Gluten-free strawberry and vanilla crumble

1.Preheat oven to 180°C or 160°C fan.

2.Place strawberries, caster sugar, vanilla paste or seeds, extra rice flour and 2 tbsp water in a bowl. Stir to combine. Spoon strawberry mixture into a 4 cup-capacity baking dish.

3.Combine rice flour, brown sugar and coconut in a bowl. Using fingertips, rub in margarine until mixture resembles breadcrumbs. Evenly scatter crumble mixture over strawberry mixture. Bake for 30 mins, until golden brown.

4.Serve warm or at room temperature.