Our garden fresh cherries nestled between layers of crumb crust and topping to create these delightful bars. Simple and easy to make with ingredients from the pantry and the fruit in season. Besides cherries, either blueberries, strawberries, blackberries, raspberries or a mixture of berries can be used. The filling is sandwiched in between two crumb layers consisting of flour, oats, butter and sugar. An eggless baked summer dessert, perfect for picnics or potlucks and definitely, a crowd pleaser. Delicious with the crumbly layers and sweet fruit filling, tempting you to go for a second.
When buying cherries, select the ones with the stalks still attached and without any spots or bruises. Dark cherries are sweet, while the red ones are sour. Traditionally tart cherries are used in pies rather than the sweet ones. The sour fruits are juicier and hold their shape during baking. Moreover, they have an intense cherry flavour.
When buying cherries, select the ones with the stalks still attached and without any spots or bruises. Dark cherries are sweet, while the red ones are sour. Traditionally tart cherries are used in pies rather than the sweet ones. The sour fruits are juicier and hold their shape during baking. Moreover, they have an intense cherry flavour.
 Flour-oats mixture  Base Layer  Top layer  Ready to be cut into squares   |  Filling set aside to cool  Filling  Baked to golden brown  Blessed with 10.5 kgs of cherries in 2024   |
Our Garden Cherries
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Easy Eggless Cherry Crumb Bars
(Yields 20)
Filling
Ingredients:
4 cups pitted cherries
2 tablespoons sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
1/4 cup water
Method:
In a saucepan, heat the cherries, sugar and lemon juice until the cherries have broken down. Stir in the cornstarch with water and remove from heat when the filling is thick. Set aside to cool.
Crust and Topping
2 cups quick oats
2 cups all-purpose flour
1 cup butter (cold and cubed)
3/4 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
Method:
Preheat the oven to 350 F or 180 C.
Line a 9 x 9-inch square baking pan with parchment paper. Set aside.
In a bowl, mix oats, flour, sugar, baking powder and salt. Cut butter into the oats-flour mixture with a pastry blender until well incorporated and crumbly.
Spread and pat down half of the mixture into the prepared pan. Then, spoon the cherry filling over the base layer. Finally, top with the balance oats-flour mixture by pressing down gently.
Bake in the preheated oven for 45 minutes to 1 hour until golden brown. (Note: It took 1 hour in my oven.)
Remove the baking pan from the oven. Set aside to cool for 15 minutes.
Lift the parchment paper and place on a cutting board.
Cut into square bars and serve warm or at room temperature.
Note:
- One cup measure is 250 ml.
- The bars are crisp when baked. As they sit around for the next few days, they soften.
- Refrigerate bars after a couple of days.
