Almond Cherry Bars

slightly adapted from Rustic Fruit Desserts

by Cory Schreiber and Julie Richardson

Yield: 12 servings

Fruit Filling

3 cups cherries, pitted and halved if small, quartered if large

1/2 cup granulated sugar

1 Tbsp cornstarch

1/4 tsp fine sea salt

1 tsp almond extract

Zest and juice of 1 lemon

Crust and Topping

2 1/4 cups all-purpose flour

1/2 cup packed brown sugar

1 cup sliced almonds

1/2 tsp fine sea salt

3/4 cup cold unsalted butter, cut into small cubes

1 egg

1 tsp pure vanilla extract

Preheat the oven to 350° F. Butter a 9-inch square baking dish.

To make the fruit filling, combine the cherries, sugar, cornstarch, salt, lemon zest and lemon juice in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil for 1 minute to thicken.

To make the crust and topping, combine the flour, brown sugar, almonds, and salt in the bowl of a food processor. Add the butter and process until crumbly. Add the egg and vanilla and pulse just until the mixture comes together.

Press two-thirds of the mixture into the bottom of the prepared pan, then pour in the cherry filling. Crumble the remaining crumb mixture over the filling and press lightly.

Bake in the middle of the oven for 30 to 35 minutes, or until light golden brown and bubbling around the edge. Cool for 1 hour before cutting into bars.

Storage: The bars will keep up to four days if stored in an airtight container at room temperature.