Sour Cherry Crumb Bars Recipes

CHERRY CRUMB BARS

Steps:

• Heat oven to 350°. Grease and flour a 13x9-inch pan.
• Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
• To remaining mixture, add egg; mix well.
• Press into pan. Pour cherry filling over crust; spread to cover.
• In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.

SOUR CHERRY CRUMB CAKES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
• Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
• Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
• Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

SOUR CHERRY CRUMB BARS

Steps:

• Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan, line it with parchment, leaving an overhang, and butter the parchment.
• Make the crust. In a large bowl, stir together the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon. Add the butter and blend it in with a pastry cutter or your fingers until it is pretty well combined and forms clumps.
• Reserve 1 ½ cups of the crust mixture. Pour the rest of it in the prepared pan and press it in firmly with your hands, covering the entire bottom of the pan. Bake until golden brown, about 15 minutes. Cool while you prepare the filling.
• Make the filling. In a medium bowl, stir together the sugar, cinnamon, flour, cherries, and butter. Spoon onto the crust. If the mixture is very juicy, do not put all the juice on the crust or it will become soggy. Sprinkle with the reserved crust mixture. Bake for about 40 minutes, rotating halfway through, until the filling is bubbling and the topping golden brown. Cool completely before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 15 minutes.

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

SOUR CHERRY CRUMB BARS

Steps:

• Prepare Cherry Filling by mixing together sugar and cornstarch. Add sour cherries to a small saucepan, stir in lemon juice and cornstarch/sugar mixture. Bring mixture to a boil over medium heat, until thickened. Once thickened remove from heat and stir in almond extract, let cool to room temperature.
• Preheat the oven to 350° and spray 9×9 inch square pan then line with parchment paper.
• Add all of the dry bar ingredients into a large mixing bowl and mix together using your hands, or pulse in a food processor to blend.
• Add butter, using a pastry blender or your hands work the mixture into crumbs/pea sized pieces. Or pulse a few times in food processor until butter is the size of peas. It will become a soft and crumbly mixture.
• Add 2/3 of the crumb mixture to the prepared pan and firmly pat down. Then top with cooled cherry filling. Add evenly the remaining crumb mixture on top of the cherries. Place in oven and bake for 30-35 minutes or until a light golden brown.
• Let bars completely cool. Cut bars into 9-12 serving and serve.

SOUR CHERRY CRUMB BARS

Steps:

• 1 Preheat the oven to 350 degrees
• 2 Grease the quarter-baking sheet with cooking oil spray, then line it with parchment paper
• 3 Combine the cherries, cherry jam, sugar, cornstarch and ginger root, if using, in a mixing bowl; let it sit while you assemble the crust/crumble
• 4 Combine the flour, sugar, baking powder, salt and lime zest in a separate mixing bowl
• 5 Quickly work in the butter to form a crumbly dough, then add the egg and mix until incorporated
• 6 Press half the dough into the baking sheet so that it's smooth and packed, then spread the cherry mixture over it, leaving a 1/2-inch margin around the edges
• 7 Crumble the remaining dough on top
• 8 Bake for 30 to 40 minutes, until golden brown
• 9 Cool before cutting into twelve 3-inch bars

SOUR CHERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• Mix first three ingredients together until well blended, avoid getting it too warm or it will be hard to handle.
• Press into a 9" x 13" pan and bake for 15 minutes.
• Beat the eggs and add the sugar, brown sugar, flour and baking powder.
• When combined, add fruit and mix.
• Pour cherry mixture over crust in pan and bake for 45 minutes.

CHERRY PIE SOUR CREAM CRUMB BARS

Steps:

• Preheat oven to 375 degrees and prepare an 8 X 8 square pan by lining with parchment paper and spraying with cooking spray.
• In a food processor, add the pecans and pulse until they become coarse crumbs.
• Make the crust by whisking together in a medium bowl, the flour, brown sugar, pecan crumbs, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
• Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8 X 8 prepared baking pan.
• For the sour cream filling, in a large bowl, mix together the sour cream, sugar, 1 Tbsp flour, egg and vanilla. Pour over the crust in your pan.
• Spoon your fruit filling over the sour cream and gently swirl into sour cream filling with a spoon.
• Sprinkle your reserved 3/4 cup crust over the top and bake for 25 - 28 minutes or until golden brown.
• Cool completely and cut into squares to serve. Store in refrigerator up to 3 days.

TART CHERRY CHEESECAKE CRUMB BARS

Steps:

• Line a 13×9 Baking Pan with parchment and/or baking spray. Set aside.
• In a medium saucepan (3-4 qt), place the cherries. Add in the sugar, lemon juice, cornstarch, almond extract and pinch of salt.
• Heat over Medium temperature, stirring regularly, until mixture first boils, and then thickens. On my gas stove, this took just a few (less than 5) minutes. It would take a bit longer over an electric burner. Once thickened and glossy, remove from heat to a bowl to cool a bit while you make the other layers.
• In a Medium bowl, whisk the room temperature cream cheese, sugar and egg until smooth. Set aside.
• Whisk together the flours, sugar, baking powder, salt in a mixing bowl. Using your fingers, work the butter cubes into the dry ingredients until a crumbly dough is formed, much like the dough of a pie crust before adding the water. Butter pieces should be irregularly sized.
• Add the egg and mix until incorporated.
• Press half of the crumb mixture firmly into the bottom of lined/sprayed baking pan.
• Using an offset spatula or a knife, evenly spread the cream cheese mixture over the layer of crumb mixture, leaving about 1/2″ around the edges.
• Evenly spread the cooled cherry filling over the cream cheese mixture.
• Using your hands, mix the sliced almonds into the remaining half of the crumb mixture. Then scatter small pieces of the crumb mixture over the cherry layer, until all the crumb mixture is used. The cherry layer should be completely covered (or almost completely) with crumb mixture
• Bake in preheated oven 35-45 minutes, until top is golden brown. Mine took 42 minutes.
• Cool completely before cutting into bars.

TART CHERRY CRISP

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

TART CHERRY PIE BARS WITH OATMEAL CRUMBLE (VEGAN AND GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
• Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda and salt.
• Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together. Place 1 ½ cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
• Next make your cherry pie filling: place a medium pot over medium heat. Add in tart cherries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the cherries just a bit.
• Bring to a boil, then reduce heat and cook for 5 more minutes until mixture is thickened up and nicely coats the back of a spoon without being too drippy. If it's too drippy stir in 1-2 teaspoons more cornstarch or arrowroot.
• Pour mixture over the crust and use a spoon to evenly spread.
• Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the tart cherry filling. Bake for 30 minutes or until filling is bubbly and topping is golden.
• Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.

SOUR-CHERRY CRUMBLE BARS

Steps:

• Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
• Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps.
• Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.