Apple and coconut crumble

Apple and coconut crumble

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This is truly an easy and quick-to-prepare dessert – the apples or pears are simply baked in the oven, then topped with coconut crumble. Serve with pouring custard or vanilla ice cream.

Ingredients

Quantity Ingredient
1 tablespoon soft butter, for the dish
100g butter, in cubes
90g caster sugar
1 teaspoon vanilla paste
80g plain flour
60g desiccated coconut
4-6 medium apples or pears

Method

  1. Preheat the oven to 225°C. Grease a fairly large ovenproof ceramic dish with a bit of soft butter.
  2. Make a simple crumble topping by rubbing the butter, sugar, vanilla, flour and desiccated coconut together with your fingers. Set aside.
  3. Peel, core and cut the apples or pears into wedges and arrange them in the dish, preferably in a single layer. Bake in the middle of the oven for 10 minutes. Take the dish out and sprinkle the crumble topping over the fruit.
  4. Bake for another 25-30 minutes until the crumble turns nice and golden, and a lovely scent fills the kitchen. Serve the crumble either warm or cold with cream or ice cream.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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