Fresh Georgia Apples

My Mom & Dad took a trip to Northeastern Georgia the other day and brought us back some apples from an apple orchard.  I don't know the name of the variety of these apples, but they were big, beautiful, and delicious.  Tricia made an apple tart that we quickly devoured.  Then she looked for another recipe and found one for Apple-Cranberry Crumble that looked interesting.  The only problem was we didn't have cranberries so we just substituted more apples.  It turned out great!

Apple-Cranberry Crumble

3 cups peeled, chopped apples (with the substitution below, it totaled 5 cups apples)
2 cups fresh cranberries (this wasn't in our pantry so we just substituted 2 cups apples)
1/2 cup sugar
1 cup rolled oats
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 cup pecans
1/2 cup butter

You always hear talk about how Georgia is noted for their peaches, but let me tell you, their apples are good, too!

Aren't these nice apples?

We began to peel the apples.

Then we used the handy-dandy Pampered Chef apple corer to slice and core the peeled apples.  Then we chopped the apples up.

We chopped the pecans and mixed them with the oats, sugar, brown sugar, and flour.

We then buttered a shallow 2 quart baking dish and added the chopped Georgia apples.

Then we simply spooned the oat, nuts, and sugar mixture over the top of the fruit.

We preheated the oven to 350 degrees and set the timer for 35 minutes.

Right before we popped the Apple Crumble into the oven, we dotted it with a few pats of butter.

Butter makes it better

The timer will let you know when it's done.  The aroma will let you know as well. There are few fragrances like baking apples.

M-m-m-m-m-m-m!

Close up

Now the only thing left to do is get a bowl and spoon some of this warm, delicious dessert into it and prepare your taste buds for a nice, simple, sweet delicacy that everyone is sure to enjoy.

Apple Crumble

There's nothing fancy about this dish.  It is easy to throw together and cook.  To give full credit, this recipe came from the Pampered Chef "Recipes from the Heart" Cookbook.  Tricia, Benjamin and I gave it a 3 spoons up rating.