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These streusel bars have the perfect balance of sweet and tart. They would be great as a quick breakfast or a dessert (maybe with a little ice cream). :)
Total Time: 1 hour 20 minutes
Yield: 12-24 bars
Ingredients:
- 1 cup cherry preserves
- 1 cup dried cranberries
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chilled stick butter, cut into 1/2 inch cubes
- 1 3/4 tsp vanilla extract
- 1/4 tsp almond extract
- 3 Tbsp milk
- 1 cup shredded coconut
- 3/4 cup sliced almonds
Steps:
If you have a food processor, you can use that in place of the pastry blender and stick blender that I used.
- Preheat oven to 375 degrees F.
- Put flour, sugar, cinnamon, and salt into a large bowl. Stir to combine.
- Add cubes of butter, vanilla extract, and almond extract. Use the pastry blender to combine until it is the texture of course meal. NOTE: You can use a food processor instead.
- Add milk and continue to mix with a pastry blender until small clumps form and all loose flour is mixed in.
- Remove 1 cup (firmly packed) and set aside for the streusel topping.
- Spray a 9 x 13 in. casserole pan with non-stick spray. I used coconut oil.
- Pour the dough into the pan and gently press it into the bottom of the pan. Pierce it all over with a fork.
- Bake crust for 20-22 minutes, or until edges are golden brown. Remove from the oven and cool for 15 minutes.
- In a small bowl, combine cherry preserves and dried cranberries. Using a stick blender, blend them into a chunky puree.
- Once the crust has cooled, pour cherry mixture onto the crust and spread evenly with a spoon.
- Add coconut and sliced almonds to the streusel dough (that was set aside). Combine with a fork.
- Sprinkle the streusel evenly over the cherry filling.
- Bake for 25-30 minutes, or until the cherry filling is bubbly and the streusel is golden brown.
- Cut into bars and enjoy!
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