In a medium size bowl, toss together all of your crumble ingredients except the melted butter, making sure everything is nicely incorporated. Pour in the butter and mix until combined. Place the crumble in the refrigerator while you make the filling.
In another medium sized bowl, fold together all of the filling ingredients until everything is nice and coated with tapioca or cornstarch and maple syrup. Add medium size chunks of goat cheese to the filling and gently fold so that it is evenly distributed but so that the goat cheese remains in large pieces. Pour the filling into a 9 inch/23 cm pie pan or 2 quart/2 L casserole.
Add the balsamic vinegar to a small sauce pan over medium heat. Bring to a gentle simmer and turn down the heat just slightly so that it maintains a gentle simmer but does not boil. Simmer for 5 minutes. Remove for the heat and toss in the fresh basil and stir. Allow to sit for 5-10 minutes to let the basil flavors infuse. Strain out the basil and it’s ready to serve. Store in an air tight container on the counter for up to a week.
Remove the crumble from the fridge and break it apart over top of the filling so that it is evenly coated. Place in the oven with a sheet pan on the rack below to catch any over drip. Bake for 35-40 minutes. Allow to sit at least 20 minutes before serving. Serve with a drizzle of balsamic reduction and a scoop of ice cream. Store covered in the refrigerator for up to 5 days.
This recipe from Honest Cooking was republished with permission. It originally appeared on POP KITCHEN as Strawberry Goat Cheese Crumble with Spelt Pecan Crust and Basil Balsamic Reduction.