I woke up this morning and realized I had an overwhelming number of apples in my kitchen. So I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: mostly apple crisp. It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because. Well, although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.

{Mostly} Apple Crumble

Fruit Mixture

6 apples, thinly sliced
1 pear, thinly sliced
1/2 cup strawberries, chopped
3 Tbsp. flour
3 Tbsp. sugar
1/2 tsp. cinnamon
4 lemon pieces, squeezed

Crumble Topping

1 cup flour
1/2 cup Quaker Old-Fashioned Oats
1/2 cup light brown sugar
1/2 stick butter
1/2 tsp. salt

Preheat the oven to 375F. Mix all fruit mixture ingredients together in a 9-inch baking dish or pie pan. Mix the dry ingredients for crumble topping together and then cut in the butter pieces. Try to create little crumbles the size of peas. Spread this topping evenly over the fruit mixture. Bake for 45 minutes (sometimes I broil it for the last minute to make the crumble nice and toasty). Serve à la mode  if you dare. I did. Makes 6-8 servings. Enjoy!