It’s officially summer and all the best fruit is finally in season. I wait all year long for the strawberries, blueberries, raspberries, watermelon, peaches, nectarines, plums. Seriously everything, all the amazing fruit, but out of that list the best fruit – the one that really takes the cake err pie of the season.
The cherries.
Little delicious fruity sweet or sour orbs of pure enjoyment. Give me a bag of cherries to snack on and don’t expect to get any back.
Lucky for me I just returned from 5 days of cherry heaven, where I’m pretty sure I managed to eat my weight in them. A quick trip to the Pacific Northwest to visit my in-laws at the end of June meant roadside cherry stands everywhere you turned. When my mother-in-law asked what she wanted to buy us to eat, I just said cherries.
What kind she asked? Them all.
You see, rainier cherries, aka the white ones are hard to find on the east coast and when you do get them they are expensive. Out there, 8 bucks for big ol’bucket where I piled into a baggie to take home on the plane!
Now let me tell you, it took a lot of restraint from the day we got home until the day I made these Cherry Pie Crumble Bars to keep my hand out of the cherry bag. The wait though was so worth it for this sweet cherry filling with shortbread crust and brown sugar and oat filled crumble topping.
Since #SundaySupper is going on a big virtual picnic to get ready for the 4th of July and Canada Day these bars are just perfect. Pie is fun for a party but a bit messy when you are sitting on the ground getting ready to watch some fireworks. Instead you have a perfectly portioned and hand held dessert, although I still wouldn’t complain if someone top it with a scoop of ice cream!
Ingredients
- 1 cup unbleached all-purpose flour
- 1/4 cup granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick - 8 tablespoons) unsalted, European style butter
- 3 heaping cups rainier or bing cherries (or use a mix), pitted
- 1/3 cup granulated white sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla bean paste
- 1/3 cup dark brown sugar
- 1/4 cup granulated white sugar
- 3/4 cup unbleached all-purpose flour
- 1/3 cup rolled oats
- 4 tablespoons unsalted butter, melted
Instructions
- Heat your oven to 350 degrees and line a 8x8 square baking dish with parchment paper.
- In a medium bowl mix the flour, sugar and salt. Using a pastry cutter or your hands, mix in the butter until thoroughly combined - you want the dough to look like small pebbles.
- Pour the dough into your prepared baking dish and pat down in an even layer. Bake for 10-15 minutes or until the edges begin to turn light brown.
- In a medium bowl combine the pitted cherries and sugar. Let sit for 15 minutes. Stir in the cornstarch and sit for another 10 minutes. Add the vanilla bean paste.
- Using a slotted spoon, lift out the cherries from the bowl, leaving the excess juice in the bowl and add to the cooked crust. Spread in an even layer.
- In a small bowl mix together the dark brown sugar, white sugar, flour, oats and melted butter. Use your hands to form the crumb topping and form clumps on top of the cherries. If you want a thinner crumb topping, just add it all on top without clumping together.
- Bake for 45 minutes.
- Remove and let cool completely before removing from the pan and cutting into 9 squares.
- Store in an airtight container in the refrigerator.
For more great picnic recipe ideas check out what the rest of the #SundaySupper contributors are cooking up today.
Beverages
- Orange Blossom Iced Tea by girlichef
- Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
- Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
- Best Picnic Wines by ENOFYLZ Wine Blog
Appetizers
- Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
- Buffalo Chicken Spring Rolls by Daily Dish Recipes
- Peppadew Dip by Confessions of a Culinary Diva
- Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla
Mains
- Asparagus and Cheddar Quiche by Mess Makes Food
- London Broil with Caramelized Red Onions by Crazy Foodie Stunts
- Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
- Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee
Sides
- Mushroom and Gruyere Cheesecake by Peaceful Cooking
- Scotch Eggs by Small Wallet, Big Appetite
Salads
- Caprese Pasta Salad by La Bella Vita Cucina
- Farro & Walnut Salad by Foxes Love Lemons
- Fruit Tortellini Salad by Jelly Toast
- Gluten Free Potato Salad by Gluten Free Crumbley
- Japanese Noodle Salad by Noshing With The Nolands
- Kale and Quinoa Tabbouli by Healthy. Delicious.
