Heat oven to 180C/160C fan/gas 4.
Tip the flour, oats and sugar into a large
bowl. Rub the butter into the flour
mixture using your fingertips until only
small pea-size pieces remain. Stir
through the coconut, then fill a teacup
with the mixture and set this aside.
Stir the eggs into the bowl of mixture,
then spread over the bottom of a lined
baking tin (31 x 17cm), or a 21cm square
tin. Smooth the surface with the back of
a spoon, then scatter over the
blackberries. Scatter over the reserved
teacup mixture and bake for 1 hr-1 hr
15 mins until golden and cooked through
(if you poke a skewer in, it should come
out with moist crumbs but no wet
mixture). Leave to cool, then remove
from the tin and cut into squares. Serve
with some extra berries, if you like. Great
for teatime or to pop into a lunchbox.