Ingredients
Melted better, for greasing
4 pink lady apples, peeled, cored, chopped
¼ cup water
5 stalks rhubarb, trimmed, leaves removed, roughly chopped (you will need 350g trimmed rhubarb)
250g punnet strawberries, hulled, quartered
1 tsp vanilla bean paste
½ cup caster sugar
¾ cup plain flour
Extra 100g butter, chopped, chilled
½ cup caster sugar
¾ cup plain flour
Extra 100g butter, chopped, chilled
½ cup brown sugar
½ cup shredded coconut
½ cup rolled oats
½ tsp ground cinnamon
½ tsp ground ginger
Vanilla bean ice-cream, to serve (optional)
Method
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Preheat oven to 180°C. Grease eight 1-cup capacity baking dishes with melted butter. Put apple in a large saucepan and add water. Put over a high heat and bring to the boil, then reduce to a simmer and cook, covered, for 5 minutes or until tender.
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Add rhubarb, strawberry, vanilla and caster sugar to pan. Cook, covered, for 5 minutes. Spoon into prepared dishes.
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To make crumble, put flour in a large bowl. Add extra butter and, using your fingers, rub into flour until combined and a coarse, crumbly mixture forms. Stir in brown sugar, coconut, oats and spices, then sprinkle mixture evenly over fruit.
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Bake for 25 minutes or until top is golden and filling is bubbling. Serve with ice-cream, if desired.
