Strawberry Coconut Crumble

I’m pretty sure it’s already Spring here in Cali and one of my favorite things about season changes is the new set of foods each season ushers in.
With Spring, berry prices are finally coming down! I found strawberries at the 99 cent store for only $1.79 so I whipped up this dish to celebrate. Fresh strawberries baked with a yummy coconut crunch topping. Just add ice cream.

Strawberry Coconut Crumble
Makes 3-4 servings

Filling:

• 1 lb fresh strawberries, halved
• 1 Tbsp lemon juice
• 1/4 cup light brown sugar
• 3/4 Tbsp cornstarch

Crumble:

• 1/3 cup all-purpose flour
• 1/2 cup old fashioned oats
• 1/4 cup shredded coconut
• 2 Tbsp light brown sugar
• 1/2 tsp cinnamon
• pinch fine sea salt
• 1/2 stick unsalted butter, chilled and cut into 1/2-inch cubes

Directions:

Preheat oven to 350F.

In a small mixing bowl, whisk together the lemon juice and cornstarch until smooth. Add 1/4 cup brown sugar and strawberries and gently toss until coated. Pour into a small pie pan.

For the crumble, combine flour, oats, coconut, 2 Tbsp brown sugar, cinnamon and salt in a food processor. Pulse a few times to combine. Then add butter and process until the butter is pea-sized. Sprinkle over the strawberry mixture and bake for 40-45 minutes. Let cool for 5 minutes before serving.

Recipe adapted from Giada.