Strawberry Hazlenut Crumble with Coconut Whipped Cream

5 from 21 votes

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

Prep Time10

Cook Time45

Cooling15

Total Time1 10

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: strawberry crumble, strawberry crumble recipe

Servings: servings

Calories: 676kcal

Cost: $5

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.

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.