Whole-wheat flour adds an earthiness to the crunchy oat-and-coconut topping for this dessert. Scatter it over lightly sugared strawberries and cherries, then bake.

Total Cooking time: 1 hour 15 min | Prep Time: 15 mins | Servings: 6

Ingredients:

Crumble

• 1/3 cup wholewheat flour
• 1/4 cup unsweetened coconut flakes
• 1/4 tsp coarse salt
• 1/3 cup old fashioned rolled oats
• 1/4 cup packed brown sugar
• 1/4 cup virgin coconut oil

Filling

• 8 ounces strawberries, hulled and cut into 1/2 inch pieces (1 1/2 cups)
• 2 tbsp packed brown sugar
• 8 ounces fresh cherries, pitted and halved (1 1/2 cups)

Directions:

1. Crumble: Preheat oven to 350 degrees. Combine all ingredients in a medium bowl; knead until oil is combined and mixture forms clumps.

2. Filling: Combine all ingredients in another bowl.

3. Transfer filling to a 9-inch pie dish. Top evenly with crumble. Bake until bubbling in center and topping is golden, 35 to 40 minutes. Let cool slightly before serving.