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Cherry Crumb Bars




Source of Recipe


Rosie's Bakery Delicious and Decadent Dessert Book OR Rosie's Chocolate Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie Book


Recipe Introduction


Delicious and easier to make than cherry pie.


List of Ingredients




Base:
1 cup plus 2 Tbs. flour
1/4 cup sugar
1/4 tsp. salt
8 Tbs. unsalted butter -- cold, cut into 8 pieces (1 stick)
1 large egg white

Filling:
2 1/4 cups canned sour cherries -- drained, but 1 cup of juice reserved (not quite 2 cans)
3 Tbs. cornstarch
3/4 cup sugar
1/4 tsp. salt

Topping:
5 Tbs. flour
1 Tbs. sugar
2 Tbs. lightly packed light brown sugar
6 Tbs. quick oats
1 pinch salt
3 Tbs. unsalted butter -- cold, cut into 4 pieces

Recipe



Preheat oven to 350 deg. Grease 8 inch square pan.

Place crust ingredients (minus butter) in food processor and turn on for 5 seconds. Scatter butter over flour mixture, and process just until the dough comes together, 20-30 seconds (ok, mine wasn't a "dough" but was dry and crumbly).

Press dough gently over bottom of pan. Using a pastry brush, glaze the dough all over w/egg white. (this was not easy since my "dough" was crumbly, but I got it done)

Bake until golden brown, 25-30 minutes.

While base is baking prepare the filling: place drained cherries in small bowl and set aside. Combine 1/4 cup of the cherry juice w/the cornstarch in another small bowl, and set aside.

Combine the remaining 3/4 cup cherry juice, sugar, and salt in a small saucepan and bring to a boil over med/low or med. heat.

Pour the cornstarch mixture slowly into the boiling juice, whisking vigorously until the mixture turns clear, about 4 minutes.

Add the mixture to the cherries and set aside.

Prepare the topping: place the flour, both sugars, oats, and salt in a food processor and pulse briefly 4 times. Add the butter and pulse 8-10 times, until it is incorporated evenly. Scrape the bowl.

Remove the base from the oven, and raise the temp. to 425 deg. Spread the cherrry filling evenly over the base, and sprinkle the topping evenly over the cherries.

Bake until the topping is lightly golden and crispy, about 25 min. Then preheat the broiler (I skipped this part and didn't think it was necesary) and broil until topping is slightly deeper gold, 1-2 min., watching carefully. Cool completely before cutting.