- Step 1
Place the strawberries into a bowl and add the icing sugar, vanilla and mint. Turn to combine, and set aside for 10 minutes, until slightly syrupy.
- Step 2
Heat a dry non-stick frying pan over medium heat, and add the coconut. Cook, stirring with a heatproof spatula, for 1 min, until lightly golden. Transfer to a mixing bowl. Spread the almonds into the pan, and cook, stirring, for 2 mins, until golden. Add to the coconut.
- Step 3
Melt the butter in the pan, and add the flour and oats. Cook, stirring, for 3 mins until lightly golden. Add the sugar and maple syrup and cook, stirring, a further 2 mins, until sticky and caramelised. Transfer to the bowl and stir until evenly combined.
- Step 4
Divide strawberries between serving bowls, and sprinkle crumble mixture over. Serve drizzled with cream.