Strawberry & coconut crumble

Strawberry & coconut crumble



Yields  6

  • 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

Directions for the Strawberry & coconut crumble

  1. Step 1Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter. Place the strawberry in a large bowl. Add the vanilla bean paste and toss to combine. Spread the strawberry mixture evenly over the base of the prepared dish.
  2. Step 2Combine flour and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in the coconut.
  3. Step 3Spread coconut mixture evenly over the strawberry mixture. Bake for 25-30 minutes or until golden. Dust with icing sugar.