Sour Cherry Crumb Bars

Sour Cherry Crumb Bars

Preheat the oven to 350F and position an oven rack in the center. Line a 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

Its cherry season! The Evans cherries are ripe everywhere except in our yard. Our trees suffered mightily this season. The cold winds in winter and the cool weather during blossoming seems to have been too much for them. Weve had to prune off large branches until they now look like some sad sort of trees that belong in Whoville. Hopefully, theyll come back again and provide us with cherries next year!

Growing up with parents who lived through war, fled as refugees, and relocated halfway across the world as immigrants, you grow up with that fear of hunger instilled in you, even if youve never been hungry yourself. You know better than to wasteanything. You are taught to use up and appreciate every bite of food you take.

Luckily, I still have some frozen sour cherries to turn into these delicious, crumbly oat bars. They remind me of the comfort food of my childhood the kind of baking my mom prepared for coffee time or company. The luscious sour cherry filling and buttery oat crumbles are a wonderful treat with a hot cup of tea or a cold glass of milk.

Make the filling:Combine the cherries, ginger, vanilla, and sugar in a saucepan. Stir together the orange juice and cornstarch in a small bowl. Add it to the cherries. Bring the filling to a boil, stirring constantly as it thickens. Cook for thirty seconds – the cherries will break up quite a bit. Set aside to cool while you make the filling.

Make the Base and Crumble Topping: Combine the oat flour, cornstarch, ginger, baking powder, baking soda, salt, and brown sugar. Add the butter and blend it in with a mixer or rub in with your hands. Add the rolled oats. Blend itonlyuntil the oats are incorporated and the mixture is still somewhat crumbly. Large crumbles are fine. Dont blend so long that the mixture forms a ball.

I am not normally a fruit dessert lover, but I really do love sour cherries when they are baked in a tart or pie. I posted this Delicious Sour Cherry Tarts recipe a few years ago and since then, I try to make something with the fruit when they are in season.

I have had luck finding sour cherries at the Union Square Greenmarket in New York City in late June and early July. I usually take a quick stroll though the vendors when I get off the Subway on my way to work and if I spy some, I will buy them. It is a short growing season and they are not always available. I have frozen them to use later and they held up really well.

My good friend Lisas father loves sour cherries and I told her I would pick her up fresh ones when I saw them at the market. It turned out to be perfect timing because not long after we discussed them – I found them! Lisa is an amazing baker and dropped off a small sampling of crumble bars she made for me to photograph and taste! Yowzer! They were amazing!

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Ive resisted posting any sugar cookie sweet cherry pie bars recipes for almost 12 years now. Its not that I dont like them, who doesnt like a cherry pie anything? But its more that I have always felt its unnecessary. I mean, sure you might not have a perfect chili recipe, thats something crazy people like me test 100 billion times, but most people do have a slab cherry pie bars recipe.  

Are pie cherries and tart cherries the same?

Sour cherries are made for pies. They have the right texture after baking and while you have to add sugar to sweeten them these are the cherries that will end up with the right balance of sweetness for desserts.

Succulently sweet cherries sit in a layer of creamy, rich, easy to make, all-scratch ingredient custard between layers of buttery shortbread crust and crumble topping. Tart, sweet, creamy, buttery you will l-o-v-e this recipe. IMHO, this just may be the best way in the world to enjoy fresh cherries. Â ™ ¥ ¥

I adore bar desserts. I feel like theyre so much easier to make than, say cookies. No rolling, scooping or having to switch baking trays. Theyre a simple, easy to put together dessert. Lemon bars, pecan pie bars, pumpkin bars who can say no to dessert bar treats?? Ikke mig!

Forvarm ovn til 350F. Spray an 8x8 baking pan with nonstick cooking spray, then line with aluminum foil, allowing the foil to extend a couple of inches on two opposing sides. Spray the foil with nonstick cooking spray.

Its the kind of good feeling that comes of preparing food for the winter, of using up the harvest and not wasting a bit. Its the kind of good that was drilled into me since I was a small child, helping mom pick fruit or can vegetables from our garden. Its the kind of good that I cant fight no matter how I try.

