• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • About
  • Cookbook
  • Shop
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbook
    • Shop
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dessert Recipes

    Strawberry Hazelnut Crumble with Coconut Whipped Cream

    Published: Jun 21, 2021 by Samantha Ferraro · This post may contain affiliate links · 33 Comments

    Jump to Recipe Print Recipe

    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 is topped with a hazelnut and oat topping and finished with a cool and creamy 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.

    Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

    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.

    Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.

    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

    Samantha Ferraro
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Cooling 15 mins
    Total Time 1 hr 10 mins
    Course Breakfast, Brunch, Dessert
    Cuisine American
    Servings 4 servings
    Calories 676 kcal

    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

    Crumbles are highly customizable, add rhubarb with the strawberries or any other berries. 
    If you can’t find hazelnut flour, almond flour is a great substitute.
    For the coconut cream, place a can of coconut milk in the fridge for a few hours to help the cream separate from the coconut water.

    Nutrition

    Calories: 676kcalCarbohydrates: 72gProtein: 7gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 126mgPotassium: 531mgFiber: 8gSugar: 54gVitamin A: 374IUVitamin C: 84mgCalcium: 91mgIron: 3mg
    Keyword strawberry crumble, strawberry crumble recipe
    Tried this recipe?Let us know on Instagram!

    Post was originally published May, 2014 and updated June, 2021 with added nutritional information.

    More Dessert Recipes

    • Cherry Pistachio Rugelach
    • Salted Caramel Eclairs
    • Spiced Pumpkin Souffle
    • Mini Pumpkin Swirl Cheesecakes

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Taylor @ Food Faith Fitness says

      May 7, 2014 at 5:10 am

      Coconut whipped cream is totally my jam lately! I love it! And paired with a strawberry hazelnut crumble? GIMME! Pinned!

      Reply
    2. Terri/LoveandConfections says

      May 7, 2014 at 5:34 am

      Strawberries and hazelnut sound like a great combination! I love crumbles and crisps

      Reply
    3. Jane's Adventures in Dinner says

      May 7, 2014 at 7:06 am

      Total fan favourite in our house and that whipped cream is perfect!

      Reply
    4. Liz says

      May 7, 2014 at 7:25 am

      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!!!

      Reply
    5. Anita at Hungry Couple says

      May 7, 2014 at 8:26 am

      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.

      Reply
    6. Dianna says

      May 7, 2014 at 8:50 am

      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!

      Reply
      • Samantha says

        May 8, 2014 at 7:07 am

        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?

        Reply
    7. Lori @ Foxes Love Lemons says

      May 7, 2014 at 8:54 am

      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!

      Reply
    8. Alice // Hip Foodie Mom says

      May 7, 2014 at 11:51 am

      I love hazelnut anything. . can’t wait to try this! looks so good!

      Reply
    9. Erin @ The Spiffy Cookie says

      May 7, 2014 at 12:55 pm

      Yum! Love that we both made a fun kind of whipped cream.

      Reply
      • Samantha says

        May 8, 2014 at 7:07 am

        Ahhhh whipped cream twinsies hahahah Well Kinda…but ya 🙂

        Reply
    10. Nancy @ gottagetbaked says

      May 7, 2014 at 4:39 pm

      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 😉

      Reply
      • Samantha says

        May 8, 2014 at 7:06 am

        Ahhh i do think I found some..I’m going to pick up rhubarb for the weekend!!! yay!! Now what to make lol

        Reply
    11. Rhonda says

      May 7, 2014 at 6:53 pm

      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

      Reply
    12. veronica gantley says

      May 8, 2014 at 4:25 am

      Your Ceumble looks wonderful and decadent. My mouth is watering.

      Reply
      • Samantha says

        May 8, 2014 at 7:06 am

        Thank you Veronica!

        Reply
    13. Brianne @ Cupcakes & Kale Chips says

      May 8, 2014 at 5:34 am

      Are you sure this serves four? I could eat all of them 🙂

      Reply
      • Samantha says

        May 8, 2014 at 7:06 am

        Hahhaha it actually does serve 4, since I fed it to my cousins and husband lol Thanks gf!

        Reply
    14. dina says

      May 8, 2014 at 9:47 am

      looks like a yummy breakfast!

      Reply
    15. Shaina says

      May 8, 2014 at 1:33 pm

      Hellooooo absolutely amazing flavor combination! Coconut, strawberries, hazelnut…doesn’t get much better

      Reply
      • Samantha says

        May 8, 2014 at 5:11 pm

        Thanks Shaina!!!

        Reply
    16. Carla says

      May 11, 2014 at 7:38 pm

      I love everything about this crumble – strawberries, hazelnut, coconut. Yes please 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Baking Recipes

    • Spinach and Potato Knish with Caramelized Onions
    • Easy Puff Pastry Apple Strudel
    • Pumpkin Rugelach with Caramelized Pecans
    • Round Fig Challah for Rosh Hashanah

    Order My Cookbook!

    Buy This Book Online
    Buy from Amazon
    Buy from Amazon Kindle
    Buy from Barnes and Noble
    Buy from IndieBound
    The Weeknight Mediterranean Kitchen
    Buy now!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved