Sweet Strawberry Crumble

Welcome to the Cooking Corner in the Air Comfort Solutions Kitchen. Our friend Sharon Stroud is back with a healthy Sweet Strawberry Crumble

1. 6 to 7 cups fresh strawberries, sliced or cut into bite-sized pieces
2. Place strawberries in an 8” square baking dish. Top with the crumble topping and serve.
3. Place pecans, coconut, cinnamon, nutmeg, and salt in a food processor fitted with the S blade and process until coarsely ground.
4. Add the raisins and dates and process until the mixture resembles coarse crumbs and just begins to stick together. Don’t overprocess.

Crumble topping:

1. 1 cup raw pecans ¼ cup unsweetened and shredded coconut
2. ¼ tsp. cinnamon a scant ? tsp. fresh grated nutmeg
3. ? tsp. Himalaya Pink salt ¼ cup raisins
4. 4 pitted Medjool dates, chopped

Serves 6.

Use this topping on fresh sliced seasonal fruit such as cherries, pears, peaches, apples, etc. This topping can be made and stored in a tight-sealing container in the refrigerator for up to one month or in the freezer for up to 3 months.

This fabulous dish makes a wonderful dessert, snack or try topping your oatmeal with this wonderful crumb topping.