Dessert: United States – Cherry Almond Crumble Bars

Serving Size: 16

Approximate Time

Prep 25 min

Cook 40 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

Cooking spray or butter, for the pan
1 3 / 4 cups (220 g) all-purpose flour
1 1 / 2 cups (135 g) old-fashioned rolled oats
3 / 4 cup (150 g) granulated sugar
1 / 2 cup (100 g) packed light brown sugar
1 tsp baking powder
1 / 2 tsp kosher salt
1 / 2 tsp ground cinnamon
1 cup (2 sticks / 226 g) unsalted butter, cold and cubed
1 tsp almond extract
1 1 / 4 cups (about 12 oz / 340 g) cherry preserves or jam
1 tbsp fresh lemon juice
1 / 2 cup sliced almonds

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease.
Make the crust and crumble: In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
Cut in the butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits. Stir in the almond extract.
Press the bottom layer: Transfer about 2/3 of the crumb mixture to the prepared pan. Press firmly into an even layer.
Add the filling: In a small bowl, stir the cherry preserves with the lemon juice to loosen. Spread evenly over the crust. Sprinkle the sliced almonds over the jam.
Top with crumble: Crumble the remaining mixture evenly over the filling, squeezing some of it into larger clumps for texture.
Bake for 35–40 minutes, until the top is golden and the filling is bubbling at the edges.
Cool completely in the pan on a rack, about 2 hours, then use the parchment to lift out. Cut into 16–24 bars. Store covered at room temperature for 2 days or refrigerate up to 5 days.