Chocolate Cherry Crumble Bars (Print version)
A buttery cocoa crumble sandwiches a juicy layer of cherries in these small dessert bars.
# Ingredients:
Ingredients
01 -
220 g plain flour
02 -
30 g unsweetened cocoa powder
03 -
120 g light brown sugar
04 -
½ tsp baking powder
05 -
¼ tsp salt
06 -
150 g cold butter, cubed
07 -
1 egg yolk
08 -
350 g pitted cherries, halved
09 -
40 g caster sugar
10 -
15 g cornstarch
11 -
1 tbsp lemon juice
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Toss cherries with caster sugar, cornstarch and lemon juice just before using. Scatter evenly over the warm base, including the thin coating of juice.
05 -
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.
06 -
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.
07 -
Keep covered in the refrigerator for up to four days. Let portions stand briefly before serving if you prefer a softer crumb.
# Good to know:
01 -
Includes 90 minutes resting or cooling time.