Blackberry & coconut squares

Blackberry & coconut squares

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(102 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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superblue's picture
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Made this today and did as suggested-only used 200g of light muscavado sugar.Came out lovely-really pleased.Used a swiss roll tin as I thought the square suggested size tin was too small.Didn't fill to end and it spread out itself really well.Delicious!

samkirk's picture
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Followed the recipe to the letter, absolutely delicious!

k1rsty's picture
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Very good recipe, I used blueberries, very yummy. My eldest son hates coconut however he ate and ate this with no complaints

leandas2007's picture
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Made this after going Blackberry picking with the children. I only changed it a tad by upping the coconut to 100g, we all loved it, next time going to do it as a pudding with custard or cream :o)

stargazers's picture
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Very tasty, surprisingly moist, I stuck to the recipe and used giant blackberries but this would be equally good with any berries. Easy to cut into squares for lunchboxes and I have also frozen some to try with custard.

lospicos's picture

I'm reading all the tips - before I bake these - they look fabulous. But when you say soak the coconut - what do you soak it in - if it's just water - how much? and then does it absorb it or do you need to drain off? thanks

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!!!

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