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Why You’ll Love This Recipe

These Cherry Almond Crumble Bars are a one-pan, year-round treat that balances the sweet-tartness of cherries with a buttery almond crumb crust and topping. The result is a bakery-style bar with a jammy, fruit-filled center and a crisp, nutty finish—perfect for picnics, afternoon tea, or dessert after a weeknight meal. I’ve tested this recipe with multiple flour and fat ratios, and the final version delivers optimal texture, flavor, and sliceability on the first try. My pro tip: Chill the crust briefly before baking for a crisp, stable base.

What Makes This Recipe Unique

This is not your average cherry bar. By using a mix of all-purpose and almond flour, a two-step baking method (crust first, then filling + topping), and a cherry filling thickened with cornstarch, the bars are less likely to crumble or leak. The addition of almond extract and sliced almonds deepens the flavor, while a simple glaze seals the deal. I developed this version after several rounds of testing, focusing on texture, ease, and reliable results for home bakers.

Why This Recipe Works: Baking Science

• Almond flour adds moisture and a fine crumb, helping the bars stay tender and resisting sogginess.​
• Cornstarch thickens the cherry filling without cloudiness or starchy taste, making it ideal for jammy, sliceable results.​
• Chilling the crust before baking helps prevent shrinkage and ensures the crust holds its shape, especially important for delicate crumb layers.​
• Almond extract amplifies the almond flavor—a little goes a long way, and it’s essential for a bakery-style result.

Ingredients With Purpose

Crust & Topping:

• All-purpose flour – 200g (1⅔ cups) – Provides structure
• Almond flour – 60g (½ cup) – Enhances tenderness and flavor
• Brown sugar – 120g (½ cup) – Adds chew and depth
• Granulated sugar – 60g (¼ cup) – Balances sweetness
• Salt – ¼ tsp – Balances flavors
• Cold butter, cubed – 140g (10 tbsp) – Creates flakiness
• Almond extract – ½ tsp – Boosts almond aroma
• Sliced almonds – 40g (⅓ cup) – Crisp nutty topping

Cherry Filling:

• Cherries, pitted and halved – 400g (2½ cups) – Use fresh or frozen (thawed)
• Granulated sugar – 75g (⅓ cup) – Sweetens and draws out juice
• Cornstarch – 15g (1 tbsp) – Thickens filling
• Lemon juice – 10ml (2 tsp) – Brightens flavor
• Almond extract – ¼ tsp – Adds depth

Almond Glaze (optional):

• Powdered sugar – 90g (1 cup) – Sweetens glaze
• Milk or almond milk – 15–20ml (1–1½ tbsp) – Thinens glaze
• Almond extract – ¼ tsp – Amplifies flavor

Note: For best results, use dark red tart cherries (e.g., Montmorency) for a balanced profile. Avoid overripe or sweet varieties.

Equipment

• 8×8 inch (20×20 cm) square baking pan
• Parchment paper
• Medium saucepan
• Mixing bowls
• Whisk and spatula
• Food scale (metric preferred)
• Oven thermometer (recommended)
• Offset spatula (for smoothing crust)

Step-by-Step Instructions

Step 1: Prep and Preheat

• Preheat oven to 175°C (350°F). Line the pan with parchment, leaving overhang on two sides.
• Whisk all-purpose flour, almond flour, brown sugar, granulated sugar, and salt in a bowl. Add cold butter in cubes and mix until crumbly (about pea-sized pieces). Mix in almond extract. Reserve about ⅓ of the mixture for the topping.

Step 2: Press and Bake Crust

• Press ⅔ of the crumb mixture into the bottom of the pan. Use a spatula or your fingers to make it even and compact.
• Visual cue: It should feel firm and hold together when pressed. Chill for 15 minutes (optional but recommended for crispness).
• Bake for 20 minutes until light golden. Keep the oven on.

Step 3: Make Cherry Filling

• In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and almond extract. Stir over medium heat until thickened (about 4–5 minutes). It should resemble jam and coat the back of a spoon.
• Let cool slightly.

Step 4: Layer and Top

• Spread the cherry filling over the baked crust, leaving a small border.
• In the reserved topping, mix in sliced almonds. Sprinkle evenly over the filling, pinching together to form small clumps.

Step 5: Bake and Cool

• Bake for 25–30 minutes until the topping is golden and the filling bubbles at the edges.
• Doneness test: Insert a toothpick in the center; it should come out clean, and the bars should feel set when wiggled slightly.
• Cool completely in the pan (1–2 hours) before slicing.

Step 6: Glaze (Optional)

• Whisk glaze ingredients and drizzle over cooled bars. Let set for 10 minutes before serving.

