Crust and Topping
- 1 ½ cups all-purpose flour
- 1 cup packed dark brown sugar
- 1 ¼ cups old fashioned rolled oats
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ½ sticks unsalted butter, cold and cubed
- ¼ cup packed dark brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 4 cups sour cherries, pitted
- 2 tablespoons unsalted butter, melted and cooled
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan, line it with parchment, leaving an overhang, and butter the parchment.
- Make the crust. In a large bowl, stir together the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon. Add the butter and blend it in with a pastry cutter or your fingers until it is pretty well combined and forms clumps.
- Reserve 1 ½ cups of the crust mixture. Pour the rest of it in the prepared pan and press it in firmly with your hands, covering the entire bottom of the pan. Bake until golden brown, about 15 minutes. Cool while you prepare the filling.
- Make the filling. In a medium bowl, stir together the sugar, cinnamon, flour, cherries, and butter. Spoon onto the crust. If the mixture is very juicy, do not put all the juice on the crust or it will become soggy. Sprinkle with the reserved crust mixture. Bake for about 40 minutes, rotating halfway through, until the filling is bubbling and the topping golden brown. Cool completely before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 15 minutes.
Recipe adapted from Baked New Frontiers in Baking
- Prep Time: 30 minutes
- Cook Time: 1 hour