Recipes
Raspberry & Coconut Crumble
Created by Genevieve Knights
Ingredients
500g raspberries (fresh or frozen)
1/2 cup flour
1/4 cup Demerara sugar
400g Tatua Crème Fraiche
1 cup shredded coconut thread
1/2 cup caster sugar
1 1/2 cups flour
175g salted butter, melted
Method
- Preheat oven to 180°C.
- Mix together raspberries with the 1/2 cup of flour and Demerara sugar.
- Pour berry mix into greased 20cm baking dish and spread Tatua Crème Fraiche evenly on top of the berry mix.
- Mix together the coconut thread, caster sugar and 1 and 1/2 cups of flour, then mix through the melted butter.
- Crumble mix over the Tatua Crème Fraiche and place in the oven. Bake for 25 minutes, or until the topping is golden.
- Serves 8