Tag: Breakfast

Pandan Coconut Milk Rolls

These pandan coconut milk rolls are soft, pillowy, and infused with the sweet, grassy aroma pandan is known for — the kind of bakery treat that usually means a special trip to your local Asian bakery. This homemade version comes together with a simple tangzhong method for extra-fluffy texture, and it’s not too sweet, so it works just as well alongside a savory breakfast as it does with your afternoon coffee. Once you’ve made a batch, you’ll wonder why you ever bought them

My family loves it when I bake this kind of, not too sweet, pastry at home. They think it is made to order and call for these all the time. We usually don’t have any leftovers but if we do, they disappear with morning coffee or as a grab breakfast treat. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.

In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes. Stand Mixer: add the rest of the ingredients.

Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball. 

Transfer the dough to a lightly grease bowl. 

First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.

Coat the 9″x13″ pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough. 

Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan. 

Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.

Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). 

Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.

Serve

Enjoy!

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Pandan Coconut Milk Rolls

Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Baked Goods, Breakfast
Cuisine Asian
Servings 12
Calories

Equipment

Ingredients
  

Tangzhong

  • 2 tbsp (18g) flour
  • 3 tbsp (44mL) whole milk
  • 3 tbsp (44mL) water

Rolls

  • ¾ cup coconut cream (warm ~ 110°F) not coconut milk
  • 2 tsp instant yeast
  • 3 cups (440g) bread flour weigh the flour
  • ½ cup (116g) superfine sugar
  • 2 tbsp unsalted butter melted
  • 1 tbsp homemade pandan extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large egg room temperature
  • 4-7 drops green food color

Other

  • 1-2 tbsp cornstarch

Instructions
 

  • Tangzhong: Combine flour, water, and milk in a saucepan. Heat on low-medium, stirring frequently, 3–5 minutes until thickened (150°F). Cool before using.
  • Mix yeast with warm coconut cream; let sit 10 minutes.
  • Add remaining ingredients to a stand mixer. Knead on speed 1 for 8-12 minutes until smooth. Shape into a ball. Hand-knead the dough 10–14 minutes until smooth.
  • Transfer to a greased bowl; cover. First rise: 1 hour, until doubled.
  • Divide into 12 pieces (70–73g each). Shape each into a smooth ball; place in a greased 9"x13" pan.
  • Second rise: Cover 2 hours, until doubled.
  • Preheat oven to 320°F. Dust rolls with cornstarch. Bake 20–22 minutes until lightly golden.

Serve Warm & enjoy!

    Video

    Keyword asian bakery pandan coconut milk rolls, asian bakery pandan rolls, asian bakery rolls, best pandan coconut milk rolls, easy pandan coconut milk rolls, pandan coconut milk rolls
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    Storage & Reheating

    Room temperature: Store in an airtight container for up to 2 days. Freezer: Freeze baked, cooled rolls in a freezer-safe bag for up to 1 month. Reheating: Microwave a roll for 15–20 seconds, or wrap in foil and warm in a 300°F oven for about 5 minutes to bring back that fresh-baked softness.

    Recipe FAQs

    Can I use coconut milk instead of coconut cream? Coconut cream is thicker and richer, which gives these rolls their soft, tender crumb. Coconut milk is thinner and will make the dough wetter — if it’s all you have, reduce the water in the tangzhong slightly or add an extra tablespoon or two of flour.

    Where can I find pandan extract? Bottled pandan extract is available at most Asian grocery stores or online. You can also make your own by blending fresh or frozen pandan leaves with a little water and straining out the liquid.

    Can I make the dough ahead of time? Yes — after the first rise, you can refrigerate the dough overnight, then let it come to room temperature before shaping. Alternatively, shape the rolls, cover tightly, and refrigerate overnight for the second rise; let them sit at room temperature for 30–45 minutes before baking.

    Do I have to use food coloring? No — it’s purely cosmetic. Pandan extract adds flavor and a very faint natural tint on its own; the food coloring just makes the green more vibrant.

