Evans cherry ginger oat crumble bars
The Evans cherries are ripe everywhere — except in our yard.
Use up some of your abundant Evans cherry harvest or raid your freezer stash for these delectable Oat Crumble Bars. The ruby-red sour cherry filling peeks out between crumbly layers of sweet buttery oats. Warm ginger is a delicious counterpart to the tangy fruit.
It’s cherry season! The Evans cherries are ripe everywhere — except in our yard. Our trees suffered mightily this season. The cold winds in winter and the cool weather during blossoming seems to have been too much for them. We’ve had to prune off large branches until they now look like some sad sort of trees that belong in Whoville. Hopefully, they’ll come back again and provide us with cherries next year!
In other years I have been busy preserving every bit of our cherry bounty — I am genetically programmed not to let food go to waste.
Sometimes it can be a curse. Because I need to use up every. . . little. . . bit.
We live in a land of plenty now. And I still can’t shake those ingrained habits. I am busy canning and preserving everything that grows.
Luckily, I still have some frozen sour cherries to turn into these delicious, crumbly oat bars. They remind me of the comfort food of my childhood — the kind of baking my mom prepared for coffee time or company. The luscious sour cherry filling and buttery oat crumbles are a wonderful treat with a hot cup of tea or a cold glass of milk.
- 2 cups (350gms) pitted Evans sour cherries, fresh or frozen (or substitute with fresh or frozen raspberries) – use slightly heaped cupfuls if frozen.
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground dried ginger)
- ½ teaspoon pure vanilla extract
- ½ cup sugar
- 1/3 cup orange juice (or apple juice)
- ¼ cup cornstarch
- 1 cup oat flour (gluten-free if necessary)
- ¼ cup cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar (or brown sugar)
- 2/3 cup softened butter or coconut oil
- 2 cups quick oats (small-flake rolled oats, but not instant oats), gluten-free if necessary
- 1 egg white
Preheat the oven to 350 °F. Grease an 8×8 inch square baking pan.
Divide the crumbles into two parts. Set one aside and mix the egg white into the other half to make a thick dough. Pat this dough evenly into the greased baking pan to form a base.
Spread the filling over the base. Top with the remaining crumbles, breaking up any large ones and sprinkling them evenly over the filling.
Bake for 35 minutes. Allow cooling.
Cut into nine large or 16 small squares.