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.
Ingredient
Filling:– 3 cups pitted sour cherrie– 6 tablespoons white sugar– 1 1/2 tablespoons cornstarch– 1 tablespoon fresh lemon juice– 1 pinch saltCrust 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
Direction
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.
1
Mix cherries, granulated sugar, corn starch, lemon juice, and salt in a large basin. Throw until no cornstarch remains dry. Set aside.
2
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.
3
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.
4
Bake for 45 to 50 minutes in a preheated oven, or until the top is golden and the cherries are bubbling.
5
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.