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    Raspberries Dark Chocolate Chips Crumb Cake

    Raspberry Dark Chocolate Chips and Crumb Cake combine for a perfectly tasty combination. This treat is tart at first taste from the raspberries and the dark chocolate finishes with a bitter sweet satisfaction that embedded in a comforting crumbling sweet bread that is worth every single bite.

    Crumbling buttery sweetness, this Coffee Cake recipe is cheaper and better than any you may stumble across. Thick slices covered in accents and invitations this cake is a must try. My middle son requested this cake with his morning tea the day of his birthday in a couple of weeks (getting dignified I guess). When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids may also enjoy with a mild tea, milk or favorite beverage.

    Every time I start a long road trip, my husband will grab a cup of coffee and a cinnamon coffee cake from one of the shops near the interstate. He was so excited when he saw this come out of the oven. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first. Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

    In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.

    Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    Add raspberries and dark chocolate chips. Use a spatula and fold everything together. 

    Add the batter to the pan.

    Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.

    Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

    Serve & enjoy!

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    Raspberry Dark Chocolate Chip Crumb Cake

    Raspberry Dark Chocolate Chip Crumble Cake will melt in your mouth with each moist rich and delicious buttery bite.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 9
    Calories

    Equipment

    Ingredients
      

    Crumbs

    • 100 g (¾ cup) all-purpose flour
    • ¾ cup brown sugar
    • 4 tbsp melted unsalted butter
    • ¼ tsp salt

    Cake

    • 254 g (1 ¾ cup) all-purpose flour
    • 1 cup granulated sugar
    • 1 cup sour cream (full fat) room temperature
    • ½ cup vegetable or canola oil  or unsalted butter
    • 16 g (2 tbsp) cornstarch
    • 2 tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • 2 large eggs rom temperature
    • 8 oz fresh raspberries
    • 1 cup dark chocolate chips

    Topping

    • 4 oz fresh raspberries
    • ¼ cup dark chocolate chips

    Instructions
     

    • Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
    • Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 
      100 g (¾ cup) all-purpose flour, ¾ cup brown sugar, 4 tbsp melted unsalted butter, ¼ tsp salt
    • In a large bowl: combine the eggs and sugar then beat. Then add oil, sour cream, vanilla extract and mix everything together until smooth.
      1 cup granulated sugar, 1 cup sour cream (full fat), ½ cup vegetable or canola oil , 2 large eggs, 1 tsp vanilla extract
    • Add the flour, baking powder, cornstarch and salt then mix until smooth. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      254 g (1 ¾ cup) all-purpose flour, 16 g (2 tbsp) cornstarch, 2 tsp baking powder, ½ tsp salt
    • Add raspberries and dark chocolate chips. Use a spatula and fold everything together.
      8 oz fresh raspberries , 1 cup dark chocolate chips
    • Add the batter to the pan. Add crumb mixture on top (use a spoon to spread/level). Then add the rest of the raspberries and dark chocolate chips on top.
      4 oz fresh raspberries , ¼ cup dark chocolate chips
    • Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

    Serve & enjoy!

      Video

      Keyword best raspberry dark chocolate crumb cake, easy raspberry dark chocolate chip crumb cake, Raspberry dark chocolate chip crumb cake
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      Homemade Raspberry Preserve

      This homemade raspberry preserve comes together with just three ingredients and about 18 minutes on the stove — no pectin, no canning equipment, no fuss. As it simmers, your kitchen fills with the smell of tart berries and caramelizing sugar, and what’s left is a preserve with a fraction of the sugar you’ll find in the jarred stuff at the store. It’s perfect swirled into oatmeal or yogurt, spread on toast or scones, or spooned over English muffins. Fair warning: in this house it disappears in a couple of weeks, not the full 4–6 it’ll keep.

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      Place the raspberries

      Add sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.

      Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates. Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature. 

      Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. It’s good for up to 4-6 weeks.

