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Strawberry Hazlenut Crumble with Coconut Whipped Cream

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4 servings
Author: Samantha Ferraro



  • 1/2 cup hazelnut flour
  • 1/2 cup oats
  • 1/4 cup butter cut into cubes
  • 1/2 cup brown sugar


  • 1 lb strawberries fresh or frozen
  • 1 Tb cornstarch
  • 1 vanilla bean split
  • 1 Tb hazelnut liquor
  • 1 lemon zested and juiced
  • 1/4 cup sugar


  • 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 HERE for recipe.
  • Allow crumble to cool for at least 15 minutes. Then top with coconut whipped cream.