Comments on: Summer Cherry & Crystallized Ginger Crumb Bars

By: Sarah

Sarah — Mon, 29 Aug 2011 01:43:47 +0000

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.

By: Pretty. Good. Food.

Pretty. Good. Food. — Fri, 03 Sep 2010 17:53:43 +0000

Mmmmm, these sound delicious!

By: jevans

jevans — Sun, 11 Jul 2010 06:32:22 +0000

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!!!

By: cookincanuck

cookincanuck — Fri, 09 Jul 2010 04:21:18 +0000

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

By: veronica tries to cook

veronica tries to cook — Thu, 08 Jul 2010 13:46:33 +0000

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.

By: veronica tries to cook

veronica tries to cook — Thu, 08 Jul 2010 13:36:40 +0000

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.

By: cookincanuck

cookincanuck — Wed, 07 Jul 2010 20:31:42 +0000

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).

By: jarsmith95

jarsmith95 — Wed, 07 Jul 2010 17:50:31 +0000

just a thought but maybe spray your scissors with PAM before cutting.

By: Eyrie

Eyrie — Wed, 07 Jul 2010 16:18:29 +0000

How do you chop the ginger? It sticks to a knife so I end up using a scissors and cleaning it periodically. I’d love to hear any suggestions. . .
Thanks!