in Dessert Recipes

Strawberry crumble with coconut and almonds

updated

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Ingredients for 1 servings:

  • 500 g strawberries
  • 4 tbsp, desiccated coconut, fine
  • 1 tsp, leveled cinnamon powder
  • 125 g raw cane sugar
  • 100 g butter
  • 60 g wheat flour
  • 50 g wholemeal spelt flour
  • 150 g almonds, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, for a large casserole dish

Take the butter out of the fridge to soften slightly. Grease a large baking dish with a little butter. Trim the green parts from the strawberries. Wash the strawberries and halve or quarter them, depending on their size, and place them in a bowl. Mix with the cinnamon and finely desiccated coconut and spread in the baking dish. Place the remaining ingredients in a bowl and knead well by hand. Sprinkle over the strawberries as a crumble. Bake in an oven preheated to 175°C (fan/convection oven) for about 20 minutes on the middle rack, uncovered. Tastes best hot or warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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