For these two easy fall dessert recipes, use Bartlett or Anjou pears. To make the crust using refrigerated dough: Preheat the oven to 425 F. Let crust stand at room temperature for 15 to 20 minutes.

Larger pears like Comice, Bartlett or Anjou, which are fleshier and creamier than seckel pears, make especially wonderful desserts. Very small pears like Seckel take especially well to savory ...

but crispy Bosc pears are also amazing, especially when poached. D'Anjou pears are a wonderful happy medium (both in texture and in sweetness) as well. The apple pie might be the reigning Miss ...

In a pinch you can also use the more citrusy red or green anjou, but the warming spice notes of a Bosc are ideal for fall desserts. Crumbles are an easy way to get some pears into your baking ...