Cherry Crumble Bars with Brown Sugar Crust

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:

1. 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.
2. Mix in the cherries and cornstarch and let it simmer for another 5-7 minutes, stirring consistently until the mixture thickens.
3. 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:

1. 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.
2. 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.
3. Press half of this mixture firmly onto the bottom of the prepared pan.
4. Evenly spread the cherry filling over the crust.
5. Sprinkle the remaining crumble mixture on top of the cherry filling, lightly pressing to ensure it sets in place.
6. Bake in the preheated oven for 30-35 minutes or until the top turns golden brown.
7. 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.
8. 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.