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Strawberry & coconut crumble
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Sweet, fragrant strawberries bring a taste of summer to a classic winter crumble dessert.
Ingredients:
- Melted butter, to grease
- 2 x 250g punnets strawberries, washed, hulled, halved
- 1 tsp vanilla bean paste
- 115g (3/4 cup) plain flour
- 100g (1/2 cup) caster sugar
- 100g butter, chilled, chopped
- 55g (3/4 cup) shredded coconut
- Pure icing sugar, to dust
Instructions:
- Preheat your oven to 180°C. Brush a 2L (8-cup) baking dish with melted butter. In a large bowl, combine strawberries with vanilla bean paste. Spread evenly over the bottom of the dish.
- In a large bowl, mix together flour and caster sugar. Use your fingertips to blend the butter into the mixture until it looks like coarse breadcrumbs. Gently incorporate the coconut.
- Evenly spread the coconut mixture over the strawberries. Bake for 25-30 minutes or until golden brown. Finish by dusting with icing sugar for a touch of sweetness.
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