Carolyn Beth Weil

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

A pandowdy is a deep-dish fruit dessert with a pastry topping. while The name may come from the fact that the dessert is typically dowdy-looking, we think this one is anything but.

Be sure to make the dough in a stand mixer (not a processor), which will prevent you from overworking it.

Chinese five-spice powder adds a complex, spicy note to this cake.

Old-fashioned mincemeat contained tiny bits of meat and/or beef suet, a type of fat. This modern, meatless version is a great mix of apples, dried fruits, and warming spices.

Cupcakes for Thanksgiving? Why not? These treats pair tender cake with a salty-caramely frosting.

Fragrant persimmons star in this new take on the classic British cake.

Brown sugar adds a deep, rich flavor to the soft filling. The nutty, slightly salty topping is the perfect finishing touch.

Chiffon Pie, with its light, billowy filling, can't help but bring to mind the sheer, silky fabric it's named for. Soft, mousse-like lemon filling; crunchy, gingery crust — a super combo.

Crisp toppings may vary as to how much sugar, butter, oats, nuts, and flour they contain, but one thing's for sure: All have a crumbly topping that crisps up during baking.

Buckles are aptly named: Fruit is baked along with a layer of cake batter that rises to the top, buckling as it cooks. Don't skimp on the garnish: Vanilla ice cream or lightly sweetened whipped cream is great with this.