Good morning! I hope that you had a wonderful weekend? Were you able to spend a little time outside or were you plagued with thunder storms as we were? I made the most of the sun when it was out and then sat under my covered porch and read when it rained.
I made these cherry almond crumble bars this weekend and they were easy and fabulous! If you have raspberries use raspberries, if you have peaches use peaches, these bars are versatile and you can use almost any fruit!
Cherry Almond Crumble Bars
Recipe adapted from Martha Stewart
1 stick plus 5 tablespoons butter, softened
1 cup sugar
1 teaspoon salt
2 cups flour
1/2 teaspoon almond extract
1/4 cup sliced almonds
3 cups cherries pitted
1/2 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
1/2 teaspoon salt
Line and 8 inch square pan with parchment paper, either butter the pan or spray with cooking spray. Set aside. In the bowl of a stand mixer fitted with a paddle attachment cream the sugar and the butter until light and fluffy. Be sure to scrape down the bowl. Add the salt and then slowly add the flour beat until the dough forms clumps. You can also mix this by hand and then continue.
Put 21/2 cups of the mixture into the pan and pat into the bottom and 1 inch up the sides. Set aside and mix the filling.
In a bowl mix together the pitted cherries, sugar, lemon juice, flour and salt. Pour the mixture over the crust, then top with the remaining dough by squeezing together to make clumps. Scatter these around the cherries. Bake for 1 hour 10 minutes. If the bars are browning too fast tent with foil. Remove from oven when browned and bubbly. Let bars cool 20 minutes in the pan, then remove from pan and leave to cool completely. Cut and enjoy!
I hope that you have a great day and a fabulous week!