Sour Cherry Crumble Bars
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!
Sour Cherry Crumble Bars
Ingredients
- Crust
- 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
- Filing
- 1 egg
- 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)
Instructions
- 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.
Notes