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Preheat oven to 170 degrees Celsius (approximately 340 Fahrenheit)
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Melt the butter and then add the sugar, eggs and flour. Mix together until a dough forms.
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Press ¾ of the dough into a lined 9 inch round tin and bake for 15 minutes.
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Meanwhile, mix the coconut in with the remaining dough.
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After 15 minutes, take from the oven and spread the Nutella over the base, followed by the raspberries.
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Crumble the remaining dough on top evenly- it does not need to cover completely, it will spread as it cooks.
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Place back in the oven and cook for 20 minutes or until the crumble is puffed up and golden.
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Take from the oven and cool. Serve warm or cold and store left overs in a sealed container.