Sometimes the simplest of desserts are the most pleasing ones.
What I love about crumbles is that you can really play around with combinations of fruit you choose to bake. I used apples and strawberries in this recipe but you can replace it with blueberries, raspberries, rhubarb and so on. Here is a great recipe from the Food Network Magazine.
Apple-Strawberry Crumble with Oat-Walnut Topping
7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup rolled oats
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped walnuts
For the Filling:
3 pounds baking apples (such as Macoun or Cortland)
2 cups strawberry
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces
Preheat the oven to 375 degrees F.
Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
Make the topping:
Whisk the oats, flour, brown sugar and salt in a bowl.
Stir in the walnuts.
Work in the butter with your fingers until evenly moistened.
Make the filling:
Peel the apples and cut into 3/4-inch chunks.
Toss with the strawberry, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter.
Squeeze handfuls of the crumble mixture and scatter on top of the fruit.
Bake until golden and bubbly, 40 to 45 minutes.