I admit it: I’m addicted to pie baking, and I’m not at all sorry about it. You know I couldn’t let a holiday weekend go by without a new pie recipe, right? If you made this recipe, be sure to leave a comment and star rating below.Make the most of cherry season with this simple cherry crumb pie! It features a filling made from fresh cherries and a buttery crumble topping. Refrigerator: Store bars in a sealed container in the fridge for up to one week.įreezer: Wait for the bars to cool completely, then transfer them to a freezer-safe container, placing layers of parchment or wax paper in between to prevent the bars from sticking to one another. You don't want the cherry mixture to be too wet, so draining the liquid is important. To do so, thaw the cherries completely, then mash then and drain as much liquid from them as possible before adding them to a bowl and adding sugar and cornstarch. Yes! If you're not in the mood to pit fresh cherries, I get it. Wait for the bars to cool completely before slicing them to avoid them falling apart.Remember to line your baking dish with parchment paper with an overhang for easy removal.The cherries will cook down in the oven and when the bars are done, the filling will resemble cherry jam. ![]() The cherry mixture is going to seem clumpy at first, and that's ok.Plus, otherwise, the bars will be very crumb-y when you slice them. The first time I made these cherry crumble bars, I didn't include milk in the crumb crust however, the milk really helps to hold everything together, so I do recommend using it.Place the baking pan in the oven and bake the bars at 375° for 32-36 minutes, or until the edges and top are slightly golden brown. Spoon the cherries on top, then sprinkle the remaining crumb mixture overtop. Press ⅔ of the dry mixture into the bottom of a square baking dish with your hands. Place them back in the bowl, then stir in the sugar and cornstarch. Place the pitted cherries in a medium bowl, then use a potato masher to mash the cherries and place them into a fine mesh strainer to drain any excess liquid. Stir in the egg and milk until the mixture easily holds together when you pinch it. Then, grate the butter directly into the bowl and use your hands to mix together until the butter resembles small pebbles. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. A good substitution is all purpose flour. ![]() However, you can use frozen cherries (see "FAQ" section below).Ĭornstarch - Cornstarch is going to help absorb some of the moisture from the filling. The milk is going to ensure the crumb mixture isn't too dry or crumb-y.Ĭherries - Fresh cherries are best and ensure the middle filling isn't too wet. To do so, stir 1 tablespoon of ground flaxseed and 2.5 tablespoons of water together, then let the mixture sit for 5-10 minutes. Sugar - Cane sugar is best, but if you want these bars to be less sweet tasting, use coconut sugar instead.īutter - Unsalted butter is preferred if you're using salted butter, omit the ¼ teaspoon of salt from the dry ingredients.Įgg - The egg is going bind the dry ingredients together if you want these to be egg-free, try using a flax egg. I don't recommend using any other gluten free flour, since the only flour I tested these with is all purpose.
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