Strawberry crumble is the one dessert I can’t wait to make as soon as summer strawberries are in season! Perfectly sweet and topped with an oat and hazelnut crisp topping (or you could do almond topping) and finished with a generous dollop of the creamiest coconut whipped cream.
Strawberry Crumble with Oats
We are officially in summer mode and I couldn’t think of anything better kick off strawberry season than with a classic straberry crumble (or strawberry crisp).
This strawberry crumble has an interesting addition of hazelnut flour and if you love the flavor of hazelnuts, you will LOVE hazelnut flour, as well as old fashioned oats for that classic crisp topping.
To continue the hazelnut flavor, I added a “generous” dash of hazelnut liqueur to the strawberries, but just a little because it can be pretty potent.
And the best part of this crumble…..coconut whipped cream!
As the crumble bakes in the oven, make the coconut whipped cream. Find coconut cream in the grocery store, right next to the coconut milk. However if you can only find coconut milk, just use the thick cream and not the coconut water.
Then just whip up as you would regular whipped cream! It won’t get as thick as dairy whipped cream but can still holds it’s own as any topping.
More Favorite Berry Recipes:
- Fruity and Floral Sangria
- Fruit Rose Tart with Rose Whipped Cream
- Charred Peaches with Vanilla Honey Labneh
Strawberry Hazlenut Crumble with Coconut Whipped Cream
Ingredients
Topping
- 1/2 cup hazelnut flour
- 1/2 cup oats
- 1/4 cup butter cut into cubes
- 1/2 cup brown sugar
Filling
- 1 pound strawberries fresh or frozen
- 1 tablespoon cornstarch
- 1 vanilla bean split
- 1 tablespoon hazelnut liqueur such as Frangelico
- 1 lemon zested and juiced
- 1/4 cup sugar
Coconut Whipped Cream
- 13 ounce can of coconut milk coconut water removed
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 375 degrees Fahrenheit.I
- In a bowl, mix together all the topping ingredients. Use your fingers to work in the butter until it is evenly distributed.
- In another bowl, mix all the filling ingredients and pour it into an oven safe dish. I used my 6 cup souffle mold which fit perfectly.
- Top with oat topping and gently pressing down.
- Bake crumble for 45 minutes until the top begins to turn golden brown. (Note: Keep an eye on it during the last 15 minutes, if it's turning brown too quickly, cover with foil and continue baking).
- While the crumble bakes, make the coconut whipped cream. Open the can of coconut milk and pour out the water. (Save for smoothies, soups, etc).
- Pour the thick coconut milk into a the bowl of a stand mixer (or into a bowl if using a hand mixer) and begin to whip, starting on low speed and gradually moving to medium-high setting.
- As soon as the cream begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.
- Allow crumble to cool for at least 15 minutes and top with coconut whipped cream for serving.
Notes
Nutrition
Post was originally published May, 2014 and updated June, 2021 with added nutritional information.
Coconut whipped cream is totally my jam lately! I love it! And paired with a strawberry hazelnut crumble? GIMME! Pinned!
Strawberries and hazelnut sound like a great combination! I love crumbles and crisps
Total fan favourite in our house and that whipped cream is perfect!
Your strawberry crumble looks terrific! I just bought a second rhubarb plant for the garden…hoping I’ll one day get a big enough crop to actually bake something with it!!!
I typically am the opposite way. I’d like a little savory after a whole lot of sweet. 🙂 Hazelnut crumble, you say? I think this needs to happen in my kitchen.
This sounds so yummy, Samantha! I’m sure it was frustrating not to find the holy grail of rhubarb, but it looks like it turned out great even without it. 🙂 I think the flavor combo here of hazelnut, strawberry & coconut is perfectly springy!
Thanks Dianna!! I do think I have found rhubarb and will pick some up for the weekend..I am so thrilled! Now what to make?
Oh boo, I was just thinking of starting to experiment with rhubarb. Let’s hope these rhubarb farmers get their crops going soon! I think you turned your original recipe idea into something equally as lovely!
I love hazelnut anything. . can’t wait to try this! looks so good!
Yum! Love that we both made a fun kind of whipped cream.
Ahhhh whipped cream twinsies hahahah Well Kinda…but ya 🙂
Aaaaarrrgggh it’s so frustrating when you hunt for an ingredient and you can’t find it. I hope you get some rhubarb in your life, stat! Your strawberry crumble looks fabulous! I’ve been dying to try coconut whipped cream. I imagine I’ll have a hard time not eating the entire batch myself after I’ve made it 😉
Ahhh i do think I found some..I’m going to pick up rhubarb for the weekend!!! yay!! Now what to make lol
Your Mom is in awe of this crumble, true I would have plotzed if U made Rhubarb and strawberry, especially in time for mother’s day, (hint hint) however I LOVE this strawberry crumble and coconut whip cream topping, so much so that is making me desperate to run to the store for Bob’s hazelnut 😉
I love U honey, MOM
Your Ceumble looks wonderful and decadent. My mouth is watering.
Thank you Veronica!
Are you sure this serves four? I could eat all of them 🙂
Hahhaha it actually does serve 4, since I fed it to my cousins and husband lol Thanks gf!
looks like a yummy breakfast!
Hellooooo absolutely amazing flavor combination! Coconut, strawberries, hazelnut…doesn’t get much better
Thanks Shaina!!!
I love everything about this crumble – strawberries, hazelnut, coconut. Yes please 🙂