Ingredients
Equipment
Method
Prepare the Crust and Topping
- Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse, pea-sized crumbs.
- Mix in the almond extract until just combined. Set aside 1 ½ cups of this mixture for the crumble topping.
Assemble and Bake
- Press the remaining crumb mixture firmly and evenly into the bottom of the prepared pan.
- Spread the cherry pie filling evenly over the crust.
- Sprinkle the reserved 1 ½ cups of crumb mixture evenly over the cherry filling.
- Bake for 40-50 minutes, or until the top is golden brown and the filling is bubbly at the edges.
Cool and Glaze
- Remove from the oven and let the bars cool completely in the pan on a wire rack before slicing.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled bars. Let the glaze set for about 20 minutes before serving.
Nutrition
Notes
For the cleanest slices, it is essential that the bars are completely cool before you cut into them.
Using a parchment paper 'sling' will make it much easier to lift the bars out of the pan for slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days.
Using a parchment paper 'sling' will make it much easier to lift the bars out of the pan for slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days.