Strawberry Pineapple Crumble

I have so many good things I've tried lately to share with you! I just don't even know when I'll get to all of them, but I'm going to start with this! I saw this recipe over on Joy the Baker a week or two ago and knew I had to try it. It uses the two fruits that are seasonal for me right now! Pineapples are super cheap in the market, and they are so sweet. And strawberries are making their spring appearance for a few weeks before they disappear until December! And I'm a sucker for anything you can serve warm with ice cream on top! Hope you enjoy this as much as we did!

Strawberry Pineapple Crumble
~1 pound strawberries (400-500g), capped and cut in half or quarters
~1 pound (400-500g) peeled and diced fresh pineapple
3 Tbs sugar
3 tsp cornstarch
1/4 cup all-purpose flour
pinch of salt
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2/3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
6 Tbs unsalted butter, cut into cubes (omit salt if butter is salted)
1 1/3 cup oats (rolled or quick cooking, NOT instant)
1/4 cup brown sugar

Preheat oven to 350F (180C). Toss diced fruit together in an 8x8in baking dish (or equivalent size).

In a small bowl, whisk together white sugar, cornstarch, 1/4 cup flour, and pinch of salt. Stir into the fruit, layer on bottom of baking dish and set dish aside.

In a medium bowl, whisk together remaining flour, baking powder, salt (if using) and brown sugar. Using your hands, a pastry blender, or two knives, cut butter into the flour mixture until it resembles coarse crumbs. Add oats and toss together, making sure the butter bits and oats are about the same size. Pour the oat mixture over the fruit.

Place in oven and bake for 30-35 minutes, or until lightly browned and juices from the fruit bubble up around the edges of the dish.

Remove from oven and allow to cool 10-15 minutes before serving. Serve warm topped with vanilla ice cream or some sweetened whipping cream!