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.
Recipe adapted from Brown Eyed Baker’s Blueberry Crumb Bars