1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease a 22cm square cake tin with a little bit of low-fat spread and line with baking paper.

2

In a large mixing bowl, combine the flour, sugar, oats and coconut with a pinch of salt. Add the spread and rub it into the dry ingredients with your fingertips until combined and the mixture resembles coarse crumbs.

3

Press half the mixture into the prepared tin. Top with the raspberries, pressing down gently with a spatula to release some of the juice. Scatter over the remaining oat mixture and smooth with a spatula – it doesn’t matter if some of the raspberries are peeking through.

4

Bake for 30 minutes or until golden brown. Remove from the oven and set aside to cool in the tin for 1 hour, then turn out onto a chopping board and remove the baking paper. Cut into 16 squares and serve.