Delicious and easy to make, ideal for a dairy free dessert any day of the week.
Preheat oven to 200°C/gas mark 6.
Grease a 20cm loose-based flan tin with Pure spread.
Sieve the flour into a bowl, rub in Pure spread until it resembles fine breadcrumbs.
Add the water and mix to a soft dough. Chill for 10 minutes.
Roll out the pastry on a floured board and line the flan tin.
Gently prick the pastry base and line with greaseproof paper, fill with baking beans or rice and place in a preheated oven.
After 10 minutes remove the baking beans and greaseproof paper, bake for a further 5 minutes.
Sieve the flour into a bowl, rub in Pure spread until it resembles breadcrumbs, stir in sugar and coconut.
If it seems lumpy in texture cut with a round-bladed knife. Place the fruits in the baked pie case and scatter over the crumble topping.
Reduce oven temperature to 180°C/gas mark 4. Bake for a further 30 minutes until golden in colour.
Scatter shredded coconut over the top and serve hot.