These crumbly oaty bars remind me of the comfort food of my childhood special treats my mom baked for coffee time or company. The luscious sour cherry filling and warm kick of ginger laced through buttery crumbles are a wonderful treat with a hot cup of tea or cold glass of milk.

Make the filling: Combine the sour cherries, ginger, vanilla, and sugar in a saucepan. Stir together the orange juice and cornstarch in a small bowl. Add it to the cherries. Bring the filling to a boil, stirring often. Then stir constantly as it thickens. Cook and stir for thirty seconds the cherries will break up quite a bit. Set aside to cool slightly while you make the filling.

Theres no dessert that brings to mind summer more than cherry pie. A lattice-topped crust, shiny red cherries suspended in the perfect gel, a blue ribbon at the county fair. ts almost too perfect. In fact, there just might be an even better way to get your cherry pie fix this summer, and thats through Martha Stewarts sour cherry pie bars. They have a complex cherry flavor and, since theyre sturdier than a regular pie, theyre our top choice when it comes to bringing dessert to picnics and potlucks. After all, who wants to risk being stuck somewhere without a dessert on hand?

The recipe comes from Stewarts upcoming cookbook, Martha Stewarts Fruit Desserts: 100 Ways to Savor the Best of Every Season, which is available for pre-order now. As fruit dessert fiends, were hard-pressed to think of a cookbook were coveting more than this upcoming release on September 28, especially since it coincides with fall baking season.

Varmovn til 350F. In large bowl, blend brown sugar and butter. Add oats, 1 1/2 cups flour and the baking soda; mix until crumbs form. Press half of crumb mixture in bottom of ungreased 15x10x1-inch pan; reserve remaining mixture for topping. Bages 10 minutter.

Remember how I was telling you about how it has become something of a tradition for me to bring baked goods into work on Friday mornings for the office staff to enjoy? Well recently there has been some hot debate among my colleagues over which treat has been the best out of everything that I have brought in so far. Based on the opinions I have heard, the top two vote getters so far have probably been my Blueberry Oatmeal Crumb Bars and the White Chocolate Raspberry Sweet Rolls.

Okay- before I continue, I just need to take a moment to talk about these cherries because they really were showstoppers. I had recently bought some cherries a few weeks before our little fruit road trip at the grocery store and they just didnt even compare to the ones we got from Keremeos. These cherries were absolutely true to their Okanagan goodness, and were so incredibly sweet and flavourful. They were so good that Cole and I successfully managed to make a sizable dent in the box just from eating them on the car ride home from Keremeos fruit stands. So if you find yourself coming or going to the Okanagan any time soon, you MUST take the scenic route through Princeton, Keremeos, Penticton and Peachland so that you can stop to get some. Yes, this route will add some time to your trip, but you will then have delicious fruits to munch on for the rest of your drive Yes Please!

Okay back to the baking. So as I was dreaming up these cherry crumb bars in my mind, I decided it would be fun to add some fresh lime to their mix to play off of just how deliciously sweet they were, and create an irresistible sour cherry filling drool. Next, I had to decide what to do with the crust and the crumb topping and although I am sure that just replicating the Oatmeal Crumb crust from the Blueberry Oatmeal Crumb Bars would have been delicious, I wanted to change up the crumble crust/ topping a little bit to better suite the flavour combination with the new cherry filling. After a bit of contemplation, I thought that a sweet and buttery shortbread crust would pair absolutely beautifully with the sour cherry filling and voila! I had myself a new recipe for Sour Cherry Pie Bars. mhmm!

Alvorligt dette navn alene er nok til at gøre min mund vand .. skal komponere mig selv. Hvis du er en kirsebær elsker - selv, selvom du arent - disse sure kirsebær tærte barer er sikker på at få dig til at swooning! Den naturlige sødme af kirsebærene kombineret med den friske tærte limesaft er sådan en guddommelig smagskombination, og når du koger disse ingredienser til ooey-gooey perfektion med en flakey, buttery shortbread skorpe. Jeg tror ikke, jeg har brug for at sige mere. Disse barer var helt perfekt og sådan en fantastisk måde at bruge friske kirsebær, mens de er i sæson. Jeg vil ikke holde opskriften fra dig længere her, det er!


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