Coconut and Pistachio Strawberry Crumble
Try this strawberry crumble for a warming, crowd-pleasing dessert. The jammy berry layer is topped with an oaty crumble mix, flavoured with pistachio, coconut, cinnamon and cardamom.
Introduction
There’s something undeniably comforting about a warm fruit crumble, and this one is no exception. The soft, jammy strawberries contrast perfectly with the golden, nutty topping, made even more special with coconut, pistachios and a gentle hint of cardamom. It’s the kind of pudding that feels familiar yet a little elevated, perfect for sharing on cosy evenings or serving straight from the oven with a scoop of ice cream.
Ingredients
| 500g | fresh strawberries, hulled and halved |
| 2 tbsp | caster sugar |
| 1 tbsp | cornflour |
| 1 tsp | vanilla extract |
| custard or ice cream, to serve | |
| For the crumble topping | |
|---|---|
| 100g | plain flour |
| 50g | rolled oats |
| 40g | desiccated coconut |
| 50g | chopped pistachios |
| 100g | light brown soft sugar |
| ¼ tsp | ground cardamom |
| ¼ tsp | ground cinnamon |
| 100g | unsalted butter, cold and cubed |
Method
Preheat the oven to 180°C/160°C fan.
In a mixing bowl, toss the strawberries with the caster sugar, cornflour and vanilla extract. Tip into a medium baking dish and spread out evenly.
In another bowl, combine the flour, oats, coconut, pistachios, brown sugar, cardamom and cinnamon. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs with some clumps.
Sprinkle the crumble evenly over the strawberries and bake for 30–35 minutes, or until the topping is golden and the fruit is bubbling at the edges.
Allow to cool slightly before serving. Enjoy warm with custard or a scoop of vanilla ice cream.
Reviews
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