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Cherry Crumble Bars

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This is my favorite recipe of Laura’s.  The chocolate chip cookies are my favorite cookie but this is my favorite recipe of hers….so far.  I have a lot left to try.  The buttery cherry-almond combo here is very good.  I’m being very reserved because if I unleashed my enthusiasm for this recipe, I’d probably be put in a straight jacket in a padded cell.

Cherry Crumble Bars

Cookie base and topping
1 ½ cups all-purpose flour
½ cup sugar
½ teaspoon salt
½ teaspoon baking powder
1/3 cup almond paste (not marzipan)
1/4th teaspoon almond extract
1 stick (1/2 cup) cold unsalted butter, cut into pieces
½ cup sliced almonds (Reserve for topping)

Filling
2 cups frozen cherries
3/4th cups sugar
3 Tablespoons water
2 tablespoons cornstarch
1 Tablespoon fresh lemon juice
1 Tablespoon unsalted butter
Pinch of salt

Icing
1/3 cup powdered sugar or more if needed, whisked or sifted
2 Tablespoons heavy cream
1/4th teaspoon almond extract
Pinch of salt

Heat oven to 350 degrees. Line a 9 inch square pan with foil and grease lightly with vegetable or olive oil.

In a food processor add flour, sugar, salt and baking powder and process to fluff and combine. Add almond paste and almond extract and pulse to combine. Add cold butter pieces and pulse until crumbly. Remove 1 cup of the mixture and set aside for topping.

Put the rest of the mixture into the pan, spread out evenly, and press with the bottom of a measuring cup to make a crust. Bake for 15-17 minutes until crust starts to brown slightly around the edges. Remove and leave the oven on.

Meanwhile dump all the filling ingredients into a saucepan and cook on medium high heat until thickened and translucent. About 8 to 10 minutes. Spread the filling over the crust.

Sprinkle the top with the reserved crumb mixture and top with the sliced almonds. Bake for about 28 to 30 minutes or until the filling bubbles and the top is golden. Let cool completely in the pan on a cooling rack.

Whisk or beat the icing ingredients together, drizzle over bars.

Hint: To easily remove bars from the pan freeze for 30 minutes and lift out by the foil edges. Peel off foil and cut into squares or diamonds.

Veronica’s Notes: I’ve also made this successfully with a can of tart cherries.  To do this, put a (14.5 oz) can red tart cherries packed in water in the saucepan, water and all, along with the other filling ingredients but omit the water & lemon juice.  It won’t have the same deep red color as the frozen cherries give, so you can add some red food coloring if you wish.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

2 responses »

  1. Pingback: Fire Crackers « Veronica's Cornucopia

  2. Pingback: Pumpkin Gooey Butter Cake | Veronica's Cornucopia

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