Step 1

Preheat the oven to 180C (160C fan). Grease and line a 18 x 22cm baking tin.

Step 2

First prepare the berries. Place them into a saucepan along with the first measure of sugar, cornflour and orange juice. Bring to a gentle simmer and cook until thick and syrupy, about 10 minutes. Cool while making the base.

Step 3

In a food processor, place the orange zest, flour, oats, coconut, sugar, baking powder and salt, and pulse to combine. Add the butter and egg and pulse 6 times, scrape down the sides and pulse again until the mixture comes together into small balls.

Step 4

Tip half of the mixture into the prepared tin and press evenly into the base. Spread over the berry mixture then scatter over the remaining crumble to evenly cover the berry layer. Bake for 25-30 minutes until golden. Cool in the tin then cut until 12 squares. Serve warm or cold.