Sour Cherry Crumb Bars 12.000

The Washington Post

Jun 2, 2017

It takes only one pint of fresh sour cherries to make these barely sweet bars.

You'll need a quarter-size baking sheet (roughly 9 by 13 inches) .

Make Ahead: The filling can be refrigerated a few days in advance. The bars can be stored in an airtight container at room temperature for up to 3 days.

12 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 bars

  • For the filling
  • 2 cups pitted, coarsely chopped sour cherries (from 1 pint)
  • 1 cup cherry jam
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons peeled, freshly grated ginger root (optional)
  • For the crust/crumble
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • Pinch kosher salt
  • Finely grated zest of 2 limes
  • 16 tablespoons (2 sticks) chilled, unsalted butter cut into small cubes
  • 1 large egg


Preheat the oven to 350 degrees. Grease the quarter-baking sheet with cooking oil spray, then line it with parchment paper.

Combine the cherries, cherry jam, sugar, cornstarch and ginger root, if using, in a mixing bowl; let it sit while you assemble the crust/crumble.

Combine the flour, sugar, baking powder, salt and lime zest in a separate mixing bowl. Quickly work in the butter to form a crumbly dough, then add the egg and mix until incorporated.

Press half the dough into the baking sheet so that it's smooth and packed, then spread the cherry mixture over it, leaving a 1/2-inch margin around the edges. Crumble the remaining dough on top. Bake for 30 to 40 minutes, until golden brown. Cool before cutting into twelve 3-inch bars.

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Recipe Source

From Tiffany MacIsaac, owner of Buttercream Bakeshop in the District's Shaw neighborhood.

Tested by Bonnie S. Benwick.

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