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Flavorful Sour Cherry Almond Crumble Bars with Tangy Twist

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These crumble bars combine tart sour cherries with a nutty almond crumble topping for a bright, addictive dessert that’s quick and easy to make.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 cup (225g) unsalted butter, cold and cut into cubes
  • ½ cup (50g) almond flour
  • 1 teaspoon almond extract
  • ½ teaspoon salt
  • 3 cups (450g) pitted sour cherries, fresh or frozen
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan or line it with parchment paper.
  2. In a large bowl, combine 2 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ teaspoon salt, and ½ cup almond flour. Mix well.
  3. Add 1 cup cold cubed unsalted butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Chill in the fridge for 5 minutes if butter melts too much.
  4. Drizzle 1 teaspoon almond extract over the crumble mixture and gently toss to distribute.
  5. Press half the crumble mixture firmly into the bottom of the prepared pan to form the crust.
  6. In a separate bowl, combine 3 cups pitted sour cherries, ½ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, and ½ teaspoon vanilla extract. Stir gently until cherries are evenly coated.
  7. Spread the cherry filling evenly over the crust layer.
  8. Sprinkle the remaining crumble mixture evenly over the cherry filling without pressing down.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the cherry filling bubbles around the edges. Start checking at 35 minutes if your oven runs hot.
  10. Cool completely on a wire rack for at least an hour to allow bars to firm up.
  11. Slice into bars using a sharp knife, wiping it clean between cuts. Serve at room temperature or slightly chilled.

Notes

Keep butter cold for a flaky crumble topping. If topping browns too fast, tent with foil halfway through baking. Let bars cool completely before slicing to prevent crumbling. Frozen cherries should be thawed and drained to avoid sogginess. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, substitute butter with coconut oil or plant-based margarine.

Nutrition

Keywords: sour cherry crumble bars, almond crumble bars, cherry dessert, easy crumble bars, tangy cherry bars, almond extract dessert

Find it online: https://lenatable.com/flavorful-sour-cherry-almond-crumble-bars-easy-recipe-with-tangy-twist/