Blackberry & coconut squares

Blackberry & coconut squares

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(96 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Cuts into 12 squares

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
347
protein
4g
carbs
43g
fat
19g
saturates
12g
fibre
3g
sugar
26g
salt
0.5g

Ingredients

  • 250g self-raising flour
  • 25g oats
  • 280g soft brown sugar
  • 200g cold butter, cut into pieces
  • 75g desiccated coconut
  • 2 medium eggs, beaten
  • 350g frozen or fresh blackberries

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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.

Recipe from Good Food magazine, November 2009

Comments, questions and tips

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Comments

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milliemills's picture
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these were absolutely delicious - used frozen summer fruits (loganberries, blackberries, raspberries and redcurrents etc) and worked perfectly! will be making them more often now as blackberries are coming out soon and have a huge bag of coconut!!

veggie92's picture
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This is so yummmy.Lovely and moist, would work well as a dessert with custard also. I halved the amount of sugar and doubled the oats in an attempt to make it a bit healthier. I didn't have any coconut the first time I made this so used almond powder instead which tasted great. Used frozen berries for the filling which seems to add more moisture.

elibank's picture
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I used a tin of sliced peaches instead of blackberries - yum yum yum!

granny-cat's picture

I also cut down on the sugar, its best eaten on the day as the topping stays crunchy, but still delicious eaten the following day. I also added strawberries.

denneyb's picture
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simple to make and delicious!

sarahgough's picture
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I just made this - delicious! I substituted rasberry jam blobs for the blackberrys and it worked a treat! I found the cooking time way too long. I baked this at 150C in my fan assisted electric oven for 45 minutes and it came out just right.

hurra03's picture
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4 stars :-)

hurra03's picture
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Really, really nice. Not too cocnut-y, but a nice amount offruit (blueberries). Will definately make it again.

diddydave's picture
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"Easy to make and looooovely to eat.
I made it for my granddaughter and by the time the family had sampled! them I managed to rescue one piece for myself. Will most deinately be making again. Perhaps with different berries."

silviak's picture

Made it today, very yummy :-), and will certainly make it again. After reading the comments I adapted the recipe this way: 175 self-raising flour + 100g oats; 180g soft brown sugar; 100g cold salted butter + 50 ml sunflower oil; 100g desiccated coconut soaked in 250ml milk; 2 medium eggs; 250g frozen berries (Sainsbury's summer fruits - raspberries, blackberries, blackcurrants; redcurrants). The cake was moist and sweet, and I still think the amount of fat can be reduced, particularly because of the milk, probably 100g of butter is enough.

vivaves's picture
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This is a gorgeous recipe although I found that I didn't need all the fruit (used mostly blueberries and a few blackberries from the freezer). Used the intended amount of sugar (although ran out of brown so used mostly normal caster sugar) and yes it is sweet but I wouldn't want it any other way!

sarahkeegan's picture
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Very nice, I always make a traditional crumble with blackberry's so it was a change. Saying that my husband didn't like it saying that it had a weird texture but everyone else enjoyed it.

lynetteab's picture
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Very easy and very tasty! I only used 250g of berries and would keep out one and a half cup of the crumble mixture next time to fully cover the berries. I also added an extra handful of oats with the crumble mixture. YUM!

jackykelly's picture
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Delicious, especially when warm. I imagine this would make a great pudding with custard too!!!

tonyfrost's picture

Good wholesome stuff!

I also tweaked the recipe:

80g oats (as 25g isn't enough)
100g of granulated sugar (just sweet enough, but lets the blackberries take charge!)
100g of coconut soaked in a tin of coconut milk (admittedly makes it quite moist, but you can add more to the cooking time to dry it out)

littlemisspolly's picture
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After reading previous comments I only used 180g sugar! Would use the same again next time. Only took 45 mins in my fan oven. I soaked the coconut in a little milk before cooking. The squares were absolutely delicious, lovely and moist. Will definitely be making again, and so easy to do too.

emj9415's picture
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Tried this today-absolutely delicious! My mother-in-law made it and used only 200g of brown sugar, not 280 and alightly more cocontu (1009 instead of just 75) It was still very sweet, so I think I'll try making it with even less sugar next time. Very impressed!

ellyread's picture
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we have a giant blackberry bush at the bottom of our garden so i was looking for a nice recipe in which i could use the fruit, and wow did i find one in this, it is absolutely gorgeous.....will certainly be making this again and again whilst the blackberrys are coming...yummy!!!!

lisavalo's picture
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Nice and easy to make, just right amount of blackberries to make it sweet without being too sharp.

andysbakes's picture
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Easy to make, lovely & a big hit. Used ordinary caster sugar (200g) & soaked coconut. Glad I read comments first, just right and not too sweet. Some did make it into the freezer - but ony just!

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