Cherry Crumb Bars
Delightful cherry-filled bars with a buttery, crumbly topping, perfect for a sweet treat.
Ingredients
Cherry Filling
- 2 cups pitted cherries, halved Use ripe cherries for better flavor.
- 1 tablespoon granulated sugar Or 3 tablespoons if using sour cherries.
- 2 tablespoons cornstarch Helps thicken the filling.
- 1 tablespoon lemon juice, freshly squeezed Adds brightness to the filling.
Shortbread Base & Topping
- 3/4 cup unsalted butter, melted Melted for easy mixing.
- 1 3/4 cups all-purpose flour Forms the base for the bars.
- 2/3 cup granulated sugar Sweetens the shortbread.
- 3 tablespoons cornstarch Contributes to the texture.
- 1/4 teaspoon salt Enhances flavor.
- 1 tablespoon brown sugar Adds depth of flavor to the topping.
Instructions
Preparation
- Preheat your oven to 325°F (about 163°C) and line an 8x8 inch pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, toss together the halved cherries with 1 tablespoon of sugar, 2 tablespoons of cornstarch, and freshly squeezed lemon juice. Set aside.
- In a large bowl, whisk together the dry ingredients for the shortbread layer: flour, 2/3 cup of sugar, 3 tablespoons of cornstarch, and salt.
- Stir in the melted butter until the mixture resembles a coarse, crumbly texture.
Baking
- Press a little more than half of the shortbread mixture into the prepared pan and flatten it out. Bake for 15-20 minutes until just starting to turn golden.
- Once baked, stir brown sugar into the remaining shortbread mixture.
- Spread the cherry mixture evenly over the baked base.
- Crumble the remaining shortbread mixture on top of the cherries. Return to the oven and bake for about 25 minutes until the topping is golden yellow and bubbly.
- Allow the bars to cool completely for about 3-4 hours before slicing.
Notes
Store leftovers at room temperature for a day or in the refrigerator for a few more days. Pairs nicely with vanilla ice cream.