There
is so much beautiful fresh fruit available right now, I just love it!
The
Cherries are particularly awesome right now.
It
helps that we are so close to the Okanagan, they can pick them and I can buy them
same day which rocks!
These
Cherry Crumb Bars are to die for. The cherries are sweet and tender and the
crumb is soft and buttery.
TO
DIE FOR!
What
you need,
For
the crumb,
1½
cups all-purpose flour
½
cup granulated sugar
½
tsp. baking powder
½
cup butter, chilled and cut into small cubes (I used salted as usual)
1
egg, lightly beaten
(Add
a pinch of salt if your butter is unsalted)
For
the cherry filling,
2
heaping cups fresh cherries, pitted and roughly chopped
¼
cup granulated sugar
2
tsp. cornstarch
Juice
of ½ a lemon
Preheat
your oven to 375 degrees. Grease an 8x8 inch glass baking dish with non-stick
spray.
In
a large bowl stir the chopped cherries, sugar, cornstarch and lemon juice
together until combined.
In
a medium bowl whisk together the flour, sugar, baking powder and salt (if you
are using it).
Use
a fork to cut the butter into the flour mixture, it should resemble coarse sand.
Stir in the egg, the dough will be moist but crumbly.
Press
half the mixture into the prepared pan in an even layer.
Pour
the cherry mixture over the top of the crust and spread out evenly.
Sprinkle
the remaining crumb mixture all over the top to evenly coat.
Bake
for 35-40 minutes until the crumb is lightly browned and the cherry filling is
bubbling.
Cool
the bars completely in the pan before cutting.
Store
the bars in an airtight container at room temperature or in the fridge.
This
recipe is a great way to use the bounty of summer fruit out there.
Blueberries
would be awesome, so would peaches, plums or even blackberries, the possibilities
are endless.
Jen
Recipe
adapted from Brown Eyed Baker’s Blueberry Crumb Bars
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