Be.Baking has moved!

You should be automatically redirected in a few seconds. If not, visit and update your bookmarks.

Monday, January 18, 2010

Sour Cherry and Raspberry Crumble Bars

Here we are in the middle of January and I am inconveniently craving berries. I need a berry fix...and nothing else will do.

Because we are months away from berry season, baking with frozen berries or a high quality jam is a good compromise. I particularly like making Sour Cherry and Raspberry Crumble Bars. It is an incredibly simple recipe that includes a buttery and tender shortbread crust that is spread with sour cherry jam and dotted with frozen raspberries. Then, more of the dough is crumbled on top so that the beautiful jammy filling is peeking through the golden crumble.

When these bars are baking, the delicious smells that come out of the oven will make you wish air was edible.

Sour Cherry and Raspberry Crumble Bars
1 (10 ounce) jar sour cherry preserves
3/4 cup raspberries (thawed, if frozen)
1 teaspoon lemon juice

1 1/2 cups butter, softened
3/4 cups sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
Pinch of salt
2 1/2 cups all-purpose flour
3/4 cup rolled oats

Preheat oven to 350°

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain. Set aside.

Beat butter, sugar, salt and lemon zest in mixer bowl until light in color and fluffy.

Beat in egg yolks (one at a time).

Beat in Vanilla.

Mix in flour, salt and oats until a soft dough forms.

Divide dough in half.

Press one half into 15x10-inch jellyroll pan.

Spread the dough evenly with the fruit mixture.

Scatter the remaining dough on top of the preserve layer (clump dough with hands)

Bake 45 minutes, or until golden brown.

Cut into bars.

No comments: