Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Sour-Cherry Crumble Bars 4.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 9 This dessert is just like a homemade cherry pie...except you can grab it and eat it on the go! Slip the finished squares into lunch boxes, pass them out after dinner, or enjoy one with coffee for breakfast—because in our book, it counts as a serving of fruit. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com). Ingredients Crust: 1 stick (½ cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan 1 cup sugar 2 cups unbleached all-purpose flour 1 teaspoon kosher salt (we use Diamond Crystal) Filling: 1 pound sour cherries (3 cups), pitted ¾ cup sugar 2 tablespoons unbleached all-purpose flour 1 tablespoon fresh lemon juice ½ teaspoon kosher salt (we use Diamond Crystal) Directions Crust: Preheat oven to 375°F. Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Beat butter with sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed. Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan. Filling: In a medium bowl, stir together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about 1/2 cup) evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares. Cook's Notes Sour-cherry season is extremely fleeting—just a few weeks in early summer—so our food editors almost always use frozen fruit. Rate it Print