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Zoe Francois' Sour Cherry Streusel Bars

Sour Cherry Streusel Bars

byZoë François
Total 2 hours (includes cooling time)
Active 35 mins
Makes 16 bars
Ingredients
Shortbread Crust
  • 1 cup (130 grams) all-purpose flour
  • 1/2 cup (113 grams) unsalted butter, at room temperature, plus more for the pan
  • 1/3 cup (58 grams) confectioners’ sugar
  • Pinch of kosher salt
Gooey Cherry Layer
  • 1/4 cup (57 grams) cream cheese, at room temperature
  • 1/4 cup (57 grams) unsalted butter, melted
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 large egg, at room temperature
  • Pinch of kosher salt
  • 3 cups frozen sour cherries
Topping
  • 1 cup (100 grams) rolled oats
  • 1 cup (200 grams) brown sugar
  • 2/3 cup (86 grams) all-purpose flour
  • 1/2 cup (113 grams) unsalted butter, melted
  • Pinch of kosher salt
    Directions
    1. To make the crust: Position an oven rack in the center and preheat the oven to 350°F. Butter a 9-inch square pan and line it with buttered parchment paper.
    2. In a medium bowl, mix the flour, butter, confectioners’ sugar, and salt until it comes together in a uniform dough. Press the dough evenly into the prepared pan, using your hands or the bottom of a glass to pack it tightly into the pan. Par bake for 15 minutes while you make the filling.
    3. To make the gooey cherry layer: In the same bowl, using a stiff rubber spatula, mix together the cream cheese, butter, granulated sugar, honey, vanilla, egg, and salt. Spread the mixture over the parbaked crust. Scatter the cherries evenly over the top of the filling.
    4. To make the topping: Using the same bowl, mix together the oats, brown sugar, flour, butter, and salt with your fingers so the mixture forms small clumps. Scatter evenly over the cherries.
    5. Bake for about 45 minutes or until the top is caramel-brown and the fruit is bubbling. Let cool completely before removing from the pan and cutting. It’s easier to cut when chilled.
    Adapted from "Zoë Bakes Cookies" by Zoë François © Ten Speed Press 2023. Provided courtesy of Zoë François. All rights reserved.