Double-Cherry Streusel Bars

2007-05-12

Double-Cherry Streusel Bars
 
Recipe from Bon Appétit, December 2002
Notes: A friend of mine found a delicious cherry compote from France at a grocery in North York and kindly bought me a jar. I used some to make these bars; since they weren't tart cherries, I added a few tablespoons of strained raspberry purée to add acidity and keep with the colour scheme. Despite all the review comments on epicurious, I had plenty of dough to make the base and streusel. The crust did brown in spots so reducing the baking time by a few minutes is a good tip. These were most excellent, a nice tart cherry filling combined with a not-too-sugary streusel topping.