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Summer Cherry & Crystallized Ginger Crumb Bars

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

My first job, at the ripe old age of nine, landed me in the middle of a cherry orchard. Despite the flagrant child-labor compensation, I still have a soft spot for cherries. In this recipe, the crystallized ginger adds a zing of heat to the sweet summer fruit.

Ingredients

  • FOR THE CHERRY MIXTURE:
  • 5 cups Fresh, Pitted Cherries, Cut In Half
  • 3 Tablespoons Fresh Lemon Juice
  • 4 ounces, weight Crystallized Ginger, Finely Chopped
  • ½ cups Granulated Sugar
  • 4 teaspoons Cornstarch
  • _____
  • FOR THE FLOUR MIXTURE:
  • ½ cups Granulated Sugar
  • ½ cups Packed Brown Sugar
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ½ teaspoons Ground Nutmeg
  • 1 cup (2 Sticks) Unsalted Butter, Cut Into Small Pieces
  • 1 whole Egg, Lightly Beaten

Preparation

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray.

For the cherry mixture, in a large bowl, combine the cherries, lemon juice, crystallized ginger, sugar, and cornstarch. Set aside.

For the flour mixture, in a separate medium bowl, combine the granulated sugar and brown sugar. Stir in flour, baking powder, salt, and nutmeg. Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir the egg into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.

Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Let the bars cool on a rack and then place them in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.

7 Comments

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Pretty. Good. Food. on 9.3.2010

Mmmmm, these sound delicious!

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jevans on 7.11.2010

I found your recipe when I was craving a crisp. I still made a crisp but I took your idea of adding ginger. I used fresh grated instead of crystalized. Yummmmm!!! Thank you!!!

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cookincanuck on 7.9.2010

Veronica, thanks so much for letting me know. I’m so glad you and your coworkers enjoyed the bars.

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veronica tries to cook on 7.8.2010

I just made these and brought them into the office and they are a huge hit. I also had some issues cutting the ginger finely, but my knife needs to be sharpened. But for the ginger lovers that was not a problem. Already passed along the recipe to a couple fans.

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cookincanuck on 7.7.2010

Eyrie, I don’t typically have too much of a problem, but my knives are really sharp. I think jarsmith had a good suggestion. You could also try sticking it in the freezer for about 15-20 minutes before cutting (I haven’t actually tried this for the crystallized ginger, but it works really well when trying to slice meat or soft cheese really thinly).

2 Reviews

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Sarah on 8.28.2011

I printed this recipe off a while ago and just got around to making it tonight. I’m sorry I waited! These bars are great! The taste is out-of-the-ordinary and falls a bit on the sophisticated side despite being a crumb bar. They were easy to make. I used my Cuisinart for the crumb portion and it was a snap. The most labor intensive part was pitting the cherries; I definitely recommend a pitter. I am taking these in to work tommorw and expect them to be gone shortly. This is a great summer recipe for a grown-up tasting treat.

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veronica tries to cook on 7.8.2010

With a bag of cerries in my fridge I needed some inspiration and this recipe fit the bill. I had most the ingredients in my fridge and just needed to purchase the ginger ont he way home. For the most part this recipe is easy to throw together. If you do not have a cherry pitter than that takes a bit more time. (I just watched some TV as I cut and removed pits) And I ended up just using my hands to bring together the dough. It is a hit at the office and I would definitely reccommend trying this one out.

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