Ingredients
Scale
- 5 heaping cups Bing cherries, stemmed, pitted, and halved
- 4 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup packed dark brown sugar, divided
- ½ teaspoon kosher salt
- 3 sticks unsalted butter, cold, cubed
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Generously butter a 9 by 13 inch pan and set aside.
- In a large bowl, stir together flour, granulated sugar, ½ cup brown sugar, and salt until combined. Add the butter and work it in using your fingers or a pastry cutter until the butter is evenly distributed in pea sized pieces and the mixture is crumbly.
- In a medium bowl, stir together cherries, 1 cup of the crumb mixture, remaining ¼ cup brown sugar, lemon juice, and cinnamon until well combined.
- Pour half of the remaining crumb mixture into the prepared pan. Press it down firmly with your hands and bake for about 12 minutes, until light golden brown.
- Allow crust to cool slightly before spreading the cherry mixture on to it in an even layer. Top cherries with remaining crumb topping. Press the topping gently into the cherries. Return to the oven and bake for an additional 40-45 minutes, until the top is golden brown and the cherries are bubbling. Cool completely in the pan before cutting into bars and serving. 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 about an hour or in a 350 degree F oven for about 10 minutes.
Notes
Recipe adapted from Crepes of Wrath
- Prep Time: 30 minutes
- Cook Time: 1 hour