Candied oranges

Slice to 1/4 thickness
Simmer in a 1:1 simple syrup until pith is translucent 20-30 min
dehydrate for 4 hours at 135*F

Been doing 9 hours. Chewy results.

Blueberry-apple crumble

Ingredients:

Filling

5 lbs apples
3 Tablespons lemon juice
1 and 1/2 cup  granulated sugar
6 Tablespoons Minute Tapioca
2 cups dried blueberries
2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg

Topping

1/3 cup  packed light or dark brown sugar
1 cup old-fashioned rolled oats
1/2 cup almond meal
1/2 cup pecan meal
1/2 teaspoon ground cinnamon

1/8 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened

Directions:

Preheat oven to 350F degrees.

Peel, core, and thin slice apples.

Whisk together dry ingredients for filling and combine with apples and lemon juice in a large microwave safe container.

Heat in microwave for 12 minutes, 3 minutes at a time, stirring between. Mixture should be somewhat syrupy.

Stir in blueberries.

Spoon into a 9x13-inch baking dish. Set aside.

For the topping:

In a stand mixer, mix the brown sugar, salt, cinnamon, and butter until no chunks of butter exist.

Add nut meals and oats until combined, scraping down sides as needed.

Sprinkle topping over the apples and finish with a few slivered or sliced almonds-- these extra almonds on top are optional.

Bake for 30-35 minutes or until the filing is bubbly, the apples are a little soft, and the topping is browned. If it looks like the topping is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 10 minutes.