Filling:
4 cups strawberries, fresh or frozen
1/4 cup plus 1 tablespoon sugar
2 tablespoons instant tapioca
1 tablespoon fresh lemon juice
Topping:
1/2 cup flour
1/2 cup shredded coconut
1/4 cup sugar
1/4 cup chopped walnuts
1/4 teaspoon baking powder
Pinch of salt
4 tablespoons cold, unsalted butter, cut into cubes
Preheat oven to 375 degrees. Butter a 9-by-9-inch baking dish.
In a large bowl, mix together the strawberries, sugar, tapioca and lemon juice. Pour into the baking dish.
In a medium-sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from the topping ingredients. Use a fork to mix in the cubes of butter. Stir the butter into the other ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35 to 40 minutes, or until the topping is golden brown and crispy and the filling bubbles. Let cool for at least an hour before serving.