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Nutrition: per serving

  • kcal347
  • fat19g
  • saturates12g
  • carbs43g
  • sugars26g
  • fibre3g
  • protein4g
  • salt0.5g
    low
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Method

  • step 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.

  • step 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

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Comments, questions and tips (154)

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Overall rating

A star rating of 4.8 out of 5.181 ratings

EllieK99

question

Can I substitute pineapple,cut into small pieces, for the blackberries?

goodfoodteam avatar
goodfoodteam

Hello, we haven't tried using pineapple pieces in this recipe. The pineapple will be denser and wetter than the blackberries so might sink a bit more but it should work. Try patting off any excess moisture from the pineapple before scattering it on. Thanks for your question - Good food team.

msk03

Based on previous comments I omitted the coconut (fussy children), increased oats to 50g and decreased sugar to 250g. It was wonderful!

lisdavidson44305

question

Would like to try converting this to gluten free … anyone out there with any experience? Was thinking to substitute ground almonds instead of flour, but less and increase oats, + add a tsp of baking powder to help ‘raise’… any thoughts out there?

natalierowe

I would just use gluten free self raising flour - I always use DovesFarm. I don’t find I need to add any extra baking powder in.

rebeccacooper80273962

I made these after having picked 2 boxes of hedgerow blackberries! I loved the combo of blackberry and coconut, next time I might add more oats. I also used both dark and light soft brown sugar as I didn't have enough light brown sugar, and it worked out OK. Mine needed the full hours baking at 160…

thehomme

A guide as to the depth you should spread too would be more useful than the size of dish. I used a round 18cm silicone mould but couldn’t fit the full amount of berries in. No idea if it’s going to rise up and fill over.

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