September 17, 2013
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Karoline Boehm Goodnick for The Boston Globe
When apples arrive in the fall, cooks have their pick of many seasonal recipes.
An open-faced crostata can be served plain or topped with almonds, layered baked with dulce de leche, or sprinkled with a cheddar- and rosemary-flecked streusel.
For a savory treat, layer apples in an open-faced French sandwich called tartine, topped with bacon, white sauce, and Gruyere, and toasted till golden.
Or for a main course, cook turkey kielbasa with apples, sauerkraut, and grainy mustard.
Autumn’s favorite fruit is put to good use in these bran muffins, which bake up moist and tender from both grated and diced apples.
Sheryl Julian/Globe Staff
End your day with a slice of crumb-topped apple cake, where apple slices are lightly spiced and nestled in a buttermilk batter.