Strawberry Crumble with Coconut Cream

mf-52c1.jpg
mf-52c
 Mondays are better with dessert:) After picking fresh strawberries on Saturday (and eating half of them before I got home) I removed all the stems, then placed in the freezer for safe keeping. Well, today they had a purpose!! Strawberry crumble is just what I needed at the end of a long day.
Cobbler with melted vanilla ice cream is a southern must during berry season. For a healthier, just as scrumptious option..try this recipe instead!
Ingredients:
Fruit Layer:
2 pints of fresh, sliced strawberries (go berry picking!! more satisfying when you work for it)
juice from one large lemon
2 tsp coconut sugar
Crumble:
1 1/2 cups old fashioned oats
3/4 cup almond meal
1/4 cup raw honey
2 Tbsp pure maple syrup
2 Tbsp melted butter (hello Kerigold)
1 tsp cinnamon
dash of nutmeg
1 tsp vanilla
1/4 cup chopped pecans
Coconut Topping;
1 can of full fat coconut milk in can (store in fridge until ready to use) ..sorry vanilla ice cream
Make:
Combine fruit ingredients
Evenly spread onto bottom of cast iron skillet (sometimes I use coconut oil to grease skillet)
Mix crumble ingredients
Evenly spread crumble on top fruit
Bake 25 minutes at 350 degrees
Stir coconut milk with whisk
Serve yourself a bowl of Strawberry Crumble
Scoop a spoonful of coconut milk on your hot dessert
Flop down on your couch, kick your feet up, savor your delicious efforts! End your Monday with a smile:)