Description
These Cherry Crumble Bars are a really simple and especially quick summer bake. The buttery, crunchy crumble (the best part!) pairs perfectly with the sweet, slightly tart cherry filling – great to bring to any barbecue. And we won’t stop there: the filling is sandwiched in by yet another layer of baked crumble. YUMMY!
Ingredients
Scale
Base & Crumble
- 115 g butter, melted, let stand at room temperature for approx. 30 minutes
- 100 g white sugar
- 190 g flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract/sugar
- 1 pinch cinnamon
- ½ tsp (vanilla) sugar
Cherry Filling
- 240 g pitted cherries, halved (about 300 g washed, whole cherries)
- 1 tbsp lemon juice
- 1 tbsp corn starch
- ½ tbsp white sugar
Instructions
Cherry Filling
- In a small bowl, add the pitted and halved cherries, the sugar, lemon juice and corn starch. Stir together. If the cherries aren’t that sweet, add another ½ tsp of sugar (to taste). Set the bowl aside.
Base & Crumble
- Preheat oven to 170°C fan-assisted/convection (190° C non-convection, 375°F).
- Line and butter a 20 cm round cake pan or a 18×18 cm (7×7-inch) square baking pan.
- In a medium-sized bowl mix together the melted, room temperature butter, the sugar and vanilla with a hand mixer. Mix it thoroughly.
- Add the flour, baking powder, baking soda, salt and cinnamon. Mix it a few times with the mixture, and then stop – you want lots of flour streaks left. Continue mixing the dough with your hands, squeezing the dough lightly together to form big and small crumbs.
- Reserve about 120 g of the crumbly mixture in the bowl. The rest goes into the prepared baking pan.
- Press the crumbs down evenly into the pan and blind bake for ca. 7 minutes.
- Take pan out of the oven and spread the cherry filling on top.
- Pour on the reserved crumble with your hands, making sure to have bigger and smaller crumbs.
- Sprinkle sugar on top of the crumble. Optional: use vanilla sugar.
- Bake for 20-25 minutes, checking when the top starts to turn golden-brown.
- Let cool for 10 minutes in pan, and then take out of pan and let cool at room temperature.
Notes
- You can use any summer fruit, for example apricots or plums
- Make sure to bake the bars “twice” – first the base, and then the second time with the cherry filling and the crumble on top.
