Berry Crumble with Coconut Whipped Cream
  • 1 tablespoon butter for greasing pan
  • ¾ cup Gluten-free flour
  • ⅓ cup pecans, chopped
  • ⅓ cup sliced almonds, chopped
  • ½ cup Gluten-free oats
  • ¼ cup natural cane sugar
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon cornstarch
  • ¼ cup natural cane sugar
  • 8 ounces strawberries, quartered
  • 12 ounces blackberries
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 can FULL-FAT coconut milk
  • 1 teaspoon good quality vanilla
  • sprinkling of cinnamon
  1. Preheat oven to 375 degrees and butter your gratin dish
  2. Combine flour, oats, nuts, sugar, and salt in a bowl. Stir in melted butter. Form into several balls and freeze for 15-20 minutes
  3. Combine cornstarch and sugar in a second large mixing bowl. Gently fold in berries. Add maple syrup and vinegar. Pour into gratin dish.
  4. Remove topping from freezer and crumble over berries.
  5. Bake 30 minutes or until berries are bubbling. Let cool to harden before serving.
  6. While crumble is cooling, make your coconut whip cream
  7. Place mixing bowl in freezer for 5 minutes. Remove can of coconut milk from freezer and tip upside down to open. Pour off the liquid and keep in refrigerator for future use. Take chilled mixing bowl out of freezer and pour the thick coconut cream in it and start whipping until thick. After thickened, add vanilla and cinnamon. Dollop a big spoonful on your warm crumble and eat immediately with so much gratitude!
Recipe by Sprinkle with Love at