Strawberry Mango Cumble

This Strawberry Mango Crumble's taste was way superior to it's photogenic capabilities. Basically, I couldn't get a pretty picture of this crumble - as is typically the problem with desserts that are gooey. They end up looking like messes but I think we can call agree that messes are often the tastiest foods. (Remembering the Mess meals at Millie's Diner in Richmond, VA).
My roommate, Nichole, was returning from a weekend at Pescadero Beach and pulled over to a roadside stand selling massive amounts of strawberries at the kind of prices you can only get when at a strawberry farm. I came home and our refrigerator bottom shelf was filled with about 10 pints of strawberries. Whenever I think of strawberries, I am reminded of the DJ from Wild 94.9 FM yelling "Strawwww...berry!" For some reason he went by Strawberry? If anyone can shed some light on this that would be much appreciated. On a relaxing Sunday evening, my roommates Nichole and Mallika were preparing a delicious dinner and I contributed this Strawberry Mango Crumble to our meal. I adapted it from this recipe by Giada de Laurentiis. Here is another bad picture of it:

Strawberry Mango Crumble

Ingredients:
2 tablespoons fresh lemon juice
1 1/2 tablespoons whole wheat flour
2 pints strawberries halved
1 1/2 lbs mango chunks (I buy them frozen from Trader Joe's)
1/2 cup light brown sugar

Topping:
2/3 cup flour
2/3 cup oats
1/2 cup chopped walnuts
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup, half a stick, unsalted butter, chilled and chopped

Directions:
1. Preheat oven to 350 degrees Fahrenheit. Place rack in the center of the oven.
2. Butter an 8" x 8" baking dish.
3. For the filling, in a medium bowl whisk together the lemon juice and flour until smooth. Add the strawberries, mangoes and brown sugar. Gently toss until the fruit is coated. Move into the baking dish.
4. For the topping, combine the flour, oats, brown sugar, walnuts, cinnamon and salt. Using your hands, add in the chilled butter and mix until you have small clumps the size of peas. Sprinkle the topping over the filling.
5. Bake for 40 -45 minutes until the filling is bubbling and the top is light golden brown. Cool for 5 minutes. Enjoy with ice cream or whipped cream...or both :)