingredients on low speed just until combined.
4. Toss the raisins and walnuts with the remaining 1 tablespoon flour. Fold the carrots, raisins and walnuts into the batter.
5. Divide between the pans and bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
6. Beat the cream cheese and butter until smooth, then beat in the confectioners’ sugar and orange zest until fluffy. Frost between the layers and over the top and sides. Refrigerate if not serving within 2 hours; the cake keeps in the refrigerator for up to 4 days.