Friday, October 12, 2012

Cherry Crumb Bars

With both girls in college, I found a job to help pay the tuition! I started working at a small private school at the beginning of September teaching 7th and 8th grade boys! My friend Jayne sent this recipe to me earlier this year, so I made them and took them to our first staff meeting. They got RAVE reviews. I think next time I will par bake the crust a bit as I thought it was too soft.

Cherry Crumb Bars

Jayne Lancour

1 pkg. white (or yellow) cake mix
1-1/4 cups rolled quick oats, divided
1/2 cup (8 tablespoons) margarine or butter, room temperature, divided
1 (21 oz) can cherry pie filling or two cans of pitted sweet or dark cherries in juice, thickened (see below*)
1/4 cup brown sugar
1/2 cup chopped pecans

Heat oven to 350 degrees. Grease and flour a 13 x 9 inch pan. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.

To remaining mixture, add egg; mix well. Press into pan.***Next time Beth will bake this for 10 minutes or so first. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts and brown sugar. Mix well. Sprinkle over cherries. Bake 30 - 40 minutes.

*If using canned (15 oz each) cherries in juice, pour into a 2-quart saucepan. Combine 3 tablespoons cornstarch with a little of the juice and stir to dissolve; stir into cherry mixture. Add 1 to 4 tablespoons of sugar, or to taste. Turn heat to medium-high and bring to a boil; reduce heat and simmer until thickened. If needed, thicken more with a little more cornstarch dissolved in a small amount of water.

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