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Cherry Crumb Bars

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs Not, Sent 16 Servings

INGREDIENTS

1 1/4 c All-purpose flour
1/4 c Granulated sugar
1/4 ts Salt
1/2 c Cold unsalted butter, cut in 8 pieces
1 Egg white
2 1/4 c Canned sour cherries, drain, reserve 1 cup
3/4 c Granulated sugar
1/4 ts Salt
3 tb Cornstarch
1/3 c All-purpose flour
2 tb Packed light brown sugar
1 tb Granulated sugar
1 pn Salt
1/3 c Quick-cooking oats
3 tb Cold unsalted butter, cut in 4 pieces

INSTRUCTIONS

SHORTBREAD BASE
FILLING
TOPPING
Heat oven to 350°. Line an 8-inch square baking pan with foil, letting ends
extend above pan on 2 sides.
Shortbread: Process flour, sugar and salt in a food processor to mix.
Scatter butter on top and process just until a dough forms. Press dough
gently over bottom of prepared pan. Pour egg white over dough and tilt pan
until egg white covers dough completely, then pour off excess. Bake until
golden brown, 20-25 minutes.
Meanwhile prepare filling and topping: Bring 3/4 cup of the cherry juice,
the sugar and salt to a boil in a medium saucepan. Whisk cornstarch into
remaining 1/4 cup (cold) cherry juice, then whisk into boiling mixture
until mixture thickens, boils and turns clear, 3-4 minutes. Remove pan from
heat and stir in cherries.
Topping: Process flour, both sugars and salt a few seconds to mix. Add oats
and butter and process a few seconds until evenly blended. Remove base from
oven and increase oven temperature to 425°. Spread filling evenly over
base, then sprinkle topping evenly over filling.
Bake until topping is lightly browned, about 25 minutes, then broil until
topping is a slightly deeper brown, watching carefully that it doesn't
scorch. Cool completely in pan on a wire rack before lifting foil by ends
onto a cutting board. Cut in 16 squares; remove from foil.
Recipe by: Women's Day - 4/22/97 Posted to MC-Recipe Digest V1 #610 by The
Taillons <taillon@access.mountain.net> on May 13, 1997

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