CHERRY PIE CRUMB BARS RECIPE
Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!This recipe makes 9 bars.
Provided by Anna
Categories Dessert
Time 33m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 33 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 136 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CHERRY PIE COOKIE BARS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 12 bars
Number Of Ingredients 13
Steps:
- For the cookie bars: Preheat the oven to 375 degrees F.
- Cream together the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with a paddle attachment until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, mixing in between, then the vanilla. Mix until fully incorporated.
- Sift together the flour, baking powder and salt in a bowl. Add half the dry ingredients to the butter-sugar mixture, mixing, then add half the milk. Add the remaining dry ingredients followed by the remaining milk and mix until the dough comes together.
- Press two-thirds of the dough into the bottom of a 9-by-13-inch glass baking dish. Pour over the cherry pie filling and spread it out evenly. Drop spoonfuls of the remaining dough over the pie filling. Bake until the edges and top are golden and the center is set, 35 to 40 minutes. Let the bars cool and set, 15 to 20 minutes.
- For the glaze. Add the confectioners' sugar, milk and lemon zest to a bowl and stir until smooth. Drizzle over the bars. Cut into bars in the baking dish and serve.
CHERRY CRUMBLE
This dessert is great served warm with vanilla ice cream.
Provided by Debbie Rowe
Categories Desserts Crisps and Crumbles Recipes Cherry Crisps and Crumbles Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
- Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
- Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 31.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 3.7 g, Sodium 76.4 mg, Sugar 6.7 g
CHERRY CRUMB BARS
Make and share this Cherry Crumb Bars recipe from Food.com.
Provided by CrystalRN
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 720.4, Fat 25.4, SaturatedFat 4, Cholesterol 31, Sodium 691.2, Carbohydrate 116.5, Fiber 3.9, Sugar 56.2, Protein 8.4
CHERRY BARS
I'm so grateful that I have girl's night in my neighborhood so I can have an excuse to make junk food. Unfortunately you will have to plan on eating more than one. Hooray for exercise!
Provided by The Homemaking Help
Categories Bar Cookie
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes). Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars.
CHERRY CRUMBLE
Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert
Provided by Esther Clark
Categories Dessert
Time 1h
Number Of Ingredients 11
Steps:
- Tip the cherries into a medium-sized ovenproof dish (around 28cm) and mix with the sugar, lemon and vanilla. Set aside.
- Heat the oven to 200C/180C fan/gas 4. Tip the flour and butter into a mixing bowl and rub together with your fingertips to create a fine, breadcrumb-like mixture. Stir through the salt, brown sugar, oats and most of the almonds. Tip over the cherry mixture, then top with the remaining almonds.
- Bake the crumble in the centre of the oven for 30-35 mins or until the topping is golden brown. Serve warm with vanilla ice cream.
Nutrition Facts : Calories 367 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.55 milligram of sodium
TART CHERRY CHEESECAKE CRUMB BARS
A four-layer delight! Shortbread-like cookie bottom layer, topped with a creamy cheesecake layer, a tart cherry layer, and then a crispy almond-crumb layer! This recipe makes a 13x9 pan. I cut mine into 24 bars, but you could cut them larger if you like! These stay fresh covered in an airtight container at room temperature for 2 days, but keep in the fridge if you still have them longer.
Provided by Laura
Categories Bar Cookies
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 Bar, Calories 203 calories, Sugar 19.5 g, Sodium 78 mg, Fat 6.6 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 1.7 g, Protein 3.8 g, Cholesterol 29.8 mg
EASY CHERRY BARS
Easy Cherry Bars are a tasty summer treat! Shortbread double crust with cherry pie filling baked in a sheet pan and topped with sweet vanilla almond glaze.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 15x10 sheet pan with baking spray.
- In a stand mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
- Add eggs, one at a time, then add extracts.
- Gradually fold in flour to butter mixture until combined and dough forms.
