Ingredients:

2 Cups Stewed Mulberry Mixture

(Or 4oog Tin Pie Apples & ½ Cup Frozen Mixed Berries)

Packaged Short crust Pastry Sheets

Crumble Topping:

90g Butter

½ Cup SR Flour

½ Cups Rolled Oats

½ Tsp Cinnamon

¼ Tsp Ginger

¼ Cup Brown Sugar

1/3 Cup Shredded Coconut

Method:

1. In a bowl rub together the butter, flour, oats and sugar together until it resembles fine bread

crumbs. Add coconut and mix through. Set aside.

2. Line a tart tin with short crust pastry and prick base with fork. Place in a 180 Degree oven for

15 min until lightly brown.

3. Remove and place mulberry mixture into the tart base. Sprinkle crumble topping over the

mulberry mixture and decorate with strips of shortcrust pastry.

4. Brush top of strips with a little milk and sprinkle with raw sugar.

5. Bake in a 180 Degree oven for 20 min or until pastry is golden brown.

6. Serve with a dollop of cream, ice cream or custard.

Source: www.thesimplyteashop.blogspot.com