Begin by preparing the strawberries. Give them a good rinse and shake out. Then, chop the tops off. Cut smaller berries in 1/2 and larger berries in 1/4. Place the chopped berries into a bowl. Preheat the oven to 375º.

To the bowl, add 1 Tbsp of flour and 1/4 cup of white sugar. You can add more or less depending on how sweet the berries taste. These were plenty sweet on their own, so I went with less sugar. Mix well and set aside.

In another large bowl, add the remaining 3 cups of flour, 1/2 cup of white sugar, 1/2 cup coconut sugar, baking powder, cinnamon, and salt.

Cube the cold butter into small "chunks" and add them to the dry ingredients. In a small bowl, whisk the egg and vanilla, then add to the dry ingredients and mix everything together.

Using a pastry cutter or your fingers (like me!) mix/work the butter into the dry ingredients until it begins to resemble sand.

Prepare a 9x13 baking dish by rubbing butter around the edges or spraying with no-stick oil. Dish out about 1/2 of the mixture into the dish and press it down with your fingers into an even layer.

Pour the strawberries over the top of the base and spread them evenly.

Finally, squeeze handfuls of the crumble into clumps and place over the strawberries until there is an even topping over the berries.

Place in the oven and bake for 40 minutes, until the berries are oozing with flavor and the crumble is a toasty brown.