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A delicious easy to make dessert when serving friends and family with food intolerances and preferences. This recipe can be made for vegans, vegetarians and celiac friends and family if gluten free oats and flour are used and by replacing the butter for a sunflower spread. The fruit can be your favourite seasonal fruit e.g.: apples, pears, berries, rhubarb, plums etc.
Recipe type: Dessert
Cuisine: British
Servings: 4-6
  • 1 cup (250ml) Plain Flour (or gluten free flour)
  • 1 cup (250ml) Porridge Oats (or gluten free flour)
  • 1 cup (250ml) Desiccated Coconut
  • 180ml Light Muscovado Sugar
  • 125g Butter, cut into small pieces
  • 1 teaspoon Bicarbonate of Soda
  • Fruit of your choice apples, pears, berries, rhubarb, plums etc
  1. Set the oven to 160℃.
  2. In a large bowl and using a fork, mix together to combine the oats, flour, coconut, and bicarbonate of soda.
  3. Place the butter and sugar into a pot, stir to melt the butter and incorporate the sugar. Stir constantly otherwise the sugar may burn, this will take about 3 minutes.
  4. Add and stir the butter and sugar mixture into the dry ingredients until well combined.
  5. Spoon and almost scatter the oat mixture loosely over the fruit and bake for 20 minutes or until the top is golden brown.
  6. Serve warm with custard, cream or ice cream.
Recipe by Marissa's Recipes & Ideas at