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.

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