STRAWBERRY FILLING

1. Hull & slice the strawberries into 1/2" rounds. Place in a large mixing bowl and mix in sugar, St. Germain, lemon zest & lemon juice. Stir together and allow to sit for a few minutes until the juices begin to release from the berries.
2. In a small bowl, whisk together the tapioca starch and a few tablespoons of the juices released from the strawberries, until smooth. Pour back over strawberries and stir to combine. Set aside while you prep the crisp topping. 

PISTACHIO CRISP TOPPING

1. Preheat oven to 350° F.
2. Toss the oats, flour, brown sugar, ginger and salt together in a large mixing bowl. Add the cold, cubed butter and squish with your hands to mash the butter into the dry ingredients until a crumbly texture forms. Then mix in 1/2 cup of the chopped pistachios.
3. Brush a 10" cast iron skillet or baking dish with melted butter, then spoon in the strawberry mixture. Top with the pistachio crumble mix and sprinkle with remaining pistachios. 
4. Place skillet on a Silpat lined baking sheet and bake for 50-60 minutes until the top is golden brown and crispy. Allow to cool down significantly before serving. 

ST. GERMAIN WHIPPED CREAM

1. Chill the metal bowl and whisk of a stand mixer in the freezer for at least 10 minutes.
2. Pour the heavy cream and St. Germain into the chilled bowl and whisk on a medium-high speed for about 1 minute. Add the sugar and beat for a couple more minutes until soft peaks form, careful not to overmix.
3. Chill in the refrigerator until ready to serve.
4. Once the crisp has cooled and thickened up, scoop large spoonfuls onto a plate or bowl, top with St. Germain Whipped Cream and finely chopped pistachios.