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

Adapted from a 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.