Raspberry and Coconut Crumble Recipe

Raspberry and coconut crumble. Vaarika-kookoshelbevorm.

This recipe was originally posted in August 2008. Fully revised and updated in July 2013.

If you are looking for recipes using those lovely raspberries in your backyard or farmers market, then may I suggest this raspberry and coconut crumble. It's easy to put together and it's a great alternative to more cake-like concoctions.

I've served it both with vanilla ice cream and thick yogurt/sour cream, and currently prefer the latter, as it's not as sweet then - just fruity and summery :)

Raspberry and Coconut Crumble
(Vaarika-kookosevorm)
Adapted from Swedish Allt of Mat magazine (12/2008)
Serves 6

Vaarika-kookosevorm. Raspberry and coconut crumble.

400 g fresh or frozen raspberries
2 Tbsp sugar
1 tsp potato starch/potato flour or cornflour

Crumble topping:
150 g butter
180 g coconut flakes (unsweetened, I used MEIRA)
85 g (100 ml (less than half a cup) caster sugar
60 g (less than half a cup) plain/all-purpose flour

To serve:
whipped cream (season with vanilla, if you like)

Gently mix raspberries with sugar and potato flour and scatter on a buttered pie dish.

Melt the butter. Combine coconut flakes, sugar and flour in a medium-sized bowl, pour over the melted butter and stir until combined. Crumble the mixture on top of raspberries.

Bake in the middle of a pre-heated 180 C/350 F oven for 15-20 minutes, until the coconut crumble is light golden brown.

Serve warm or cold with some whipped cream, vanilla ice cream or Saare Smetana.