Our Gareths Cherry And Coconut Crumble Recipes

COCONUT CHERRY CRUMBLE BARS

Steps:

• Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
• In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, vanilla extract and coconut extract and pulse just until combined.
• Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop.
• Bake for 30 to 35 minutes, or until golden brown and jam is bubbling. Allow the bars to cool completely before lifting out of the pan and cutting into squares.

CHERRY COCONUT BARS

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire rack. , For filling, in a small bowl, combine the eggs, sugar and vanilla. Combine flour, baking powder and salt; add to the egg mixture and mix well. Stir in walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool on a wire rack. Cut into bars.

APPLE COCONUT CRUMBLE

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 inch cake pan.
• In a large bowl, combine cake mix and coconut.
• Cut in butter until crumbly. (will be very dry).
• Place apple slices in prepared pan.
• Sprinkle with sugar.
• Sprinkle cake mixture over apples.
• Combine water and lemon juice.
• Pour evenly and slowly over crumble, moistening as much as possible.
• Bake for 55 minutes or until top is light golden brown and apples are tender.
• Serve warm or cold with vanilla ice cream or a dollop of whipped cream.
• Keep apple slices quite chunky to ensure that they do not become mushy in baking.
• OPT. - add 1 cup of fresh or frozen cranberries to the apples (I omit this).

OUR GARETH'S CHERRY AND COCONUT CRUMBLE

Steps:

• Preheat the oven to 180C/350°F.
• Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
• Mix the cornflour with the water in a small cup and add to the cherries once boiling. Stir constantly until the mixture thickens (1 minute or so).
• Take of the heat and add the butter. set aside.
• To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor).
• Now add the sugar and coconut and mix well.
• To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
• Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.