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      Homemade Raspberry Preserves

      Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade raspberry preserves.
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      Prep Time 18 minutes
      Total Time 18 minutes
      Course Breakfast, Condiment
      Cuisine American
      Servings 1 c
      Calories

      Ingredients
        

      • 18 oz Raspberries fresh or frozen
      • 1 cup granulated sugar
      • 2 tbsp lemon juice

      Instructions
       

      • Combine raspberries, sugar, and lemon juice in a medium pot. Mix thoroughly.
      • Heat on high for 10 minutes, stirring frequently to prevent burning. Reduce heat to medium-low and simmer 8–10 minutes more, stirring constantly until juice evaporates.
      • Remove from heat. The mixture thickens as it cools to room temperature.
      • Once cooled sufficiently, transfer to a jar or container and refrigerate for up to 4–6 weeks.

      Video

      Notes

      The recipe is adaptable — other seasonal fruits can be substituted for comparable results.
      Keyword best homemade raspberry preserves, easy homemade raspberry preserves, homemade raspberry preserves
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Recipe FAQs

      Can I use frozen raspberries? Yes — the recipe already calls for fresh or frozen. No need to thaw first; they’ll break down as the mixture heats.

      Is this a jam, a jelly, or a preserve — what’s the difference? Jelly is made from strained juice only (no fruit pieces), jam uses crushed fruit, and preserves keep larger pieces or whole berries intact. This recipe is closer to a jam-style preserve since the raspberries break down but still leave some texture.

      Do I need pectin to get it to set? No — simmering the berries down with sugar and lemon juice naturally thickens the mixture as it cools. It’ll be a looser, spoonable set rather than a stiff, sliceable jelly, which is normal for a no-pectin preserve.

      Can I can this for longer shelf life instead of refrigerating? This recipe as written is meant for the refrigerator, not shelf-stable canning — the sugar level and processing time aren’t calibrated for a proper water-bath seal. If you want a shelf-stable jar, follow a tested canning-safe raspberry preserve recipe and processing time instead.

      Can I freeze it? Yes — it freezes well in a freezer-safe container for a few months. Leave a little headspace in the jar since it’ll expand slightly as it freezes.

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      Homemade Fluffy Biscuits

      Homemade Fluffy Biscuits are the best when enjoyed fresh from the oven. This recipe is simple and easy to make with ingredients you likely already have in your kitchen. The best part is they only take less than 30 minutes to prepare and cook.

      I have worked over time to make a recipe for biscuits that, my very traditional southern husband, loves to eat. In the south making a good biscuit can make you a legend in your own family. Soft filling comfort food that is great served with honey, butter or my kids favorite, with sausage gravy. If you have never had a good homemade biscuit, you should watch the video and follow the detailed instructions below to find out for your self what all the fuss is about.

      Traditional food from the different regions of the world are largely based on what type of ingredients are available there and what the culture is like. Soft fluffy southern style biscuits are no exception; as flour is used heavily in southern style foods from fried food to gravy, you will likely find flour somewhere near the cooking area as an enhancement to the food experience. No better way to experience what flour can do than having a delicious warm biscuit with some eggs and bacon to fill the eat. My favorite way to enjoy a fresh made biscuit is to cover it with some local honey and butter, it goes great with morning coffee or as a standalone snack. Like and share this or any of my recipes you find interesting from my daily growing catalogue of meal ideas and presentation suggestions.

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      Preheat the oven to 425°F. Place parchment paper on a baking sheet. In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky. Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It’s going to be a little sticky.

      Transfer the dough to a floured surface. Pat the dough out to ¾” to 1″ thick. Use a biscuit cutter or glass to shape 6 biscuits.

      Then transfer to the baking sheet.

      Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately. 2-3 tbsp melted butter

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      Homemade Fluffy Biscuits

      Delicious homemade Fluffy Biscuits will melt in your mouth and satisfy your hunger in a hearty yet comforting soulful way.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 12 minutes
      Total Time 27 minutes
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 6
      Calories

      Equipment

      Ingredients
        

      • 255g (2 cups) all-purpose flour recommend weighing your flour
      • 8 tbsp unsalted butter place in the freezer for 15 minutes
      • 1 tbsp baking powder
      • 1 tbsp sugar
      • ¾ cup cold whole milk
      • 2-3 tbsp melted butter for brushing

      Instructions
       

      • Preheat the oven to 425°F. Place parchment paper on a baking sheet.
      • In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky.
      • Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It's going to be a little sticky.
      • Transfer the dough to a floured surface. Pat the dough out to ¾" to 1" thick. Use a biscuit cutter or glass to shape 6 biscuits. Then transfer to the baking sheet.
      • Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately.
        2-3 tbsp melted butter

      Serve immediately and enjoy!

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        Keyword best fluffy biscuits, best homemade biscuits, easy fluffy biscuits, homemade fluffy biscuits
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        The Best Pumpkin Spice Cinnamon Rolls

        Bakery Style Pumpkin Spice Cinnamon Rolls are a seasonal treat that is sugary sweet, soft, moist rich and absolutely delicious. Flakey Cinnamon Rolls that are buttery and covered with pumpkin spice and cinnamon laced cream cheese sweetness, just the way you like them. These rolls are wonderful with coffee, as a snack on the go or as a treat anytime of the day. Easy recipe that anyone can follow and the perfect Pumpkin Spice Cinnamon Rolls every time. My family absolutely loves muffins and these delicious rolls barely had time to cool before they started magically disappearing. Easy and tasty this recipe will call everyone around the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections.  Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Cinnamon Rolls keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

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        In a mixing bowl: add yeast, milk, sugar and let sit for 5 minutes.

        Add the eggs (1 whole egg + 1 egg yolk), salt & bread flour to the bowl. 

        If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth. 

        First Dough Rise: cover with a clean towel or saran wrap for the 2 hours or until it doubles in size. 

        In a small bowl: combine brown sugar, pumpkin spice & cinnamon. Mix until well combined. Set aside until ready to use.½ cup brown sugar

        Transfer the dough to a working surface area. Roll the dough out into a 14″x 9″ rectangle.

        Spread ¼ cup softened butter on top. Sprinkle the pumpkin spice cinnamon sugar on top of the butter.

        Roll up the dough making a 14″ log. Use a floss/knife to cut.

        Cut into 9 even rolls.

        Transfer the rolls to a pan.

        Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 60 minutes or until it doubles in size. 

        Bake

        Preheat the oven to 350°F. Once the rolls have double in size, remove towel or saran Wrap. Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack.

        Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter and beat until smooth. Add powdered sugar, heavy whipping cream, pumpkin spice and beat until well combined. Cover the icing until ready to use. 

        Spread the icing on top of the rolls. 

        Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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        Pumpkin Spice Cinnamon Rolls

        Soft rich & delicious bakery style Pumpkin Spice Cinnamon Rolls are a comforting seasonal treat that everyone will enjoy. 
        No ratings yet
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        Prep Time 15 minutes
        Cook Time 20 minutes
        Total Time 35 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 9
        Calories

        Ingredients
          

        Dough

        • 3 cups bread flour more if needed
        • ¾ cup whole milk warm
        • ¼ cup granulated sugar
        • ¼ cup melted butter (unsalted or salted)
        • 2 ¼ tsp instant yeast
        • ½ tsp salt
        • 1 large egg room temperature
        • 1 large egg yolk room temperature

        Filling

        • ¼ cup softened butter
        • ½ cup brown sugar
        • 1 tbsp pumpkin spice
        • 1 tsp ground cinnamon

        Icing

        • 2 oz cream cheese softened
        • 2 tbsp butter softened
        • 2 tbsp heavy whipping cream
        • ½ tsp pumpkin spice
        • 1 ½ cups confectioner sugar/ powdered sugar

        Instructions
         

        • In a mixing bowl: add yeast, milk, sugar and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt & bread flour to the bowl.
        • If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
        • First Dough Rise: cover with a clean towel or saran wrap for the 2 hours or until it doubles in size. 
        • In a small bowl: combine brown sugar, pumpkin spice & cinnamon. Mix until well combined. Set aside until ready to use.
          ½ cup brown sugar, 1 tbsp pumpkin spice, 1 tsp ground cinnamon
        • Grease the bottom & sides of the 9"x 9"pan with cooking flour spray or butter.
        • Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the pumpkin spice cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Then seal the two ends together. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to a pan.
        • Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 60 minutes or until it doubles in size. 
        • Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter and beat until smooth. Add powdered sugar, heavy whipping cream, pumpkin spice and beat until well combined. Cover the icing until ready to use. 

