Cherry Crumb Bars: The Perfect Holiday Treat

Cherry Crumb Bars

Today is a day famous for the last minute rush for gifts to place under the tree for many of us and this year is no exception! With a shortened holiday shopping season, December 24th came faster than expected. Today’s recipe for Cherry Crumb Bars is perfect to enjoy over morning coffee for those making and double checking  lists as much as for those sitting back and relaxing because their list is done!

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Over the summer I had an abundance of cherries; so many that we could not eat them all before they turned. I took out the cherry pitter and in a matter of minutes had a bowl full of deep red globes ready for a few recipes and the rest for the freezer. On a side note: you can do this with any berry … have a pint of raspberries, blueberries, strawberries or cherries that will turn soon? Simply place them in single layer on a tray lined with wax paper in the freezer for 15-30 minutes or until frozen. Pour them in a zip lock bag and you have fresh frozen fruit to use for later.

In this case, I had cherries and used them in a lot of recipes; muffins, pancakes, scones, and this lovely little delight of Cherry Crumb Bars. I was looking for something not quite cakey, like a strudel, and not quite crunchy, like a granola bar and this was the happy medium. These bars are soft with a bit of tart, a little sweet and are great for breakfast, snack, or dessert and perfect with a cup of coffee, tea, or glass of milk.

The best part of making cherry crumb bars? Eating them of course!

Cherry Crumb Bars

1 17.5 oz bag oatmeal cookie mix

½ cup butter, cut into pieces

1 egg, beaten

1 tsp. vanilla

½ tsp. almond extract

¼ cup sugar

Icing (recipe follows)

Icing recipe:

½ cup confectioner sugar

½ tsp. vanilla

2-3 tsp. milk

Preheat oven to 350 degrees.

Line a 9×9 pan with foil and grease well.

In a large bowl, add cookie mix and butter. With a pastry blender (or two butter knives), cut in butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside.

Stir in egg, vanilla and almond extract into the remaining crumb mixture. Press into bottom of prepared pan.

In separate bowl, fold cherries and sugar; Spoon over mixture in pan as evenly as possible. Top with reserved cup of crumb mixture.

Cherries on batter

Bake 45 minutes or until golden brown. Cool completely in pan on wire rack. 

Icing Drizzle Cherry bars

For Icing:

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Remove foil liner from pan and carefully peel down sides of foil from bars.In small bowl, combine confectioner sugar, vanilla and milk until a drizzle consistency is met.

With a fork, drizzle icing moving quickly in back and forth motion over top of bars. 

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Cut into bars. Store in single layer of airtight container or you can freeze for up to 3 months.

Wishing you and your family a wonderful holiday!

What do you think?

Cherry Crumb Bars: The Perfect Holiday Treat

Kelly Pugliano is a wife, mom to a soon-to-be-college student and one-not- far- behind, freelance writer, photographer and a lifelong foodie who shares her love of cooking and baking through photographs good enough to eat. Seeming to be a permanent fixture in her Upstate NY kitchen, you will often find her creating tried & true recipes from family archives or testing out new delights found by reading countless cooking magazines, watching Food Network or scouring Pinterest. If not behind the ... More

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2 comments

  1. LIZ says:

    i love this recipe

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