Healthy Strawberry Crumble with Coconut Whip
Do I have a spring recipe for youuuuuuu.
We have had an awesome week so far, despite the fact that P is spitting up probably more than she’s ever been and Liv is insistent on waking me up in the middle of the night because she lost a toy. MADRE IS HERE! Something about having her around is so wonderful, and we’ve all enjoyed spending time with her and catching up.
When I got her plane tickets, I accidentally chose March 26 instead of February 26 as the return date. Accidentally.
Every time she’s here I keep praying she’ll just decide to stay forever, or that we’ll get to live in Tucson again sometime soon. In the meantime, we’re loving every visit. It’s also nice to have another taste tester around during the day… you know, so whole casserole dishes of dessert don’t mysteriously disappear before another human gets the chance to try it.
Here is an AMAZING new crumble recipe, which is the quintessential spring dessert.
This one has a fun twist, because the topping was inspired by these delicious cookies. Brittany sent us a batch after P was born and I’ve been obsessed with them ever since.
The crumble is lightly sweetened, and topped with whipped coconut milk. For the coconut whip, all you have to do is put a can of full-fat coconut milk in the fridge (at least overnight so the layers can separate),
and when you’re ready to whip it, just remove the top layer. Let it set for a couple of minutes at room temperature to soften, then whip it good.
It’s the perfect topping for this dessert.
Here’s the recipe if you’d like to give it a whirl!
Healthy strawberry crumble with coconut whip
A delicious and healthy crumble variation, lightly sweetened, and topped with satisfying coconut whip.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6 1x
Ingredients
For the strawberry layer
- 1 pint of strawberries, washed, stems removed, and thinly sliced
- Juice of 1 lemon
- Pinch of sea salt
- 1 teaspoon coconut sugar
For the crumble topping
- 1 cup old fashioned oats (use certified gluten-free for a gluten-free recipe)
- 1/2 cup almond meal
- 1/4 cup chopped medjool dates
- 1/4 cup pure maple syrup
- 2 tablespoons melted butter or vegan butter
- Pinch of sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
- 1/4 teaspoon vanilla
For the coconut whip
- 1 can of full-fat coconut milk (in the can), refrigerated overnight
Instructions
- 1. Preheat the oven to 350 and spray a standard baking dish with nonstick spray, or grease with olive oil.
- 2. Combine the strawberries, lemon juice, coconut sugar and salt in a large bowl. Spread the strawberry layer evenly on the bottom of the baking dish.
- 3. In the same large bowl, combine the oats, almond meal, dates, maple syrup, butter, pecans, cinnamon and vanilla. Evenly distribute the crumble on top of the strawberry layer.
- 4. Bake for 25-30 minutes until bubbly and golden brown. Remove the crumble from the oven, and prepare the coconut whip.
- 5. Remove the hardened top layer of coconut milk from the can, and place into a medium bowl. Let set for a few minutes until soft enough to whip with a small whisk, or whisk attachment on the mixer.
- 5. Top the crumble with the coconut whip just before serving.
Notes
- This is also delicious eaten straight out of the refrigerator the next day… if there’s any left.
Let me know if you try it out! What’s your favorite seasonal dessert? Have you tried whipped coconut milk before?
xoxo
Gina
28 Comments
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Yum, that looks beautiful and tasty!
My favorite seasonal desserts are probably key lime pie in warmer weather and pumpkin cheesecake or pie in the fall!
There’s just something about having Mom around that makes everything better!
My favorite seasonal dessert is ice cream…I eat it during all 4 seasons 😉
I have been wanting to incorporate coconut whipped cream in a dessert in forever! This sounds delicious, now if there were only strawberries that didn’t taste like chemicals available! But this seems like it would be good using any fruit!
This sounds amazing! Definitely saving this for when some good strawberries come along. Bring on Spring!
Can I skip the dates? Replace with …..? Or skip altogether?
This sounds yummy!
I love strawberries and coconut! I’m going to make this soon!
Sorry to hear P is spitting up more 🙁 I love having my mom here. It always gives me so much reassurance about the baby!
Sitting here in the Sydney heat, I would love some of this!
I feel you on missing your mum. I moved from London to Australia last year for my boyfriend and it looks like we will be staying and having children here. I already told my mum (who’s a midwife and doula) that she will have to come for at least 3 months around the due date 😀
I honestly cannot imagine doing this all without her. Enjoy the time you got with your mum and hopefully Penelope will get better soon.
This looks really good! I’m definitely going to try this.
?Can the coconut be whipped in a blender of food processor. I don’t have a hand whip or beater.
Sounds divine. Crumbles are one of my favorite desserts. I especially love crisp, tart apple crumble or fresh peach crumble.
This will be my first time making any kind of berry crumble.
This sounds perfect for spring! I’ve recently had crumbles and crisps on the brain 🙂
Ok I need this in my life.
Ha! I did that once with my Mom except I put the return for the following year. She wasn’t that mad though considering Wisconsin is really cold compared to AZ! That coconut whip is a pretty awesome idea. I’ll have to give that a try!
Ugh sorry to hear P is having a rough week! 🙁 Enjoy your visit w/ you mom.
This looks so good! I haven’t had strawberries in awhile for some reason so this looks super appetizing right now 🙂
Yum! This is perfect for the spring. I know my family will love it. I can’t wait to make it for them 🙂
This looks amazing. I might try this with raspberries! My kids will go crazy for it. Thanks so much for sharing.
So happy your mom is here! I am most definitely making that crumble, looks amazing!! I hope that P’s reflux starts to wane…my middle daughter had it, but it really started to decrease around the 4-5 month mark. Praying her’s does too!
oh man. i have my fingers crossed it! it’s the worst it’s been in a while
Fruit crumble of any kind is my favorite dessert year round! Yum! I think this would make an amazing breakfast with a healthy dollop of greek yogurt for extra protein or along side some eggs.
YESSSSS
This looks amazing! Whipped coconut milk is delicious. I have never made it, but I have bought it. YUM.
This looks amazing! You have to try the coconut cream in the brown can from TJ’s (instead of coconut milk) for making whipped coconut cream. No need to refrigerate. I just add a little sweetener and whip it up. Delish.
oh i will definitely try it next time!
WOW! Never thought of making a strawberry crumble! Looks amazing!!!
http://www.lesleyandeve.com
This looks so good! I can’t wait for fresh berries to be in season 🙂
I’m so ready for spring and this crumble looks and sounds so good! I love the idea of using the cookie base for the crumble — perfection!
Have fun with your momma.
I made this and loved it!! It’s fun to make too.