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Scrumptious Desserts Perfect for the Fall Season

Updated on October 31, 2013
Scrumptious Desserts Perfect for the Fall Season
Scrumptious Desserts Perfect for the Fall Season | Source

With the air cooling off, the leaves changing colors, and fall moving in, all I can think about is fall themed desserts. I love this season. I love the colors, the smells, the flavors, and the feelings. I always get really excited and really creative around this time of year.

That’s good for my husband, because that means cookies, pies, cakes, breads, and yummy fall themed meals with apples, peaches, pears, and all sorts of yummy toppings. My friends, my family, and my neighbors also benefit because I love sharing my creations. Now I’m sharing some of my great recipes with you!

I hope you enjoy them as much as I do!

Quick Poll

What particular flavor do you think of around the fall season?

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Scrumptious Apple Bread Pudding
Scrumptious Apple Bread Pudding | Source

Apple Bread Pudding

This is one of my favorite recipes. You can also make this with peaches, pears, and cherries. I’ve made chocolate caramel bread pudding, pumpkin bread pudding, and even banana bread bread pudding (yes, made with banana bread!).

Cook Time

Prep time: 55 min
Cook time: 50 min
Ready in: 1 hour 45 min
Yields: Serves about 8 people 1 cup of pudding

Ingredients

  • 8 slices whole wheat bread cubes
  • 2 large Granny Smith apples
  • 4 large eggs
  • 4 cups milk
  • 5 tablespoons butter, (may substitute 4 Tbl for 1 cup of applesauce)
  • 1 1/2 cup sugar
  • 1 teaspoon almond
  • 1 tablespoon cinnamon
  • Optional nuts and/or raisins

Instructions

  1. Preheat oven to 350 degrees F. Prepare a rectangular casserole dish by liberally spraying it with cooking spray.
  2. Chop your 8 slices of bread into small cubes and spread them out in your casserole dish. Pour three cups of your milk over the top of your bread cubes and let them soak while you are preparing the rest of your dish.
  3. On the side, in a large bowl, beat your four eggs, your remaining one cup of milk, your sugar, almond extract, and cinnamon, and finally, your 5 tablespoons of your butter (or 1 cup of applesauce and 1 tablespoon of butter). Mix well after each ingredient.
  4. Now peel, core, and dice your apples into small pieces so they will cook quickly. Dump them into your milk mixture. If you are adding in nuts, raisins, or any other fruit, this is the time to do so.
  5. Pour your mixture evenly over the top of your bread cubes to coat everything. Bake for 1 hour, until slightly brown. Yummy! Yummy!
Yummy Apple Dumplings
Yummy Apple Dumplings | Source

Apple Dumplings

This is one of my husband’s favorites. When I make these, I feel like I’m in a fancy restaurant having dessert. This is definitely one of those special occasion desserts that I only make once or twice during the holidays.

Cook Time

Prep time: 30 min Cook time: 35 min Ready in: 1 hour 5 minutes

Yields: Serves about 4 people, 1 dumpling each

Ingredients

  • 4 Granny Smith apples
  • 1 (10oz) can refrigerated crescent rolls
  • 1 cup butter
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 large egg

Instructions

  1. Preheat your oven to 400 degrees F and prepare a 9 x 9 inch casserole by spraying it liberally with cooking spray. In a small bowl, combine the sugar and cinnamon. Set aside.
  2. In another small bowl, crack and beat your egg and set aside with a pastry brush (small paint brush in our house). On the side, peel and core each of your apples, but leave them all whole.
  3. Open up and roll out your croissant dough, and separate it into four square pieces, along the perforated lines.With your beaten egg, lightly brush 1 inch along the edges of one of your croissant squares.
  4. Put one of your apples, upside down, in the middle of the prepared croissant square and pour your cinnamon and sugar into the center cavity of your apple all the way to the top. Gather the four corners of the pastry dough and pinch them together over the top of the apple. Place your finished dumpling in your casserole dish.
  5. Repeat this process with all of your remaining pastry squares, apples, cinnamon and sugar. Chill your dumplings for 15 minutes. Before baking your dumplings, lightly brush them with the rest of your beaten egg and sprinkle them all with the rest of your cinnamon and sugar.
  6. If you feel like a real treat, cover your dumplings with one can of Mountain Dew. Bake for 35 minutes.

