Print

Crispy Sour Cherry Pie Bars with Almond Crumble

crispy sour cherry pie bars - featured image
Print Recipe

These crispy sour cherry pie bars feature a buttery crust, tangy sour cherry filling, and a nutty almond crumble topping, delivering a perfect balance of tart and sweet with a satisfying crunch.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour (crust)
  • 2/3 cup (135 g) granulated sugar (crust)
  • 1/4 tsp salt (crust)
  • 3/4 cup (170 g) cold unsalted butter, cubed (crust)
  • 1/2 cup (50 g) almond flour (crust)
  • 3 cups (450 g) pitted sour cherries, fresh or frozen (filling)
  • 3/4 cup (150 g) granulated sugar (filling)
  • 2 tbsp (16 g) cornstarch (filling)
  • 1 tbsp (15 ml) lemon juice (filling)
  • 1 tsp (5 ml) vanilla extract (filling)
  • 3/4 cup (90 g) all-purpose flour (topping)
  • 1/2 cup (45 g) rolled oats (topping)
  • 1/2 cup (100 g) packed brown sugar (topping)
  • 1/2 cup (45 g) sliced almonds, toasted lightly (topping)
  • 1/3 cup (75 g) unsalted butter, melted (topping)
  • 1/2 tsp ground cinnamon (topping)
  • Pinch of salt (topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, 1/4 tsp salt, and 1/2 cup almond flour. Add cold, cubed butter and cut in using a pastry cutter or food processor until mixture resembles coarse crumbs with some pea-sized pieces. Press evenly into bottom of a 9×13-inch pan. Bake for 15 minutes until edges turn golden.
  2. While crust bakes, combine 3 cups pitted sour cherries, 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla extract in a medium saucepan. Cook over medium heat, stirring frequently, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a bowl, combine 3/4 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, a pinch of salt, and 1/2 cup sliced almonds. Pour in 1/3 cup melted butter and stir until mixture holds together loosely in clumps.
  4. Spread cherry filling evenly over baked crust. Sprinkle almond crumble topping over cherries, covering as much as possible. Return pan to oven and bake for 30-35 minutes until topping is golden brown and crisp. If topping browns too quickly, cover loosely with foil and continue baking.
  5. Let bars cool completely in pan on a wire rack to set filling. Once cool, cut into squares or rectangles. Serve slightly chilled or at room temperature.

Notes

Use cold butter for a flaky crust. Thaw and drain frozen cherries well to avoid soggy crust. Toast sliced almonds lightly before mixing into topping for deeper flavor. Watch oven closely during last 10 minutes to prevent topping from burning; cover with foil if needed. Let bars cool completely before slicing to avoid runny filling. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, use coconut oil or plant-based butter substitute.

Nutrition

Keywords: sour cherry pie bars, almond crumble, cherry dessert, crispy pie bars, homemade dessert, summer potluck dessert, fruit bars

Find it online: https://evabake.com/crispy-sour-cherry-pie-bars-with-almond-crumble-easy-homemade-recipe/