Strawberry Almond Crumble

3 cups fresh strawberries, halved or frozen whole

1 large Macintosh apple, peeled, cored and chopped

1/4 cup granulated sugar

1 tsp vanilla extract

2 tbsp all purpose flour

CRUMB TOPPING

1/2 cup all purpose flour

1/2 cup rolled oats

1/2 sliced almonds

1/4 tsp nutmeg

1/4 cup firmly packed brown sugar

2 tbsp butter or margarine

Preheat oven to 350 degrees. In a large bowl, combine strawberries,

apple, granulated sugar, vanilla and flour; mix well. Spread into a

shallow 2 1/2 quart baking dish; set aside. To prepare topping, in a

medium bowl, combine flour oats, almonds, nutmeg and brown sugar.

Using a pastry blender or two knives, cut butter into topping mixture

until coarse crumbs form. Sprinkle crumb topping evenly over fruit

mixture. Bake until topping is lightly browned about 25 minutes. Cool

on a rack for 15 minutes before serving.

**Reduce cleanup time by combining the ingredients in Step 1 right in your

baking dish instead of using a separate bowl.

Note: reduce the sugar in this recipe by substituting SPLENDA brand sugar

substitute for the granulated and brown sugar.