As peaches, berries and melons begin to fade along with the summer sun, apples take over as Connecticut's big fall crop.

The farm stores at the state's orchards will be brimming with native fruit, while supermarkets will carry a variety of both native apples and fruit grown in the Pacific Northwest.

With just the right contrast of sweet and tart, apples are versatile enough to appear in main dishes and desserts.

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Apple Crisp
From the Big E Apple Crisp contest 1998, first-place winner Patricia Evans of Norwich

  • 4 cups sliced Cortland apples
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon

  • 1 cup brown sugar
  • 1-1/4 cups flour
  • 1 cup rolled oats
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/3 cup shortening

    Place apples mixed with sugar and cinnamon in the bottom of a greased 10-by-6-by 1-1/2-inch baking pan.

    Combine brown sugar, sifted flour, oats and salt in a bowl. Cut in butter and shortening until mixture is crumbly, and sprinkle over apples. Bake at 375 degrees for 40 minutes or till crisp and brown. Makes 6 servings.