fresh strawberry apricot crumble

This crumble was a hit!  I had purchased some apricots the other day and they just weren't getting eaten so I found a fun recipe and threw some fresh strawberries in with the apricots.  It was easy to make and with a scoop of milk & honey ice cream over the top it was a pleaser for sure! (I made it vegan by substituting the butter and not serving it with ice cream for one of my kids.)

strawberry apricot crumble (adapted from boulderlocavore)
10-12 ripe apricots
handful of fresh strawberries
1/4 cup granulated sugar (if you serve it with ice cream you can cut it in half, I think!)
1 1/2 teaspoons cornstarch
1 teaspoon cinnamon

crumble topping:
3/4 cup flour
1/3 cup brown sugar
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/2 cup unsalted butter, cold, cut into slices

Preheat oven to 350 F.  Slice apricots in half and remove the pits.  Slice each half into quarters.  Hull the strawberries and slice into quarters.
Place fruit in a large bowl and toss with sugar, cornstarch and cinnamon.
Pour coated fruit into a small casserole dish.
To make the crumble layer, combine flour, brown sugar, salt and oats.  Cut in the butter until the mixture is coarse and crumbly.
Sprinkle topping over fruit mixture.
Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.  Serve warm or at room temperature with a scoop of ice cream, if desired.