CHERRY STREUSEL BARS

CHERRY STREUSEL BARS image

Provided by Eileen Simon

Time 1h45m

Number Of Ingredients 13

2 1/2 c flour
2/3 c sugar
1/2 tsp salt
16 Tbsp unsalted butter, cut into 1/2 inch pieces
2 c frozen sweet cherries
1 c cherry preserves
2 tsp lemon juice
1/4 tsp almond extract
pinch salt
1/2 c old fashioned rolled oats
1/2 c crushed almonds
1/4 c brown sugar
2 Tbsp unsalted butter, softened

Steps:

1. CRUST Heat oven to 375 Cover 9x13 pan with two sheets of aluminum foil over hanging on sides Spray with vegetable spray
2. Process flour, sugar and salt in food processor, until combined, about 5 seconds Add butter and pulse until mixture resembles wet sand, about 15 pulses
3. Transfer 1 1/4 cups dough to medium bowl and set aside. Transfer remaining dough to prepared pan and use your hands to evenly distribute it over the bottom of pan.
4. Bake until light golden brown, 16 to 18 minutes, rotating pan halfway through baking
5. CHERRY FILLING Pulse thawed frozen cherries, cherry preserves, lemon juice, pinch of salt and almond extract until finely chopped, about 7 pulses; set aside
6. STREUSEL Add oats, almonds and brown sugar to reserved dough and toss to combine Add butter and rub mixture beween your fingers until butter is fully incorporated and mixture forms small clumps. Set aside
7. Transfer filling to pan and spread evenly over crust (which needn't be cool)
8. Sprinkle streusel evenly over filling (not not press)
9. Bake until filling is bubbling and streusel is deep golden brown 24 to 28 minutes, rotating pan halfway
10. Transfer pan to wire rack and let bars cool completely. Using foil overhang, lift bars out of pan. Cut into 35 squares and serve