Time: 1 hour (25 minutes hands on, 35 minutes cook-time)
4 cups quartered California Giant Strawberries
2 cups California Giant Blueberries
1/2 cup maple syrup
1 tsp vanilla extract
1 1/4 cup Gluten Free 1:1 All Purpose Flour
1 1/4 cup Gluten Free Oats
1/4 cup brown sugar
1/3 cup coconut palm sugar*
1/3 cup sliced almonds
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 heaping tsp baking soda
1/4 heaping tsp baking powder
1/4 tsp salt
1/2 cup coconut oil, melted
1 can full fat coconut milk, refrigerated overnight.
1.) Preheat cast iron skillet in a 350 oven.
2.) In a medium saute pan, simmer strawberries, blueberries and maple for 10 minutes over low-medium heat.
3.) Meanwhile, combine the flour, oats, sugars, almonds, spices and baking powder and soda in a medium mixing bowl and then stir in melted coconut oil until there are pea size clumps. Tip: I find sometimes it works well to use your (clean) hands to mix this together.
4.) Carefully remove preheated cast iron and evenly spread half of oat crumble on bottom of skillet. Using a ladle or serving spoon, evenly top with berry mixture, followed by the remaining oat crumble on top.
5.) Bake for 35-40 minutes or until golden brown on top.
For coconut whipped cream:
1.) Chill mixing bowl and whisk in the fridge or freezer for at least 10 minutes.
2.) Open can of refrigerated coconut milk and make sure all the solid fat has risen to the top after being refrigerated overnight.
3.) Scoop off the fat and place in cold bowl. Using your handheld mixer with the whisk attachment, beat the coconut milk for 2-3 minutes until stiff peaks form.
4.) You can choose to add 1 Tbsp of sugar if you want, but it has a nice natural sweetness to it already!
5.) Serve immediately over the Maple Berry Crumble and enjoy frequently ;).
*I played with the sugar content a lot and found this to be just the right amount of sweetness. If you're wanting an extra sweet crisp, I'd increase the coconut palm sugar to 1/2 cup!