Mixed Berry and Rhubarb Nutty Crumble
Serves 6
700g mixed fresh strawberries, raspberries and chopped rhubarb
100g caster sugar
2 tbsps cornflour
1/2 tsp vanilla extract
100g salted butter, cubed
150g plain flour
50g desiccated coconut
50g macadamia nuts, roughly chopped
50g soft brown sugar
Preheat the oven to 200°C(Fan 180°C). Mix the fruit, caster sugar, cornflour and vanilla extract in a large bowl. Pour into a 25cm round or 20cm x 30cm baking dish.
In a medium bowl, use your fingers to rub the butter into the flour until it resembles a rough crumb. Add the coconut and brown sugar, plus a pinch of salt, and gently stir. Add the nuts and pour over the fruit mixture.
Bake for 25 minutes or until golden and bubbling.
Serve with custard, fresh cream or vanilla ice cream.