These cherry crumble bars feature a rich cherry filling flavored with orange and a delightful brown sugar crust and crumble topping. The combination of flavors and textures makes for a perfect treat.
Ingredients:
For the Cherry Pie Filling:
- ⅔ cup granulated sugar
- ⅓ cup water
- 2 cups cherries, pitted and quartered
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 1 cinnamon stick
For the Brown Sugar Crust and Crumble:
- ¾ cups all-purpose flour
- 1⅓ cups old-fashioned oats (quick cooking oats work too, avoid instant oats)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup light brown sugar, packed
- 10 tablespoons unsalted butter, room temperature and cubed (plus extra for greasing the pan)
Instructions:
For the Cherry Pie Filling:
- Over medium heat, combine water, orange juice, cinnamon stick, and sugar in a saucepan. Bring the mixture to a boil, then simmer until sugar is dissolved.
- Mix in the cherries and cornstarch and let it simmer for another 5-7 minutes, stirring consistently until the mixture thickens.
- Remove from heat, discard the cinnamon stick, and stir in the orange zest. Set it aside to cool a bit.
For the Brown Sugar Crust and Crumble:
- Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, combine flour, oats, brown sugar, salt, and baking powder. Incorporate the cubed butter, using either a pastry cutter, your hands, or a fork until the mixture is crumbly.
- Press half of this mixture firmly onto the bottom of the prepared pan.
- Evenly spread the cherry filling over the crust.
- Sprinkle the remaining crumble mixture on top of the cherry filling, lightly pressing to ensure it sets in place.
- Bake in the preheated oven for 30-35 minutes or until the top turns golden brown.
- Transfer the pan to a wire rack and let it cool completely. Ideally, wait for 4 hours or even overnight to ensure it sets perfectly.
- Using the parchment paper overhangs, lift the dessert from the pan, place on a cutting board, and slice into squares.
Notes:
- It's best to use fresh cherries, either dark sweet or Rainier types or even a mix of both. If you're using frozen cherries, ensure they're fully thawed and drained of excess liquid before use.
- For a twist, replace orange juice and zest with lemon juice and zest.
- To store, keep them in an airtight container in the fridge for 3-4 days.
Enjoy this delightful treat that offers a balance between the tartness of cherries and the sweetness of the crumble! Perfect for picnics, potlucks, or just as a snack.
