Strawberry & coconut crumble

Method

• 1
  Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter. Place the strawberry in a large bowl. Add the vanilla bean paste and toss to combine. Spread the strawberry mixture evenly over the base of the prepared dish.
• 2
  Combine flour and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until mixture resembles coarse breadcrumbs. Stir in the coconut.
• 3
  Spread coconut mixture evenly over the strawberry mixture. Bake for 25-30 minutes or until golden. Dust with icing sugar.