For the Crumble:

2 cups cake flour

½ cup ground almonds

½ cup desiccated coconut

1 cup brown sugar

1 tsp baking powder

Pinch salt

1 cup cold coconut oil (the coconut oil should be set, not runny)

1 egg, beaten

For the Berry Filling:

4 cups fresh mixed berries (blueberries, raspberries, blackberries, gooseberries, strawberries)

½ cup icing sugar

4 tsp corn flour

Juice and zest of 1 lemon

1. Preheat oven to 180 degrees then line a deep square baking tin.
2. Mix together flour, almonds, coconut, sugar, baking powder and salt.
3. Using your fingers, rub in the coconut oil until the mixture resembles breadcrumbs.
4. Mix in the egg then press 2/3 of the dough into the baking tin.
5. Mix together the berries, icing sugar, corn flour and lemon juice and zest then scatter onto the pastry.
6. Crumble the remaining dough onto the berries.
7. Bake for 45 minutes or until golden brown.
8. Cool completely before cutting into squares.