I drink too much coffee.
Often clothes will sit in my dryer for three to four days before being folded and sitting in the basket for another week. Thankfully Little has too many clothes.
I am addicted to my iPhone (not good).
Cake is my kryptonite. I cannot resist it.
Yard work and vacuuming are my least favorite chores. Hence why my yard is a mess.
There are clothes in my closet that still have the tags on them and have never been worn (anyone else do this!?!). In my defense they are work type clothes and a button down dress shirt isn’t really appropriate for a day at home with a messy baby.
Unitaskers have no place in my kitchen. Unless it is a cherry pitter. Which somehow I decided I needed and bought this week.
Sometimes fruit and veggies wallow in my fridge till they go bad. This makes me sad.
I had way too many cherries, had already eaten more than one person should, and I had my brand new super cool cherry pitter to use. So in an effort to avoid feeling sad I came up with this recipe.
I actually knew what I wanted to make but couldn’t find a recipe to save my life. I found lots of cookie bar type recipes that called for cherry pie filling (YUCK!) and the ones I found that called for fresh cherries just weren’t right. So I pieced this together and it was perfect.
Cherry Crumble Bars (makes 24 or more depending on how you slice them)
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
4 cups fresh pitted cherries
1/2 cup white sugar
4 teaspoons cornstarch
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan. In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt, and baking powder. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan. In another bowl, stir together the sugar and cornstarch . Gently mix in the cherries. Sprinkle the cherry mixture evenly over the crust. Crumble remaining dough over the fruit layer. Bake in preheated oven for 45 minutes, or until top is slightly brown.
Ps. Substitute strawberries, raspberries, blueberries and lemon zest, cranberries and orange zest, or peaches for the cherries. This recipe is very flexible. Also, these cookies taste best after a night in the fridge. If you can resist them that long.
PPS. Remember how I mentioned I was officially (sorta) in business. Check these out- wrapped and tagged! Pro looking right? So much fun to deliver these little yummy samples to people yesterday!