- Press 3 cups dough into prepared pan.
- Spread with cherry pie filling covering all the dough evenly.
- Drop remaining dough by teaspoonfuls over filling.
- Bake 35-40 minutes, or until golden brown.
- Cool completely in pan before glazing.
Nutrition Facts : Calories 139 kcal, Carbohydrate 24 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 92 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
SOUR CHERRY CRUMB BARS
Scroll to the bottom for more details!
Provided by Trisha Reynolds
Number Of Ingredients 11
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.
CHOCOLATE CHERRY CRUMB BARS
Steps:
- Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray; line with parchment paper, allowing a 2-inch overhang. Coat with cooking spray.
- Bring cherries, 2 tablespoons butter, 1/4 cup granulated sugar, and the water to a simmer in a saucepan over medium heat. Simmer, stirring occasionally, until almost all liquid has been absorbed, about 15 minutes. Remove from heat; stir in 1/4 cup granulated sugar. Let cool, stirring occasionally, until sugar has dissolved.
- Whisk together cocoa powder, salt, brown sugar, toasted coconut, and 2 cups flour in a bowl. Blend in remaining 2 1/4 sticks butter with a pastry blender or your fingertips until mixture resembles coarse meal; press 3 lightly packed cups cocoa mixture into prepared pan. Bake until just set, about 20 minutes.
- Put egg, remaining 1/2 cup granulated sugar, and the kirsch, if using, in the bowl of an electric mixer fitted with the whisk attachment; mix on medium-high speed until pale, about 4 minutes. Fold in cherry mixture and remaining 7 1/2 teaspoons flour; stir in chocolate. Spread mixture evenly over crust; sprinkle with remaining cocoa mixture.
- Bake until a cake tester inserted into center comes out clean, about 50 minutes. Let cool completely on a wire rack. Run a knife around sides; lift out of pan. Cut into squares. Bars can be stored in an airtight container at room temperature up to 5 days.
SOUR-CHERRY CRUMBLE BARS
This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast-because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Cookie Recipes
Number Of Ingredients 9
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.
APPLE-CHERRY CRUMBLE BARS
Steps:
- Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened, about 5 minutes. Reduce heat to low and simmer, covered, 5 minutes more. Drain, reserving 2 tablespoons liquid. Let cool.
- Coarsely chop fruit. Combine with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid in a bowl.
- Whisk together oats, flour, baking soda, salt, remaining 3/4 teaspoon cinnamon, and remaining 3/4 cup brown sugar. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse meal with a few larger clumps remaining.
- Press 4 cups of oat mixture evenly into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture evenly on top.
- Bake until golden brown, about 35 minutes. Let cool completely in dish on a wire rack. Cut into 24 bars. Bars can be stored at room temperature in an airtight container up to 3 days.
CHERRY CRUMBLE BARS FOR TWO
These sweet and salty bars are the ideal treat for two people who don't want to be tempted to overindulge. The filling flavors are easily interchangeable: try substituting your favorite preserves and dried fruits. Enjoy with a scoop of ice cream for a perfectly portioned dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put a small baking sheet on a rack in the lower third of the oven, and preheat to 375 degrees F. Cut 1 piece of parchment to fit the bottom of a mini loaf pan so that it climbs halfway up the long ends; butter the paper lightly on the bottom and more heavily on the sides (including the exposed pan). Combine the preserves and the cherries in a small bowl.
- Toss the flour, oats, brown sugar, confectioners' sugar, baking soda and salt in a medium bowl. Drizzle in the melted butter, and mix with a fork until the flour mixture is moistened and starting to clump. Press a loosely packed 1/2 cup of the flour mixture into the bottom of the prepared loaf pan. Spread the cherry mixture on top. Add the almonds to the remaining flour mixture, and squeeze it to make some larger chunks; sprinkle the almond-flour mixture over the cherry mixture, and press it in lightly.
