=== Strawberry Crumble ===
 
(this can be made with any fruit that's in season)

Adapted from a [[https://www.artichokesandokra.com/blog/strawberry-crumble/2018/2/18|Heidi Swanson recipe in Super Natural Every Day]].

**INGREDIENTS**

  * 1/2 cup melted coconut oil
  * 3/4 cup rolled oats
  * 1 cup gluten free flour
  * 3/4 cup cane sugar
  * 2 Tablespoons poppy seeds
  * dash of salt
  * 7 cups fresh strawberries or any nice ripe fruit that's in season
  * 1/2 cup cane sugar
  * 1 tablespoon cornstarch
  * 1/4 cup Port

**PROCESS**

  * Make the crumble by placing melted coconut oil in a medium sized bowl. Add in oats, flour, 3/4 cup sugar, poppy seeds and salt. Combine until well mixed. Place in refrigerator to solidify. This step can be done ahead of time.
  * 
  * Preheat oven to 375 degrees. Prepare a medium sized baking dish by coating with coconut oil.
  * 
  * Make the filling by hulling and slicing the fresh strawberries into a large bowl. Add 1/2 cup sugar and cornstarch. Stir and let sit for a few minutes.
  * 
  * Add Port to the strawberries and turn mixture into prepared baking dish. Crumble on chilled topping.
  * 
  * Bake for 40 minutes. The filling should be bubbling and with a crunchy top.
  * 
  * Serve with ice cream!

NOTES. Serves 8. I used Trader Joe's gluten free flour and Bob's Red Mill Old Fashioned Rolled Oats.