When I was in Colorado I helped my mom do some baking for a dinner she was going to with friends. I had planned to make something more elaborate, but we got busy and ran out of time. I threw these bars together at the last minute, and they were so incredible.
For a long time, these Lemon-Blueberry Crumb Bars have been my go-to, fruity summer dessert. Those are still delicious, and they’re always devoured when I take them to a gathering, but these Cherry Cobbler bars might be a new favorite for me. The filling is creamy and the hint of almond is irresistible with the sweet cherries and the buttery crumb crust.
- 3 cups flour
- 1½ cups sugar
- ¼ tsp. salt
- 1½ cups unsalted butter, chilled
- 4 eggs
- 2 cups sugar
- 1 cup sour cream
- ¾ cup flour
- pinch salt
- zest from 1 lemon
- 1 tsp. almond extract
- 4½ cups sweet cherries, pit removed and halved
- Preheat the oven to 350 degrees and grease a 9 x 13 inch baking pan.
- To make the crust, combine the flour, sugar and salt in the bowl of a food processor. Cut the butter into tablespoon sized pieces and add to the flour mixture. Process for about 30-60 seconds until the butter is evenly distributed and the mixture is crumbly.
- Set aside 2 cups of the flour mixture to use as the topping. Press the remaining mixture into the bottom of the pan and bake for 12-15 minutes. Cool for at least 10 minutes.
- Prepare the filling by whisking the eggs in a large bowl stir in the sugar and sour cream. Add flour, salt, lemon zest and almond extract. Stir to combine then gently fold in the cherries. Pour the mixture over the crust then sprinkle the remaining flour mixture evenly over the top. Bake for about 55 minutes. To test doneness, gently shake the pan, only the very center of the pan should move, the rest should be set. Cool for at least one hour before cutting into the bars.
Adapted from Pink Parsley