Sunday, April 7, 2013

Cherry Crumble Bars

This recipe was my contribution to the April 7th edition of The Hinton Voice

[Spring is in the air!  After what feels like an incredibly long winter season, spring has finally made it’s appearance.  I love this time of year – warm sunshine and happy people everywhere.   Of course with spring being the precursor to summer, it’s only going to get nicer from here on out (except for the occasional foot or two of snow we sometimes randomly get in the middle of spring – you know it will happen!).

I wanted to make a cheerful spring dessert the other day and cherries are one fruit that always remind me of spring.  I love both the smell of the beauty of cherry blossoms, and of course the delicious cherries that follow and are so plentiful in the summertime.   If you’re not a fan of cherries, you can easily substitute the filling for any type you like (blueberry, lemon, and even pumpkin are also favorites in our house).

These bars remind me of the kinds that you can find at most bakeries and sandwich shops.  They are quite similar to date squares, only with a gooier center.  They are super easy to put together and call for common ingredients that you likely already have on hand - making them an ideal last minute dessert.

In addition to keeping well after they are baked, these bars also freeze really well.  Just pop them out of the freezer the night before you need them so they are good to go the next day.  Because they store so well, they also make for a great dessert to pack for picnic lunches, take on camping trips, or bring to BBQ’s and other get-togethers.  Always a crowd pleaser, I haven’t come across a person yet who doesn’t enjoy these bars as much as we do.]

- 2 ¼ cups oats
 -2 ¼ cups flour
- 1 ½ cups brown sugar
- ¾ tsp baking soda
- ½ tbsp baking powder
- ½ tsp salt
- 1 ½ cups butter, melted
- 1-540 ml can of cherry pie filling


Preheat oven to 350 degrees.

Combine all of the ingredients except the cherry pie filling together in a large bowl until well combined.

Separate mixture into two equals halves.  Press the first half of the mixture into a buttered 9x13 pan. Place the other half of the mixture in the fridge.   Bake the first half for 20 minutes.

Spread the filling evenly over the baked crust.  Evenly crumble the remaining crust over the filling and bake for an additional 30 minutes.

Recipe makes 16 medium sized bars.

- Nutritional Info (per bar) -

Calories - 292   Fat - 14    Carbs – 35     Protein - 4   Fibre – 1


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