Streusel Cherry Crumble Bars

3 Layers: Shortbread, Cherries, & Oats
About these dessert bars:
  • Shortbread bottom, cherries in the middle, oats/brown sugar topping!
  • Made in about 30 mins!
  • Great texture! with the dense bottom, soft middle and crunchy top
  • Cold unsalted butter works best, but (margarine could work as well in a pinch)
  • fresh or frozen cherries
  • any fruit could replace the cherries. Blueberries, mixed berries, blackberries etc.

The Method:

Firstly, the base is made by combining: flour, salt, baking powder, and powdered sugar and whisking them together. Then cutting cubes of the unsalted butter in. Once an even thick dough appears it gets pressed into the base of a 9×13 inch pan; which gets baked for ~13 mins at 350 Degrees F, then set to cool.

Next, the cherry filing is quite simply made by combining the cherries with cornstarch and sugar and placed evenly on-top of the base.

Lastly the streusel topping is made with oats, brown sugar, and melted butter; mixed in a bowl with a fork then sprinkled overtop and it is complete. Bake for a second time now for about 15 mins, let cool, and enjoy!

The Recipe:
Prep timeBake timeTotal time
15 mins10 mins + 15 mins30 mins
Yields: one 9×13 inch pan

Streusel Cherry Crumble Bars

Ingredients:

the base:

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1 cup unsalted butter *softened*

the filing:

  • 2-3 cups cherries (depends on size/fresh or frozen etc. just enough to cover base completely)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch

streusel topping

  • 1 1/2 cups oats (rolled or large flake)
  • 1/2 cup brown sugar
  • 1/2 cup butter melted
Procedure:

Preheat oven to 350 Degrees F and line one 9×13 inch square pan with parchment paper. Set aside.

In a large bowl, whisk together the flour, powdered sugar, salt, and baking powder. Make sure there are no lumps, especially with the powdered sugar. Next, using a pastry blender, two butter knives, or a couple forks, cut in the unsalted butter until small peas sized (even) chunks remain. *this is why it is important to have room temp. and softened butter, it is easy to cut in when it is in this sate*

Once completed the dough should look similar to that of a cookie dough or shortbread. Press the dough in-to the bottom of the pan and bake for ~10 mins. Once out of the oven let cool.

In another bowl, make the filling by combining the cherries, granulated sugar, and cornstarch. Pour evenly on-top of the base; set aside.

Lastly, make the streusel topping by mixing the oats and brown sugar and pouring the melted butter on-top. Mix with a fork and sprinkle over the cherries.

Bake the tray bake for ~15 mins or until slightly golden!

Let cool, slice, enjoy!

Happy Baking!

Soft Baked Oatmeal Cookies

Original, Chocolate chip, Raisin, Cranberry, or any thing else you can think of works in these cookies !

Oatmeal Cookies soft baked and perfectly warm for a rainy or cold day! A lovely companion to come hot tea or coffee. This recipe makes for the most sweet oatmeal cookies.

The ingredients overview:

The oats – I used large flake because they have such a nice substantial presence over quick oats or steel cut which are both smaller.

The egg– this helps bind everything. Other recipes use honey but this recipe has enough sugar! So, I like just one egg.

The flour– helps add size and weight to the cookies. Also a binding agent.

The baking powder/baking soda– these are the leavening agents which give the cookies great height! we like our cookies large right!

The vanilla– added sweetness

The brown sugar & granulated – the combination of the two will help these cookies to be soft baked but with a slight crisp bottom. The combination makes for sweetness without just gritty taste from only using too much of one.

The butter– unsalted is best * at room temperature, however any butter works, even margarine.

The Method:

First make the flour mixture by sifting together the flour, baking powder, baking soda, and salt.

Then we want to cream the butter and both sugars.

We then add the vanilla and the egg and beat until smooth.

After this, we add the flour & large flake oats – folding them in.

Next we use a cookie scoop to make the cookie balls and place them on a baking sheet. We bake for about 10-15 mins for the larger size. Or 10 mins for a more medium size of cookies.

The recipe:

Soft Baked Oatmeal Cookies

Prep timeBake timeTotal time
10 mins10-15 mins25 mins
Yields: 20 medium cookies ~ 10 large cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups large flake oats
  • 3/4 cups mix in *optional*

Procedure:

Preheat oven to 375 Degrees F for Larger cookies or 350 Degrees F for medium cookies.

In a medium mixing bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon. Once combined set aside.

In another larger mixing bowl cream the butter with the brown sugar and granulated until smooth but grainy texture appears. Make sure the brown sugar specifically, is not clumpy.

Add the egg and vanilla extract and cream for another minute to incorporate.

Now, fold in the flour mixture and make sure to scrape the edges of the bowl to include all the ingredients. Once well mixed fold in the oats 1/2 cup at a time. This is now the time to mix in any add ins : *chocolate chips, raisins, cranberries etc.* if desired.

Using a cookie scoop or a regular spoon scoop balls and place on a parchment lined or buttered baking sheet.

Bake the cookies for 10-15 minutes for medium, or 15 for larger cookies. Let cool for a few minutes before eating!

Enjoy!

Happy Baking