Blackberry & coconut squares

Blackberry & coconut squares

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(148 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


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

Nutrition and extra info

  • Freezable


  • kcal347
  • fat19g
  • saturates12g
  • carbs43g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.5g
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  • 250g self-raising flour
  • 25g oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 280g soft brown sugar
  • 200g cold butter, cut into pieces



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g desiccated coconut
  • 2 medium eggs, beaten



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

  • 350g frozen or fresh blackberry



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


  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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24th Aug, 2013
This is a very unusual recipe, I kept thinking I was doing it wrong as it's so dry when it goes in the oven but it turned out a treat. My family loved it. I shall be baking it again. Lisa Marsh
23rd Jun, 2013
Very nice recipe,easy and all the family loved it! Gave me lots of ideas to vary it. I used less butter,sugar and wholemeal flour
5th May, 2013
I loved this recipe it was very easy to make. It was lovely to eat the first time I made it.It was eaten all up on the same day.I have given this recipe to three people as they liked it so much. I have made it with blackberries but I liked it with peaches better. I reduced the sugar and added more oats.I can see me making this again and again.
15th Apr, 2013
20th Mar, 2013
Have made this several times, and the last couple of times we have used jam instead of the blackberries, just as nice if not better. One of the best cakes ever! :)
15th Mar, 2013
This is so good. Only the second thing I have ever baked and it was just delicious. I used raspberries instead of blackberries, it was quite difficult to tell when it was done as the topping was so moist but hardened once cooled. Definitely make again, although the top went soggy the next day. Any excuse to eat it all in one day!
13th Mar, 2013
This was delish! Second time making it and it is currently in the oven. First tim eround I did exactly as the recipe said. Took it to a buffet and it was all gone! This time, I substituted balckberries for frozen mixed berries (blackberries, raspberries, strawberries, blackcurrants, blueberries and cherries!). Reduced flour content to 200, and upped the oat content to 75g. Went crazy on the coconut because I love it. Sprinkled a layer of coconut on top of brries before the crumble topping. And on top of that I made a pattern with the oats, coconut and some cinnamon. Smells delcious - lets hope it all works out!
12th Mar, 2013
Can someone help - does the recipe call for salted or unsalted butter? How deep a tray should I be looking for? Thanks!
11th Feb, 2013
Easy, tasty and great for the office. Even when I have to use frozen fruit in the winter, the tartness of the summer fruits (I like to use more than just blackberries) perfectly compliments the oats and coconut
7th Feb, 2013
I'm just about to put my 6th or 7th go at this in the oven. I also found the original recipe a little sweet so have experimented. I use 260g of soft light brown sugar and 40g of oats. I tweak the coconut to taste (90g today); and often mix white & wholemeal flour. We've made it with fresh & frozen cherries; mixed berries & raspberries but have found frozen blackerries work best. A great recipe and a firm favourite at our house. Blackberries are always in the freezer for this very purpose.


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