nice warm dessert. Apple crisps and pumpkin pies seem to be the favourite.

*** APPLE AND CHERRY CRISP Makes 6 servings FILLING 3 large firm cooking apples, peeled, cored, and sliced 2 cups halved and pitted sweet cherries 1 cup granulated sugar 1 cup ruby port juice of 1 lemon 2 tablespoons unbleached all-purpose flour TOPPING 1 cup unbleached all-purpose flour 1 cup packed light brown sugar 1 cup granulated sugar 1 teaspoon ground cinnamon pinch of salt 1 cup (1 stick) cold unsalted butter, cut into 1 -inch pieces PREHEAT the oven to 375 degrees. Butter a 10-inch deep-dish ceramic pie pan.

Combine all of the filling ingredients in a mixing bowl and toss to blend.

Turn them into the prepared pie dish.

To make the toppings, mix the dry ingredients in a bowl. Add the butter and cut or rub it into the dry ingredients until you have damp, clumpy crumbs.

Spread the crumbs over the fruit. Bake the crisp for 45 minutes, or until hot and bubbly. Cool for about 20 to 30 minutes before serving.

*** MAPLE CINNAMON APPLESAUCE Makes about 2 cups 4 large apples, peeled, cored, and roughly chopped 1 cup water pinch of salt 1 cup maple syrup juice of 1 lemon 1 to 1 teaspoon ground cinnamon PUT the apples, water, salt, and maple syrup in a medium-size nonreactive saucepan. Bring the water to a boil, cover, then reduce the heat to a low boil. Cook the apples for 15 minutes, tightly covered, until the apples are tender; check after 10 minutes to make sure there's enough water in the pot to keep the apples from sticking. When the apples are tender, remove them from the heat and cool for 15 minutes.

Transfer the apples to the bowl of a food processor and puree with the lemon juice and cinnamon, to taste. Keep it on the chunky or smooth side, whichever you prefer. Transfer to a bowl and cool. Refrigerate if not using right away.

*** APPLE APRICOT STRUDEL Makes 6 servings 4 graham crackers 1 tablespoon granulated sugar 2 large Golden Delicious apples, peeled, cored, and chopped into 1 -inch chunks 1 cup golden raisins 1 cup coarsely chopped walnuts, toasted or not 1 cup packed light brown sugar 1 teaspoon ground cinnamon 6 sheets of packaged phyllo dough, measuring 14 by 18 inches 1 cup (1 stick) unsalted butter, melted 1 cup apricot preserves confectioners' sugar to sift over the top PUT the graham crackers and granulated sugar in the bowl of a food processor and chop them into very fine crumbs. Transfer to a small bowl and set aside.

Delicious recipes for those cool evenings Preheat the oven to 375 degrees. Lightly butter a baking sheet.

In a bowl, mix the apples, raisins, walnuts, brown sugar, and cinnamon. Mix in 11 tablespoons of the ground cracker crumbs. Set aside.

Stack the 6 sheets of phyllo dough on your work counter. Directly in front of you, place 2 overlapping sheets of wax paper, several inches longer and wider than the phyllo; one of the long edges should be directly in front of you.

Take one sheet of phyllo off the pile and place it in front of you on the wax paper, long edge toward you.

Brush the phyllo thoroughly with melted butter and sprinkle lightly with some of the crumbs. Put another sheet directly on top of the first and do the same.

Repeat for the remaining sheets, buttering and dusting with crumbs.

Visually divide your dough lengthwise into 4 equal strips. Place the apple filling in the third strip away from you, leaving a border of about 3 inches on both short sides. Dot the top of the filling with the apricot jam.

Fold the short sides over the filling, then fold the top strip over the filling. (You will find it easiest to roll if you lift on the wax paper, instead of handling the strudel directly.) Continue to roll the dough the long way, toward you, until the strudel is closed.

Place the strudel on the baking sheet, seam side down. Cut 3 steam vents through the top of the dough with a sharp paring knife. Bake for 40 minutes, until golden brown.

Cool the strudel on the sheet, on a rack, for at least 10 minutes. Then slice the strudel on a slight diagonal, dust the top with confectioners' sugar, and serve.

*** CREAMY PUMPKIN PIE Makes 8 servings One 9-inch Cinnamon Graham Cracker Crust pie shell, pre-baked or regular crust FILLING 8 ounces cream cheese, softened to room temperature 2 cup packed light brown sugar 1 large egg, plus 1 egg yolk 1 teaspoon vanilla extract 1 tablespoon unbleached all-purpose flour 1 teaspoon each ground cinnamon, ground ginger, and ground nutmeg 3 cup canned pumpkin 1 cup heavy cream LET the pie shell cool after baking. Preheat the oven to 350 degree.

In a bowl, beat the cream cheese and brown sugar with an electric mixer or by hand until soft and fluffy. Beat in the egg, yolk, and vanilla. Mix the flour and spices and beat them in also. Add the pumpkin and cream and blend until the filling is uniform, scraping down the sides of the bowl.

Pour the filling into the crust and bake for 45 to 50 minutes; when the pie is done, the centre may seem a bit wobbly, but it shouldn't be liquidly-loose.

Cool the pie on a rack, then cover and refrigerate for at least 4 hours before serving.

*** WHOLE WHEAT PUMPKIN POUND CAKE Makes about 10 servings (1 large loaf cake) 1 cup (1 stick) unsalted butter, softened 1 cup packed light brown sugar 2 large eggs, at room temperature, plus 1 egg yolk 11 teaspoons vanilla extract 1 cup canned pumpkin 3 cup whole wheat pastry flour 3 cup unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon each ground cinnamon, ground cardamom, ground ginger, and ground nutmeg 1 cup milk 1 cup chopped walnuts, preferably toasted 3 cup raisins or chocolate chips PREHEAT the over to 350 degree. Lightly butter a 5- by 9-inch loaf pan and line with wax paper. Butter the paper and set the pan aside.

Using an electric mixer, in a bowl, cream the butter, gradually adding the brown sugar. Beat in the eggs and yolk, one at a time, beating until smooth after each addition. Blend in the vanilla and pumpkin.

In a separate bowl, sift the flours, baking soda, baking powder, salt, and spices. Alternately add the dry ingredients to the creamed mixture with the milk, beginning and ending with the dry ingredients. Stir the batter just until smooth, then fold in the chopped walnuts and raisins or chocolate chips.

Scrape the batter into the prepared pan and bake the cake for 60 to 70 minutes, until a tester comes out clean from the centre of the cake; there may, however, be a little melted chocolate on the tester.

Cool the cake in the pan for 15 minutes, then turn it out onto a rack. Peel down the sides of wax paper and let the cake cool to room temperature before slicing.

All recipes from: Simple Desserts.