Apple Pumpkin Pie with Ginger-Streusel Topping
Apple Pumpkin Pie with Ginger-Streusel Topping | Source

Instructions

  1. Preheat your oven to 350 degrees F and prepare a deep dish pie pan by spraying it generously with cooking spray.
  2. On a lightly floured surface, unroll one of your pie crusts. My tip is to roll it out a little bit larger with a rolling pin so that you can decorate the edges. Transfer the crust to your pie pan and flute the edges.
  3. Slice and core your apples. You can even peel them if you'd like. Combine these with your butter and lemon juice in a large bowl and zap it in the microwave for 2-3 minutes.
  4. After slightly cooled, add your sugar, tapioca, cinnamon, and nutmeg to this same bowl. Mix well.
  5. Stir in your vanilla and cream and spread your apple mixture evenly into the bottom of your pie crust.
  6. In another large bowl, whisk your eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg, and cloves.
  7. Pour this mixture into your pie shell on top of your apple mixture. Bake at 350° for 40 minutes, or until a knife stuck down in the middle comes out clean.
  8. While your pie is cooking, combine your flour and brown sugar in a small bowl, and cut in your butter until crumbly. This will make your streusel. Stir in the walnuts and ginger. Gently sprinkle over filling.
  9. Bake for about 15-25 minutes longer, or until golden brown on top.

Apple Pumpkin Pie Ginger-Streusel Topping

We love pumpkin pie in our house, and I don't think we know any friends or family members who don't love it as well. Pumpkin pie is a staple around the holidays, but once you've had one, you've had them all, right? Not with mine. Not only do I line the bottom of my pan with yummy apple filling, but the ginger-streusel topping gives it just the right finish!

Cook Time

Prep time: 25 min Cook time: 55 min Ready in: 1 hour 20 minutes

Yields: Serves about 8 people, 1 slice of pie

Ingredients

Pumpkin Filling

  • 3 eggs
  • 1 can (15oz) solid-pack pumpkin
  • 1 1/2 cups heavy cream
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves

Apple Filling

  • 1 pkg refrigerated pie crusts
  • 4 Granny Smith apples
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 tablespoon tapioca
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1/4 tablespoon heavy cream

Streusel Topping

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup walnuts
  • 1/3 cup fresh ginger

Crunchy Caramel Apple Pecan Pie
Crunchy Caramel Apple Pecan Pie | Source

Instructions

  1. Preheat your oven to 350 degrees F and prepare a deep dish pie pan by spraying it generously with cooking spray.
  2. On a lightly floured surface, unroll one of your pie crusts. My tip is to roll it out a little bit larger with a rolling pin so that you can decorate the edges. Transfer the crust to your pie pan and flute the edges.
  3. Slice and core your apples. You can even peel them if you'd like. Combine these with your butter and lemon juice in a large bowl and zap it in the microwave for 2-3 minutes.
  4. After slightly cooled, add your sugar, tapioca, cinnamon, and nutmeg to this same bowl. Mix well. Stir in your vanilla and cream and spread your apple mixture evenly into the bottom of your pie crust.
  5. In another large bowl, whisk your eggs, sugar, corn syrup, butter, and rum extract. Pour this mixture into your pie shell on top of your apple mixture.
  6. In a small bowl, combine your brown sugar, flour, quick oats, and butter for the crumb topping. Sprinkle the topping over your pie.
  7. Bake your pie for 30 minutes, then cover it with foil and bake it for another 20 minutes, until the apples are tender.
  8. While your pie is cooking, stir together your sugar, corn syrup, and water until the sugar is completely moistened. Heat your caramel mixture, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil until it turns a deep amber.
  9. Pop your heavy cream into the microwave for about 1-2 minutes. When your caramel is the the right color, immediately remove it from the heat. Slowly and carefully pour your hot cream into the caramel. It will bubble up furiously.
  10. Stir the mixture until smooth, and then add in your butter. The mixture will be streaky at first, but will become more uniform after cooling slightly. Keep stirring. When your sauce has cooled for a few minutes, gently stir in the vanilla.
  11. When your pie is done, remove it from the oven, sprinkle on your pecans, and then drizzle with your caramel sauce.

