Apple, rhubarb and strawberry crumbles

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. 

Add rhubarb, strawberry, vanilla and caster sugar to pan. Cook, covered, for 5 minutes. Spoon into prepared dishes.

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.

Bake for 25 minutes or until top is golden and filling is bubbling. Serve with ice-cream, if desired.