Blackberry & coconut squares

Blackberry & coconut squares

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(114 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 eggs, 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, questions and tips

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coruscating17
4th Oct, 2012
5.05
Made this recipe yesterday with a load of blackberries I recently picked and it was delicious! Used margarine instead of butter which made the mixture quite wet but consequently produced a lovely moist bake. Mine turned out like a sponge cake. Not sure if it was supposed to but I'd definitely make it again with whichever berries I have to hand.
mrsparsons
28th Sep, 2012
5.05
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
17th Sep, 2012
4.05
A lovely buttery traybake that was wolfed down within seconds. It wasn't anything particularly special but brilliant with an afternoon cuppa.
lizleicester
17th Sep, 2012
5.05
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
17th Sep, 2012
5.05
YUM - highly recommend
jessderella
13th Sep, 2012
5.05
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
12th Sep, 2012
Is it supposed to be 250 g of oats please?
sammarie
11th Sep, 2012
3.05
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
aw2011s
11th Sep, 2012
5.05
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
10th Sep, 2012
I put in 30g less sugar, and 30g more oats, lovely!! It was scrumptious, the only problem is not eating it all at once!

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