Ingredients
1 cup wholemeal self-raising flour
1 cup brown sugar
1 cup porridge oats
200g cold unsalted butter
diced
1 cup shredded coconut
½ cup mixture of linseeds, pepitas or other little seeds
2 eggs
beaten
1 cup fresh fruit
e.g. a sliced beurre bos pear and some raspberries
cream or yoghurt
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 24cm springform cake tin
- 1 baking paper
- 1 large mixing bowl
- 1 wire rack
Instructions
- Preheat the oven to 180°C or 160°C fan-forced. Line a 24cm springform cake tin with baking paper.
- Combine the flour, sugar and oats in a large mixing bowl. Add the butter and with your fingers, rub it into the flour mixture. Keep going until you have a coarse, sand-like consistency.
- Stir through the coconut and linseed mix and separate about one cup’s worth of the mixture, set this aside for later.
- Mix through the eggs, again this can be done with your fingers. Press mixture into the cake tin and smooth with the back of a spoon.
- Press the fruit in a pretty pattern and top with reserved crumble mixture. Bake for 45 minutes or until golden on top and firm in the middle.
- Let cool on a wire rack and serve.
Notes
Tip
Use any kind of fruit you have handy. If using apples or pears there's no need to pre-cook them if you slice them nice and thinly.
Tip
A few chocolate chips scattered over the top always goes down well!
Variation
You could use a lamington tin and make this as a slice.
