July: Apple

Suzette's "Southern Apple Crumble":

Filling

3	large apples, peeled, coarsely chopped (about 3 cups)
1/2	cup granulated sugar
1/4	cup packed brown sugar
1	to 2 teaspoons ground cinnamon
1/4	cup cold butter or margarine, cut into small pieces

Topping

1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2	cup butter or margarine, melted
1/2	cup chopped pecans

 Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

Anna's Apple Cider Vinegar Chicken
Ingredients
2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 Granny Smith apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups apple cider
Directions
Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.