We were down to about 6 strawberries in the punnet that were starting to soften and 1 green apple in the fridge. I wasn't sure if I'd use the strawberries in muffins or a cake but it was going to be a cool night so what better way than to use them up in a crumble. I didn't peel the apple because I just loved the look of the red strawberries with the green of the Granny Smith apple but once cooked the apple skin fades, but it doesn't alter the taste. I made the crunchy topping more like granola and it was really scrummy. Another good one for a cold night. (Note, what we call a 'crumble' here in Australia is called a 'crisp' in the USA.)
Crunchy Almond topped Strawberry & Apple Crumble
strawberries, cut in half
apples, diced in chunks
2 tbs lemon juice
1 cup oats
1/2 cup brown sugar
1/2 cup almonds, chopped finely
1/2 cup shredded coconut
2 tbs butter, melted
- Combine fruit with lemon juice and put in an ovenproof dish.
- Combine ingredients for topping and place on top of fruit.
- Bake in a 180 deg C oven until fruit has softened and topping is golden (approx 15 mins).
- Serve with ice cream or cream.