Recipe for Apple and Strawberry Crumble

For the apple strawberry filling: 1. Hull and quarter your strawberries. Peel and chop your apples into chunks that are between 1/4 – 1/2 inch thick.

2. In a small bowl, stir together flour, ground cinnamon, nutmeg, and granulated sugar.

3. In a medium bowl, toss chopped apple chunks and hulled strawberries with your vanilla extract and lemon juice. Sprinkle the top with your flour/sugar mixture and stir to evenly coat fruit. Transfer to a 9” by 2" pie dish, and preheat your oven to 350˚F.

For your topping 4. In a medium bowl, whisk together the old fashioned oats, flour, sugar, salt, baking powder, and ground cinnamon.

5. Fold in the chopped pecans and distribute crumble topping evenly over the apple strawberry filling.

6. Bake uncovered at 350˚F for 45-50 minutes, or until pecans are golden brown and fruit juices are bubbling at the edges.

Let crumble cool at least 15 minutes before serving. The fruit juices will thicken as it cools – it’s even better the second day!

Eat and enjoy!