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
Scale
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.