Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0
Kathy Farrell-Kingsley
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

Yield:
24 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Weigh or lightly spoon 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring with a whisk. Drizzle butter and juice over flour mixture, stirring with a fork until moist (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

  • Combine granulated sugar and 2 tablespoons flour in a medium bowl, stirring with a whisk. Add egg white and next 3 ingredients, stirring with a whisk until blended. Stir in cherries. Spread cherry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.

  • Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack. Cut into bars.

  • Young Chefs can:

  • Older Chefs can:

Nutrition Facts

137 calories; fat 5.1g; saturated fat 2.9g; mono fat 1.2g; poly fat 0.2g; protein 1.9g; carbohydrates 20.8g; fiber 1.1g; cholesterol 13mg; iron 0.6mg; sodium 70mg; calcium 23mg.
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