Sweet, soft, wonderfully juicy sour cherry crumble bars.
With a soft oat-brown-sugar-butter cookie-like base, and a thick, sweet, and tart but not overwhelming layer of cherries in the middle, tucked in by a light dusting of those subtle streusel-like crumbs on top.
Sour Cherry Crumble Bars
Sour Cherry Filling
- 1 quart of sour cherries (see notes)
- 1/2 cup granulated sugar (more depending on tartness of your berries)
- 2 tablespoons flour
- 1 tablespoon cornstarch
- juice of one lemon
Crumble Layer
- 3 cups rolled oats
- 3 cups flour
- 2 cups brown sugar (loosely packed)
- 1 teaspoon baking powder
- 1 1/2 cups melted butter (I prefer salted)
- 1/2 teaspoon salt
INSTRUCTIONS
- Prep Cherries: Preheat the oven to 350 degrees. Take pits out of all cherries and place in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix them with sugar, flour, cornstarch, and lemon juice.
- Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Taste of Genevieve 
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