Step 1

Pre-heat your oven to 180°C (350°F).

Step 2

Mix together the filling ingredients. Add the mango, raspberries, sugar, cornflour, lemon zest, lemon juice, and vanilla extract into a large mixing bowl and toss together until everything is mixed well. Pour into a large baking dish/pie pan (about 1.5 litre capacity).

Step 3

Create the crumble. Add the flour, sugar, desiccated coconut, salt, and butter into a mixing bowl and toss the butter into the ingredients. Next, use your fingers to rub the butter into the mixture until it feels like breadcrumbs in varying sizes. When you can squeeze the crumble mix and it clumps, it's ready. Add the coconut flakes and mix them through.

Step 4

Add the crumble to the filling. Sprinkle the crumble mixture over the fruit filling in your baking dish. Squeeze some of it together to create hazelnut size clumps all over as this creates awesome texture. And don't press it down - this will make it dense and stodgy.

Step 5

Bake: Bake the crumble for 40-50 minutes until the filling is bubbling big slow bubbles around the edge of the baking dish and the crumble has turned a beautiful golden colour. Remove from the oven and set to one side for 15 minutes before serving as the juicy filling is molten hot when freshly baked.Serve with scoops of vanilla ice cream, a drizzle of warm custard, or cold cream.