Cocoa Streusel

Summer has finally arrived and every sunny day is a gift that I’m reluctant to squander. Homemade dessert is always appreciated but sometimes a pint of premium ice cream can save the day and send your guests home wearing happy smiles. Put your own special signature on that store-bought treat and raise it to the next level with the addition of a sprinkle of Dorie Greenspan’s deep, dark cocoa streusel. Published in her outstanding cookbook, Baking with Dorie, this crunchy crumb topping is the perfect accompaniment to a scoop of cool, sweet, creamy ice cream.

Cocoa Streusel

Streusel or crumb topping is simply flour, sugar and salt, cut with butter (or margarine) until it turns crumbly. For best results, use cold butter cut into cubes. Room-temperature or melted butter will cause the streusel to flatten out instead of remaining in chunks. Mix the streusel with your fingertips only until a chunky, crumbly mass forms. Never use the palms of your hands because the butter will soften too much. And most importantly, refrigerate the streusel mixture for at least two hours before baking. The baked streusel can be stored in an airtight container in the refrigerator or frozen and pulled out on days when you’re just too busy (or it’s too nice outside) to spend time fussing over dessert.

Assemble your ingredients. Put all of the ingredients except the butter or margarine in a medium bowl and mix well with a whisk or spatula.

Add the pieces of butter or margarine and rub them into the dry ingredients using your fingertips. Continue to rub and squeeze the mixture until moist clumps and little lumps form. Cover the mixture and refrigerate it for at least 2 hours. A longer chill ensures that the streusel will hold its shape better when it’s baked.

Center a rack in the oven and preheat the oven to 300 F. Line a large baking sheet with parchment paper. Spread the cold streusel over the baking sheet and using your fingers, squeeze the streusel bits together to form nice clumps. Bake the streusel for 15 minutes. Allow it to cool completely before using or packing into a resealable container. The streusel will keep well for at least a week at room temperature and up to 2 months if stored in the freezer.

Print Recipe

Cocoa Streusel

Cookies, Cakes, Pies and Desserts

By Dorie Greenspan, Baking with Dorie – Serves: 2 cups total, serves 12-16

Prep Time: 10 minutes – Cooking Time: 15 minutes – Total Time: 25 minutes

Deep, dark, chocolaty streusel

Ingredients

• 1 cup all-purpose flour
• 1/3 (packed) cup light brown sugar
• 1/4 cup cocoa powder
• 2 tablespoons sugar
• 1/2 teaspoon fine sea salt
• 5 1/2 tablespoons (2 3/4 ounces) cool unsalted butter or stick margarine, cut into small pieces

Instructions

1

Mix the flour, sugars, cocoa and salt together in a medium bowl.

2

Add the pieces of butter or margarine and using your fingertips, rub and squeeze the ingredients together, forming moist clumps. until you can no longer see the butter or margarine. Cover and refrigerate the mixture for at least 2 hours.

3

Place a rack in the center position in your oven and preheat the oven to 300 F. Line a baking sheet with parchment paper.

4

Spread the cold streusel mixture over the baking sheet. Squeeze the streusel mixture with your finger tips to form small clusters and clumps. Bake for 15 minutes. Allow the streusel to cool completely before using. Store the baked streusel in a resealable container. It can be stored at room temperature for a week and in the freezer for up to 2 months.