Apple Cherry Crumble Bars Recipes

CHERRY CRUMB BARS

Steps:

• Heat oven to 350°. Grease and flour a 13x9-inch pan.
• Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
• To remaining mixture, add egg; mix well.
• Press into pan. Pour cherry filling over crust; spread to cover.
• In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.

APPLE CRUMBLE BARS

Steps:

• Preheat oven to 180C/350.
• Grease a 20cm/8" square pan and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, sugar, baking powder and salt until you can no longer see white bits of flour.
• Add egg and mix.
• Lightly press 2/3 of the mixture into the bottom of the pan.
• Bake for 15 minutes until slightly golden, then remove and cool for 5 minutes.
• Apple Filling: While the base is cooking, mix together Apple Filling ingredients in a bowl.

CHERRY PIE CRUMB BARS RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
• In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
• In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
• Reserve 3/4 cup of mixture.
• Press remaining crumb mixture into the bottom of prepared pan.
• Spread cherry filling over the crust.
• Sprinkle remaining crumb mixture over cherries.
• Sprinkle sugar over crumb topping.
• Bake bars for 23 to 25 minutes OR until the top is golden.
• Cool completely before cutting.

APPLE AND CHERRY CRUMBLE

Steps:

• Add 1 tbsp of coconut oil to a large pan and gently heat the apples and cherries for 5 minutes.
• Add 2tbsp sweetener and cinnamon and cook for a further 2 minutes.
• Pour the fruit mixture in to a oven dish.
• Make the crumble mix by putting the almonds and oats in to a food processor and blending until a flour consistency. Add 3tbsp coconut oil and sweetener and blend again.
• Crumble the mixture over the fruit and then put the dish in the oven at 180°C/350°F/Gas 4 for 35-40 minutes.

APPLE-CINNAMON CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch square pan with a piece of aluminum foil (about 17 inches long), leaving a 2-inch overhang on each side. Lightly coat the bottom and sides of the lined pan with cooking spray.
• Melt half the butter (4 tablespoons) in a medium bowl in the microwave, about 45 seconds. Set aside 1 cup of the cake mix, and add the remaining mix to the melted butter. Add the egg and 1 tablespoon water, and mix with a spatula until well blended. Let stand a few minutes until the mixture is no longer tacky to the touch. Pat the dough in an even layer in the pan. Bake until the edges are lightly set to the touch and the crust is lightly browned all over, about 20 minutes. Let cool for 5 minutes.
• Meanwhile, melt the remaining butter in a medium bowl in the microwave, about 45 seconds. Add the reserved cake mix, oats and cinnamon, and mix with a fork until crumbly.
• Spread the apple butter over the cooled crust, spreading it to the edges. Scatter the crumb mixture over the apple butter. Return the pan to the oven and continue to bake until the crumbs are golden brown and firm, about 30 minutes more. Cool completely in the pan.
• Using the foil overhang, lift the bars out of the pan and peel the foil away from the edges. Dust with confectioners' sugar, and cut into 16 bars.

CHERRY CRUMBLE BARS RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
• Mix together the butter and sugar until creamy. Add the vanilla and egg yolk and beat again.
• Stir together the flour, oats, and spices and slowly add to the butter mixture until it becomes crumbly.
• Press half the crumbs firmly in the bottom of the prepared pan.
• Stir together the cherry preserves and apples and spread over the crust in the pan.
• Sprinkle the remaining crumbs on top and press down gently. Bake for 30 minutes. Remove from the oven and cool.
• Whisk together the powdered sugar and water. Drizzle over the top of the cooled bars. Cut into 12 squares.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
• Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars.

CHERRY CRUMBLE BARS FOR TWO

Steps:

• Put a small baking sheet on a rack in the lower third of the oven, and preheat to 375 degrees F. Cut 1 piece of parchment to fit the bottom of a mini loaf pan so that it climbs halfway up the long ends; butter the paper lightly on the bottom and more heavily on the sides (including the exposed pan). Combine the preserves and the cherries in a small bowl.
• Toss the flour, oats, brown sugar, confectioners' sugar, baking soda and salt in a medium bowl. Drizzle in the melted butter, and mix with a fork until the flour mixture is moistened and starting to clump. Press a loosely packed 1/2 cup of the flour mixture into the bottom of the prepared loaf pan. Spread the cherry mixture on top. Add the almonds to the remaining flour mixture, and squeeze it to make some larger chunks; sprinkle the almond-flour mixture over the cherry mixture, and press it in lightly.
• Bake the bar on the hot baking sheet until the cherry mixture bubbles and the streusel on top is nicely browned, 24 to 26 minutes. Let the bar cool on a cooling rack until lukewarm, then use the parchment to lift the bar out of the pan. Carefully peel off the parchment, and let the bar cool completely on the rack. Cut the bar in half on a long diagonal, and serve.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened, about 5 minutes. Reduce heat to low and simmer, covered, 5 minutes more. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid in a bowl.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 teaspoon cinnamon, and remaining 3/4 cup brown sugar. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse meal with a few larger clumps remaining.
• Press 4 cups of oat mixture evenly into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture evenly on top.
• Bake until golden brown, about 35 minutes. Let cool completely in dish on a wire rack. Cut into 24 bars. Bars can be stored at room temperature in an airtight container up to 3 days.