Says Quinn, “There is nothing that can compare to fall in the Berkshires! There are crunchy piles of colorful leaves to roll in, and the earthy scents of autumn are heady. Inside, Piper and I salivate over the apples baking in pies and cakes, French toasts and omelets. From experience, we can tell you that the pear cranapple crumble is worth waiting in the kitchen for a tasty morsel to find its way to the floor.”

Filling:

2-3 apples, sliced (leave peel on)

2-3 ripe pears, sliced (leave peel on)

1 cup cranberries (fresh or frozen)

1/4 to 1/2 cup liquid honey

Juice of 1/2 lemon

Topping:

1 cup brown sugar

1 cup all-purpose flour

1 cup quick oats

6 tablespoons butter

Fresh nutmeg

Preheat oven to 375F. Grease a 6-cup deep baking dish. Place apples, pears, and cranberries in the dish. Squeeze the lemon juice over the fruit. Drizzle honey over the fruit.

Combine the brown sugar, flour, and butter in a food processor. Spoon the mixture into a bowl and add the oats.

Spoon the topping over the fruit. Grate nutmeg on top of the topping. Bake for 45 minutes or until firm is tender but not mushy. Serve warm.

Serves 8.