Baking: Cherry-Cranberry Crumb Bars

Spring cooking date with my friend! Remember my road trip buddy that I hang out with for movies and baking dates? Well, we only had one baking date before Christmas last year where we made this and this. We’re back this time for the long Victoria’s Day weekend and with cherries and eggs, I went over to her place and we did some research and ended up making some Cherry-Cranberry Crumb Bars.

Cherry-Cranberry Crumb Bars
Adapted from: Blueberry Crumb Bars from Smitten Kitchen

Cherry Cranberry Crumb Bars

Ingredients

1 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup cold unsalted flour
1 egg
1/4 tsp salt
*zest and juice of one lime
4 cups *fresh cherries & cranberries
1/2 cup white sugar
4 tsp cornstarch

  1. Preheat over to 375F. Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup white sugar, 3 cups flour and baking powder. Mix in salt and lime zest. Use a fork to blend in the butter and egg. Dough will be crumbly. Pat half the dough into the prepared pan.
  3. In another bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the cherries and cranberries. Sprinkle the fruit mixture evenly over the crust. Crumble the remaining dough over the fruit layer.
  4. Bake in preheated over for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Cherry-Cranberry Crumb Bar

There were no substitutions for anything here. Although this one is already modified to how we made it.  There was only two ingredients from the original recipe that we’ve changed.  The first is that we made cherry and cranberry instead of blueberry and the other is that we used lime zest and juice instead of lemon.

The last time I made crumb bars was in 2012! Almost four years ago! That’s crazy! Last time was good but the pan was too small so the levels didn’t work out well in that sense.  However, these crumb bars were rather tart, probably because of the cranberries.  I personally love it like this more.  The pan we used was perfect and had a great texture in layers.  The fruity bits balanced well with the crumb on the top and when it cooled, it became firm enough to actually feel like a bar and didn’t fall apart.

This recipe is rather easy to do.  Of course, it would be less time consuming if you used blueberries.  We had a bit more prep time just because we had to pit the cherries.  Now, I am thinking of redoing the Strawberry-Rhubarb Crumb Bars I did four years ago but using the right sized pan and making it the perfect fit for this time of year, especially when my rhubarb plant is fabulously ready for harvesting! 🙂

What flavor do you like crumb bars or just granola bars or whatnot? 

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