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Baked Cherry Almond Crumble Bar

A comforting and easy-to-make dessert featuring a crumbly topping and a sweet cherry filling, perfect for sharing and enjoying any time.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Crumble Base and Topping
  • 2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup packed brown sugar
  • 3/4 cup cold unsalted butter, cubed Keep butter cold for best texture.
  • 1/2 teaspoon kosher salt
  • 1/2 cup sliced almonds Can substitute with chopped pecans or walnuts.
Cherry Filling
  • 4 cups pitted fresh or frozen cherries If using frozen cherries, thaw and drain excess juice.
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch Helps to thicken cherry mixture.
  • 1/2 teaspoon almond extract Can be swapped with vanilla extract for a milder flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, combine the flour, rolled oats, brown sugar, and kosher salt. Add the cold cubed unsalted butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the sliced almonds.
  3. Press about two-thirds of the crumble mixture firmly into the bottom of the prepared baking pan to form the base.
  4. In another bowl, toss the pitted cherries with granulated sugar, cornstarch, and almond extract until well coated.
Baking
  1. Spread the cherry filling evenly over the pressed crumble base.
  2. Sprinkle the reserved oat and almond crumble mixture on top.
  3. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden and the cherry filling bubbles at the edges.
Cooling and Serving
  1. Remove the pan from the oven and let the bars cool completely for at least one hour.
  2. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares and serve.

Notes

These bars can be stored in an airtight container at room temperature for up to 4 days, or refrigerated for up to 1 week. They freeze well for up to 2 months.