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Coconut and macadamia berry crumble

This delicious berry crumble is a spin on an old favourite and perfect for the winter months when you want a warming treat.

The macadamia nuts and coconut flakes and flavour and texture, meaning you don’t need quite as much sugar as you would with a traditional crumble recipe.

Serves: 4-6         Prep: 10 minutes            Cook: 25 minutes

  • 700g mixed fresh blueberries, strawberries and raspberries
  • 100g castor sugar
  • 2 tbsps cornflour
  • 1 tsp vanilla paste
  • topping
  • 100g salted butter cubed
  • 150g plain flour
  • 50g desiccated coconut or large flakes
  • 50g macadamia nuts roughly chopped
  • 50g soft brown sugar

1. Preheat oven to 200c/180c fan assisted. In a medium bowl, mix together the fruit with the sugar, cornflour and vanilla paste. Pour into a baking dish, about 25cm round or 20cm x 30cm baking dish.

2. In a medium bowl mix the flour, coconut, butter, sugar and a little salt together. Use your fingertips to rub the butter into the dry ingredients until its a rough gravel. Add the nuts and pour over the fruit. Bake for 25 minutes or until golden and bubbling.

 

Recipe courtesy of Love Fresh Berries

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