Fresh Cherry Crumb Bars with Jaca

Fresh cherry crumb bars are peak-summer baking at its easiest: one buttery dough does double duty as both the press-in crust and the crumbly topping, with a jammy layer of mashed fresh cherries tucked in between. The Jaca swap: we replace the roughly 1 cup of sugar the original uses (¾ cup in the dough, 3 tablespoons in the filling) with 2 cups of granular Jaca (100% pure allulose) — double the amount, because allulose is only about 70% as sweet as sugar. Same golden, sliceable bars, with no added sugar and no blood-sugar spike. Makes 9 bars. This is a Jaca-adjusted healthier version.

Prep time: 15 minutes  |  Cook time: 35 minutes  |  Makes: 9 bars

Ingredients:

• 1¾ cups all-purpose flour (for the crust and topping)
• 1½ cups Jaca (allulose), granular — for the dough, replaces ¾ cup sugar at the 2x ratio
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup cold butter, grated
• 1 egg, whisked
• 2 tablespoons milk (any kind)
• 2¼ cups fresh cherries, pitted
• 6 tablespoons Jaca (allulose), granular — for the filling, replaces 3 tablespoons sugar at the 2x ratio
• 2 tablespoons cornstarch

Instructions:

- Preheat the oven to 375°F. Line an 8x8 or 9x9 baking dish with parchment paper, leaving a 1-inch overhang on the sides, and lightly spray with nonstick spray.

- Make the crumb dough: in a large bowl, whisk together the flour, 1½ cups granular Jaca, baking powder, and salt. This is the Jaca swap — 1½ cups of allulose stands in for the ¾ cup of sugar, since allulose is only about 70% as sweet.

- Grate the cold butter directly into the bowl and work it in with your fingertips until the mixture looks like small pebbles. Add the whisked egg and milk, stirring until the dough holds together when you pinch it.

- Press two-thirds of the dough firmly and evenly into the bottom of the prepared dish to form the crust. Set the remaining third aside for the topping.

- Make the filling: mash the pitted cherries with a potato masher or fork, then strain through a fine-mesh sieve to remove excess liquid so the bars do not turn soggy. Return the cherries to the bowl and stir in the 6 tablespoons of granular Jaca and the cornstarch until evenly coated.

- Spoon the cherry mixture over the crust and spread it into an even layer. Crumble the reserved dough over the top.

- Bake for 32 to 36 minutes, until the edges and top are lightly golden. Because allulose browns faster than sugar, start checking at 28 minutes and tent loosely with foil if the top is coloring too quickly.

- Let the bars cool completely in the pan — they set as they cool, so this is what makes them sliceable. Lift out using the parchment overhang and cut into squares.