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A buttery cocoa crumble sandwiches a juicy layer of cherries in these small dessert bars. The base gets a short head start in the oven so it can support the fruit.
Ingredients
- 220 g plain flour
- 30 g unsweetened cocoa powder
- 120 g light brown sugar
- ½ tsp baking powder
- ¼ tsp salt
- 150 g cold butter, cubed
- 1 egg yolk
- 350 g pitted cherries, halved
- 40 g caster sugar
- 15 g cornstarch
- 1 tbsp lemon juice
Method
- Heat oven to 180°C / 350°F. Line a 20 cm square baking tin with baking paper, leaving handles above two sides. Pat the halved pitted cherries dry.
- Mix flour, cocoa, brown sugar, baking powder and salt in a bowl. Rub in cold butter until clumps form, then stir in egg yolk and squeeze gently into a crumbly dough.
- Press about two-thirds of the mixture firmly and evenly into the base of the tin. Bake for 12 minutes, then remove from the oven.
- Toss cherries with caster sugar, cornstarch and lemon juice just before using. Scatter evenly over the warm base, including the thin coating of juice.
- Crumble the remaining cocoa dough over the fruit, leaving small gaps. Bake another 25–28 minutes until the topping looks set and cherry juices bubble through some gaps.
- Cool in the tin for at least 90 minutes before lifting out and cutting into 12 bars. The filling firms as it cools; cutting while hot will make the layers fall apart.
- Keep covered in the refrigerator for up to four days. Let portions stand briefly before serving if you prefer a softer crumb.
Dry the fruit first
Use pitted fresh cherries and pat away surface moisture. Excess water makes the filling harder to set.
Leave gaps in the topping
Loose cocoa crumbs allow a little fruit juice to bubble through so you can judge when the filling is cooking.
Cool before slicing
The starch-thickened cherry layer needs time to settle. Lift the cooled slab using the baking paper and cut with a sharp knife.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the tin for at least 90 minutes before lifting out and cutting into 12 bars. The filling firms as it cools; cutting while hot will make the layers fall apart.
- How should I store leftovers?
Keep covered in the refrigerator for up to four days. Let portions stand briefly before serving if you prefer a softer crumb.
