Somewhere between a pie and a crumb bar, these cherry almond bars have a buttery almond base and are filled with fresh cherries.
Summer brings wonderful fruit — sweet blueberries, crisp watermelon and juicy peaches — but for me nothing beats Cherry Season. Each year I devour cherries until my hands and shirt are stained red. They’re my favorite, and I treat cherry season like a happy, low-stress, budget-friendly celebration.
Whether you share my obsession or just enjoy cherries occasionally, these cherry almond bars are a must-try. They sit comfortably between a crumb bar and a pie bar: the almond-flavored base adds richness and texture while the cherries remain the star.
Working with fresh cherries can be a little tedious because of the pits. If you don’t own a cherry pitter, a small paring knife works fine — your cherries don’t need to look perfect for this recipe, so don’t worry about aesthetics.
Once the cherries are pitted, the recipe is straightforward and relaxed. The same crumbly batter is used for both the base and the topping, which keeps things simple. Start by whisking the dry ingredients together, then cut in cold butter and an egg using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press about two-thirds to three-quarters of this mixture into the bottom of an 8×8-inch pan for the base.
Next, toss the pitted cherries with sugar, cornstarch and a little water to help thicken the filling, then spread them evenly over the base. Crumble the remaining dough over the cherries and, if you like, sprinkle an extra tablespoon of sugar on top for a touch of crunch.
Bake at 375°F (190°C) for 35–40 minutes until the top crumbs are lightly browned and the cherry filling is bubbling where exposed. My bars took about 40 minutes. After baking, allow them to cool completely before cutting — chilling in the refrigerator helps the filling set, and I especially enjoy these cold straight from the fridge.
These bars are lovely on their own or served with a scoop of vanilla ice cream for a warm-and-cold contrast.
Cherry Almond Bars
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Ingredients
For the Base & Topping
- 1 cup all purpose flour
- 3/4 cup ground almonds
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- pinch of salt
- 1 large egg yolk
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/2 cup unsalted butter, cut into cubes and very cold
For the Cherry Layer
- 2 cups pitted fresh cherries, cut in half (measured after pitting)
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon sugar, optional
Instructions
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Preheat the oven to 375°F (190°C). Grease an 8×8-inch square pan.
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In a medium bowl, whisk together the flour, ground almonds, 1/2 cup sugar, baking powder and salt. In a small bowl whisk the egg yolk with the vanilla and almond extract. Using a pastry cutter, fork or your fingers, blend the cold cubed butter and the egg mixture into the dry ingredients until crumbly.
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Press 2/3 to 3/4 of the crumb mixture evenly into the bottom of the prepared pan to form the base.
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Toss the pitted cherries with 3 tablespoons sugar, cornstarch and 2 teaspoons water. Spread the cherry mixture evenly over the base. Crumble the remaining dough over the cherries and, if desired, sprinkle the optional tablespoon of sugar on top.
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Bake for 35–40 minutes until the top is lightly browned and the cherry filling bubbles where exposed.
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Allow to cool completely, then slice into 9 larger squares or 16 smaller bars. Store chilled in an airtight container for best results.
Notes
Nutrition
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