- For the filling
- 3 medium apples/500g (Granny Smith or Honeycrisp) cored, and thinly sliced
- 2 cups/300g fresh strawberries, hulled and halved or quartered if large
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- Pinch of salt
- For the topping
- 1/2 all-purpose or gluten free flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup old-fashioned oats (use gluten free if needed)
- 1/2 cup pecans (optional)
- Preheat the oven to 350°F. Lightly grease a 2-quart baking dish.
- In a large bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg. Add the apples and juice; toss to coat. Pour into the prepared baking dish. Set aside.
- In a food processor, pulse the flour, brown sugar, butter, salt, and cinnamon until the mixture resembles coarse meal. Add the oats, and pecans and pulse 3-4 times until combined. Sprinkle evenly over the apple mixture.
- Bake for 40 minutes, or until the filling is thick and bubbling around the edges.
- Serve warm with a scoop of vanilla ice cream.