We were going to a neighbor's house for their annual Crawfish Feed and since I had been wanting to make some Cherry Almond Bars but didn't want to be the only one eating them, I decided to bake them and take them across the street! They were really quite simple to make and they were not super sweet. (Does that mean that I can eat more than one?)
The recipe came from a cookbook that I shared last year, Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. This is a really nice book featuring, crumbles, buckles, cobblers and more!
I did make a change in the recipe in that I added almond extract....I really love cherries and almond together.
Cherry Almond Bars
slightly adapted from Rustic Fruit Desserts
by Cory Schreiber and Julie Richardson
Yield: 12 servings
3 cups cherries, pitted and halved if small, quartered if large
1/2 cup granulated sugar
1 Tbsp cornstarch
1/4 tsp fine sea salt
1 tsp almond extract
Zest and juice of 1 lemon
Crust and Topping
2 1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 cup sliced almonds
1/2 tsp fine sea salt
3/4 cup cold unsalted butter, cut into small cubes
1 tsp pure vanilla extract
Preheat the oven to 350° F. Butter a 9-inch square baking dish.
To make the fruit filling, combine the cherries, sugar, cornstarch, salt, lemon zest and lemon juice in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil for 1 minute to thicken.
To make the crust and topping, combine the flour, brown sugar, almonds, and salt in the bowl of a food processor. Add the butter and process until crumbly. Add the egg and vanilla and pulse just until the mixture comes together.
Press two-thirds of the mixture into the bottom of the prepared pan, then pour in the cherry filling. Crumble the remaining crumb mixture over the filling and press lightly.
Bake in the middle of the oven for 30 to 35 minutes, or until light golden brown and bubbling around the edge. Cool for 1 hour before cutting into bars.
Storage: The bars will keep up to four days if stored in an airtight container at room temperature.
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable.