Dessert

The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

There’s no maple syrup in this pie recipe (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar.

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

Bakeries around the country agree: This election needs more cake. They are re-interpreting an age-old recipe for modern day tastes.

A nutty, cookie-like crust that you won't even know is gluten-free.

These were the dishes BA readers loved the most in September.

The 95-year-old painter Wayne Thiebaud finds inspiration in bakeries—we can relate.

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.

It sounds dramatic but it's true: this plum tart recipe is 5 ingredients, plus flaky salt.

The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

We call this delightful apple and fig custard recipe “dessert for breakfast.”

From crumbly pies to the classic lattice top, these apple pies will get you baking all fall

No, cake doesn't last forever in the freezer. There are rules.

We don’t want to know what evil sorcery lies inside this cardboard container of creamy deliciousness.

What if we told you we reinvented (and, yep, improved) the Fudgsicles and Creamsicles you dream of?

For this updated creamsicle-inspired recipe, we swapped the icy orange layer for a creamy citrus curd and paired it with alternating layers of a sweet-tart frozen yogurt.

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

No French toast, waffle, biscuit, or oatmeal is complete without a syrup, jam, or compote to go along with it.