½ cup plain flour
1 cup rolled oats
½ cup shredded coconut
½ cup flaked coconut
½ cup flaked almonds
90g brown sugar
200g butter, cut into small cubes
8 pieces of fruit, your choice, sliced thickly
juice of 1 lemon
Preaheat the oven to 180°C/350°F.
Prepare your fruit, toss with the lemon juice it keep it from going brown while you prepare the crumble topping.
Place the flour, oats, sugar and shredded coconut in a bowl. Mix together. Add the butter and using your fingers mix it in with the dry ingredients. When almost done, add the flaked almonds and coconut (you don't want to add these too early as they will break when you mix in the butter) and finish amalgamating the butter.
Place the fruit into an oven proof dish and then scatter over with the crumble mixture. You want to keep the crumble mix fairly loose - don't try to pack it down or smooth it out.
Bake for about 30 minutes or until the topping has browned and the fruit juices are bubbling at the sides. Serve it hot from the oven (or it's equally enjoyable cold the next day if you have any leftovers!)