Wendy's Kitchen Table

Crumbles make delicious desserts, especially as the weather gets cooler. This classic winter pud is made new with the combination of strawberries, rhubarb, apple and shredded coconut. There will be no leftovers here!

 

INGREDIENTS
4 pink lady apples, peeled cored and chopped
¼ cup water
5 stalks rhubarb, trimmed, leaves removed, roughly chopped (350g trimmed rhubarb)
250g punnet strawberries, hulled, quartered
1 teaspoon vanilla bean paste
½ cup caster sugar
¾ cup plain flour
100g butter, chopped, chilled
½ cup brown sugar
½ cup shredded coconut 
½ cup rolled oats
½ teaspoon ground cinnamon
½ teaspoon ground ginger

 

METHOD
Preheat oven to 180˚C or 160˚ C fan-forced. Grease a baking dish. Put apple in a large saucepan and add water. Put over a high heat and bring to the boil, then reduce to a simmer and cook, covered, for 5 minutes or until tender.
Add rhubarb, strawberry, vanilla and caster sugar to pan. Cook, covered, for 5 minutes or until tender. Spoon into dish.
To make crumble: Put flour in a large bowl. Add butter and, using your finger, rub into flour until combined and a coarse, crumbly mixture forms. Stir in brown sugar, coconut, oats and spices, then sprinkle mixture evenly over fruit.
Bake for 25 minutes or until top is golden and filling is bubbling. Serve with cream, custard or vanilla bean ice-cream. Serves 8.