Coconut Almond Crumble

Tweaked from: http://divaliciousrecipesinthecity.com/2013/07/07/rhubarb-and-strawberry-crumble-with-coconut-topping-gluten-free/#more-5835

Ingredients

50g Strawberries, Quartered
50g Other Berries e.g. Raspberries, Blueberries etc.
55g Sugar, Halved
28g Ground Almonds
15g Coconut Four
12g Dessicated Coconut
1 Tbsp Butter, Chopped

Variations:

50g Blueberry and 1 Sliced Banana.
50g Raspberry and 1 Chopped and Peeled Peach (Cut an X on the top and bottom, submerge in boiling water for 30 seconds and then rinse under cold water and peel)

Method

1. Pre-heat oven to 170c (No Fan).

2. Place the Strawberries and other Berries in an oven proof dish and add half the Sugar. Mix together.

3. In a bowl mix together the Ground Almonds, Coconut Four, Dessicated Coconut, Butter and remaining Sugar. Work together with fingers until it resembles breadcrumbs,

4. Sprinkle Crumb Mixture over the Berries and cook for 10-15 minutes until the top is golden brown.

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