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).

Martha Stewart Living, September 2021

Gallery

Credit: Johnny Miller

Recipe Summary test

Servings:
9
Advertisement

Ingredients

Crust:
Filling:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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. 

Advertisement

Reviews