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5 from 1 vote

Maple Berry Skillet Crumble

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8

Equipment

  • Cast iron skillet

Ingredients

  • 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

Instructions

  • Preheat cast iron skillet in a 350 oven.
  • In a medium saute pan, simmer strawberries, blueberries and maple for 10 minutes over low-medium heat.
  • 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.
  • 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.
  • Bake for 35-40 minutes or until golden brown on top.

For coconut whipped cream

  • Chill mixing bowl and whisk in the fridge or freezer for at least 10 minutes.
  • Open can of refrigerated coconut milk and make sure all the solid fat has risen to the top after being refrigerated overnight.
  • 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.
  • You can choose to add 1 Tbsp of sugar if you want, but it has a nice natural sweetness to it already!
  • Serve immediately over the Maple Berry Crumble and enjoy frequently ;).

Notes

*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!