Raspberry and Coconut Crumble

Ingredients (serves 6)

• 120g butter, plus extra to grease
• 5 cups (350g) white breadcrumbs, made from day-old bread
• 2 tsp finely grated orange rind
• 100g hazelnuts
• 300g Creative Gourmet frozen raspberries, thawed
• 200g Nestle Plaistowe dark cooking chocolate, coarsely grated
• Whipped cream, to serve

Method

1. Preheat oven to 180°C. Grease a shallow 2-litre (8-cup) ovenproof dish â?? or 6 x 3/4-cup (185ml) individual ovenproof dishes â?? with the extra butter. Melt 100g of butter in a large frying pan over medium heat. Add the breadcrumbs and cook, stirring often, for 15-20 minutes or until golden. Stir in orange rind. Set aside to cool.
2. Spread the hazelnuts over a baking tray. Bake for 6 minutes or until toasted. Rub the hazelnuts in a clean tea towel to remove the skin. Roughly chop.
3. Sprinkle one-third of the breadcrumbs over the base of the dish. Top with half the raspberries, chocolate and hazelnuts. Sprinkle with half the remaining breadcrumbs.
4. Top with the remaining raspberries, chocolate and hazelnuts then sprinkle with remaining breadcrumbs. Dot with remaining butter.
5. Bake for 30 minutes or until golden. Serve with cream