Sometimes, I write the body text first. Words come, I type them, and it feels really good. When that happens, all that’s left are the parts that come easiest to me: recipe + photos. Blogging is fun when this happens.
Other times, I write the recipe first. Then I go fiddle with the photo editing. All the while, my mind is turning. Words, where are you??
Oh, that’s right. I reached my word output limit yesterday. On that test I’ve been dreading since before I even started college. The writing test. The one where you have to produce two essays inside of 70 minutes, on a subject you may or may not know/care anything about.
So if you’re wondering where I’ve been all week, I’ve been in a virtual hole just studying and writing a lot. I also second-shot a wedding on Saturday, instead of making ice cream as per usual. A few days ago, however, I managed to sneak away from my books for an hour or so of kitchen therapy.
I made these cherry pie bars, which are fantastic, and I wanted to share them with you before the 4th of July because they’d be a good party choice if you’re looking for something to make. Or if you just need to get away from something for a little kitchen therapy as well, these would be perfect for that too.
Until next time, which will hopefully be sooner than later. Hopefully words will flow easier as well :)
P.S. Happy birthday, America!
cherry pie bars | print recipe
Recipe adapted from Joy the Baker
C R U S T
1 cup gluten-free flour (or all-purpose)
¼ cup almond meal
¼ cup oat flour
¾ cup powdered sugar
¼ teaspoon salt
¾ cup butter, room temperature
¼ cup old-fashioned oats
F I L L I N G
2 large eggs
½ cup sugar
⅓ cup flour
½ cup sour cream
1 tablespoon lemon juice
¼ teaspoon salt
1½ cups frozen cherries, thawed, drained, cut in half
Position an oven rack in the upper third, and preheat oven to 350 degrees. Lightly coat a 9×9-inch metal baking pan with cooking spray, then line with two perpendicular rectangles of parchment paper. Lightly coat the parchment with cooking spray as well. Set aside.
Next, make the crust and crumb topping. In a medium bowl, whisk together the flour, almond meal, oat flour, powdered sugar, and salt. Mix the butter in with a wooden spoon. It will take a minute for it to begin to incorporate; just keep stirring, but stop while the butter is still in fairly large chunks and there are still dry spots. Take ½ cup of the dough out and place it in a separate bowl. Set aside.
Continue to stir the remaining dough until it becomes soft and smooth. Transfer the dough to the prepared baking pan and gently spread it out into the pan with your fingers. Bake it for about 15 minutes, until the edges turn golden brown.
While the crust is baking, finish the crumb topping by mixing the reserved dough with the oats. Set aside. In a medium bowl, whisk together the eggs, sugar, flour, sour cream, lemon juice, and salt.
When the partially baked crust comes out of the oven, place the cherries all over the crust. Gently pour the filling over the cherries, and sprinkle the crumb topping over the top.
Bake for 25-35 minutes. I feel like I underbaked mine slightly, but they’re still good, so this is a bit forgiving. The filling should be set and only jiggle a little bit, if at all.
Let the bars cool before slicing and serving.