Fall is here and the farmers' markets are filling up with bushels of inspiring ingredients. We've rounded up our favorite desserts using apples, pears, pumpkins, cranberries, quinces, grapes, sweet potatoes, and more.

A rich sweet potato pie is made even more decadent with the addition of a fluffy crown of meringue. 

Finely chopped walnuts take the place of some flour in this two-fruit pie. You can bake up to one day in advance to minimize work the day of your party.

This dense pie requires a long cooling time, perfect for when you need to finish off other holiday menu items. The delicious crumb topping combines sugar, flour, cinnamon, butter, and walnuts.

Only a finely tuned palate will detect the beets in this dessert, however they create a moistness that plays up the deep chocolate flavor.

The batter for this clafouti is so simple to make, and an undeniable party-hit. You’ll be thinking about making it again before the last plate is cleared.

Maple syrup sweetens the no-bake filling of this easy cheesecake. Brush thin slices of pear with more maple syrup and broil until caramelized to make the decorative topping.

Like a cross between a pie and a cobbler, squares of pastry dough are arranged over lightly sweetened apple-cranberry filling to make this rustic dessert. Serve the pandowdy warm or at room temperature with vanilla ice cream or cinnamon whipped cream.

Maple syrup and lemon zest give a nuanced sweetness to the filling of this tart. Fold fresh breadcrumbs into the pumpkin custard before baking for a unique texture.

Fresh quince turns aromatic and rosy-pink as it simmers with vanilla bean and maple syrup. Top the filling with cornmeal biscuits and sliced almonds to make this cobblerlike fall dessert.

Ruby port adds depth to tangy cranberry sorbet. Serve it as a palate cleanser between courses, or with Black Walnut Shortbread Cookies as a light dessert.

The light, crisp crust for this unique pie is made with kataifi (shredded phyllo dough). Layers of caramel-coated apple slices surround the semolina custard filling.

Butterscotch sauce soaks into brown sugar cake layers before they are spread with caramel-cream cheese frosting. Adorn the cake with toasted pecans.

This rustic free-form take on apple pie gets a savory tang from the addition of sharp cheddar cheese to the crust. After the crostata comes out of the oven, brush melted apricot jam over the filling to make it glisten.

With a pate brisee crust on the bottom and crumbly oat streusel on top, this pie offers a delicious array of textures and flavor. The filling is a combination of pear wedges and homemade cranberry sauce.

Prepare the filling for this pie by poaching quince in sweet dessert wine with cardamom, cinnamon, ginger, and vanilla. Use store-bought puff pastry to form the quick and easy crust.

Mashed sweet potato makes this Bundt cake tender and moist, while bourbon adds a pleasing bite. You can substitute apple juice for the bourbon for equally delicious results.

Cinnamon-spiced almond custard filling, also known as frangipane, is sandwiched between layers of cranberry jam and fresh cranberry compote. This cranberry-topped tart makes a stunning finish to a holiday meal.

The popular combination of cheddar cheese with apple pie is taken to a new level. Here, the cheese is part of the flaky crust, which surrounds cinnamon-spiced Granny Smith apple wedges.

Two popular favorites -- pumpkin pie and cheesecake -- are rolled into one delightful dessert. Cheesecake is a great choice for a make-ahead dessert, as it keeps well in the refrigerator for several days, and it also freezes nicely.

Pears and dried figs replace the usual apples in this fresh new take on the rustic dessert. Ground hazelnuts enrich the crust.

A perpetual fall favorite, apple crisp is easy to make and budget-friendly to boot. Empire, Gala, Braeburn, or Granny Smith apples are especially good in this recipe.

Salt roasting is an ancient technique that holds in heat and concentrates the food's flavor. These salt-roasted pears emerge tender, sweet, and juicy, and are perfectly complemented by a simple caramel sauce.

Ordinary brownies are dressed up for a special occasion with swirls of sweetly spiced pumpkin. A hint of cayenne pepper makes a memorable finishing note.

Whipped cream and fresh fruit are mounded on top of a chewy-crisp meringue. Pears poached in red wine make a spicy, fragrant topping for this light dessert.

In these bite-size tartlets, sweet almond filling is topped with sugared cranberries. These hand-held desserts are great for potlucks or buffet tables.

Sweetly aromatic Concord grapes make a brilliant-purple filling for this pie. The grape-leaf cut-outs on the top crust make a festive presentation.

A crisp, flaky crust of store-bought phyllo dough holds apple slices arranged in decorative rows and dotted with fresh cranberries. This attractive apple tart is gently sweetened with maple syrup.