Troubleshooting: Common Issues and Fixes

Substitutions and Variations

Dietary Swaps

• Egg-free: No eggs needed; recipe is naturally egg-free.
• Dairy-free: Substitute butter with vegan butter or coconut oil (100% fat swap).
• Gluten-free: Replace all-purpose flour with gluten-free blend (1:1 swap) and almond flour as listed.​

Flavor Swaps

• Swap cherries with blueberries, raspberries, or peaches.
• Add a pinch of cinnamon or cardamom for warmth.
• Use vanilla extract instead of almond where preferred.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days. Keep bars separated with parchment.
• Refrigerator: Up to 5 days. Bring to room temperature before serving.
• Freeze: Wrap bars tightly and freeze for up to 3 months. Thaw at room temperature for 1–2 hours.
• Best texture: Re-crisp bars in a 160°C (320°F) oven for 5–8 minutes if desired.

Serving Suggestions

Pair bars with vanilla ice cream, whipped cream, or a dollop of Greek yogurt. The tartness of cherries balances well with creamy or sweet pairings. For a brunch twist, serve with a cup of chamomile or almond milk latte.

FAQs

Can I use frozen cherries?
Yes! Thaw and drain well before simmering to prevent excess moisture.​

How do I prevent a soggy crust?
Make sure the filling is thickened well, and chill the crust briefly before baking.

Can I make these bars egg-free?
Yes, there are no eggs in this recipe.

Can I double the recipe?
Use a 9×13 inch pan and double all ingredients. Baking time may increase by 5–10 minutes.

Best oil/butter type?
Unsalted butter is best for flavor and texture control; vegan butter or coconut oil work for dairy-free.

Can I bake in an OTG (oven-toaster-grill)?
Yes, use the same temperature and monitor for even browning. Rotate the pan halfway.

Notes from My Kitchen

• Batch 1: Crust was too soft; I added less butter and chilled before baking.
• Batch 2: Filling was too tart; I reduced sugar and added extra almond extract.
• Final: Texture is jammy, not runny, and the bars slice cleanly. The almond-sweet balance is perfect.

Nutrition and Disclaimer

Approximate per serving (1 bar, 16 total): 220 kcal, 10g fat, 30g carbs, 3g protein, 2g fiber.

Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

These Cherry Almond Crumble Bars are a reliable, flavorful treat for any home baker. With precise weights, clear cues, tested substitutions, and honest troubleshooting, Sarah at Bake My Sweet aimed to make your first try a success. Enjoy every slice!

Easy Cherry Almond Crumble Bars – Perfect for Sharing

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

15

servings

Prep time

25

minutes

Cooking time

45

minutes

Calories

250

kcal

Total time

2

hours 

20

minutes

Cooling time: 1–2 hours (for clean slices)

Buttery cherry almond crumble bars with a crisp almond crust, jammy cherry filling, and golden crumble topping, finished with a light almond glaze. Perfect for make‑ahead desserts, potlucks, or an afternoon coffee treat.

Ingredients

For the crust and crumble topping

• All‑purpose flour – 200 g (about 1⅔ cups, spooned and leveled) – structure for crust and crumble

• Almond flour – 60 g (½ cup) – tenderness, moisture, and almond flavor

• Light brown sugar – 120 g (½ cup, packed) – chew and caramel notes

• Granulated sugar – 60 g (¼ cup) – sweetness and crisp edges

• Fine sea salt – ¼ tsp – balances sweetness

• Cold unsalted butter, cut in small cubes – 140 g (10 tbsp) – richness and crumbly texture

• Almond extract – ½ tsp – boosts almond aroma

• Sliced almonds – 40 g (⅓ cup) – crunchy topping and extra almond flavor

• For the cherry filling

• Pitted cherries, halved – 400 g (about 2½ cups; fresh or thawed frozen, drained) – main fruit layer

• Granulated sugar – 75 g (⅓ cup) – balances tartness

• Cornstarch – 15 g (1 tbsp, level) – thickens filling so bars slice cleanly

• Fresh lemon juice – 10 ml (2 tsp) – brightness and balance

• Almond extract – ¼ tsp – ties the filling into the almond theme

• Optional almond glaze

• Powdered sugar – 90 g (¾–1 cup, sifted) – sweet glaze

• Milk or unsweetened almond milk – 15–20 ml (1–1½ tbsp) – thins to drizzling consistency

