strawberry crumble

Strawberry Crumble with Coconut Cream

 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!
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
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
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:)