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Strawberry & coconut crumble


  • Melted butter, to grease
  • 2 x 250g punnets strawberries, washed, hulled, halved
  • 1 teaspoon vanilla bean paste
  • 115g (3/4 cup) plain flour
  • 100g (1/2 cup) caster sugar
  • 100g butter, chilled, chopped
  • 55g (3/4 cup) shredded coconut
  • Pure icing sugar, to dust


  • Step 1 - Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter. Place the strawberry in a large bowl. Add the vanilla bean paste and toss to combine. Spread the strawberry mixture evenly over the base of the prepared dish.
  • Step 2 - Combine flour and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in the coconut.
  • Step 3 - Spread coconut mixture evenly over the strawberry mixture. Bake for 25-30 minutes or until golden. Dust with icing sugar.

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