        Bake

        • Preheat the oven to 350°F. Once the rolls have double in size, remove towel or saran Wrap.
        • Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.

        Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

          Video

          Keyword Bakery style pumpkin spice cinnamon rolls, best pumpkin spice cinnamon rolls, easy pumpkin spice cinnamon rolls, homemade pumpkin spice cinnamon rolls, pumpkin spice cinnamon rolls
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          Cherry Crumble Bars

          Delicious Cherry Crumble Bars are sweet like a homemade cookie full of juicy cooked fruit that make a fantastic treat. This is a simple recipe that anyone can follow. During this time of year Cherries are on sale and in abundance at the local grocery store. Buy them, try them and bake them for a batch of pleasing Cherry Crumble Bars. Enjoy as a brunch item with your as a dessert with a nice cup of coffee to keep the family conversation going down to the last bite.

          Watch the video and follow the instructions below to have this sweet cherry explosion crumbling delight at your convenance. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Once these are ready serve and enjoy the fresh delicious taste. Thanks for visiting and see you again soon.

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          In a medium bowl: add halves cherries, cornstarch, and lemon juice.

          Mix everything together and set aside until ready to use.

          In a another bowl: combine flour, sugar, baking powder, baking soda, salt and mix.

          Add melted butter

          Mix everything together until you form a crumble mixture. Reserve ¼ of the mixture & set aside. 

          Add the rest of the mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). 

          Spread and level out the cherries filling on top of the crust.

          Sprinkle the reserved mixture on top filling.

          Bake for 20-25 minutes or until the crumble is lightly golden brown. 

          Remove the pan from the oven and let cool completely for at least 2 hours in the pan.

          Cut into 9 pieces.

          Refrigerate the leftovers in an airtight container.

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          Cherry Crumble Bars

          Cherry Crumble Bars feature a wonderful almost cookie bar with sweet juices bursting from the baked naturally delicious cherries.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 25 minutes
          Total Time 35 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 9
          Calories

          Equipment

          Ingredients
            

          • 2 cups cherries (fresh or frozen) pitted & cut in half
          • 1 tbsp cornstarch
          • 1 tbsp lemon juice

          Flour Mixture

          • 1 ½ cups all-purpose flour
          • ½ cup unsalted butter melted & cooled
          • ½ cup granulated sugar
          • ½ tsp baking soda
          • ½ tsp baking powder
          • ¼ tsp salt

          Instructions
           

          • Preheat the oven to 375°F. Place parchment paper with overhanging edges on the bottom of the 8"x 8" pan (this will help when removing the crumble bar from the pan later). Grease the sides with cooking flour spray or butter.
          • In a medium bowl: add halves cherries, cornstarch, and lemon juice. Mix everything together and set aside until ready to use.
          • In a another bowl: combine flour, sugar, baking powder, baking soda, salt and mix. Add melted butter and mix everything together until you form a crumble mixture. Reserve ¼ of the mixture & set aside.
          • Add the rest of the mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). Spread and level out the cherries filling on top of the crust. Sprinkle the reserved mixture on top filling.
          • Bake for 20-25 minutes or until the crumble is lightly golden brown.
          • Remove the pan from the oven and let cool completely for at least 2 hours in the pan. Cut into 9 pieces.

          Refrigerate the leftovers in an airtight container.

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            Keyword best cherry crumble bars, breakfast and brunch cherry bars, cherry crumble bars, easy cherry crumble bars, fresh cherry crumble bars, quick and easy cherry crumble bars
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