Strawberry season is in full-swing! At the grocery store, the farmers market, and maybe in your own backyard, these perfect little fruits are popping up everywhere. This time last year we were hanging out on an organic farm, picking tiny organic strawberries by the bushel; those were the best strawberries I've EVER had. I miss them. And while California strawberries may not be as sweet, they sure are prevalent! We decided to do something with all the strawberries we've been hoarding and toss together this deliciously simple crisp. With the addition of some raspberries and fresh lemon, it screams summer and begs to be eaten. Keep it gluten-free if that's your thing, or use what you have on hand. Either way, prepare to eat 3 servings single-handedly. It'll happen. Let's eat!

Ingredients:
Crisp Topping:
1 cup oats (certified GF, if desired)
1/2 cup gluten-free (or whole wheat) flour
1/4 cup shredded coconut
1/4 cup organic sugar, maple syrup, or agave nectar
1/2 teaspoon cinnamon
1/4 teaspoon salt
4-6 tablespoons melted coconut oil

Strawberry Lemon Filling:
3 cups freshly hulled strawberries, halved
2 cups fresh raspberries (or use 2 more cup of strawberries- your preference!)
2 tablespoons lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon cornstarch
1 teaspoon vanilla
1/2 teaspoon ground ginger (optional)

Directions:
Crisp Topping: 
Combine all ingredients except coconut oil together in a medium sized bowl, stirring to combine. Slowly add in the coconut oil, mixing until oats begin to clump and resemble coarse crumbs.

Strawberry Lemon Filling:
Place all berries in a large mixing bowl. Sprinkle in lemon juice, lemon zest, cornstarch, vanilla, and ginger (if using). Toss to evenly coat berries, then pour berry mixture into a greased 8x8 glass baking dish. Top with crisp topping and bake at 375 degrees for 45 minutes, until mixture is bubbling and crisp is golden in color. Let cool before serving, and save any extras in the fridge for several days. Makes 6-8 servings. Enjoy!