Cherry Crisp Bars
Cherry crisp bars- sounds delicious right? They are. A soft shortbread crust beneath warm cherries and topped with brown sugar coated oats.
1 and 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup brown sugar (I used dark)
two 16 ounce bags of frozen sweet dark cherries, thawed
3/4 cup granulated sugar
6 tablespoons cornstarch
1 cup all-purpose flour
1 cup quick oats
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup (1 and 1/2 sticks) unsalted butter, softened
Preheat oven to 350F. Grease 8×8 pan.
Beat flour, butter, and sugar on high until soft and crumbly. Press into pan.
Bake for 15 minutes. Take out and cool.
Place cherries in a medium saucepan and place over low-medium heat. Cover saucepan and let cherries lose their juices for 5 minutes. Mix sugar and cornstarch in a small bowl. When the 5 minutes are up, remove cherries from heat and add the sugar mixture. Put back on heat for about 5 more minutes. When the cherries have lost a lot of juice, drain them. And pour over the cooled crust.
Preheat oven to 350F
With your hands, pastry cutter, or fork, in a small bowl, mix all ingredients together. They should eventually form small light brown clumps. Generously sprinkle over the pan (the one with the crust and cherries).
Bake for 20-25 minutes or until the crisp starts getting golden brown.