Strawberry and Coconut Crumble
Ingredients
- 750 grams strawberries hulled and diced into quarters
- 3/4 cup wholemeal flour
- 3/4 cup rolled oats
- 1/2 desiccated coconut
- 1/3 cup rapadura sugar plus 1 tablespoon extra to mix with the strawberries
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch sea salt
- 1/2 cup cold unsalted butter diced (a little extra if crumble appears a little dry)
- Coconut flakes flaked almonds or chopped cashews or walnuts for topping (optional, but I like the added crunch it gives)
Instructions
- Preheat oven to 200 C. Lightly grease a shallow baking pan.
- Mix strawberries with 1 tablespoon rapadura sugar and put into baking pan.
- Combine flour, oats, coconut, sugar and cinnamon in a bowl.
- Add butter and using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs.
- Add vanilla extract and stir through.
- Sprinkle over strawberry mixture, pressing down slightly.
- Sprinkle with coconut flakes, almond flakes or chopped nuts
- Bake for approx 20 minutes or until top is golden.