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Sour Cherry Almond Bars Recipe

Sour Cherry Almond Bars Recipe
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Sour Cherry Almond Bars Recipe : This recipe for Sour Cherry Almond Bars is a must-make! The cherry filling is sweet and sour, and the almond crumble is chewy and butterscotch-like.

Sour Cherry Almond Bars Recipe

Not only are these bars tasty, but they are also really easy to create because all you need is a jar of jam and some cupboard ingredients. When you make this crumble recipe, you will use the same dough for both the bottom crust and the crumble topping, which means that they are really easy to put together together. As the topping bakes, it spreads out into a thin layer over the jammy surface, but it does not completely cover it. This allows the colorful cherries to remain visible. A little bit ideal.

The word “crumble” appears in a significant number of the desserts that I have posted on tvfgi. The simplicity of this kind of recipe, as well as the fact that it can be used with a wide variety of fruit fillings, is something that very much appeals to me. When combined with the brown sugar and oats, the sour cherries in this recipe create a deliciously chewy texture that is a result of the combination. In spite of the fact that I photographed them with a fork, you won’t require one because they are so simple to consume straight out of hand once they have cooled down.


  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 packed cups brown sugar
  • 1 large egg
  • 2 tsp almond extract
  • 2 tsp baking powder
  • 2 cups all purpose flour
  • 2 cups rolled oats
  • 1/2 cup sliced almonds
  • 12 ounces sour cherry jam


  • Preheat the oven to 350 degrees Fahrenheit.
  • When preparing a 9×13 pan, line it with parchment paper that has long ends. Although it is not required, the parchment makes it easier to lift out the bars so that they may be cut more easily later. If you do not line the pan, spray it with cooking spray or lightly butter it.
  • The butter and sugar should be creamed together until they become frothy and light. To clean the sides of the bowl, scrape them down.
  • Egg, baking powder, and almond extract should be beaten in at this point.
  • While the mixer is set to a low speed, gradually incorporate the flour, one cup at a time, followed by the oats. A large spoon should be used to finish the mixing, and then the almonds should be folded in.
  • To make the topping, take out two thirds of a cup of the dough and set it aside. Afterward, press the remaining ingredients into the base of your pan. My preferred method is to first crumble it all over the bottom in order to disperse it, and then to press it lightly with my fingertips. Make sure that the entire area of the bottom is coated properly.
  • The jam should be spread out in an even layer on top of the dough, and then the leftover dough should be crumbled into little pieces and sprinkled over the finished product.
  • In the oven, bake for around thirty-five minutes, or until the topping begins to become brown.
  • After allowing the bars to cool in the pan on a rack, carefully remove them from the pan using the ends of the parchment paper, and then cut them into twenty uniform pieces.

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