Layered oats, brown sugar, and fruit create mouthwatering Cherry Crumb Bars. Pictured with Molasses Crinkle Cookies.
Cherry Crumb Bars
Yield: 12 bars • Preparation: 35 minutes • Bake: 45 minutes Cool: 1 hour
Ingredients
- 1½ cups all-purpose flour
- ¾ cup quick-cooking oats
- ¾ cup firmly packed light brown sugar 1⁄4 teaspoon ground cinnamon
- ¾ cup cold salted butter, cut into pieces
- ½ cup sugar
- 3 tablespoons cornstarch
- 3 cups frozen cherry halves, thawed, drained, and juice reserved
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
Instructions
- Preheat oven to 350°.
- Line an 8-inch square pan with heavy-duty aluminum foil, letting foil hang over sides of pan to create handles. Line foil with parchment paper. Spray with nonstick cooking spray. Set aside.
- In a medium bowl, combine our, oats, brown sugar, and cinnamon, whisking well. Using a pastry blender, cut butter into our mixture until incorporated. Continue to work mixture with hands, rubbing butter into our mixture until very moist and crumbly.
- Reserve 3⁄4 cup crumb mixture for topping. Press remaining crumb mixture into bottom of prepared pan, smoothing to create a level surface. Set aside.
- In a small bowl, combine sugar and cornstarch, whisking to blend. Set aside.
- In a medium saucepan, combine thawed cherries, ½ cup reserved cherry juice, lemon juice, and cornstarch mixture, stirring to blend. Cook over medium heat, stirring constantly, until mixture comes to
- a boil and thickens. Reduce heat to low, and cook for 1 to 2 minutes, stirring constantly. Remove from heat, and add almond extract. Let cool completely.
- When cool, spread cherry mixture evenly over prepared crust. Sprinkle evenly with reserved crumb mixture.
- Bake until set and topping is golden brown, approximately 40 minutes. Let cool completely.
- Using foil handles, lift bars from pan, and place on a cutting surface. Cut into bars, trimming and discarding edges.
- Store, covered, at room temperature.
Notes
Make-Ahead Tip: Cherry Crumb Bars can be made a week in advance and frozen in an airtight container. Cut into serving pieces while frozen. Let thaw before serving.
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