Jammy Coconut Crumble Squares

Buttery biscuit dough, fruity jam, and a crumbly coconut topping. These Jammy Coconut Crumble Squares are made for tea time

There’s something lovely about baking with ingredients you already have at home. A little margarine, flour, sugar, and a jar of jam become these delicious Jammy Coconut Crumble Squares, with a tender base and a sweet, crumbly topping. Add coconut and nuts, or keep them plain. Both work beautifully.

this For later use

Which jam would you use? Tell me whether you’d choose strawberry, apricot, raspberry, or another favourite, and why.

Why You’ll Love and Enjoy These Jammy Coconut Crumble Squares

• That jammy middle: Choose strawberry or apricot jam, depending on what you have in the cupboard.
• A lovely crumbly topping: Grated dough gives you a tender, biscuit-like finish, with optional coconut and nuts for extra texture.
• Made for sharing: Cut them into small squares for tea time, lunch boxes, bake sales, or a sweet little treat after dinner.

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Additional Information and Tips

• Tin size and yield: A lightly greased 20 cm square tin works well for this recipe and should give you approximately 16 to 20 squares, depending on how large you cut them. A larger tin will produce thinner squares that may bake more quickly, so check them early.
• Choosing the right jam: Strawberry and apricot jam are the suggested choices, but raspberry or another thick fruit jam will also work. Use approximately 125 to 175 ml, spreading it in an even layer without taking it right to the edges. Very runny jam may seep into the base or bubble over during baking.
• Getting the dough texture right: The dough should be soft enough to press into the tin but firm enough to grate for the topping. If it’s too sticky, chill it for 10 to 15 minutes. If it seems dry, mix gently until it holds together rather than adding extra flour straight away.
• Knowing when the squares are baked: Bake at 350⁰F (180⁰C) for approximately 20 minutes. The edges should be set and lightly golden, and the grated topping should look dry rather than wet. Avoid overbaking, as this can make the biscuit base dry.
• Using butter instead of margarine: Replace the 125 g margarine with 125 g softened unsalted butter. This gives the squares a richer buttery flavour. If the dough becomes too soft, chill it briefly before assembling.
• Using self-raising flour: Replace the 500 ml cake flour and 10 ml baking powder with 500 ml self-raising flour. Mix gently and check the dough texture, as flour brands can absorb moisture differently.
• Leaving out the coconut and nuts: The 30 ml desiccated coconut and 30 ml chopped nuts are optional. Leave out either or both if you prefer a plain grated dough topping. You can also add coconut and nuts to only half the tray to make two variations.
• Replacing castor sugar: Castor sugar gives the dough a fine texture, but regular granulated sugar can be used if that’s what you have. The texture may be slightly less delicate. Brown sugar is another possibility, although it will change the flavour and colour.
• Cooling and cutting neatly: Allow the squares to cool completely in the tin before cutting. The jam is very hot straight from the oven, and the base needs time to firm up. Use a sharp knife and wipe it clean between cuts for tidier squares. Dust with icing sugar once cool.
• Making them ahead: Bake the squares a day ahead if that suits your schedule. Store them in an airtight container and dust with icing sugar shortly before serving for the best appearance.
• Storing leftovers: Keep the squares in an airtight container at room temperature for up to 3 days in a cool kitchen, or refrigerate them for up to 5 days. Separate layers with baking parchment if the jam makes them sticky.
• Preparation and baking time: Allow approximately 15 minutes for preparation, 20 minutes for baking, and 30 minutes for cooling. The total time is about 1 hour and 5 minutes, although chilling the dough, if needed, will add another 10 to 15 minutes.

Jammy Coconut Crumble Squares bring together buttery biscuit dough, a sweet fruit filling, and a crumbly topping in an easy homemade bake. With strawberry or apricot jam and optional coconut and nuts, they’re a lovely choice for afternoon tea, lunch boxes, or sharing with friends. Cut a cooled batch into squares, dust with icing sugar, and enjoy a little homemade sweetness.

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