Ingredients

• 6-8 apples
• 6-8 stalks of rhubarb
• 10-20 strawberries
• 1/2 cup sugar
• 3/4 cup flour
• 2 Tbsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup cold butter
• 1/2 cup quick oats
• 1/4 cup toasted pecans

Instructions

• Preheat oven to 350 F.
• Peel apples and cut into thin slices.
• Cut gnarly ends off rhubarb (if necessary) and cut into 1/2 inch slices.
• Remove stems from strawberries and slice in half if large.
• Toss the fruit in a large bowl with 1/2 cup sugar, 1/4 cup flour and 1 Tbsp cinnamon until well combined (flour and sugar should look like a thin wet batter).
• In a different bowl, combine 1/2 cup flour, 1 Tbsp cinnamon and 1/2 cup brown sugar.
• Cut butter into mixture, making sure not to warm it up with your hands, until it resembles coarse oatmeal.
• Stir oats into crumble mixture. Chop pecans into small slivers and stir into crumble mixture.
• Pour fruit into a small lasagne pan. Fruit should be at or just above the top of the pan sides (it will shrink while baking).
• Gently pour the crumble mixture on top, making sure not to handle it too much so the butter stays cold.
• Bake for around 1 hour or until crumble is nicely browned and fruit mixture is bubbling at the edges.
• Serve with ice cream, frozen yogourt, whipped cream or milk.

Remove dish from oven when crumble is nicely browned