Roasted Cherry Streusel Shortbread Bars, sweet, nutty, buttery bars topped with crunchy streusel. A sweet treat for snacks and dessert.
Good morning friends, happy August! It was a quiet weekend at the house, just me and the pups, and lots of time to bake in my new ovens…if they had arrived in time to get installed. I was armed with a stack of recipes and I was not going to let that deter me so once again my Breville smart oven came to the rescue. Among other things I whipped up a batch of these browned butter roasted cherry shortbread bars with streusel topping. They were sweet, buttery, nutty, crunchy squares of goodness, perfect with a cup of tea, to eat for dessert or in my case for breakfast.
Can you believe that summer is almost over? I’ve been pouring over my Fall Pinterest boards and counting the days to cooler weather. In the interim I am collecting pinecones for a few diy projects, spending time at the pool with my niece and wondering when I can post a pumpkin spice recipe. Today it is all about these shortbread bars.
How to Make Browned Butter Roasted Cherry Shortbread Bars
Although this recipe has a few steps it is very easy to make and comes together in no time at all.
- Prepare a batch of roasted cherries
- Brown the butter
- Mix the dough for the crust and streusel
- Add the roasted cherries to a pan with sugar and water let thicken
- Bake the crust
- Add the filling to warm crust
- Top with streusel, bake and enjoy
Browed Butter Roasted Cherry Streusel Shortbread Bars
adapted from Fine Cooking
Crust and Streusel
1 cup plus 5 tablespoons unsalted butter
1 cup sugar, divided
3/4 teaspoon salt
2 large egg yolks
3 cups plus 3 tablespoons all-purpose flour
1 batch roasted cherries(recipe below)
1/8 cup granulated sugar
1/8 cup water
3-5 tablespoons raspberry jelly/preserves(optional)
Line a 13×9-inch metal baking pan with foil, leaving an overhang so you can lift the bars out after baking. Spray the pan and foil with nonstick cooking spray.
Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty . Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.
In a medium bowl, whisk together the butter, sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the pan. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.
The reserve dough is the streusel. Use your fingers to mix the remaining dough until crumbly, set aside until needed.
Meanwhile, preheat oven to 325 F.
Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.
Combine the roasted cherries(recipe below), sugar, and water in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium-high, and continue boiling until the mixture is thick and syrupy, this will take about 5-8 minutes. Turn off the heat, and let cool for 5-10 minutes.
Once cooled stir in the raspberry preserves, add as much or as little as you like to get the sweetness you desire. If your cherries were sweet you might not need the preserves. I like to add them because I like the sweetness and the texture.
Spread the cherry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the streusel is golden.
Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.
Roasted Cherry Filling
12 oz fresh cherries pitted, no stems
2 tablespoons brown sugar
1/4 cup of water
1 tsp. vanilla extract
Preheat oven to 400. Stir the sugar, the water/bourbon and the cherries in a small roasting pan. Bake for 20 minutes, stirring occasionally. Once cherries have released their juices remove from oven and stir in the vanilla extract, let cool. Remove from pan and let cool.
Make an extra batch to use on your morning yogurt, to eat over ice cream or to enjoy plain with a dollop of whipping cream.
I know it is hot and you probably don’t want to turn on your oven, if you have a counter top convention oven us that, they turn out great, and don’t heat up the house. Otherwise pin or bookmark the recipe so that you can make them when it cools off. Remember, you can use any fresh fruit, jam, preserves, or a combination of them to make these scrumptious bars.
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