Cherry Almond Crumble Bars (Printable Version)

Juicy cherries topped with buttery almond crumble, baked to golden perfection.

# What You'll Need:

→ Custard and Crumble Base

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→ Cherry Filling

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→ Topping

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# How To Make:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and sliced almonds until uniformly blended.
03 - Add cold cubed butter to the flour mixture. Using a pastry cutter or fingertips, work butter into dry ingredients until coarse crumbs form.
04 - Add the beaten egg to the crumb mixture and mix gently until just combined. Texture will remain crumbly.
05 - Press two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan to create a solid crust layer.
06 - In a medium bowl, combine cherries, sugar, cornstarch, almond extract, and lemon juice. Toss thoroughly until cherries are evenly coated.
07 - Spread the cherry mixture evenly over the pressed crust, ensuring uniform coverage.
08 - Sprinkle remaining crumble mixture over the cherries, then distribute additional sliced almonds across the surface.
09 - Bake for 35-40 minutes until the topping turns golden brown and the cherry filling bubbles at the edges.
10 - Allow bars to cool completely in the pan. Using parchment overhang, lift out and cut into 16 equal squares.

# Expert Advice:

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  • The buttery crust and almond crumble create the perfect contrast to sweet juicy cherries
  • They travel beautifully for potlucks and picnics without needing fancy serving equipment
  • You can make them with fresh or frozen cherries year round
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  • Cutting the cherries in half helps them cook evenly and distributes the fruit more evenly throughout the bars
  • Let these cool completely before slicing or the filling will be too loose and the bars will fall apart
  • The crumble should look dry before baking but will come together beautifully as the butter melts in the oven
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  • If using frozen cherries, do not thaw them first or the filling will become too watery
  • Toast the sliced almonds in a dry pan for three minutes before adding to the flour for even more flavor
  • Run your knife under hot water and wipe dry between cuts for perfectly clean slices

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