When I did my internship, I experienced a great deal of amazing pastries that I would have normally passed up. My tastes were somewhat picky and up until that point I didn’t care for blueberries, raspberries or any kind of fruity pie filling. After being coaxed into trying one of their raspberry cherry bars, I opened my mind (and my mouth) to every opportunity I had to try new desserts. Which makes sense, seeing as I am now a pastry chef!
While it is technically “illegal” to share with you the recipe they used, I found this recipe online and tested it a while back. It’s not quite the same, but it is still delicious! I hope you enjoy it =)
Ingredients for dough:
1 3/4 cups unbleached all-purpose flour
1 3/4 cups quick oats
1 cup firmly packed light brown sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
Ingredients for filling:
1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries
Preheat the oven to 350℉ and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.
Make the crumble dough. Place the flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).
Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20 to 25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.
Make the filling. Empty the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well mixed and all the cherries are coated with ham. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.
Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a rack and cool completely, 1 1/2 to 2 hours.
To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use the fine-mesh strainer to lightly dust the confectioners’ sugar over the cookies.