There's something about an apple in autumn, with its warmer days and crisp nights, that tastes just right. Big and small, apples are delicious in all kinds of fall recipes.

GRILLED APPLE AND CHEDDAR SANDWICH

By CUESA, Ferry Building Farmers' Market

INGREDIENTS:

8 slices sourdough

2 T. butter, room temperature

6 oz. medium or sharp cheddar cheese, coarsely grated

1-2 apples, sweet or tart, seeded and cut into ⅛-inch thick slices

DIRECTIONS: Butter one side of each bread slice. Top 4 slices of bread with apple slices, and cheese. Place remaining bread, buttered side up, on top. Heat a large pan for 2 minutes, put in sandwiches, cover and cook for 2 minutes. Remove cover and turn sandwiches, pressing firmly with a spatula to flatten slightly. Cook for 1 minute or until underside is golden brown. Turn again, cook for 30 seconds. Cut in half and enjoy. (Serves 4)

APPLE STUFFED CHICKEN BREASTS WITH DIJON PAN SAUCE

By californiagrown.org

INGREDIENTS:

4 chicken breasts

1 small apple, peeled & chopped small

1/2 cup shredded sharp cheddar cheese

2 tsp. fresh lemon juice

1/2 tsp. dried thyme + a pinch, divided

1/4 tsp. dried oregano

Salt & pepper

1/4 cup flour

2 T. extra virgin olive oil

3/4 cup chicken broth

1/2 cup apple juice

2 T. Dijon mustard

1-1/2 tsp. rice vinegar

DIRECTIONS: Preheat oven to 375 degrees. Using a sharp knife, cut a pocket horizontally into each chicken breast. Mix apples, cheese, lemon juice, 1/2 teaspoon thyme, oregano, salt, and pepper in a bowl then stuff each chicken breast with a quarter of the mixture. Heat olive oil in a skillet over medium-high heat. Combine flour, salt & pepper in a shallow dish & dredge chicken breasts in mixture. Sauté chicken in pan until golden brown, 4-5 minutes per side. Transfer to a baking sheet, finish in oven 5-7 minutes. Meanwhile, add chicken broth, apple juice, Dijon mustard, rice wine vinegar & pinch of thyme to the sauté  pan and cook on high heat, until sauce has reduced, about 5 minutes. Plate chicken then drizzle with pan sauce. (Serves 4)

APPLE CRISP

By Rainbow Orchards for Walnut Creek Farmers' Market

INGREDIENTS:

2 lbs. Golden delicious apples (5-5/12 cups)

1/4 cup water

1/2 cup sugar

1/2 cup brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1/2 cup flour

1/3 cup rolled oats

1/2 cup butter

DIRECTIONS: Peel and slice apples. Place in a shallow 1-quart casserole dish. Sprinkle with the water. Set aside. Combine dry ingredients. Cut butter into the dry mixture until it resembles small clumps. (Do NOT stir together.) Sprinkle topping evenly over the apples. (Do not mix the two.) Cover & bake at 350 degrees for ½ hour. Then uncover & bake another ½ hour for crisp topping. Serve hot with vanilla ice cream or whipped cream.