1 quart of fresh strawberries, hulled and quartered

¼ cup roasted walnuts, rough chop*

3 tablespoons of all-purpose flour

½ cup of brown sugar

2 tablespoons of shagbark hickory syrup

1 tablespoon of lemon juice


¾ cup all-purpose flour

1/3 cup brown sugar

¼ teaspoon nutmeg

¼ teaspoon salt

6 tablespoons chilled butter, cut into pieces

¼ cup roasted walnuts, finely chop *


Roasting walnuts:

Preheat oven to 350 degrees F.  Place walnut pieces onto an ungreased baking sheet.  Bake 6-8 minutes, watching for change in color of walnuts.  Let cool completely.  Store in a sandwich bag or sealed container.



Preheat oven to 350 degrees F.


For the filling:

Place strawberry pieces into a large bowl.  Drizzle with lemon juice and gently stir.  Add remaining ingredients and fold together.  Spray bottom of 8 x 8 baking dish with cooking spray.  Place ingredients in and smooth evenly.


For the topping:

Mix the flour, brown sugar, nutmeg and salt in a large bowl or pulse in a food processor.  Add the butter into the mixture and blend or pulse, depending on the method you are using.  Mix until it forms a crumb topping.  Stir in the walnuts and sprinkle over the filling.

Bake for 35 to 40 minutes, watch topping to turn brown.  Cool 10 minutes before serving.