Mango & Coconut Orchard Fruit Crumble

A mango & coconut take on orchard fruit crumble, with measured ingredients and an easy-to-follow method.

Ingredients

• 3 cups peeled apples, diced 1 cm
• 100 g plain flour
• 60 g rolled oats
• 80 g cold butter, cubed
• 60 g brown sugar
• 2 tbsp water
• 1 cup mango, diced
• 2 tbsp desiccated coconut

Method

1. Heat oven to 190 C / 375 F (170 C fan). Lightly butter a medium baking dish using a little of the measured butter.
2. Prepare listed extra fruit. Mix with apples, water, half the sugar, and any spice, vanilla or zest in the dish.
3. Rub remaining butter into flour until crumbly. Stir in oats, remaining sugar and any nuts, coconut, cocoa or chocolate.
4. Scatter topping over fruit without pressing.
5. Bake 30-40 minutes until topping is golden and fruit tender and bubbling. Rest 10 minutes.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.