- Layered Chicken Salad by Nosh My Way
- Lightened Up Macaroni Salad by Peanut Butter and Peppers
- Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
- Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
- Old Fashioned Potato Salad by Life Tastes Good
- Orzo Salad with Kale Pesto by Cooking Chat
- Pizza Pasta Salad by Curious Cuisiniere
- Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
- Tomato Bean Salad by Family Foodie
- Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
- Vegetable Salad by Magnolia Days
- Veggie Pasta Salad by Pescetarian Journal
- Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian
Sandwiches and Wraps
- Pan Bagnat by A Kitchen Hoor’s Adventures
- Panino con la Salamella by Manu’s Menu
- Roast Beef Wraps by Cookin’ Mimi
Sweets
- Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
- Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
- Cherry Chip Blossom Cupcakes by NinjaBaking.com
- Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
- Chocolate Chunk Brownies by What Smells So Good?
- Chocolate Syrup Brownies by That Skinny Chick Can Bake
- Chocolate Zucchini Cake by Killer Bunnies, Inc
- Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
- Flag Cake by Pies and Plots
- Peanut Butter Frosted Brownies by Feed Me, Seymour
- Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
- S’mores Crumb Bars by The Redhead Baker
- Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
- Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz
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I love cherries and I can’t wait for them to come back in season here! Great recipe!
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Adore!
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I used to have a rainer cherry tree many years ago. now I wish I had it so I can make these bars.
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Love that you made these with both bing and rainier cherries! And don’t knock cherry cake – cherries are fab in cake! Michigan, where I live, is quite the cherry mecca too. You should take a visit to Traverse City one July for the cherry festival. It sounds like you would love it.
I SO wish I had a stack of these in the house right now. Pie in portable form? I can’t think of a more perfect picnic treat. And I’m seriously jealous you were able to get all those rainier cherries. Such a luxury!
I do like ranier cherries, we see them out here once in awhile, I will have to look for them again. Great recipe!!
They are expensive in Indiana, too, but worth the splurge a couple times in the summer! Your bars look amazing!!!
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These look fantastic!!! Saving them to make over the holiday weekend!!
Wow, the crumb on these… amazing. It looks so very good, thanks so much for sharing the recipe.
Oh we have cherries all over the place here in Washington right now! I wish my bf liked them. I want to make these bars so bad but I am afraid I will eat them all LOL maybe the neighbors would like a treat?
Oh my goodness, I die for Rainier cherries! They are my absolute favorite! They’re actually on sale for $4.99 a pound this week and I’m going back for two more bags so I can make these bars!
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cherry desserts are one of my favorite things about summer. Great recipe!
I am SO glad cherries are in season and not a bajillion dollars every time I go to the store. They’re my favorite!! These bars wouldn’t last a second in my house, especially with that crumb topping.
I’m jealous that your raniers are out already!! I love those!
I adore cherries. Your dessert looks a-freaking-mazing!
Good to see the trip visiting the in-laws had some fringe benefits.;) These bars look delicious.
You are far better than I! I would have eaten all those cherries before I made the recipe and then I would have been sad! These bars look great! I love anything covered in a crumb topping!!
I love your cherry pie crumb bars! They look incredible!
Cherries are my favorite fruit…I would definitely be dipping into the bag while baking these bars too. Yum!
I look forward to cherry season every year! I’ll have to add this to my recipe list!
Love that these use real cherries! They look delicious 🙂
I was JUST talking about Rainier cherries at the salon today! I’m not sure I’ve ever had one, but I’m like you: all kinds of cherries, as much as I can get, just put ’em in my mouth.
These are lovely, friend. While I’m now scared to make anything that involves the words “cherry pie,” I’m STILL thinking about giving these a shot this summer, with fresh Michigan cherries!
I must try these! They look exceptionally delicious. Happy 4th of July!
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