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
- 1/2 cup hazelnut flour
- 1/2 cup oats
- 1/4 cup butter cut into cubes
- 1/2 cup brown sugar
- 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
- 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.
Post was originally published May, 2014 and updated June, 2021 with added nutritional information.