Serve these cute cupcakes at the kids' table to win cheers from your littlest guests. The pumpkins on top are made from dyed, molded almond paste

Moist honey-spice cake is decoratively topped with caramel-coated pear slices. The cake and the pears can be made a day ahead, and then assembled just before serving.

This homemade sorbet gets its gorgeous pink-purple hue from Concord grapes. Give the sorbet plenty of processing time in the ice cream maker to create a light and fluffy finished product.

Cakelike chocolate cookies sandwich a cream cheese-and-pumpkin filling. The cookies and filling can be made a day ahead and assembled just before serving.

Whole cored apples are stuffed with sugar, butter, and toasted pecans: Serve this easy dessert with vanilla ice cream and gingersnaps.

In this super-easy two-ingredient dessert, sugar transforms Bartlett pears into rich, caramel-coated treats. Serve the pears warm with cinnamon or ginger ice cream.

Cinnamon-spiced apples, raisins, and prunes are surrounded by buttery layers of flaky store-bought phyllo for a tempting dessert. Honey and brandy flavor the filling.

Saffron brings its golden color and earthy perfume to this pear-topped buttermilk cake. This upside-down cake makes a unique and memorable finish to the meal.

Crunchy, rich pecan-praline topping provides the perfect contrast in texture to the creamy sweet-potato filling in this pie. Use store-bought crust as a time-saver if you'd like.

Simmer sliced quince in white-wine syrup with fresh ginger to make this easy fall compote. Serve it with Pumpkin Layer Cake or simply spoon it over vanilla or pumpkin ice cream.

This buttery apple tart only takes 15 minutes to prepare, thanks to purchased puff pastry. After baking, the browned apples are glazed with melted apple jelly or apricot jam for a glossy sheen.

A brown betty is a spiced fruit dessert with buttery crumb topping that becomes golden-brown and crisp when baked. These individual bettys have two layers of Bartlett pears alternating with a blend of sourdough bread, butter, sugar, ginger, cinnamon, nutmeg, and a splash of apple cider.

Cranberry compote is made extra-tangy and refreshing with the juice and zest of lemon and orange. The compote is layered with sweetened ricotta cheese in clear glass tumblers for a pretty red-and-white presentation.

A pandowdy is an old-fashioned dessert similar to a pie with no bottom crust. The top crust is pushed into filling halfway through baking so it absorbs the juices and becomes caramelized and crunchy.

Pears blush deep pink when poached with fresh cranberries. Serve these pears warm or cool with ice cream or creme fraiche.

Creamy molasses-enriched pumpkin pudding is whimsically presented in miniature pumpkins. A decorative garnish of puff-pastry leaves is the finishing touch.

This new take on the classic French apple tart features seductively fragrant quince. Add rustic elegance to the Thanksgiving menu with this dessert.

Here it is, the ultimate recipe for the one pie that defines Thanksgiving. Solid-pack pumpkin puree is seasoned with pumpkin pie spice and whipped with eggs, brown sugar, and half-and-half to make the rich, smooth custard filling of the perfect pumpkin pie.

Cranberry-orange custard is spiced with cinnamon and topped with fluffy meringue in these bite-size desserts. These hand-held mini tarts are perfect for serving at cocktail parties or buffets.

A big meringue with crisp edges and a soft center is a platform for cranberry topping infused with vanilla. Both the meringue and the sauce can be prepared a day or two in advance.

Sweet, cinnamon-flecked apple slices become caramelized as they bake beneath this moist cake. Before serving, the cake is inverted onto a platter so the apples become the decorative topping.

A single-layer cake flavored with orange and lemon zest holds the sweet surprise of tiny fresh grapes. This cake gets a subtle perfume and moist texture from olive oil.

A clafouti is a rustic French dessert with a texture somewhere between that of a baked pudding and a pancake. In this clafouti, custardy batter is baked over a layer of fanned pear slices and dried cherries.

Poached pears get rich flavor from apple cider, cinnamon, black pepper, allspice, and lemon zest. Tangy lemon sorbet makes the perfect companion to these spicy-sweet pears.

This elaborate dessert soup features light-textured sweet potato dumplings and vanilla-poached quince. The base of the soup is apple cider intensified by simmering apples with fresh ginger, peppercorns, mace, cloves, cinnamon, and star anise.

Fresh orange and lemon juices are mixed with orange liqueur to make a refreshing citrusy slush. The cranberry compote topping is made by simmering fresh cranberries with vanilla bean and a cinnamon stick.