April 30 Order

Here’s what we’re getting this week:
Jonathan apples
Artichokes
Bananas
Strawberries
Broccoli
Carrots
Celery
Cucumbers
Red grapes
Kiwi
Romaine lettuce
Oranges
Pears
Green bell peppers
Russet potatoes
Zucchini
Campari tomatoes (I think these are a variety of cherry tomatoes, since they’re packaged in a clamshell)

Cinnamon Apple Crumble

(From Kelly Hinds)
4 cups (about 2 large) peeled, cored and thinly sliced baking apples
Crispin, Fuji, Golden Delicious or Jonagold are a few good ones
3 T orange juice
1/4 cup sugar
1 T cornstarch
1 t vanilla extract
1 t ground cinnamon, divided
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup (1/2 stick) margarine or butter
1/2 cup quick or old-fashioned oats

Preheat oven to 400. Lightly grease 2-quart baking dish
Combine apples and orange juice in large bowl. Stir in granulated sugar, cornstarch, vanilla, and 1/2 teaspoon cinnamon; toss to coat. Spoon mixture into prepared dish.
Combine brown sugar, flour, and remaining cinnamon in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; stir in oats. Sprinkle over apple mixture.
Bake 25-30 min, or until topping is golden brown and apples tender.