Favorite Fall Desserts

Nothing says fall like the smell of fresh baked pumpkin and apples! Give these recipes a try as we welcome those changing colors. Apple Cinnamon Roll Cupcakes

1 8-oz tube of refrigerated crescent rolls or crescent dough sheet 1 medium tartapple, diced 3 Tbsp unsalted butter, melted (divided) 1/3 cup granulated sugar ¾ tsp cinnamon

GLAZE

½ cup powdered sugar 1 tsp of maple syrup 1 Tbsp Milk-or more to reach desired consistency.

Preheat the oven to 350 F. Line cupcake pan with paper liners and set aside. You’ll have eight rolls. On a sheet of parchment paper, unroll the crescent dough sheet. If using crescent rolls, seal the perforation to make a large rectangle. Brush the dough with about 2 Tbsp. Melted butter (reserve remaining butter for later use). Stir together cinnamon and sugar and sprinkle over melted butter. Scatter diced apples on top. Roll the dough into a log on the long side of the rectangle. Slice the log into 8 (1 ½ inch) pieces. Arrange pieces in paper liners. Brush the top with melted butter and bake until golden brown (about 15min.) Stir together glaze ingredients and spoon over slightly cooled cupcakes.

Pumpkin Crisp

PUMPKIN FILLING

1 15-oz canned pumpkin purée 1 cup granulated sugar 3 large eggs 2 tsp of pumpkin pie spice 1/2 tsp salt 2 tsp of pure vanilla extract 2/3 cup heavy cream

CINNAMON STREUSEL

2 cups all-purpose flour 1 1/2 cups granulated sugar 2 tsp cinnamon 1/2 tsp salt 12 tsp unsalted butter, melted

Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside. Whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract in a large bowl. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside. Whisk together flour, sugar, cinnamon, and salt in a medium bowl. Add melted butter and stir with a fork until crumbly. (You can also beat with a hand mixer until crumbly if needed.) Spread cinnamon streusel topping on top of the pumpkin pie mixture in an even layer. Bake until the filling is set and the top is golden brown, 40 to 45 minutes. Let cool for 10 minutes, then serve warm, topped with vanilla ice cream.