Try apple-spiced upside-down cake, lemon icebox pie

To make the streusel topping:
Preheat oven to 325 degrees Fahrenheit.

Place the pecans on a parchment-lined baking sheet. Bake in preheated oven for 15 minutes.  Carefully transfer the nuts from the hot pan to a plate and refrigerate for 15 minutes, or until cool.

In a sauté pan over medium-low heat, toast the oats, cooking about 6-8 minutes, continually moving the pan back and forth. Transfer the oats to a plate and refrigerate for 15 minutes, or until cool.

Into the bowl of a food processor, add flour and cooled nuts. Blend for 10-15 seconds.  Transfer the mixture to a mixing bowl. Add the sugars, oats, cinnamon, salt and pepper and combine. Slowly pour in the cooled, melted butter, using your hands or a fork to blend it into the dry mixture. (If the butter is warm, the mixture will clump and the pieces of crumble will have a doughy finished texture.) Sprinkle the crumb onto a parchment-lined baking sheet and bake in preheated oven (325 degrees Fahrenheit) for 20-30 minutes, or until golden brown. Remove from oven and reserve.

To prepare the apples:
Place the diced apples into a mixing bowl. In a small bowl, thoroughly mix together the sugar, cornstarch, nutmeg, cinnamon and allspice. Sprinkle on top of the apples and toss together.

In a 12-inch sauté pan over medium heat, melt the butter. Once the butter has melted, add the apple mixture and cook, stirring every minute or two, until apples are slightly tender and soft just on the outside, about 5-6 minutes. Remove from heat, transfer to a bowl, and immediately refrigerate.

To make the bundt cake:
Preheat oven to 350 degrees Fahrenheit.

Brush 3 tablespoons softened butter into the bundt pan, taking care to get the butter into all of the pan's creases. Sprinkle 3 tablespoons all-purpose flour into the pan and swirl the pan (over your kitchen sink) until all of the butter is coated in flour.

Into the bowl of an electric mixer, add remaining butter and granulated sugar. Zest the orange into the bowl. (Note: Always zest directly into the bowl to capture the essential oils.) Using the paddle attachment, beat on medium-high speed for 2 minutes. Lower the speed and add the eggs one at a time, incorporating each before adding the next. Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.

Sift together remaining flour and baking soda. Add the salt to the dry ingredients. Add brandy and vanilla to the measured buttermilk. Alternate adding dry and wet ingredients to the batter in three intervals, starting and ending with the dry ingredients.

Add cooled apple mixture to the bottom of the prepared man, making sure it is distributed in an even layer. Add the cake batter on top of the apples. Bake in preheated oven on center rack for 1 hour, or until a wooden skewer comes out clean and dry when inserted into the center of the cake. Remove the cake from the oven and immediately invert it onto a cooling rack with a baking sheet underneath. Slowly lift the pan off of the cake. If any apples stick to the pan, remove them using a rubber spatula and immediately transfer them to the top of the cake. While the apples are hot and moist, sprinkle the baked streusel topping to cover the top of the cake. Let cool completely, about 1 hour.

To make the graham cracker crust:
Heat the oven to 325 degrees F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about 12 one-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the lemon filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for one hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least six hours or overnight.

To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 11/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to one week. 

Heat the oven to 325 degrees F. Spread out the almonds in an even layer on a rimmed baking sheet and toast for 8 minutes. Add the oats and continue to toast until the almonds just start to color, 4 to 6 minutes longer. Remove, transfer to a medium bowl, and set aside. Increase the oven temperature to 350 degrees F.

Using a whisk or a wooden spoon, beat the butter, 1/4 cup of the sugar and the light brown sugar together in a medium bowl until relatively smooth. Stir in the vanilla, and then, using a fork, stir in the flour, cinnamon and salt. Scoop and stir the mixture until it is crumbly with large nuggets (squeeze some of the topping together in your hand, release and break apart for extra-large nuggets). Freeze for 10 minutes, stir in the almonds and oats, cover with plastic wrap, and refrigerate until the filling is ready (the topping can be made up to 1 week in advance or frozen for up to 3 months; defrost the topping at room temperature for 20 minutes before using).

Place the berries, lemon zest and lemon juice in a large bowl. Taste a berry and add enough sugar to lightly sweeten (2 tablespoons for sweet berries, up to a generous 1/4 cup for tart berries). Add the cornstarch or tapioca flour, toss and transfer the filling to an 8-inch-square baking dish. Evenly cover with the crisp topping, place on a rimmed baking sheet, and bake until the berry juices are bubbling but the berries still hold their shape, about 1 hour. Remove from the oven and serve slightly warm or completely cool, topped with ice cream or whipped cream.