what I make is about the same as mrswaz posted. I've never tried freezing it though, as I find it's just as quick to take out apples (home canned) and make it, and takes less room in the freezer. I'm post kids now, and that makes a difference. It was nice to have things fully prepared and ready to go in the oven when I had teens at home (they usually got home before I did).

Here it is - Fresh Apple Cake 3 tart apples, peeled and chopped. (I use green apples) 3 T. sugar 2 tsp. cinnamon 2 cups sugar 1 cup vegetable oil 4 eggs 1/4 C. orange juice 1 tsp.grated orange zest 2 tsp. vanilla 3 C. flour 1 T. baking powder 1/2 tsp. salt Citrus rum glaze 1 C. orange juice 2 T. lemon juice 1 C. sugar 2 T. rum Combine apples with sugar and cinnamon In a large bowl, cream sugar and oil. Add eggs, one at a time and beat after each addition. Add juice, zest, and vanilla. Combine flour, baking powder and salt. Beat into creamed mixture until smooth. Grease a 10" bundt pan. Pour `1/3 batter into pan, then 1/2 the apples. Repeat 1/3 batter, 1/2 the apples and final 1/3 batter. Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean. Cool slightly before glazing. Glaze: Combine glaze ingredients in pot and bring to a boil. Drizzle over warm cake. Cool before removing from the bundt pan. It has been suggested that ice cream would be good with this and I agree! Recipe comes from The Best of Bridge series - The Rest of the Best and more. Vol. 2

This is a very good recipe for Pear Crisp from Cooks'. I don't know any reason why you couldn't use fragrant apples instead of the pears: Pear Crisp 9/2007 The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used. The pears should be ripe but firm, which means the flesh at the base of the stem should give slightly when gently pressed with a finger. Bartlett pears will turn from green to greenish-yellow when ripe. Although almost any unsalted nut may be used in the topping, we prefer almonds or pecans. Serve the crisp with lightly sweetened whipped cream or vanilla ice cream. Serves 6 3/4 cup coarsely chopped nuts (3 ounces), see note above 1/2 cup unbleached all-purpose flour (2 1/2 ounces) 1/4 cup packed light brown sugar (1 3/4 ounces) 4 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Table salt 5 tablespoons unsalted butter , melted and cooled 1 teaspoon cornstarch 2 teaspoons fresh lemon juice from 1 lemon 3 pounds ripe but firm pears (6-7 medium), see note above 1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Process nuts, flour, brown sugar, 2 tablespoons granulated sugar, cinnamon, nutmeg, and 1/8 teaspoon salt in food processor until nuts are finely chopped, about nine 1-second pulses. Drizzle butter over flour mixture and pulse until mixture resembles crumbly wet sand, about five 1-second pulses, pausing halfway through to scrape down sides and bottom of workbowl. Set aside while preparing fruit. 2. Whisk remaining 2 tablespoons granulated sugar, cornstarch, lemon juice, and pinch of salt together in large bowl. Peel pears, then halve and core each (see illustrations below). Cut each half into 4 wedges and then cut in half crosswise (pieces should be about 1 1/2 inches). Gently toss pears with sugar mixture and transfer to 8-inch-square baking dish. 3. Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is bubbling around edges and topping is deep golden brown, 27 to 32 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

From the Fannie Farmer Cookbook, this is my favorite: 5 cups peeled and sliced apples 3/4 cup flour 1 cup sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 pound butter, in small pieces Preheat oven to 350. Butter a 1 1/2 qt. baking dish, spread the apples in it, and sprinkle 1/3 cup water on top. Combine the flour, sugar, cinnamon, and salt in a lowl, and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the apples. Bake for about 30 minutes or until the crust is browned.