This year’s cherry crop has been deliciously sustaining us for two months now. I was initially worried we would not be able to enjoy these sweet, deep red gems after the West Coast experienced unseasonal weather. California’s cherry crop got an early start with March’s hot weather but then Spring storms damaged all varieties of the fruit in the field. Total yields for the California growers’ harvest were reduced by half.

Fortunately, the Pacific Northwest (my second favorite region in the US) saved my Summer snacking habit. The harvest in the five-state region began around Memorial Day and is now coming to an end and I certainly have enjoyed a healthy share of sweet cherries for most of the Summer.

With cherry season coming to a close, it is the perfect time to share one last fresh cherry recipe. This crumb bar recipe feeds a crowd and features these plump, heart-shaped stone fruits in a delicious way.

Cherry Crumb Bars (adapted from honestandtruly.com)  Total Time Required: 1 hour 5 minutes, Prep Time: 15 minutes, Cook Time: 50 minutes, Servings: 18 – 24 bar cookies

Ingredients:

Dough:

• 1 egg
• 1 cup unsalted butter
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup sugar
• 3 cups flour

Filling:

• 4 cups (20 ounces) fresh cherries
• 4 tablespoons cornstarch
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon almond extract

Directions:

Preheat the oven to 375ºF and grease a 9×13 glass baking dish.

Wash and pit the cherries, then cut them into halves.

For the dough, in the large bowl of a stand mixer, combine the egg and butter.

Add the baking powder, salt, cinnamon, and nutmeg then mix well.

Add the sugar and flour, then mix until crumbly.

For the filling, in a large bowl, mix together the prepped cherries, cornstarch, sugar, almond extract, cinnamon, and nutmeg.

Pat 2/3rds of the dough crumbs into the prepared baking dish, patting the dough together. Pour the cherry mixture over the dough.

Sprinkle the remaining crumb mixture over top of the cherries.

Bake the crumb bars for 50 – 60 minutes, until the top turns golden brown.

Let the bars cool completely before cutting it. Store the cherry bars in the fridge in layers separated with wax paper in a tightly sealed container.

Sweet cherries from the Pacific Northwest are special treat!  ~Linda

Cherry Crumb Bars (adapted from honestandtruly.com)  Total Time Required: 1 hour 5 minutes, Prep Time: 15 minutes, Cook Time: 50 minutes, Servings: 18 – 24 bar cookies

Ingredients:

Dough:

• 1 egg
• 1 cup unsalted butter
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup sugar
• 3 cups flour

Filling:

• 4 cups (20 ounces) fresh cherries
• 4 tablespoons cornstarch
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon almond extract

Directions:

Preheat the oven to 375ºF and grease a 9×13 glass baking dish.

Wash and pit the cherries, then cut them into halves.

For the dough, in the large bowl of a stand mixer, combine the egg and butter. Add the baking powder, salt, cinnamon, and nutmeg then mix well. Add the sugar and flour, then mix until crumbly.

For the filling, in a large bowl, mix together the prepped cherries, cornstarch, sugar, almond extract, cinnamon, and nutmeg.

Pat 2/3rds of the dough crumbs into the prepared baking dish, patting the dough together. Pour the cherry mixture over the dough. Sprinkle the remaining crumb mixture over top of the cherries.

Bake the crumb bars for 50 – 60 minutes, until the top turns golden brown. Let the bars cool completely before cutting it. Store the cherry bars in the fridge in layers separated with wax paper in a tightly sealed container.