Baked Fruit Crumble with Coconut Whip

Ingredients for the coconut whip

• 2 cans full-fat coconut milk

Ingredients for the filling

• 6 cups diced fruit (berries, stone fruit, apples, pears, etc.)
• 1⁄3 cup all-purpose flour
• 1⁄2 cup granulated sugar
• Pinch of salt

Ingredients for the topping

• 1 cup all-purpose flour
• 1⁄2 cup packed brown sugar
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 scoops Goode Health Vanilla Superfoods Blend
• ⁄2 cup (1 stick) unsalted butter, at room temperature

Directions

1. The day before baking, place the cans of coconut milk in the refrigerator to chill.
2. When ready to bake, preheat the oven to 375 degrees F and butter a 2-quart baking dish.
3. Lightly toss together the fruit, flour, sugar, and salt. In a separate bowl, whisk together the flour, brown sugar, baking powder, salt, and Vanilla Superfoods Blend. Blend in the butter with your fingertips until the mixture is sandy in texture and forms large clumps.
4. Pour the fruit into the prepared baking dish, and spread the topping mixture in an even layer on top.
5. Bake for 30 to 40 minutes, or until the top is golden brown and the fruit is bubbling around the edges.
6. Remove from the oven and let cool slightly.
7. While the crumble cools, make the coconut whip. Open the cans of coconut milk and pour off the clear liquid, reserving the solid white cream. Place the coconut cream in a stand mixer fitted with the whisk attachment and whip for 1-2 minutes, or until fluffy.
8. Scoop the crumble into bowls and top with a spoonful of coconut whip. Serve immediately.