1 box strawberries, or as many as you can salvage after snacking
Brown sugar, optional
Dash of lemon juice
Peel, quarter, and slice the apples into a bowl, or directly into your pie dish.
Hull, wash and slice the strawberries. Add to apples.
Sprinkle generously with brown sugar. I don't give an exact measurement because I always sprinkle directly from the bag, and it's really according to taste. You can put zero added sugar and the taste of the fruit will really come through (and it'll be healthier too!) You can put as little as you like. Don't oversugar it though, it'll be sickly sweet and ruin the fruit. I'd say two teaspoons should do it.
Sprinkle cinnamon, and the dash of lemon juice.
Mix the fruit mixture, pour into pie dish if you were using a bowl.
It's worth doubling the dough recipe so you can freeze the rest to have on hand for a last minute dessert.
2 cups flour
3/4 cup sugar
1 vanilla sugar
3/4 tsp baking powder
3/4 cup oil
Preheat oven to 350 F.
Place the first 4 ingredients together in a small bowl. Stir with a fork to lightly mix. Measure the oil into a glass or small bowl, add the egg and whisk both together with your fork. Mixing the oil and egg together is necessary in order to avoid egg yolk streaks in your dough.
Pour the egg and oil mixture into the dry ingredients and mix. You might want to switch to your hands after a bit, or just keep going with a fork. It'll form a light beige crumbly dough.
Using your hands, crumble the dough over the fruits, spreading and patting into place as desired.
Place on the middle rack of your oven and bake for 45 min to 1 hour, until the fruit is bubbling at the edges (so glorious) and the crumble is a nice golden brown.
Serve warm with ice cream, or on its own. Delicious at room temperature, and keeps for a few days.
Note: the crumble will go soggy if covered with plastic wrap. I use a napkin for the first day or two and then switch to plastic.
Note: Extra crumble day can be double ziploc bagged and frozen. Will last for months in the freezer and taste fresh. Simply defrost on the counter to reuse, or in a pinch, defrost in the microwave for under a minute, until you can crumble the dough between your fingers.
The dough can also be used to make individual pies in ramekins. Pat some dough on the bottom of each ramekin, spoon some of the fruit mixture on top, and crumble more dough over that. Voila!