Blackberries are abundant in the hedgerows from late August into September, making this the perfect seasonal treat for lunch boxes, an afternoon bite or served warm as a delicious dessert with crème fraiche and a few extra berries.
250 g self-raising flour
25 g oats
280 g soft brown sugar
200 g cold butter, cut into pieces
75 g desiccated coconut
2 medium eggs, beaten
350 g blackberries
- Pre-heat your oven to 180C/160C fan/gas mark 4.
- Tip the flour, oats and sugar into a large bowl and then rub the butter into the flour mixture using your fingertips.
- Stir through the coconut and then set a quarter of this mixture aside.
- Add in the eggs to the remaining mixture and then spread over the bottom of a lined baking tin and press down gently.
- Cover the mixture with the blackberries and then scatter over the reserved mixture.
- Bake in the oven for 1-1 hour 15 minutes until golden and cooked.
- Leave to cool, then remove from the tin and cut into 16 squares.
If you've picked more than you need, blackberries are easily frozen and can be used straight from the freezer with no need to defrost. Freeze them on a tray in a single layer so they don't squash together, or purée them first then freeze the liquid in a bag or ice cube tray.