Strawberry Coconut Crisp
Crisps, crumbles or cobbles, some of the easiest and most versatile fruits desserts out there. The options are endless, but most importantly they’re quick and easy to prepare.
FILLING
5 heaped cups of fresh hulled strawberries, halved
1/4 cup granulated sugar
1 tsp pure vanilla extract
3 Tbsp cornflour
Topping
3/4 cup rolled oats
3/4 cup plain flour
2/3 cup granulated sugar
2/3 cup brown sugar
1/2 tsp salt
3/4 tsp cinnamon
130g cold butter
1/4 cup coconut chips or thread
METHOD
For the topping; mix all dry ingredients, except the coconut in a food processor , add the diced cold butter and pulse gently you are looking for a crumbly mixture with rustic lumps of butter. Then fold in coconut and put the mixture to one side.
For the filling; Combine the halved strawberries and sugar in a bowl and mix until the strawberries absorb the sugar. Add the cornflour and vanilla and mix until everything is evenly coated.
From here on you can either use one large dish or make 6 individual serves. I've done 6 individual serves - so divide the strawberries between 6 ramekins, top with crisp mixture, don’t be heavy handed, just let the oat mixture gently fall on top of the berries. Bake at 180°c fan bake for 25min to 35mins until the oat mixture is golden and the berry mixture is seeping over the sides.
NOTES
I usually serve this with vanilla bean coconut icecream.
Also use an oven tray when baking, lined with baking paper to ensure you don’t end up with a sticky sugary mess on your oven floor.
Individual crisps can be cooked to order, or just store the serves that you don’t need in the fridge for up to 3 days and cook as per instruction.
You may have left over topping, likewise just store in the fridge for up to 7 days.