The days are getting shorter, the nights are cooler and Mother Nature is getting ready to dazzle us with her warm, vibrant colors. This is the time when apples come into season, and those of us who have avoided our ovens all summer are once again ready to create warm, comforting treats out of these sweet, tangy fruits. Whatever you do with them-eat them fresh, or bake them in a pie or cake -apples are at center stage. For desserts starring apples, check out the recipes below from Recipes Remembered, a publication of the Star Journal.

If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to starjournal@jcpgroup.com, attention: Timi Eckes.

Apple crisp pizza
Pastry for single-crust pie
2/3 c. sugar
3 T. flour
1 tsp. ground cinnamon
4 med. baking apples, peeled and cut into 1/2-inch slices
Topping:
1/2 c. flour
1/3 c. packed brown sugar
1/3 c. rolled oats
1 tsp. ground cinnamon
1/4 c. butter or margarine, softened
1/4 to 1/2 c. caramel ice cream topping
Roll pastry to fit 12-inch pizza pan; fold under or flute edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover pastry. Combine first 5 topping ingredients; sprinkle over apples. Bake at 350^o for 35 to 40 minutes, or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Serve warm with ice cream.
Mia Kauffmann

Apple custard bars
Crust:
1 c. flour
1/4 c. sugar
1/2 c. cold butter or margarine
Combine flour and sugar. Cut in butter until crumbly. Press into a 9 x 13-inch greased pan and bake at 350^o for 10 minutes.
Filling:
1 c. sugar
7 T. flour
1/2 tsp. cinnamon
Dash of nutmeg
1 c. whipping cream
3 eggs, beaten
5 to 6 lg. apples, sliced thin
Cream sugar, flour, cinnamon and nutmeg; stir in cream and eggs. Stir in apples. Pour over crust and bake at 350^o for 40 to 45 minutes, or until custard is set. Cool.
Topping:
8-oz. pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
11/2 c. whipped cream or Cool Whip
Beat cream cheese, sugar and vanilla until smooth. Fold in cream. Spread over top; cover and refrigerate. (Rhubarb can be substituted for the apples; more sugar will then be needed.)
Sharon Cutler

Cranapple Walnut Cake
13/4 c. light brown sugar
1/2 c. vegetable oil
1 tsp. salt
2 c. sliced cooking apples
1/2 c. walnut pieces (opt.)
2 c. flour
1 tsp. cinnamon
2 eggs
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 lb. fresh, whole raw cranberries
Cream together oil and sugar. Add eggs and vanilla and beat well. Sift together the flour and dry ingredients. Add to the first mixture and stir until thoroughly combined. Stir in apples, cranberries and nuts. Bake in a well greased 9 x 13-inch pan 45 to 50 minutes at 350^o.
Cori Skolaski