Fall is the best time to enjoy apples. There are varieties and textures to suit everyone's taste and they are great for cooking and baking. Below is a collection of some of our favorite apple based desserts and spreads.

So here is today's test. Do you know the difference between a pandowdy and crisp and a cobbler?

A cobbler is almost like a fruit stew with dumplings in it. The dough is dropped into the mixture before cooking and it rises to the top as the cobbler heats forming a cobblestone looking crust.

A crisp on the otherhand is a baked, deep dish apple dessert with a streusel or crumb topping.

And finally a pandowdy is a spoon pie with the fruit on the bottom and a rolled crust on the top which is broken to allow the juices to flow through.

All of them are delicious. Plus we have baked and caramel apples along with apple butter and applesauce. We hope you enjoy these A Big Slice fall favorites.

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Click on the above link to return to the main entertaining page. There you will find complete menu, decorating and craft ideas for every month of the year. If you have trouble telling a Gala from a Fuji, or a Mutsu from a McIntosh, then click on the link above for pictures and descriptions of some of America's most popular types of apples.