Peak apple season is upon us. Two-dozen local Honeycrisp apples fill my refrigerator drawers, with more to come. In the next couple of weeks, our second fridge also will hold a variety of apples: the ultra-crisp SweeTango, super-sweet Golden Delicious, crunchy Gala, perfumey Fuji and barely sweet russets. Red Delicious need not show up. Jonathon and McIntosh apples never make it to cold storage; they are destined for our supply of homemade applesauce.

Apples keep well in the refrigerator crisper drawers, often for several months. Separate them with paper towels and avoid stacking too tightly, which can cause bruising. Use up any bruised apples quickly and don’t store them with other apples — remember one rotten apple can indeed spoil the bunch.

The most versatile of fruits, apples walk the line between sweet treats and savory sides. Add chunks of apples and sweet onions to the roasting pan alongside a chicken or pork roast. Add tiny bits of tart apple to tuna or chicken salad for crunch. Caramelize thick apple slices with brown sugar and butter for a rich ice cream topping.

Homemade applesauce proves a far cry from the soupy, bland packaged versions sold on supermarket shelves. The most time-consuming task is peeling and coring the apples, so consider enlisting help and enjoying the process. Once peeled, roughly chop the apples and simmer them with sugar and a little butter until soft enough to mash. Timing depends on the variety of apples — softer apples cook quickly. Season the apple mash to your tastes. The recipe here combines a variety of apples and sweet spices with a touch of vinegar for a sweet-tart side dish.

Apple cake makes the best breakfast or after-school snack. The recipe here uses a touch of whole-wheat flour for flavor and a hearty texture. SweeTango, Honeycrisp, Pink Lady and Cosmic Crisp work well here.

Gussy up warm apple cake with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.