4 small granny smith apples, peeled, cored, cut into wedges
1 bunch rhubarb, ends trimmed, coarsely chopped
250g punnet strawberries, hulled, halved
1/4 cup (55g) caster sugar
1/2 teaspoon ground cinnamon
3/4 cup plain flour
1/3 cup white sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup shredded coconut
75g butter, chilled, chopped
1. Preheat oven to 180°C. Place the apple and rhubarb in a roasting pan and sprinkle with caster sugar. Bake in preheated oven for 20 minutes or until apple is tender and rhubarb releases juices. Remove from oven.
2. Spoon the apple mixture evenly into a shallow ovenproof dish, top with strawberries.
3. Make crumble topping: Combine flour, white sugar, baking powder and cinnamon in a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
4. Sprinkle the crumble mixture evenly over the apple mixture. Place dishes on an oven tray and bake in preheated oven for 20 minutes or until golden brown and heated through. Serve immediately with ice-cream, if desired.