Cherry Crumb Bars

cherrycrumbbars Cherry Crumb Bars are quick and easy with a fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert.

½ cup unsalted butter, melted, cooled to room temperature
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1½ cup all-purpose flour, unbleached
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. sea salt
2 cups fresh cherries, pitted, sliced in half
1 Tbsp. cornstarch
1 Tbsp. lemon juice, freshly squeezed
1 tsp. Monk Fruit Sweetener with Erythritol (Powdered)

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.

In a large mixing bowl, stir together melted butter and sweetener.

Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs. Reserve ¾ cup of mixture.

Press remaining crumb mixture into the bottom of prepared pan. Spread cherry filling over the crust. Sprinkle remaining crumb mixture over cherries. Sprinkle powdered sweetener over crumb topping.

Bake the bars for 23-25 minutes or until the top is golden.

Cool completely before cutting.

Refrigerate leftovers for up to 3 days.

Makes 9 squares.