Sorry, reader(s), I’ve been busy this week taking my grandmother out to see her relatives, and this weekend I’ll be busy helping my neighbors move to upstate NY (in exchange for a free trip to the country? how could I resist?) so regular posts will probably resume on Monday. In the meantime, enjoy this delicious crumble. I invented this to use up the last few pounds of apples I have left from last fall, in hopes of making room for the glorious berries and rhubarb about to appear at the farmer’s market (**fingers crossed**). I decided to go with flowery springtime flavors instead of the traditional apple pie spices because the latter felt too, well, last season. Enjoy!

Springtime Strawberry-Apple Crumble
(Inspired by a Smitten Kitchen recipe)

Yields 6 to 8 servings

For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons brown sugar
Zest of 1/2 a meyer lemon lemon
1 stick (4 ounces) unsalted butter, melted

For the filling:
4-5 apples (depending on how many will fit your pan), chopped into 1-inch pieces
1 cup strawberries (I used frozen–don’t defrost them) quartered
Juice of 1/2 a meyer lemon
1/3 cup sugar
3 to 4 tablespoons cornstarch
1 tsp ground lavender, Pinch of salt

1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss apple, strawberries, lemon juice, sugar, cornstarch, lavender and a pinch of salt in a 9-inch round baking pan (you can also use a deep-dish pie plate).

3. Remove topping from refrigerator and cover fruit evenly with topping. Place pie plate on a foil-lined baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Serve with vanilla ice cream, if you have it on hand!