The apple galette above was made with my tried and true method: Roll out a circle of pastry (this time it was rough puff pastry, 12'' wide, 1/8-1/4 inch thick), top it with a generous layer of jam (plum in this case), add some sliced fruit (apples with the peels on because I am a lazy rebel), then paint an egg wash on the pastry, sprinkle the whole mess generously with coarse sugar and bake at 375º 25-35 minutes or until deep golden brown. It works like a charm every time.
Here are some more ways, from this site and others, to use all of the glorious fruit available right now. If you have any favorite fall recipes, please share them in the comments below.
Apples
Apple Butter
Classic Apple Pie
Apple Yogurt Cake
Apple Cider Donuts
Brown Butter Apple Pie Bars
Unfussy Apple Cake
Apple, Cranberry and Quince Pie
Roasted Apple Scones with Ginger
Apple Cider Caramels
Apple Jelly with Lemon Verbena
Caramel Apple Cider Pie
Quince
Quince and Cream Cheese Danish (GF)
Cranberry Quince Preserves
Quince Custard Cake
Quince and Vanilla Sorbet
Membrillo (quince paste)
Quince and Meyer Lemon Meringue Pie
Persimmon
Lebni Tart with Persimmon and Pomegranate
Persimmon Bread
Persimmon Scones
Chocolate and Persimmon Tart
Broiled Persimmon with Mascarpone
Concord Grapes
Concord Grape Pie
Concord Grape Jam and Handpies
Concord Grape Shrub
Concord Grape Sorbet
Concord Grape Juice
Pawpaw
Pawpaw Sorbet
Pawpaw Creme Brûlée
Pumpkin/Squash
Pumpkin Donuts with Buttermilk Glaze
Caramelized Pumpkin Puddings
Pumpkin Oat Bread
Pumpkin Pancakes
Spiced Pumpkin Scones
Squash Harvest Loaves
Pumpkin Hazelnut Coffee Cake
Pears
Pear Vanilla Dutch Baby Pancake
Poached Pears with Warm Chocolate Sauce
Black Sesame and Pear Tea Cake
Pear and Buckwheat Pancakes
Pear and Gorgonzola Pie
Maple Cheesecake with Roasted Pears
Happy Fall Baking!
