This article was written for Annabel & Grace, which is now part of Rest Less.
You’ll almost certainly heard of the Australian cook Donna Hay. I am a fan of her recipes books – simple food beautifully presented. This recipe for Coconut Crumble is one to remember because you can use whatever seasonal fruits you fancy. Serve with custard, double cream or (my absolute slightly calorific fave) mascarpone.
6 – 8
servings1
hour5
minutesThe coconut topping of this crumble is toasty, chewy and super tasty. As Donna says “the perfect golden topping for all those warm sticky fruits”. Well my mouth is watering…!!
Ingredients
1kg pears, cored and sliced
300g strawberries
60g crystallised ginger, chopped
55g caster sugar
For the topping: 160g desiccated coconut, 160g shredded coconut, 165g caster sugar, 4 large egg whites
Directions
- Preheat oven to 160C (325F)
- Combine the fruit, ginger and sugar and place in a deep baking dish (7″ x 10″ approx) and bake for 30 mins.
- Place the desiccated coconut, shredded coconut, sugar and egg whites in a bowl and mix to combine. Spoon this topping over the fruit and bake for a further 30 – 35 mins or until golden.