A number of years ago I had a dessert at Eve's in Kerrytown that was featured in a national magazine. It was truly a delight. It contained apples and dried cherries. Sorry to say that I lost the recipe. Do you have it? - Janice A.

Here is your request - just in time for autumn baking and using fresh apples and pears from our local orchards. This crumble makes a wonderful dessert but I love it for breakfast too.

Apple, Pear and Dried-Cherry Crumble from Eve - The Restaurant

1 cup sugar

3 Tbsp. plus 1 1/2 cups all purpose flour

2 tsp. ground cinnamon, divided

1/2 tsp. ground nutmeg

4 large Granny Smith apples, peeled, cored and cut into 1/4-inch-thick slices (about 4 cups)

2 large pears, peeled, cored, cut into 1/4-inch-thick slices (about 3 cups)

1 cup dried cherries (about 6oz)

1 Tbsp. fresh lemon juice

3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

1 1/2 tsp. finely grated lemon peel

1 cup chilled whipping cream

6 Tbsp. pure maple syrup (preferably grade B)

Vanilla ice cream

1. Preheat oven to 350 degrees. Butter a 13x9x2-inch oval ceramic baking dish. Mix 1 cup sugar, 3 Tbsp. flour, 1 tsp. cinnamon and nutmeg in a large bowl. Add apples, pears and dried cherries to bowl; sprinkle with lemon juice and toss to coat. Transfer to prepared dish.

2. Using fingertips, mix butter, brown sugar. lemon peel, remaining 1 1/2 cups flour and remaining 1 tsp cinnamon in medium bowl until moist clumps form. Crumble butter mixture over fruit.

3. Bake until fruit bubbles at edges and crumble is crisp and beginning to brown on top, about 1 hour. Cool about 20 minutes.

4. Meanwhile, beat cream in medium bowl until peaks form. Gradually whisk in maple syrup.

5. Spoon crumble into bowls and serve with vanilla ice cream and maple cream.

Serves 8

Submit your questions to Marge Biancke at a2mailbox@comcast.net.