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Heat, stirring often, until bubbling. Continue to cook until very thick, 2 to 3 minutes. Set aside to cool for 5 minutes. Stir in the remaining fruit.

Transfer the fruit mixture to the pie shell, then refrigerate until the pie is cool and set.

HOW LONG? 3 HOURS (15 MINUTES ACTIVE)

HOW MUCH? 8 SERVINGS

Grilled Apples with Mascarpone

This simple, elegant dessert also can double as a side. The creamy mascarpone, sweet fig jam, and tender, warm apples are perfect alongside grilled or broiled meats such as pork chops or steaks. Just leave out the powdered sugar and lemon zest.

2 large, firm apples

Canola oil

¼ teaspoon salt

¼ teaspoon cinnamon

4 tablespoons mascarpone

2 tablespoons powdered sugar

4 teaspoons fig jam

Grated zest of 1 lemon

Heat a grill to high or heat the broiler.

Cut each apple in half. Use a melon baller to scoop out the core. Brush the cut sides with oil, then sprinkle with salt and cinnamon.

If you are using the grill, place the apples, cut-side down, on the grate. Cover the grill and cook until the apples have thick grill marks, about 3 minutes. Use tongs to flip the apples. Reduce the heat under the apples to low, or move them to a cooler part of the grill. Cover the grill and cook until the apples are just tender, about another 4 minutes.

If you are using the broiler, arrange the apples cut-side up in an oiled baking pan. Broil on the middle rack for 2 to 3 minutes, or until the apples begin to brown. Use tongs to flip the apples, then move the pan to the lowest rack. Broil for another 4 to 5 minutes.

In a small bowl, whisk together the mascarpone and powdered sugar.

Transfer each apple half to a serving plate. Place 1 teaspoon fig jam in the hollow of each half, then dollop 1 tablespoon of mascarpone next to it. Sprinkle with lemon zest. Serve warm.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Cookie Dough Apple-Peach Crisp

Nobody expects this sort of delicious intensity from an apple crisp. It gets its punch from a serious (but not overwhelming) helping of candied ginger, as well as a generous dose of sweet and tart dried cherries.

And the topping, made by combining crumbled purchased sugar cookie dough and oats, is simply the most comforting crisp topping you’ll ever encounter.

2 tablespoons butter, melted and cooled

¼ cup packed light brown sugar

½ cup diced crystallized ginger

1 teaspoon lemon juice

½ teaspoon cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground allspice

Pinch ground nutmeg

Pinch salt

2 tablespoons cornstarch

5 medium apples, peeled, cored, and chopped into bite-size chunks

Two 10-ounce bags frozen peaches, thawed

1 cup dried cherries

14-ounce package prepared sugar cookie dough, broken into chunks

1 cup rolled oats

Heat the oven to 375°F. Coat a 9-inch square casserole or baking pan with cooking spray.

In a large bowl, mix the butter, brown sugar, ginger, lemon juice, cinnamon, cardamom, allspice, nutmeg, salt, and cornstarch. Add the apples, peaches, and cherries, then toss to coat.

Transfer the fruit, using a rubber spatula to scrape the sides of the bowl, to the prepared pan. Set aside.

In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Sprinkle the mixture over the fruit.

Bake for 20 to 25 minutes, or until the topping is lightly browned and the fruit bubbles. Cool slightly before serving.

HOW LONG? 35 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Chocolate Marzipan Sugar Cookies

A good sugar cookie should be just barely crackly on the outside, but soft and chewy inside. To make sure I got exactly the sort of cookie I wanted, I ground up a package of marzipan (sweetened almond paste—it’s available in the baking section of most grocery stores) and mixed that into my cookie dough. The result was perfection. I also added a heap of cocoa powder for good measure.

This dough, which takes just minutes to prepare, is an excellent do-ahead cookie. Make