The soft floral of lemon thyme works beautifully with luscious strawberries. Enjoy this dessert with ice cream or vanilla custard.
INGREDIENTS :
Filling:
6 cups halved hulled strawberries
1/4 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons vanilla
1 teaspoon grated lemon zest
Crumble:
2/3 cups all-purpose flour
2/3 cups packed brown sugar
1/2 cup unsalted butter
6 tablespoons large-flake rolled oats
1/3 cup almond flour
2 tablespoons minced fresh lemon thyme
1/4 teaspoon salt
INSTRUCTIONS:
Filling: In large bowl, toss together strawberries, sugar, cornstarch, vanilla and lemon zest. Scrape into 10-inch cast-iron skillet.
Crumble: In large bowl, stir together all-purpose flour, brown sugar, butter, oats, almond flour, lemon thyme and salt until mixture resembles wet sand. Sprinkle crumble evenly over filling.
Bake in 375°F oven until crumble is golden brown and filling is bubbly, about 40 minutes. Let cool in skillet, 20 to 30 minutes.