Using a baking dish (large or small) three quarters fill with Barker’s Rhubarb & Apple Patisserie Filling.
Sprinkle the Coconut Crumble Topping over the top of the fruit until well covered.
Bake at 180°C for approximately 25 to 30 minutes or until golden brown in colour.
Serve with ice cream or custard.
35g flour
75g long shredded coconut
40g butter - slightly softened (not melted)
25g caster sugar
Place all the dry ingredients into a bowl and mix together.
Then add the butter and mix together until it resembles breadcrumbs.
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