• Almond extract – ¼ tsp – light almond finish

Directions

• Prep the pan and oven
  Preheat oven to 175°C (350°F) with a rack in the middle.​
  Line an 8×8 inch pan with parchment, leaving overhang on two opposite sides so you can lift the bars out. Lightly grease any exposed sides.​
•  Make the crust and crumble mixture
  In a medium bowl, whisk together all‑purpose flour, almond flour, brown sugar, granulated sugar, and salt until no lumps of sugar remain.​
  Add the cold cubed butter. Using a pastry cutter or two forks, cut the butter into the dry ingredients until the mixture is evenly moistened and forms pea‑sized crumbs. It should hold together when squeezed in your hand but still look crumbly.​
  Sprinkle in the almond extract and briefly toss to distribute. Do not overmix or warm the butter; you want visible small butter pieces for a crisp, tender crumb.​
  Scoop out about ⅓ of this mixture (roughly 220–230 g) into a separate bowl and set aside for the crumble topping. This portion will later get the sliced almonds.
• Form and bake the base
  Tip the remaining ⅔ of the crumb mixture into the prepared pan. Press it firmly and evenly across the bottom, using your fingertips and then the flat bottom of a measuring cup to compact it.​
  Visual cue: The crust should be level, with no loose dry patches; it will look matte and slightly sandy but feel solid when pressed.​
  For an extra‑crisp base, slide the pan into the fridge for 10–15 minutes to chill the butter in the crust layer. This helps prevent shrinking and sogginess.​
  Bake the crust for 18–20 minutes, until the edges are just turning light golden and the surface looks set. Remove from oven but leave the oven on at 175°C (350°F).
• Cook the cherry filling
  While the crust bakes, place cherries, sugar, cornstarch, lemon juice, and almond extract in a medium saucepan.​
  Cook over medium heat, stirring often, until the mixture releases juices, comes to a gentle simmer, and thickens to a glossy, jammy texture, about 4–6 minutes.​
  Visual cue: When you drag a spatula across the bottom of the pan, you should see a brief clear trail before the juices flow back. The filling should coat the back of a spoon.​
  Remove from heat and let cool for 5–10 minutes; it will thicken a bit more as it stands.
•  Assemble with topping
  Stir the sliced almonds into the reserved crumble mixture, gently squeezing some of it into small clumps for texture.​
  Pour the warm cherry filling over the hot baked crust and spread into an even layer, leaving a tiny margin at the edges if you like.​
  Sprinkle the almond crumble topping evenly over the cherries, leaving some cherry patches peeking through. Avoid pressing the topping down too firmly; light contact is enough.
•  Final bake
  Return the pan to the oven and bake for 25–30 minutes, or until:
  The topping is light golden in spots.
  The cherry filling is bubbling at the edges.​
  Remove from oven and place the pan on a cooling rack. Let cool at least 1–2 hours, until completely room temperature, before lifting out and slicing. This is crucial for clean bars that hold their shape.​
• Almond glaze (optional)
  In a small bowl, whisk powdered sugar with 1 tbsp milk/almond milk and almond extract. Add more milk drop by drop if needed until you reach a thick but pourable drizzle.​
  Drizzle the glaze over the fully cooled slab of bars in thin zigzags. Allow the glaze to set for 10–15 minutes before slicing.
• Slice and serve
  Use the parchment overhang to lift the entire slab out of the pan. Transfer to a cutting board and cut into 16 squares (4×4 grid) or larger rectangles as desired.​
  Serve slightly warm or at room temperature. Bars will be firmer and neater once fully cool; freshly baked bars taste softer and more pie‑like.​

Notes

• Storage & Make‑Ahead
  Room temperature: Store bars in an airtight container at cool room temperature for up to 3 days. Layer with parchment if stacking to protect the crumble topping.​
  Refrigerator: Store for up to 5 days; the filling stays fresher and the butter layer is more stable. Bring to room temperature for 20–30 minutes before serving for best flavor.​
  Freezer: Place slices in a single layer on a tray to freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature for 1–2 hours or overnight in the fridge.​
  Re‑crisping: If the crumble softens, warm bars on a baking sheet at 160°C (320°F) for 5–8 minutes. Let cool slightly before serving.​
  Glazed bars freeze fine, but for the neatest appearance, you can freeze them un‑glazed and add fresh glaze after thawing.​
• Serving Suggestions
  Serve as is, or add a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a classic cherry‑pie‑bar feel.​
  For brunch, pair with Greek yogurt; the tang plays nicely with the sweet‑tart cherry filling.​
  A sprinkle of extra sliced almonds on each plate adds crunch and visual contrast.
• Dietary Notes & Safety Disclaimer
  Contains: wheat, dairy, tree nuts (almonds).​
  Can be adapted to gluten‑free with a 1:1 gluten‑free baking flour and to dairy‑free using vegan butter and plant milk; texture may be slightly different.​
  Nutrition values are approximate and based on similar recipes calculated by third‑party tools. They will change with ingredient brands, exact portion sizes, and substitutions.​
  Values are estimates only; for medical or dietary needs, calculate using your own ingredients and consult a professional if needed.​