Best 9 Apple Cherry Crumble Bars Recipes

APPLE AND CHERRY CRUMBLE

Steps:

• Add 1 tbsp of coconut oil to a large pan and gently heat the apples and cherries for 5 minutes.
• Add 2tbsp sweetener and cinnamon and cook for a further 2 minutes.
• Pour the fruit mixture in to a oven dish.
• Make the crumble mix by putting the almonds and oats in to a food processor and blending until a flour consistency. Add 3tbsp coconut oil and sweetener and blend again.
• Crumble the mixture over the fruit and then put the dish in the oven at 180°C/350°F/Gas 4 for 35-40 minutes.

CHERRY CRUMBLE BARS RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
• Mix together the butter and sugar until creamy. Add the vanilla and egg yolk and beat again.
• Stir together the flour, oats, and spices and slowly add to the butter mixture until it becomes crumbly.
• Press half the crumbs firmly in the bottom of the prepared pan.
• Stir together the cherry preserves and apples and spread over the crust in the pan.
• Sprinkle the remaining crumbs on top and press down gently. Bake for 30 minutes. Remove from the oven and cool.
• Whisk together the powdered sugar and water. Drizzle over the top of the cooled bars. Cut into 12 squares.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
• Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars.

APPLE AND CHERRY CRUMBLE

Steps:

• Preheat the oven to 350F.
• First, cut half of the cherries in half. Leave the rest whole. Then, in a large bowl, mix the apple chunks, cherries, lemon juice and vanilla extract together. Then, mix in the granulated sugar and flour.
• In a medium bowl, mix the brown sugar, cinnamon, salt and melted butter together until evenly combined. Then stir in the rolled oats.
• Evenly pour the apple and cherry mixture into the bottom of an 8x8 baking dish. Then spread the rolled oats mixture on top.
• Bake for 35 to 40 minutes, uncovered. Remove the crumble from the oven and let it cool for 15 to 20 minutes before serving.

APPLE-CHERRY CRUMBLE BARS

Steps:

• Preheat oven to 375°F. Butter a 9 by 13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened, about 5 minutes. Reduce heat to low and simmer, covered, 5 minutes more. Drain, reserving 2 tablespoons liquid. Let cool.
• Coarsely chop fruit. Combine with 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid in a bowl.
• Whisk together oats, flour, baking soda, salt, remaining 3/4 teaspoon cinnamon, and remaining 3/4 cup brown sugar. Cut in cold butter with a pastry blender or 2 knives until mixture resembles coarse meal with a few larger clumps remaining.
• Press 4 cups of oat mixture evenly into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture evenly on top.
• Bake until golden brown, about 35 minutes. Let cool completely in dish on a wire rack. Cut into 24 bars. Bars can be stored at room temperature in an airtight container up to 3 days.

APPLE PIE BARS

Steps:

• Preheat the oven to 375 degrees.
• For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
• Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
• Reduce the oven to 350 degrees.
• For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
• Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

APPLE CHERRY CRISP

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix together the fruit layer ingredients. Pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside.
• In a large bowl, combine the oats, flour, brown sugar, and cinnamon.
• In a seperate bowl, whisk together the egg white, oil, vanilla, and fruit juice and then stir into the dry ingredients until thoroughly combined.
• Carefully spread the topping over the fruit (be sure to cover the fruit entirely).
• Cover and bake for 20 minutes, then uncover and continue to bake for another 20 to 30 minutes, until the fruit is soft and bubbly and the topping is crisp and golden.
• per 7 oz. serving: 323 calories, 5.8 G protein, 3.9 G fat, 68.6 G carbohydrates, .6 G saturated fat, 1.8 G polyunsaturated fat, 1 G monounsaturated fat, 0 cholesterol, 21 mg sodium, 5.7 G dietary fiber.

CHERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.