I am not normally a fruit dessert lover, but I really do love sour cherries when they are baked in a tart or pie. I posted this Delicious Sour Cherry Tarts recipe a few years ago and since then, I try to make something with the fruit when they are in season.
When are Sour Cherries in Season?
I have had luck finding sour cherries at the Union Square Greenmarket in New York City in late June and early July. I usually take a quick stroll though the vendors when I get off the Subway on my way to work and if I spy some, I will buy them. It is a short growing season and they are not always available. I have frozen them to use later and they held up really well.
My good friend Lisa’s father loves sour cherries and I told her I would pick her up fresh ones when I saw them at the market. It turned out to be perfect timing because not long after we discussed them – I found them! Lisa is an amazing baker and dropped off a small sampling of crumble bars she made for me to photograph and taste! Yowzer! They were amazing!
Give this recipe a try and let me know what you think. You can also use any other fresh berries if you do not have sour cherries. Enjoy!
Lisa adapted this Blueberry Pie Bars from Trisha Yearwood
Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice (Lisa only used 1 T of lemon juice)
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups sour cherries, pits removed using a cherry pitter (or berries of choice)
- Preheat the oven to 350 degrees F.
- Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
I only used 1 T of lemon juice – I baked a little longer- like 5 mins – to get it crispy on the bottom
*For the Cherries you will need a good Cherry Pitter
Keywords: Sour Cherry, Easy, Make Ahead, Crumble, Berries , Blueberries, Cherries