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.
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