Cherry Crisp Bars Mashup
We love pie and crisps so when summer hit and everyone was posting their favorite backyard bbq desserts we had to do a cherry crisp bars mashup recipe.
We’ve worked with Fisher Nuts for a few years now and we’ve made quite a variety of dishes from gluten free strawberry shortcake pancakes, to pumpkin pasta to breakfast cookies. However, we’ve never done anything with cherries and since it’s such a classic flavor for summer we wanted to find a recipe that let a traditional fruit shine.
These bars use pecans from Fisher Nuts as a way to bring a crunch, warm flavor and they are preservative free. That’s important for us. We are all about balance in our family so we definitely enjoy treats and a few processed things, however if it’s something like a simple nut I don’t see why it can’t be just the nut without the extras. That’s why when we found Fisher we decided to stick with them for a product that’s only what it says it is, nuts.
The bars start out with a simple sweet tart crust that comes together in no time. We like to add all of the dry ingredients and then cut the butter in with a pastry cutter, however if you don’t have one, and you should, just use a fork or your hands. It goes perfectly with cherries and it’s easier than a pie crust. Plus, it holds up really well to the weight of the cherries and crisp oat topping.
The cherries are just your basic cherry pie filling, see we do use shortcuts in our house. I’m going to create a homemade version though, it just makes me feel better to create it myself so stay tuned.
The topping for the cherry crisp bars is an adapted version of Mom’s crisp topping with those crunchy pecans thrown in there. It’s often a little ingredient that makes an entire recipe amazing. Like honey in our golden potato soup, or nutmeg in a white sauce.
Cherry Crisp Bars
- 1¾ Cups Flour
- ½ Cup plus 2 Tablespoons Sugar
- ¾ Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 10 Tablespoons Butter, unsalted, chilled
- 2 Large Egg Yolks, whisked slightly
- ½ Teaspoon Almond Extract
- 5 Cups Cherry Pie Filling
- ½ Cup Flour
- ½ Cup Old Fashioned Oats
- ¼ Cup Fisher Nuts Pecan Halves
- ½ Teaspoon Cinnamon
- Pinch of Salt
- ¾ Cup Brown Sugar
- 6 Tablespoons of Butter, chilled
- Preheat the oven to 375 degrees. Prepare a 9x13" baking dish with parchment paper or spray lightly with a nonstick spray.
- In a medium bowl, prepare the tart crust. Add the flour, sugar, baking powder, and salt, whisk to combine.
- Cut the butter into small cubes and add to the dry ingredients. Cut in with a pastry cutter until it resembles peas.
- In a small dish, whisk together the yolks and almond extract. Add to the flour mixture and finishing mixing with a rubber spatula until the dough just comes together. Top with the cherry mixture.
- In a ziploc bag, add the pecans and seal shut. Using a mallet, smash the pecans into small pieces. Add to the flour mixture and toss in the cinnamon, salt and brown sugar, mixing to combine. Cut the butter into the mixture and pinch together until it's completely incorporated. Sprinkle over the filling and bake for 40-50 minutes or until golden and bubbly.
- Allow to chill completely and serve.
Who wouldn’t love a chocolate chip bar loaded with coconut and cherries?!
Cade LOVES these bars!