Cherry Almond Pie Bars
Cherry Almond Pie Bars are bursting with intense cherry flavor and paired with a toasted almond, buttery crisp crumble that shows off these sweet and tart berries to perfection!
Servings: 16
Ingredients
Almond Crust and Crumble
- 1.5 cups sliced (or slivered) almonds, toasted - DIVIDED
- 2 cups all purpose flour
- 3/4 cup butter, shilled and cut into 1/2" pieces
- 1/2 cup sugar
- 1/2 teaspoon nutmeg, fresh grated or 1/4 teaspoon ground nutmeg
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Bake almonds on a foil lined baking sheet for 7-10 minutes, stirring every two minutes until golden and fragrant.
- Make the Cherry Pie Filling as directed and set aside.
- Increase the temperature of the oven to 400 degrees.
- Place ONE CUP of the slightly cooled almonds into a large ziplok bag. Use a smooth sided meat mallet or a rolling pin to pound the almonds into smaller pieces. Do not pound to the point of almond flour.
- In a large mixing bowl, add the almonds and the remainder of the crust ingredients. Use a pastry cutter, sturdy forks, or two knives to cut the cold butter into the dry ingredients until the mixture resembles course crumbs.
- Set aside ONE CUP of the crumble mixture and press the REMAINING crumble mixture into the bottom of a 9x12 greased cake pan.
- Bake for 10 minutes.
- Pour the cherry pie filling on top of the crust.
- Dot the pie filling with spoonfuls of the reserved one cup crumble mixture and sprinkle with the remaining 1/2 cup of toasted almonds.
- Bake for 25-30 minutes until the pie filling is bubbly and the crumble on top is golden.
- Cool at least 15 minutes or more before cutting or serving. The filling thickens as it cools. Serve warm or room temperature.