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Host Zoe Francois' sour cherry streusel bars, as seen on Zoe Bakes, season 2.
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes

Sour Cherry Streusel Bars

Course: Desserts
Servings: 16 bars

Ingredients

Shortbread

  • 1/2 cup (113g) unsalted butter soft
  • 1 cup (130g) all-purpose flour
  • 1/3 cup (58g) confectioners’ sugar
  • pinch of salt

Gooey Cherry Layer

  • 1/4 cup (57g) cream cheese softened
  • 1/4 cup (57g) unsalted butter melted
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp honey
  • 1 egg room temperature
  • 2 tsp vanilla extract make your own
  • pinch of salt
  • 3 cups frozen sour cherries

Topping

  • 1/2 cup (113g) unsalted butter melted
  • 1 cup (200g) brown sugar
  • pinch of salt
  • 1 cup (100g) rolled oats
  • 2/3 cup (86g) all-purpose flour

Instructions

  • Preheat oven to 350°F, with the rack in the middle. Grease a 9 by 9-inch square pan and line it with greased parchment. 

Crust

  • In a medium bowl, mix the butter, flour, confectioners’ sugar and salt, until it comes together in a uniform dough. Press the dough evenly into the prepared pan. Press it down with your hands or the bottom of a glass to pack it tightly into the pan. Place in the oven to par bake for 15 minutes while you make the filling.  

Gooey Filling

  • Next, make the gooey filling. In the same bowl, using a stiff rubber spatula, mix together the cream cheese, butter, sugar, honey, egg, vanilla and salt. Spread the mixture over the crust. Scatter the cherries evenly over the top of the filling.

Topping

  • Using the same bowl, mix together the butter, brown sugar, salt, oats and flour with your fingers, so the mixture forms small clumps. Scatter evenly over the cherries.
  • Bake for about 45 minutes or until the top is caramel-brown and the fruit is bubbling. Cool completely before removing from pan and cutting. It’s easier to cut when chilled.