For the Strawberry Coconut Crumble, remove the stalk from the strawberries, cut the larger ones in half and leave the smaller ones whole.
Marinate the strawberries in a bowl with sugar and lime juice for 10 minutes.
Using your hands, knead the butter, flour, sugar and coconut flakes until coarse crumbles form.
Empty the strawberries into an ovenproof dish, and spread the crumble mixture on top. Bake at 170°C convection oven for 20 to 25 minutes.
Serve the strawberry coconut crumble warm.
Preparation Tip:
A crumble essentially consists of fruit topped with crumble. There are almost no limits to your imagination. Both in terms of the fruit and the used crumbles (= crumbles, crumbs). Here you will find some more information about where the crumble actually comes from.
