Instructions
Preheat the oven to 180C.
Mix all the filling ingredients in a bowl and set aside.
To make the crumble topping, either do this by hand, or as I do, and whizz it through my food processor. Mix all the crumble ingredients except the nuts together until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
Spread the apple and strawberry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top. Scatter the almonds and bake for 35 – 40 minutes until the pie is bubbling and the top is golden brown. * If the top is over-browning during baking, cover loosely with a piece of tin foil (I pretty much do this with most of my baking.
Serve with strawberry home made yogurt.