Strawberry Crumble

• 4 cups strawberries, halved
• 2 Tablespoons arrowroot (or cornstarch or tapioca starch)     
• 2 teaspoons pure vanilla extract
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon pure maple syrup

FOR THE CRUMBLE TOPPING

• 1 cup almond meal/flour (or all-purpose flour or oat flour)
• ½ teaspoon kosher salt
• 3 Tablespoons coconut oil (melted) or avocado oil
• 2 Tablespoons pure maple syrup

Preheat the oven to 350 degrees F. In a mixing bowl, toss together the strawberries, arrowroot, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan. Mix together the ingredients for the topping in a mixing bowl. Spread it over the strawberries as evenly as possible. Bake for 25-30 minutes, until the strawberries are juicy and bubbly, and the topping is golden-brown.

You could substitute other fruits for the strawberries, depending on what’s in season.