Berry and Apple Coconut Crumble

, from Issue #67. July, 2016
Photography by Sarah Tuck.
Berry and Apple Coconut Crumble

A super tasty winter pudding with a crunchy, nutty topping. 

Serves: 6–8


½ cup rolled oats
½ cup plain flour

½ cup desiccated coconut
⅓ cup packed brown sugar
1 teaspoon ground ginger

½ teaspoon mixed spice
3 tablespoons sliced almonds
100 grams butter, melted
6 braeburn apples, peeled, cored and sliced into 1cm wedges
3 tablespoons brown sugar
2 tablespoons plain flour
¼ teaspoon each ground cinnamon and nutmeg
2 cups frozen berries (I used blackberries) 


Preheat the oven to 160°C fan bake.

Crumble: Combine all the dry ingredients in a bowl. Pour over the butter and mix together with your fingers to form different-sized clumps of crumbs. Place in the fridge until ready to cook.

Fruit: Put the apples, sugar, flour and spices in a large ovenproof baking dish and combine well, then stir in the berries.

To cook: Spoon the topping over the fruit and bake for about 30 minutes or until the top is golden and the apples are just tender. Serve hot or warm with ice-cream, cream or custard.