Summer time = strawberry picking. We went out on a micro adventure a few days ago to Marble Falls, TX for some berry picking and pretty hill country drives. It had rained (like apocalypse style rain) the day before, so the fields were all flooded. While people tip-toed around the edges of the rows to avoid the mud, we happily threw off our shoes and walked straight into the mud. Heck, what’s wrong with a little mud. Nothing. It’s crazy how one rainfall can damage a crop. So we tried rescuing as many strawberries as we could, especially the imperfect ones, which we turned into pie and jam.

• Crust: 1/2 cup of flour + 1/2 tsp sea salt + about 6 tbsp of water + 6 tbsp cold vegan butter. Mix with a wooden spoon in a bowl, crumbling the butter until it looks like sand. Then roll into a ball.
• Filling: strawberries (we chose the mushiest ones), lemon zest, brown sugar + coconut sugar. Mix all together in a bowl, lightly mush.
• Crumble: 1 cup oats, 1/2 cup almond meal or almond flour, chopped pecans/walnuts, 1/3 cup brown sugar, pinch of sea salt, 2 tbsp cold butter. Mix all together in another bowl.
• Round the dough into a ball and flatten onto the cast iron pan. Then add the filling, and lastly pour the crumble toppings. Bake for 30 minutes at 400°