Black Cherry Crumble Bars

March 4, 2013 in Uncategorized

black cherry crumble bars, quick and easy, things to do with jam, what to make with preserves, good quality, butter pastry, tami magnin, rumtumtiggs, rum tum tiggs, rum tumIt feels like just the other day that I was at Pick n Pay head office for the Finest Range launch and one of the items in my goodie bag was a jar of Black Cherry and Aniseed Jam and, while the jar was jumping up and down at me begging to become part of a black forest gateau, I resisted the temptation. I have been trying to save the big cakes for really special occassions and it is just simply more practical to fill the cookie jar instead.

I found a recipe for Blueberry Crumble bars and since blueberries are no longer in season, used the jar of Black Cherry and Aniseed Jam instead. The Black Cherry Crumble bars turned out really well and the kids enjoy having them with a tall glass of ice cold milk.

Black Cherry Crumble Bars(makes 12 medium heart shapes and lots of leftover squares/bits)

750ml cake flour

250ml castor sugar

5ml baking powder

2.5ml salt (leave out if using salted butter)

5ml finely grated lemon/orange zest

225g cold butter cut into small cubes

1 large whole egg

1 jar Pick n Pay Finest Black Cherry and Aniseed Jam

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2 responses to Black Cherry Crumble Bars

  1. This brings back so many memories – love the heart shapes.

    • Yes, I think the recipe dates back to quite a while ago. I remember my mom making something similar but using boring old superfine apricot jam. The crunchiness offset the slight sweetness beautifully so you didn’t feel like you needed to quickly wash it down with some tea. The kids are enjoying it (mainly because they are in heart shapes) and it doesn’t go off/stale very quickly. A nice cookie jar filler :) xx

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