Ingredients:
- 250 g self raising flour
- 25 g oatmeal
- 280 g light brown sugar (I used 230g)
- 200 g cold butter, cubed
- 75 g desiccated coconut
- 2 eggs, lightly beaten
- 350g fresh blackberries
Preparation:
1. Preheat oven op180 'C and grease a baking pan of 23 cm square or oblong tin, 31 x 17 cm on both sides and top with overhanging parchment paper.
2. Put the flour, oatmeal, sugar in a large bowl. Put the butter and'm already rubbing with your fingertips a crumb dough. Mix the grated coconut and keep it about 125 g separately for the crumb layer.
2. Put the 2 beaten eggs with the remaining dough and mix it well through.
3. Divide the dough with the back of a spoon in the form. Divide the blackberries and sprinkle over the withheld crumble there. I have some extra coconut done by.
4. Set the form 60-75 minutes in the oven until the top is golden brown a skewer should come out clean. Let the cake cool in the tin, then lift it out and cut into 16 squares.
