Try baked apples or pears topped with cinnamon and honey for a delicious dessert.

So, too, are the apple tart topped with cinnamon gelato and the puff pastry crisp layered with tangy lemon curd and raspberries, Napoleon-style.

Stewed apple topped with bread crumbs and crushed almond-flavoured meringue or whipped cream, served cold.

The warm apple crisp topped with sweet cookie crumbs was also pleasing.

Her apple and raspberry crumble, topped with Grasmere gingerbread, is sensational.

Desserts can be simple, liked baked apples and pears topped with ice cream, or old-fashioned rice pudding or bread pudding.

A very good, ultraflat apple tart, topped with little dabs of pecan cream, has a modest demeanor but a very big flavor.

A huge platter of lovely, greaseless french-fried onion rings costs $2 and deep-dish apple and blueberry pie, topped with vanilla ice cream, are $2.25.

Fruit desserts were strangely flavorless, especially green apple tart, topped with paper-thin apple slices, which simply lay there, inert, refusing to make a taste impression.

Two homemade desserts for $3.25 each, apple pie and warm apple crisp topped with soft melting vanilla ice cream are worthy closers.