Mixed Berry Streusel Pie with Coconut Ginger Whipped Cream

Preheat oven to 375 F. Grease a 9-inch pie pan or round cake pan and set aside.

In a medium bowl, toss the mixed berries with the cornstarch and set aside.

In a large bowl, mix together all of the crust/topping ingredients, except for the oats and almonds. Press half of the mixture into the bottom of the pan, fill with the mixed berries and crumble the rest of the dough on top. Sprinkle the oats and chopped almonds on top.

Bake for 25-30 minutes, until filling is bubbly and topping is crisp. Remove from oven and let it cool slightly before topping with coconut whipped cream.

To make the whipped cream: In a large bowl, whip together (with a hand mixer or stand mixer fitted with the whisk attachment) the solid portion of the canned coconut milk (discard the liquid or save it for another recipe), vanilla, ginger, and powdered sugar. Keep whipping until mixture is light and fluffy. Chill to make the mixture more solid and use to top pie.