Cherry Cornmeal Crumb Bars Recipe

Cornmeal gives these sour cherry crumb bars a unique taste and texture. The time to pit and chop cherries is not included in these bar prep times.


Filling: – 3 cups pitted sour cherrie – 6 tablespoons white sugar – 1 1/2 tablespoons cornstarch – 1 tablespoon fresh lemon juice – 1 pinch salt Crust and Topping: – 1 cup all-purpose flour – 3/4 cup cornmeal – 1/2 cup firmly packed light brown sugar – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/4 teaspoon ground nutmeg – 1/2 cup unsalted butter, melted and cooled – 1 large egg yolk – 1 1/2 teaspoons vanilla extract


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Start with a 350°F oven. Line an 8x8-inch square pan with parchment paper to overhang on all sides. Coat parchment lightly with nonstick spray.


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Mix cherries, granulated sugar, corn starch, lemon juice, and salt in a large basin. Throw until no cornstarch remains dry. Set aside.


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In a large basin, combine flour, cornmeal, brown sugar, baking soda, 1/2 teaspoon salt, and ground nutmeg. Blend egg yolk, vanilla, and butter. Knead if needed.


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Put 1 3/4 cups loose dough in the pan. Press dough evenly into pan bottom. Cover crust with cherries and liquids evenly. Crumble remaining crust over cherries.


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Bake for 45 to 50 minutes in a preheated oven, or until the top is golden and the cherries are bubbling.


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Remove from oven and let bars cool completely in pan. After cooling, use the parchment overhang to remove bars from the pan and cut into 16 bars.


167 Calories 7g Fat 25g Carbs 2g Protein 

Nutrition Facts (per serving)

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