As summer gives way to fall, that harvest can turn into an avalanche of fruit. We've rounded up a few recipes to channel all that sweetness into the kitchen. Some of these can be frozen, so that summer flavor is just a "defrost" away, even in February.

Photo: Big City, Little Kitchen

1. Apple-Cheddar Scones: The delicious three-way intersection of scone, apple and cheese. Beat that.

2. Peach Cobbler: A lick-your-plate-clean dessert. Or breakfast. Just saying...

3. Apple Crisp. Use peaches or pears as a substitute for the apples if you want to add a little variety to this old standard. Great and easy!

4. This cranberry-walnut tart combines walnuts with another traditional fall fruit: cranberries. Though you're probably not growing cranberries here in the Rogue Valley, there are lots of places on the coast that sustainably grow cranberries. Check out Clearwater Cranberries to support local growers.

5. Traditional Apple Pie: Everyone likes apple pie, except communisits. And you're not a communist, are you?

6. Apple Cake with Cream Cheese Frosting: A guaranteed crowd pleaser every time. Really.

7. For elegant desserts, you can poach plums in white wine or peaches or pears in red wine. Broiled or grilled peaches with a honey-butter glaze also make an impression on the eyes and tongue.

If you're not growing your own apples, pears and peaches, growers markets around the Rogue Valley have plenty of fresh fruit to pick from. The Harry and David Country Village, Ashland Food Co-op and Roxyann Winery are also great places to check for your fall fruit fix.