Blackberry & Coconut Crumble Bars
These delicious Blackberry Crumble Bars are made in our Loose-Based Baking Pan and take advantage of fresh blackberries, desiccated coconut and tangy lemon juice.
- 115g granulated sugar, plus 1 extra tbsp
- 290g plain flour
- 1 tsp baking powder
- 225g desiccated coconut
- 200g butter
- 400g blackberries
- 1 tbsp lemon juice
- Preheat the oven to 190°C/375°F. Grease and line the tin with parchment.
- Place the 115g sugar, flour, baking powder and desiccated coconut in a mixing bowl and, using your fingers, rub in the butter. Press half of the dough firmly into the base of the pan.
- Place the blackberries in a bowl, sprinkle over the tbsp sugar and lemon juice and stir gently. Pour onto the dough base, crumble the remaining dough over, then bake for 40 minutes until lightly golden. Allow to cool before slicing and serving.