Dec 2, 2006
Raspberry Coconut Crunch with Ice Cream
- 500 g frozen unsweetened raspberries
- 1/4 cup sugar
- 1/4 coconut
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 cup rolled oats
- 1/4 cup butter
- vanilla ice cream
- Preheat the oven to 325 F.
- Combine the brown sugar, flour and rolled oats. Cut in the butter. Set aside.
- Mix the raspberries, sugar, coconut, and water in a deep casserole dish.
- Sprinkle the reserved oat mixture over top.
- Bake for 1 hour.
- Serve with ice cream.
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