Cherry Crumble Bars

Source

The Flying Brownie by Shirley Fan

Ingredients

Display units in Metric

Yields 16 bars originally 16 bars

8	Tbs	unsalted butter at room temperature
¹⁄₂	cup	granulated sugar
¹⁄₂	cup	packed light brown sugar
1	tsp	pure almond extract
¹⁄₄	tsp	pure vanilla extract
1	cup	all purpose flour
1	cup	old-fashioned rolled oats
¹⁄₂	tsp	salt
¹⁄₂	tsp	ground cinnamon
1	cup	good quality red cherry preserves such as Hero brand

Preheat the oven to 350 degrees F. Line an 8" square pan with parchment paper, leaving extra for overhang; set aside.

In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy. Add both extracts and mix again until combined. Add the flour, oats, salt, and cinnamon; mix on low speed until combined. The mixture should be loose and somewhat crumbly.

Press two-thirds of the mixture firmly into the bottom of the prepared pan. With a knife or offset spatula, spread the preserves on top. Scatter the remaining crumb mixture over the top. Bake until the preserves are bubbly and the crust is golden brown, 30-35 minutes.

Let cool in the pan. Remove the bars from the pan by grasping the edges of the parchment paper, and cut into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper. These bars also do well stacked in cellophane bags tied closed with a ribbon.

Preheat the oven to 350 degrees F. Line an 8" square pan with parchment paper, leaving extra for overhang; set aside.
In the bowl of an electric mixer, beat the butter and sugars on medium speed until light and fluffy. Add both extracts and mix again until combined. Add the flour, oats, salt, and cinnamon; mix on low speed until combined. The mixture should be loose and somewhat crumbly.
Press two-thirds of the mixture firmly into the bottom of the prepared pan. With a knife or offset spatula, spread the preserves on top. Scatter the remaining crumb mixture over the top. Bake until the preserves are bubbly and the crust is golden brown, 30-35 minutes.
Let cool in the pan. Remove the bars from the pan by grasping the edges of the parchment paper, and cut into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper. These bars also do well stacked in cellophane bags tied closed with a ribbon.
Recipe © 2013 by Shirley Fan and used by permission of The Harvard Common Press

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