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(thawed)  or fresh blackberry

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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.

 

3 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). 

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4 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.