Cherry Crumble Bars .jpg

Cherry Blueberry Crumble Bars

It’s cherry and blueberry season! These crumble bars are delectable and a perfect recipe when you’re looking to use up some of your cherries and blueberries!

Cherries are indigenous to Europe and West Asia, but were one of the first fruits brought to the United States in the 1600s, specifically Michigan. Settlers found growing conditions in Northern Michigan ideal for cherries. Traverse City, Michigan is now known as the “Cherry Capital of the World” and hosts the National Cherry Festival every year.

Nutrients differ in cherries depending on the type of cherry - i.e. sour vs. sweet. Sour cherries are beneficial sources of vitamin A, vitamin C, copper and manganese; whereas sweet cherries are beneficial sources of vitamin C and copper.

Cherries are rich in anthocyanidins and proanthocyanidins (flavonoids). These components give cherries their beautiful bright red color. Research suggests cherries may be beneficial for individuals with gout (a type of arthritis). Individuals with gout experience irregularly high levels of uric acid in their blood. As a result of high uric acid levels, monosodium urate crystals accumulate in joints and cause inflammation, severe pain and joint dysfunction. However, research suggests cherries flavonoids may help to reduce the enzyme xanthine oxidase - which plays a part in uric acid production.

Further research is needed but the future is looking bright for cherries!

For more information on the role cherries may play in gout, check out this peer-reviewed article!

Read the Article
Yield: 16
Author: Ashley Comparin
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Cherry Blueberry Crumble Bars

prep time: 30 Mcook time: 35 Mtotal time: 65 M

Ingredients:

Cherry Blueberry Filling
  • 50 cherries, pitted
  • 1 cup blueberries, fresh
  • 1 tablespoon Triple sec (or 1 tablespoon of orange juice)
  • 1/2 cup powdered sugar
  • 1/4 cup flour
  • 1/2 cup oat flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons brown sugar (optional, may need to use if cherries are tart)
  • 1/4 teaspoon allspice
Crumble Crust
  • 1/2 cup unsalted butter, softened 
  • 1 cup powdered sugar
  • 1 tablespoon Triple sec (or 1 tablespoon of orange juice)
  • 1 cup flour 
  • 1 cup oat flour 

Instructions:

Cherry Filling
  1. In a Cuisinart, add the pitted cherries, blueberries and Triple sec. Pulse the mixture a few times - until the fruit mixture is lightly chopped. 
  2. Add the powdered sugar, flour, oat flour, coconut flour, salt, cinnamon, nutmeg, brown sugar and allspice. Blend until well incorporated and a jam-like texture. If the mixture is still watery, add 1 tablespoon of coconut flour at a time until the mixture is thicker. 
  3. Put in a bowl and set aside. 
Crumble Crust
  1. In a KitchenAid (or large bowl), mix together the softened butter, powdered sugar, Triple sec, flour and oat flour. 
  2. Tip: If you do not have oat flour no worries! Using a Cuisinart or grinder, grind up the same amount of oats into a fine flour (i.e. if the recipe asks for 1 cup of oat flour, grind up 1 cup of oats). 
Assembling the Bars
  1. Preheat the oven to 350 degrees F. 
  2. Grease a 8x8-inch pan with butter. 
  3. Put 3/4 of the crumble dough into the 8x8-inch pan. Pat down evenly. 1/4 of the dough will be saved for the top of the bars. 
  4. Pour the cherry blueberry mixture on top of the crumble crust and spread evenly. 
  5. Using the remaining crumble dough, sprinkle the dough over the jam filling evenly. 
  6. Put in the oven and cook for 35 minutes, or until golden brown. 
  7. Enjoy! 
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