This delightful crumb topping is a bit richer than the Fruit Crisp Crumble Topping and makes a really tasty dessert. It is also gluten free and has no oats, which is nice for those with oat allergies. It doesn't take long to throw together and is perfect for any fruit crisp filling or blackberry filling! Try it and I know you'll love it! :)
I decided to make the coconut whipped topping and had 1/2 can of coconut "water" on the bottom of the can (after taking the cream off the top) that needed to be used. So I used it instead of the coconut milk in my batch of crumb topping. I thought it'd be too watery, but it worked great!
MIX dry ingredients together.
ADD coconut milk until mixture crumbles nicely.
CRUMBLE over fruit topping.
BAKE at 350F for 30 minutes or until golden.
COOL slightly before serving.
STORE in refrigerator for up to one week. Do not freeze.