Description
These Almond Cherry Streusel Bars are a delightful treat featuring a buttery almond-flavored crust topped with a luscious cherry filling and crumbly streusel topping. Perfectly baked to a golden brown, these bars offer a harmonious balance of sweet cherries and nutty almond flavors finished with a delicate almond glaze.
Ingredients
Scale
Crust and Streusel:
- 1 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup almond paste (approx. 3 oz)
- 1/2 teaspoon almond extract
Cherry Filling:
- 4 cups pitted sweet cherries (fresh or frozen)
- 1 tablespoon unsalted butter
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup granulated sugar
- Pinch of salt
Glaze:
- Powdered sugar (about 1/2 cup)
- Milk (2-3 teaspoons)
- 1/4 teaspoon almond extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan to ensure the bars don’t stick and bake evenly.
- Make the Crust Mixture: In a mixing bowl, combine the all-purpose flour, 1/2 cup plus 1 tablespoon granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture is crumbly. Then, mix in the almond paste and almond extract thoroughly to infuse the dough with almond flavor.
- Bake the Base Crust: Press half of the crumb mixture firmly into the bottom of the prepared pan to create an even base. Bake this crust layer in the preheated oven for 15 minutes until it is slightly set.
- Prepare Cherry Filling: While the crust bakes, combine water, lemon juice, cornstarch, pitted cherries, 1/2 cup granulated sugar, butter, and a pinch of salt in a saucepan over medium heat. Cook, stirring frequently until the mixture thickens and the cherries have released their juices, creating a thick and luscious filling.
- Assemble Bars: Remove the crust from the oven and pour the warm cherry filling evenly over it. Then sprinkle the remaining half of the crumb mixture on top, and optionally add sliced almonds for extra crunch and almond flavor.
- Final Bake: Return the pan to the oven and bake for an additional 25–30 minutes or until the streusel topping turns golden brown and the filling is bubbly.
- Cool and Glaze: Allow the bars to cool completely in the pan to set the filling. Once cooled, prepare the glaze by mixing powdered sugar with milk and almond extract until smooth. Drizzle this glaze over the bars for a sweet, almond-infused finish before slicing and serving.
Notes
- You can use fresh or frozen cherries; if using frozen, thaw and drain excess liquid before cooking.
- Almond paste adds rich almond flavor but can be substituted with marzipan or omitted if unavailable.
- For a nut-free version, skip the almond paste and almond extract, and omit sliced almonds.
- Ensure the bars cool completely before glazing to prevent the glaze from melting off.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
