Apple and Blueberry Crumble with Coconut - easy

This recipe really doesn't need exact measurements of fruit - 

Oven: 180/190 deg. C- 1/2 hr to 3/4 hr should be fine - longer is ok.

Ingredients for the Crumble Mix:
8ozs. flour
4 ozs. butter
2-3 ozs. sugar
1-2 ozs. dessicated coconut

I use my food processor and crumb the butter and flour, and add the sugar and coconut. Mix together and set aside.

Filling:
2 supermarket-sized packages of Blueberries (approx. 1lb. - more or less) - rinsed
4 - 6 peeled, cored, and chunkily chopped apples - cooking apples or sweet eaters are fine - use less sugar if using sweeter apples
approx. 2 tablespoons of sugar and a little cinnamon - sprinkled over the fruit.
NOTE: If the fruit is sweet - I have made the filling with just the fruit and no extra sugar on it.
Small amount of water (about 1/2" to 1") or apple juice, in the base of the dish - 
(the amount of liquid also depends on how juicy the fruit is, but on average about 1/2" is fine.)

Butter an ovenproof dish and place the fruit inside
Sprinkle some sugar, if using, over the fruit, then the Crumble Mix.
Bake - I've found it is better if not overbaked and although the juice is bubbling through the crumb, the fruit is still fairly whole.

If you have any spare crumble mix - this freezes very well.

 

 Bake until the juices start to bubble through the crumble mix, and the crumble is beginning to colour.

Serve with pouring cream, custard or Ice Cream

Deelicious!