Do you like baked apples? This is a popular treat at our house. I think part of the love affair with these is not just the end product’s taste, but how their baking fills our home with such a delectable aroma.

And then there’s how easy they are to make and all the different ways there are to make them. As an example of the baked apple’s versatility, the fun foodie site, Delish (www.delish.com) recently ran a great article on delicious ways to bake your apple.

Serving baked apples is such a perfect way to celebrate the harvest season, too. So take a look at their suggestions and see if there isn’t an idea here you want to try. What a way to have your apple-a-day!

Do these look yummy, or what? The idea is to fill a tart red or green apple with your favorite apple pie filling. Then top each one with your pie crust in lattice fashion, as the photo shows. Darling idea! I’d serve these piping hot with lots of vanilla ice cream.

This dessert is modeled after the popular Bloomin’ Onion that many restaurants offer as an appetizer. To make, you slice off the top of each apple then use a melon baller (or a teaspoon) to scoop out the core. Using a paring knife, make three circular cuts in the apple. Place the apple cut side-down on a cutting board and slice crosswise.

Place cut apples in a small baking dish. Fill each apple with two caramel squares then brush melted butter on top and sprinkle a mixture of brown sugar and cinnamon on top. Bake until the apples are tender, about 30 minutes. I would serve these hot with vanilla ice cream and warmed caramel topping drizzled over all.

I’m drooling on my keyboard. How about cinnamon roll stuffed apples? This calls for a tube of refrigerated cinnamon rolls, melted butter, and some cinnamon-sugar. That’s it! Cut the tops off your apples (5 to 6, depending on their size), and cut a large core out of each one. Place the hollowed apples on a baking sheet and brush the insides with melted butter. Sprinkle your cinnamon-sugar inside each apple.

Place a cinnamon roll in the center of each apple. (You may need to trim the cinnamon rolls if they’re too large.) Bake for 30-35 minutes, until the cinnamon rolls are puffed and cooked through and the apples are tender. Drizzle with icing and serve warm.

And yet another take on the proverbial apple pie. How about crustless apple pie? Preheat oven to 350° and line a baking sheet with parchment paper.

On a cutting board, halve 6 apples vertically and then core them. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it can fan out and stay together as one piece). Transfer your apple halves to the prepared baking sheet. Lightly brush apple tops with melted butter and sprinkle with sugar.

Bake until apples are soft and caramelized, 23 to 25 minutes. While baking, mix more melted butter (maybe ½ cup), sugar (1/2 cup is a good start), cinnamon (to taste, but 2 tablespoons creates a good flavor), and some old-fashioned oats (2/3 to ¾ cup will be good) all together.

Remove the apples from the oven. Once cool enough to handle, spoon the oat mixture inside apple slits. Return the filled apples to the oven to bake 10 more minutes. Serve hot out of the oven with a scoop of ice cream and drizzles of warmed caramel ice cream topping.