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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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!

amannion9's picture
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Great recipe, my mum loved it! Replaced the blackberries with raspberries. Reminded me of coconut buns dipped in jam that we've been making for years! I don't think it needed as long as stated in the oven though, the edges came out a bit tough, but that is probably my oven...
Will definitely make again and cut baking time :)

soyungcraig's picture
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This is absolutely delicious. I now substitute the flour for wholemeal and use any type of berries usually frozen. I also serve with custard. Friends always love this when I make it for them.

hootiemcboob's picture
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I substitute cherry halves for the blackberries and have also reduced the sugar content. The kids love these and I usually make this up on a Sunday for the kids to take in their lunches all week.

A huge hit with my family.

sarahcake's picture
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This recipe is lovely, dead easy to make and a bit different!!! it was delicious on the day i made it sort of squidgy underneath but crumbly, crunchy on top. Put it in a tin and was a bit dissapointed the next day cos the crunchy top had gone all soft - till i tasted it and it was still gorgeous. Will definately make again.

notmum's picture
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These were incredibly simple to make and really very good, I didn't change a thing, the topping wasn't too dry, no one found them too sweet, in fact everyone loved them.

spammy72's picture
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I soaked the coconut after the previous comment about it being dry and also cut the sugar down to 200g which was plenty sweet enough.
Really delish!

Frantic Flapjack's picture
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These had a lovely texture but far too much sugar. I think it spoilt the natural taste of the blackberries.

yoktong's picture
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It was delicious, I might added a bit more desiccated coconut in the mix next time.
It never made it to the freezer.

aethomas2's picture
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So so easy and so so good.
I used normal white sugar and raspberries instead and it was soooo good.
Will definately bake this again!

yoktong's picture
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I tried this with unsalted butter. It was delicious but I felt the topping had a tendency to be a bit dry. Might try to soak the coconut before doing the main mixture.

andymay's picture
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Delicious. Had to freeze half of it, was in danger of eating the lot.

lillabs's picture
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i made this recipe just this morning
what an easy recipe to make and everyone devoured the lot
top marks from me
xoxoxo

amanda696's picture

Oooh, looking forward to making this.. But are we to use SALTED or UNSALTED butter?
Cheers

lilimohiddin's picture
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Very very nice indeed and super easy to make. Enjoyed by all who ate it. We used a mix of berries from the garden and it worked a treat. As I am coconut mad, I sprinkled more on top prior to baking along with a little bit of mixed spice.

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