Serves 8-10
• 1 ½ cups plain flour, sifted
• ½ teaspoon baking powder, sifted
• ¾ cup desiccated coconut
• ½ cup caster sugar
• ¼ cup milk
• 100g unsalted butter, melted
• 500g frozen sour cherries
• ½ cup icing sugar, sifted
• 2 Tbsp cornflour
Crumble topping
• 1 ½ cups plain flour
• ½ cup caster sugar
• 120g unsalted butter, melted
1. Preheat oven to 180C. Place the flour, baking powder, coconut, sugar, milk and butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
2. Bake for 15-20 minutes or until lightly golden. Allow to cool completely. To make the crumble topping, place the flour, sugar and butter in a bowl and stir until the mixture resembles coarse breadcrumbs.
Set aside.
3. Place the cherries, icing sugar and cornflour in a bowl, mix well to combine and spoon onto the base. Top with the crumble mixture and bake for 30-35 minutes or until golden and cooked through.
4. Allow to cool in the tin and cut into squares to serve.
Tips & tricks
• This recipe calls for frozen pitted sour cherries, meaning no messy seeding. There's no need to thaw the cherries before use in these recipes, as they will soften quickly during cooking.
• Frozen sour cherries can be found in the freezer section of most supermarkets, delis and specialty food stores.
• The slice will keep in the fridge in an airtight container, for up to 1 week.