Preheat oven to 350 degrees Fahrenheit. Place diced apples in a 9×13-inch pan and sprinkle with cinnamon and lemon juice. Cover tightly and bake for one and a half hours. Apples can be made in advance, refrigerated, and then rewarmed.

To make the crunch, combine margarine, brown sugar, oats, and flour and mix by hand.

Spread on a baking sheet and bake for 35 to 40 minutes. Let cool slightly, then crumble by hand. Store in an airtight container until ready to use. This crunch can last in your pantry for up to a month.

Defrost strawberries and use an immersion blender to purée until smooth.

To assemble, place a spoonful of hot apples in a dessert bowl or martini glass and add a scoop of ice cream on top. Drizzle with strawberry sauce and top with crunch. Serve immediately.

This recipe makes a lot of sauce and crunch. Bake more apples for another meal and pull out the other components for a repeat dessert, because they’ll be asking for it!