I had four wonderful Pink Lady apples which I nearly let go bad in my fridge. Upon cutting them open, I discovered that they were beginning to brown ever so slightly. This made them less than appetizing to eat raw, but they worked really well in an apple crumble! I cut them into half inch blocks, getting rid of the skin, cores, are rotten bits, of course, and tossed them with 1/8 cup sugar, a teaspoon or so of cinnamon (perhaps more, to taste), and some fresh squeezed orange juice from about a quarter of an orange. The crumble itself I adapted from The New Best Recipe: 1/8 c packed brown sugar, 2.5 Tbs butter 1/8 c white sugar, 1/4 tsp cinnamon, 1/2 cup flour, and 3/8 c coarsely chopped nuts (I used half pecans half almonds). I used a food processor to mix all but the nuts until sandy and then pulsed the nuts in until they were mixed and chopped a little finer. I baked the whole thing in six ramekins at 375 until the tops started to brown. I ate four of the six by bedtime. A simple margarine for butter substitution makes the recipe vegan.