I’ve made many a crumb bar in 3+ years of blogging, but these cherry almond crumb bars currently hold top spot for me. I laced the buttery crust and crumbs with almond paste for a rich and irresistible bar. Halving the cherries encourages them to soften and give up their juices, creating an incredibly vibrant and jammy filling.
If you’re lucky enough to have any bars leftover, follow my lead – a warm crumb bar alongside a mug of fresh coffee is absolute breakfast bliss!
- 1 1/2 cups flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp unsalted butter, cold and cubed
- 3 ounces almond paste, cubed
- 1 large egg, lightly beaten
- 1/4 tsp almond extract
- 2 cups Bing cherries, pitted and halved
- 1/4 cup sugar
- 1 Tbsp plus 1 tsp cornstarch
- Preheat oven to 375°F and line an 8-inch square baking pan with parchment paper. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Sprinkle butter and almond paste over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Fold in egg and almond extract until combined. Reserve 1 cup of dough for topping; press remaining dough evenly into bottom of prepared baking dish.
- For the filling, combine cherries, sugar, and cornstarch in a bowl; spoon over crust and sprinkle with remaining topping. Bake for 28 to 30 minutes, or until golden and filling is bubbling. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.