A delicious mixture of basil and cherry pie filling nestled between a sweet and nutty graham cracker crust.
Alright people. It’s Friday. Let’s celebrate with cherries! (?)
It’s not cherry season, I know. But, it’s always canned-cherry-pie-filling season! Right?!
I was at HomeGoods some few weeks ago, shopping around for things I don’t need, when in the corner of my eye I spotted a bag of chocolate covered cherries – I had to have them. I popped ’em open just as soon as I opened my car door, and as I was popping them in my mouth and forgetting to come up for air, I suddenly had a craving for cherry pie. Go figure.
Thus, last week, during my timeout with the Flu, I decided that I was going to fight back this cold weather and prepare summery desserts and salads. As soon as I was able to part with the couch, I made a big bowl of my Avocado Feta Salsa and stuffed my face until I couldn’t no more…
The following day, I felt a boost of energy and raced to the kitchen to satisfy my craving for cherry pie by making myself a pan of these Basil and Cherry Pie Crumble Bars. There are few things quite as spectacular as a pan of warm, bubbly, cherry pie bars. Soft, sweet, delicious… God bless it, it’s perfect! I like them quite a lot.
They are so simple. It’s your usual graham cracker crust tossed with ground hazelnuts, and a cherry pie filling mixed with basil. It really works. Trust me on this one.
Because the whole nutty graham cracker crust and topping was totally enough, I went ahead and sprinkled some more hazelnuts on top, just in case.
Is it cool that I ate these straight from the pan? Without cutting them into bars?! Yeah…it had to be done.
Is it cool that I also made Strawberries and Cream Ice Cream Cake?? It was good. Reaaaaal good!
HAPPY WEEKEND! ENJOY!
Basil and Cherry Pie Crumble Bars
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup hazelnuts , ground
- 10 tablespoons butter , melted
- 1 can (21-ounces) cherry pie filling
- 2 tablespoons freeze dried basil
- orange zest of 1 orange
- 1/4 cup hazelnuts , roughly chopped
- Preheat oven to 350.
- Coat a 11x7 pan with cooking spray and dust with flour. Set aside.
- In a mixing bowl, combine graham cracker crumbs, sugar, and ground hazelnuts; toss to combine.
- Add melted butter and mix until well incorporated.
- Remove 1/3 of mixture and set aside.
- Press the remaining mixture onto bottom of prepared pan.
- Bake for 7 minutes.
- Remove from oven and set aside.
- Combine cherry pie filling, dried basil and orange zest in a mixing bowl; mix until thoroughly combined.
- Spread cherry pie mixture on top of graham cracker crust.
- Sprinkle the remaining graham crackers mixture over the top of the cherry mixture.
- Sprinkle the top with chopped hazelnuts.
- Bake for 15 to 20 minutes, or until bubbly.
- Remove from oven and cool completely before cutting into bars.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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15 comments on “Basil and Cherry Pie Crumble Bars”
Hi can fresh basil be used if you cant find freeze dried basil? I havent seen freeze dried basil…Thanks so much. This sounds great. i really want to try it!
Is freeze dried basil different from the dried basil you find in the spice aisle?
Hi Robin! Freeze dried basil is slightly different as it promises a brighter, fresher taste. But you can also use the other dried basil.
I need to run out and get the ingredients for this tomorrow! I want some! What a scrumptious crumble and I love the addition of the basil!
YUM! This sounds divine. I love cherry pie and think I need a few of these bars in my life! Love the idea of adding basil!
Cherry pie crumble bars! You always make great treats. Thank you for introducing combining cherry with basil. What a nice and refreshing surprise! I can only think of savory dishes when I think of basil. =P I’m such an amateur when it comes to dessert. Thank you so much for including my cherry bars link – I am so flattered. <3
I would eat this straight from the pan too – how could I say no to basil, cherry, and a great crumble topping?!
I could eat all that topping in one sitting. Then when I’m done digesting, I’d go back for the yummy filling!!! xo
Interesting to use basil in the dish, but I guess if strawberry or chocolate works with balsamic vinegar, why not basil and cherry! It looks and sounds good! I would love to give it a try, and I am at the point in my training cycle where I can indulge in things like this and not worry about having 1…2…..5 bars…..enjoy it while it lasts right? I can only be an elite athlete for so long 🙂
Hi, Tina!! For as much as you run, I’d have the whole pan! 😀 Hope you have a chance to try this – it’s delicious! 🙂
It looks good but I think I’ll stick to using my basil to make pesto with.
LOL!!! 🙂 It’s really good, I promise. I use basil in strawberry salads and that’s how the idea came about when I was preparing this dessert.
Love it. It’s like a cross between a fruit crisp and a bar. The best of both worlds!
I didn’t know you could use basil for this kind of dish! Great!
Yes to this! Complete and utterly yes to this!