Abby Dodge

Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious. For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.

The combination of chocolate and cinnamon gives this treat its Mexican flavor. The cake needs to freeze overnight, so be sure to plan ahead.

Layers of tangy lemon curd, fresh berry compote, rich mascarpone whipped cream, and purchased gingersnaps come together beautifully in this dessert.

The brown-butter cookies used to make these dessert sandwiches are great with many different flavors of ice cream.

The base for this fun frozen dessert cocktail can be prepared up to one month ahead. Keep a batch in your freezer for an almost-instant treat.

Almond-flavored cookies make up the crust; broiled peaches are mixed with ice cream to create the delicious filling.

Shape some tuiles into cups, then use the remaining batter to make cookies to serve alongside.

Orange-flavored liqueur and orange peel add a citrusy note to this very tender cake. Candied blood oranges keep the citrus theme going—and make for a lovely garnish.

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling.

The key to this deeply flavored cheesecake? Reduced maple syrup. The sweet-tart compote is a delicious—and pretty—accompaniment.

Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note. The vivid crimson sauce looks beautiful with the white soufflés.

This gorgeous dessert features crisp peppermint meringues layered with tender chocolate cake and rich chocolate frosting.

Fresh ginger amps up the flavor of the sorbet.

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

Greek-style yogurt gives the cake a rich, moist texture.

This cake is light as air— and infused with flavor, thanks to a little grated orange peel. A deep, dark caramel sauce and a stunning fruit compote make the dessert dinner-party-worthy. Be sure not to use a pan with a nonstick coating. Because this cake is cooled upside down in the pan, you want the cake to stick to the sides a bit.