This recipe can really be described in just a few words: fresh, sweet cherries, buttery crumb cake, and a hint of almond. It’s sort of a multi-occasion treat – served best warm, or cold, or for breakfast, or for a mid-day snack, or even for dessert… and probably amazing with fresh whipped cream, although I didn’t think to make any before we cleaned out the entire pan. (Twice… I’ve made this two times in the month of July already, it’s that good!)
If I were to change anything else, I’d probably sprinkle sliced almonds onto the top layer of the batter before putting it in the oven. I did add a little splash of vanilla extract and almond extract to the cherry filling,, which wasn’t called for in the recipe but was something I felt it needed. I also omitted the orange zest, as we had fresh squeezed OJ but no zest.
Fresh Cherry Crumb Bars
Recipe found on Bakeaholic
Yield: 30 1 1/2 inch Bars
Crust and Topping
1/2 cup brown, packed
1/2 cup white
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
Zest of one orange
4 cups cherries, pitted and roughly chopped
1/2 cup white sugar
4 teaspoons cornstarch
Zest and juice of one orange
*splash of vanilla extract and almond extract (about 1/2 tsp. each) Optional, but I liked the addition
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
In a large bowl (or food processor), stir together 1/2 cup brown sugar, 1/2 cup white sugar, 3 cups flour, and baking powder. Mix in salt and orange zest. Use a fork or pastry cutter (or pulse mixture if using food processor) to blend in the butter and egg. [I used my hands to gently mix. It was more fun, and achieved the same consistency.] Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch, juice and zest of one orange , *and extracts, if using. Gently mix in the cherries. Sprinkle the cherry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.