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7 Irresistible Fall Fruit Desserts

Last served, first remembered. Try one of these baked to perfection dishes.

By Michael Tyrrell

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Pear & Cranberry Crostata
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
Yunhee Kim
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Pear & Cranberry Crostata

Makes: 8 servings
Prep: 20 minutes
Refrigerate: 30 minutes
Microwave: 30 seconds
Bake: 45 minutes at 400 degrees F.

Test Kitchen Tip: If dough gets too soft to work with, refrigerate on baking sheet before adding filling.

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Pumpkin Mousse-Filled Cupcakes

Makes: 16 cupcakes
Prep: 20 minutes
Bake: 20 minutes at 375 degrees F.
Microwave: 45 seconds

Test Kitchen Tip: To pipe in mousse, fill bag half full; twist to close. Secure with a storage bag tie.

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Healthier Carrot Cake

Makes: 16 servings
Prep: 30 minutes
Bake: 40-45 minutes at 350 degrees F.

Healthy Tip: Carrot cake gets a makeover- this delicious recipe has half the calories and 70 percent less saturated fat per serving than a traditional version. (From our partners at EatingWell.com.)

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Strawberry Linzer Cookie Tart

Makes: 16 servings
Prep: 15 minutes
Freeze: 25 minutes
Bake: 12 minutes at 400 degrees F., then 40 minutes at 350 degrees F.

Test Kitchen Tip: You must use a nonstick tart pan and remove ring as soon as tart is cool to the touch.

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Cranberry-Lime Cheesecake

Makes: 12 servings
Prep: 40 minutes
Bake: 1.25-1.5 hours at 325 degrees F.

Healthy Tip:This healthy cheesecake topped with fruit is full of flavor but has less fat than traditional versions. (From our partners at EatingWell.com)

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Pumpkin Swirl Cheesecake

Makes: 16 servings
Prep: 25 minutes
Microwave: 1 minute
Bake: 1 hour, 20 minutes at 350 degrees F.
Refrigerate: overnight

Test Kitchen Tip: Check for doneness by gently shaking pan; center of cheesecake should jiggle slightly.

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Mixed Fruit Strudel

Makes: 8 servings
Prep: 20 minutes
Microwave: 30 seconds
Let Stand: 10 minutes
Bake: 40 minutes at 375 degrees F.

Test Kitchen Tip: Keep strudel from splitting by rolling it as you would a burrito and baking seam-side down.

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Apple Sour Cream Pie

Makes: 10 servings
Prep: 25 minutes
Cook: 15 minutes
Bake: 1 hour at 375 degrees F.

Test Kitchen Tip: Make sure filling is at room temperature and crust well chilled or bottom crust will be soggy.

Originally published in the November 1, 2011 issue of Family Circle magazine.

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