Summer Cherry & Crystallized Ginger Crumb Bars

• FOR THE CHERRY MIXTURE:
• 5 cups Fresh, Pitted Cherries, Cut In Half
• 3 Tablespoons Fresh Lemon Juice
• 4 ounces, weight Crystallized Ginger, Finely Chopped
• 1/2 cups Granulated Sugar
• 4 teaspoons Cornstarch
• _____
• FOR THE FLOUR MIXTURE:
• 1/2 cups Granulated Sugar
• 1/2 cups Packed Brown Sugar
• 3 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Nutmeg
• 1 cup (2 Sticks) Unsalted Butter, Cut Into Small Pieces
• 1 whole Egg, Lightly Beaten

1. Preheat the oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray.
2. For the cherry mixture, in a large bowl, combine the cherries, lemon juice, crystallized ginger, sugar, and cornstarch. Set aside.
3. For the flour mixture, in a separate medium bowl, combine the granulated sugar and brown sugar. Stir in flour, baking powder, salt, and nutmeg. Cut in cold butter pieces with a pastry cutter or a fork until the mixture is crumbly. Stir the egg into the flour mixture.
4. Press half of the flour mixture into the bottom of the prepared pan. Spread the cherry mixture over the crust. Sprinkle the rest of the flour mixture over the cherries.
5. Bake in the preheated oven for 35-45 minutes, or until the top is light brown. Let the bars cool on a rack and then place them in the fridge to chill. This will make the bars easier to cut and remove from the pan. Cut into 32 squares and serve.

mixture, cherries, lemon juice, ginger, sugar, cornstarch, flour, sugar, brown sugar, allpurpose, baking powder, ubc, ground nutmeg, butter, egg

Taken from tastykitchen.com/recipes/desserts/summer-cherry-crystallized-ginger-crumb-bars/ (may not work)