Cherry Streusel Bars
Inspired by techniques from America's Test Kitchen.
Shortbread bars with a cherry and cherry-jam filling and an oat-almond streusel.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- 23 x 33 cm metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- food processor
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 223 kcal |
| Protein | 2.5 g |
| Carbohydrate | 31.4 g |
| of which sugars | 15.4 g |
| of which free sugars | 13.9 g |
| Fat | 10.1 g |
| of which saturates | 5.6 g |
| Fibre | 1.2 g |
| Salt | 0.15 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Base and streusel
- 355 g plain flour
- 130 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 225 g cold unsalted butter, diced
- 45 g rolled oats
- 55 g flaked almonds, chopped
- 50 g light brown soft sugar
- 30 g unsalted butter, softened
Filling
- 255 g frozen pitted sweet cherries, thawed
- 320 g cherry jam
- 2 tsp lemon juice
- ¼ tsp almond flavouring
- 0.5 g fine sea salt or table salt a pinch
- 1
Base. Heat the oven to 190 °C (170 °C fan) and line the big tin. Pulse the flour, sugar and salt, then the cold butter, until like wet sand. Take out about 300 g and set aside.
- 2
Prebake. Spread the rest over the tin, press firmly and bake 16-18 min, turning halfway, until light golden.
- 3
Filling. Wipe the processor and pulse the cherries, jam, lemon juice, almond flavouring and pinch of salt until finely chopped.
- 4
Streusel. Toss the oats, almonds and brown sugar into the reserved crumbs and rub in the softened butter into small clumps.
- 5
Bake. Spread the filling over the base, scatter the streusel loosely and bake 22-25 min, until bubbling and golden.
- 6
Cool. Cool completely in the tin, about 2 h, before cutting into 24.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
