Rhubarb & Apple Coconut Crumble

Method

Using a baking dish (large or small) three quarters fill with Barker’s Professional Rhubarb & Apple Patisserie Filling.

Sprinkle the Coconut Crumble Topping over the top of the fruit until well covered.

Bake at 180°C for approximately 25 to 30 minutes or until golden brown in colour.

Serve with ice cream or custard.

Coconut Crumble Topping

35g  flour
75g  long shredded coconut
40g  butter - slightly softened (not melted)
25g  caster sugar

Place all the dry ingredients into a bowl and mix together.

Then add the butter and mix together until it resembles breadcrumbs.

 

Rhubarb and Apple Coconut Crumble

Rhubarb and Apple Coconut Crumble

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