Blackberry and coconut tray bake recipe

  • Makes 12 squares
  • Easy

This easy recipe uses ingredients gathered from the hedgerow

Blackberry coconut tray bake

Blackberry Rubus fruticosus

If Britain voted for its favourite berry, the blackberry would surely win. Even people who have never been foraging are likely to have picked one or two of these at some point. And if you haven’t, then now’s the time to start. You can find blackberries in hedgerows, in gardens, along railway tracks and on waste ground.



  • Self raising flour 250g
  • Muscovado sugar 250g
  • Salted butter 200g, chopped into small pieces
  • Unsweetened desiccated coconut 80g
  • Eggs 2, medium, beaten
  • Blackberries 350g


  • Step 1

    Preheat the oven to 180°C or gas mark 4.

  • Step 2

    Grease and line a 13 x 17 x 5cm baking tin with parchment paper.

  • Step 3

    Put the self-raising flour, sugar and oats into a bowl, then add the butter and rub it all together with your fingertips.

  • Step 4

    Mix in the coconut then remove half a mug of the mixture for sprinkling later.

  • Step 5

    Stir in the eggs and blackberries, then spoon the mixture evenly into the baking tray.

  • Step 6

    Sprinkle the reserved crumble mixture over the top.

  • Step 7

    Bake for 75 minutes, turning half way through.

  • Step 8

    Leave the tray bake to cool before cutting it into squares.

Illustrations: Enya Lai