Cherry Pie Crumble Bars
makes 16 bars
recipe adapted from Martha Stewart Living
for the crust:
- 1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
- 1 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon coarse salt
for the filling:
- 3 cups pitted cherries
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
to make the crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. to make the filling: Stir together cherries, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.