Yummy treat with coffee, or have as a dessert.
Ingredients
Base
- 1 1/2 cups plain flour
- 150 g unsalted butter
- 1/2 cup icing sugar
Filling
- 3 cups mulberry fresh stems trimmed
- 1/4 cup plain flour
- 1/4 cup raw sugar
Topping
- 3 eggs
- 1/4 cup raw sugar
- 2 cups desiccated coconut
Method
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Step 1Preheat oven to 180C. Brush a 28cm x 18cm casserole dish with melted butter.
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Step 2Base: Mix base ingredients in a food processor to make a dough.
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Step 3Spread and press into the base of the dish. Smooth with the back of a spoon.
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Step 4Bake for 15 minutes until golden brown.
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Step 5Filling: Mix flour, sugar and ¾ of the mulberries in a food processor.
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Step 6Pour over base, scatter remaining mulberries over the top.
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Step 7Topping: Mix ingredients in a large bowl until combined well. Sprinkle over filling and lightly press.
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Step 8Bake for 20 minutes until golden.
Equipment
- 1 casserole dish
Recipe Notes
Suitable to freeze in an airtight container.
Serve with cream or ice cream for dessert in summer, or serve warm with custard in winter.
You can make this without the base and use as a crumble.
If you like the sound of this recipe, you might also like this Passionfruit Slice.
Recipe Reviews (9)
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