Strawberry Hazlenut Crumble with Coconut Whipped Cream
cut into cubes
fresh or frozen
zested and juiced
Preheat oven to 375 degrees F
In a bowl, mix togetehr all the topping ingrdients. Use your fingers to work in the butter and break it up so it is evenly distributed.
Next, in another bowl, mix together all the filling ingredients and then pour it into an oven safe dish. I used my 6 cup souffle mold which fit perfectly.
Top with oat topping, gently pressing down.
Bake 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 rurning brown too quickly, cover with foil and continue baking)
For the coconut whipped cream, please click
Allow crumble to cool for at least 15 minutes. Then top with coconut whipped cream.