The coconut strawberry crumble is a deliciously crispy and fragrant dessert: the strawberry filling and the crumble – a kind of very crumbly shortcrust pastry originating from Great Britain and Ireland – flavored with coconut make it extremely fragrant and inviting. This recipe is simple and quick to make and the ingredients are few and very easy to find: there are just no excuses not to try it!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: British
- Seasonality: Spring, Summer
- Energy 359.60 (Kcal)
- Carbohydrates 46.90 (g) of which sugars 26.32 (g)
- Proteins 3.76 (g)
- Fat 18.93 (g) of which saturated 12.43 (g)of which unsaturated 6.18 (g)
- Fibers 2.85 (g)
- Sodium 16.72 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/3 cup butter
- 1/4 cup shredded coconut
- lemon zest (of one)
- 4 cups strawberries
- 1/4 cup sugar
- lemon juice (from half a lemon)
Tools
- Bowls
- Baking Dish
- Food Scale
- Lemon Squeezer
- Grater
Recipe for Coconut Strawberry Crumble
Disclaimer: the “Tools” section contains affiliate links
Start preparing the coconut strawberry crumble by taking care of the strawberries: after washing them, remove the tops; cut them into quarters and season them with the sugar and juice from half a lemon.
Let them macerate for about 20 minutes.
In the meantime, prepare the crumble: put the flour, sugar, zest from one untreated lemon, and shredded coconut in a bowl; mix these ingredients well with a spoon.
Add the very cold butter cut into cubes and start pinching it with your fingers while incorporating the rest of the ingredients: you should obtain crumbs as shown in the picture.
Transfer the strawberries along with their juice into a 10-11 inch baking dish or divide them into 4 smaller 4-inch baking dishes if you want to make individual servings.
Finish the recipe by covering the fruit with the crumble: try to distribute it evenly.
Bake the coconut strawberry crumble in a preheated static oven at 350°F for about 30 minutes: don’t worry if the crumble seems soft, it will solidify and become crispy as it cools.
You can find this and other recipes in the collection RECIPES FOR THE EASTER MENU.
Coconut Strawberry Crumble
You can enrich the crumble with nuts like almonds, pine nuts, and pecans, you can also add white chocolate to make it even richer.
Try also the YOGURT CUPCAKES WITH ALMOND CRUMBLE
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Enjoy your meal!
