Blackberry & coconut squares

Blackberry & coconut squares

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(111 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

Easy

Cuts into 12 squares
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal347
  • fat19g
  • saturates12g
  • carbs43g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.5g
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Ingredients

  • 250g self-raising flour
  • 25g oats
  • 280g soft brown sugar
  • 200g cold butter, cut into pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g desiccated coconut
  • 2 medium egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350g frozen or fresh blackberry
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

Method

  1. 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.

  2. 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.

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Comments (126)

mrsparsons's picture
5

Made this for the MacMillan Coffee Morning and it was delicious, I was hoping that there would be some left over but no such luck!

cherub-rock25's picture
4

A lovely buttery traybake that was wolfed down within seconds. It wasn't anything particularly special but brilliant with an afternoon cuppa.

lizleicester's picture
5

This time I used fresh blackberries (from a bramble I've been trying to get rid of for 4 years), and the light coloured sugars recommended and the result was fantastic - took it to friends and it was much loved!

helen1703's picture
5

YUM - highly recommend

jessderella's picture
5

Gorgeous cake, not too heavy but more than a sponge. I have made a few times and each time used various sugars (using a bit less than recipe states) and tweaked the flower/oats ratio depending on my mood! I also soaked the coconut in a little milk as others suggested. Lovely served warm with a bit of cream, makes me want to sprinkle coconut in all crumble toppings now too!

amandaangel's picture

Is it supposed to be 250 g of oats please?

sammarie's picture
3

Not as good as I hoped! I read previous comments and added less sugar, but forgot about soaking the coconut - I think this would make a huge difference as I found the coconut is just too hard and spoils the texture. Good with custard, though the coconut still gets stuck in your teeth!

aw2011s's picture
5

I reduced the sugar to 250g with no consequence of losing sweetness and they turned out great, also added a bit of extra porridge oats in place of the sugar I omitted.

reikirachel's picture

I put in 30g less sugar, and 30g more oats, lovely!! It was scrumptious, the only problem is not eating it all at once!

mighty_south's picture
3

I think there are too many blackberries in this recipe. Mine look great in the tin, nice and crispy on top, but when I tried to cut into squares the blackberries had made it so soft that it was difficult to keep it all together. Still tasted nice though! It would be nice with some custard too.

hollyswann's picture
5

Yum yum! I added an apple and didn't put in as much coconut as it's not popular in my house, but the result was a lovely sponge with a fruity topping that went perfectly:) We ate some straight out the oven yesterday, and it was delicious hot (even better with some custard!) and then finished it off cold today, and it was just as good. Would definitely recommend!

annakerr144's picture
5

My 8 year old made this yesterday, with minimal help from me. It is delicious! We had frozen strawberries and blueberries so used those instead of blackberries. The smell whilst it was baking was mouthwatering and we couldn't resist trying a small square while it was still warm. He will definitely be making this again.

julesdenn's picture
5

Amazing we all loved this recipe, easy to make with a 2 and 4 year old!

vittoriacorda's picture
4

liked the concept when needing to use up blackberries. made a lot of adjustments though so feel anyone could experiment here. tasted great nonetheless and were fun to make.

mother_ship's picture
4

Lovely! It does sound like a lot of sugar but my gathered blackberries were seriously sharp so they needed it, if you use sweeter ones I think you could safely cut back on the sugar in the base.

amy_prima26's picture
5

Gorgeous and more-ish! Used frozen mixed berries (defrosted). Can't wait to make again. The topping did go soggy after freezing but still tasted good.

lovetocook1's picture
5

Delicious! A real hit with my family and so easy to make.

clhughson's picture
5

Wonderful! it looks great and works well :) I used 200g of sugar and its lovely.

mariandavey's picture

Hi,

Just after reading recipe and comments from various people. I'm just surprised at the length of time it takes to cook these. Is it correct that it takes 1 hour to 1hour 15 mins. Thank you,

Marian

thorpwest's picture
5

This is an amazing recipe, I changed the blackberries for forest fruits, I still included the coconut. The result is delicieux but did need a bit longer cooking. Approx 10 mins, the middle is a bit soggy but the edges are nice and crisp.

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