Cherry Crumble Bars SRC Recipe
Welcome SRC members from Group C~
My name is Lynn and Welcome my my blog Turnips 2 Tangerines. This is my first time participating in Group C. I have been in Group D for the past 9 months. I am so happy to be here in Group C and I'm looking forward to getting to know all of you and trying your recipes:)
My assigned blog this month is Veronica's Cornucopia, a blog about Baking, Living and Thanks-giving. The minute I started looking through Veronica's recipes I knew I wasn't going to have any trouble finding a recipe I wanted to try. In fact, my big problem was going to be picking only ONE recipe to try, because I wanted to try about TEN!
I love Amish Friendship Bread and I'm always on the look out for "new to me" variations on the classic recipe. I will definitely be back to try Veronica's Caramel Banana Amish Friendship Bread and Double Chocolate Rum Amish Friendship Bread. Veronica has also won several Blue Ribbons (1st place), Red Ribbons (2nd place), and White Ribbons (3rd place), at the Kansas State Fair. Congrats Veronica!! I can't wait to try your award winning recipe for Butterscotch Swirl Cake! Yum!
I decided on Cherry Crumble Bars. A few months ago I bought 2 cans of cherries that were on sale. I have been looking for just the right recipe and found this one. This recipe also called for almond paste, and I have never used almond paste before, but have always wanted too. This delicious recipe had them both. This recipe was the perfect marriage of cherry and almond....one of my favorite flavor combinations. If you want to try a delicious and wonderful recipe, try this one. You will be so glad you did! It's Fantastic!
Cherry Crumble Bars
Cookie base and topping~
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 t salt
- 1/2 t baking powder
- 1/3 cup almond paste (not marzipan)
- 1/4 t almond extract
- 1 stick (1/2 cup) cold unsalted butter, cut into pieces
- 1/2 cup sliced almonds (reserve for topping)
- Filling~
- 2 cups frozen cherries or
- 2-14.5 oz cans red tart cherries, packed in water, drain juice from one can.
- (if using canned cherries, omit water & lemon juice) (add a few drops of red food coloring)
- 3/4 cup sugar
- 3 T water
- 2 T cornstarch
- 1 T fresh lemon juice
- 1 T unsalted butter
- pinch of salt
- Icing~
- 1/2 cup powdered sugar
- (more if needed, whisked or sifted)
- 2-4 T heavy cream
- 1/4 t 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.
*For food processor directions, check out Veronica's Cornucopia
In a large bowl, whisk together flour, sugar, salt and baking powder. Add almond paste and almond extract. Stir to combine. Add cold butter, cut in with a pastry blender, until crumbly. Remove 1 cup of the mixture and set aside for topping.
Put rest of ingredients into prepared 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 8-10 minutes. Spread the filling over the crust.
Sprinkle the top with the reserved crumb mixture and top with the sliced almonds. Bake for about 28-30 minutes or until the filling bubbles and the top is golden brown. Let cool completely in the pan on a cooling rack. Whisk or beat together the icing ingredients and 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. Enjoy!
If you would like more Information~
Solo Almond Paste