- Bake the bar on the hot baking sheet until the cherry mixture bubbles and the streusel on top is nicely browned, 24 to 26 minutes. Let the bar cool on a cooling rack until lukewarm, then use the parchment to lift the bar out of the pan. Carefully peel off the parchment, and let the bar cool completely on the rack. Cut the bar in half on a long diagonal, and serve.
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- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
- For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
- Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.
- Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.
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- 3. Add in softened coconut oil and combine with spoon to start, then using hands to thoroughly combine everything together at the end.
- 4. Transfer about 2/3 of the oat mixture into the lined pan, using back of large spoon to press the mixture evenly into the pan and all four corners.
CHERRY CRUMBLE PIE BARS - HALICOPTER AWAY
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Reviews 3Category DessertCuisine American
- Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper, leaving some hanging off opposite edges. This will make the bars easier to lift from the pan.
- In a large bowl, add the flour, granulated sugar, baking powder, salt, and cardamom. Whisk until well combined. Add the cold, cubed butter. Use two forks to break apart the pieces of butter. Then, gently use the tips of your fingers to rub the butter into the dough until you have pea-sized crumbles.
- Place the dry pie dough ingredients into the fridge to stay cool while you make the filling. In a medium bowl, add the pitted cherries, sugar, corn starch, lemon zest, lemon juice, and orange liqueur. Mix together well and set aside.
- Remove the dry ingredients from the fridge. Whisk together the egg, milk, and vanilla extract. Drizzle it over the dry ingredients, then mix together using a spatula or wooden spoon until incorporated. The mixture should look like wet sand and still be a little crumbly.
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Reviews 2Calories 234 per servingCategory Dessert
- In a bowl, whisk together the oat flour, quick oats and salt. Add in the maple syrup and coconut oil. Stir the mixture together, being careful to incorporate the coconut oil. Get in there with your hands if needed. The mixture should hold together when pinched and there should be no stray flour in the bottom of the bowl.
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4/5 (6)Total Time 1 hr 40 minsCategory DessertCalories 681 per serving
- Preheat the oven to 375 degrees F. Prepare a 9x13 inch baking pan with nonstick spray or grease with butter.
- It's even easier if you line the pan with parchment paper, that way you can lift the bars straight out of the pan.
- In a large bowl or stand mixer, add 2 cups of softened butter. (Yes, an entire pound!) Beat until the mixture is smooth and creamy, making sure to scrape the sides and bottom of the bowl.
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- Prepare the streusel topping by all of the streusel ingredients in a food processor or high-powered blender and pulse several times until chopped and crumbly. Place in a bowl and set aside.
- Line a 8x8 or 9x9 square pan with wax paper or plastic wrap. If using plastic wrap, spray with a bit of cooking spray or a little oil.
- Place dates, cherries, vanilla and salt in a food processor or high-powered blender, and process until the mixture forms a large mass, breaking up with a spatula if needed.
- Press the mixture into the prepared pan. You may need to put a bit of oil on your hands or spatula, as the mixture will be sticky.
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Ratings 19Category Dessert, SnackCuisine AmericanTotal Time 4 hrs
- Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan. Line it with parchment paper and make sure you have an excess at the edges so you can pick it out of the pan. Pro tip - I find the square pan makes 16 even squares. But, you can use any pan similar in size.
- Place cherries in a saucepan with the sugar, lemon juice, and half the water (1/4 cup). Heat on low to medium until sugar is dissolved. Pro tip - let the mixture boil on low for 3 to 5 minutes into the cherries soften and release some of the juices.
- In a food processor - add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter. Pulse a few times - until crumbly. Not too much.Pro tip - we want a crumble with some small pieces and some large pieces of butter. These will give us a good texture and mouthfeel.
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4.5/5 (2)Category Dessert, Dessert BarsCuisine DessertCalories 248 per serving
- Prep: Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside. Rinse and pit your cherries, and slice in half.
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