Crunchy Caramel Apple Pecan Pie

This is just one of the many pies I will make by the end of the fall season. Of course, I make the obligatory apple pie, pear pie, cherry pie, and peach cobbler, but I really have some fun when I can make some unique pies. I have a caramel apple, an autumn surprise, a pecan pumpkin, an apple pumpkin, an oatmeal maple pear pie, and many mixtures of fruits and toppings.

Cook Time

Prep time: 10 min Cook time: 50 min Ready in: 1 hour

Yields: Serves about 8 people, 1 slice of pie


Ingredients

Apple Filling

  • 1 pkg refrigerated pie crusts
  • 4 Granny Smith apples
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 tablespoon tapioca
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1/4 tablespoon heavy cream

Pecan Filling

  • 3 eggs
  • 1 cup sugar
  • 1 cup corn syrup
  • 1/4 cup butter
  • 1 teaspoon rum extract

Crumb Topping

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup quick oats
  • 1/2 cup butter

Crunchy Caramel Topping

  • 1/2 cup pecans
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Autumn Surprise Pie
Autumn Surprise Pie | Source

Instructions

Preheat your oven to 350 degrees F and prepare a deep dish pie pan by spraying it generously with cooking spray.

On a lightly floured surface, unroll one of your pie crusts. My tip is to roll it out a little bit larger with a rolling pin so that you can decorate the edges. Transfer the crust to your pie pan and flute the edges.

Slice and core your apples and pears. You can even peel them if you'd like, but I usually don't. Remove the stems and the pits from your cherries.

In a large bowl, combine your apples, pears, cherries, and raisins. Add in your 1/2 cup sugar, and your flour, cinnamon, nutmeg and cloves. Sprinkle your mixture with your extract and toss everything well. Spoon your filling into the prepared pie crust.

Roll out the remaining pie crust and cut it into strips for a lattice finish on your pie. If you are unfamiliar with latticework, you may want to watch the video on it. Trim, seal and flute the edges of your crust.

Brush the entire pie crust and lattice with your egg (beaten), and then sprinkle everything with your remaining sugar. Bake for 45 minutes, until crust is golden and filling is bubbly.

Autumn Surprise Pie Recipe

I call this my autumn surprise not only because it’s filled with all sorts of yummy fall goodness, but because nobody can exactly guess what’s inside of it each year. Of course, it doesn’t help that I change it up a bit with different fruits and ingredients, based on what I have in the pantry each year.

Cook Time

Prep time: 30 min Cook time: 45 min Ready in: 1 hour 15 minutes

Yields: Serves about 8 people, 1 slice of pie


Ingredients

  • 1 (2-count) pkg of refrigerated pie crusts
  • 6 Granny Smith apples
  • 4 Barlett pears
  • 16 cherries
  • 1/2 cup raisins
  • 1/2 cup plus 1 teaspoon sugar
  • 1/4 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon rum extract (one of my secret ingredients)
  • 1 egg

Quick Poll

Which fall dessert recipe was your favorite?

See results

These are only a few of my favorite fall desserts! I may have to compile a few more for another article just to share them all with you! You should also check out my fall cookie recipes, cupcakes recipes, bread recipes, and fall themed dinners for even more fall themed yummy goodness.

Fall brings the tastes of pears, apples, pumpkins, pecans, walnuts, cinnamon, nutmeg, hot chocolate, and apple cider. I hope to show your some creative ways to use each and every one of these yummy flavors in a variety of different fall themed articles. Be on the lookout for the rest of them!

5 stars from 1 rating of Scrumptious Fall Desserts

© 2013 Victoria Van Ness

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