These cherry pie crumble bars are heavenly. Sweet cherries are layered between a soft, buttery crust, and crumble. Finished with a sugar glaze drizzle!
Ingredients
For Crust + Crumble
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, room temperature, unsalted OR salted
- 1 large egg
For Filling + Glaze
- 1 21 oz. can of cherry pie filling
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 375°. Line a 13x9 baking dish with parchment paper or cooking spray. Set aside.
- In a bowl of stand mixer, or hand held mixer, stir flour, sugar, baking powder and salt together.
- Add butter in cubes. Using paddle attachment (for stand mixer) mix until mixture becomes fine crumbs. Add egg and mix until incorporated. Don't over mix. You want it to be crumbly, not one big dough ball.
- Press half of the mixture on bottom of prepared baking dish. Making sure there are no cracks.
- Bake crust for 10-12 minutes, or until it starts to turn slightly brown.
- Meanwhile, mix together cherry pie filling with 1/2 teaspoon almond extract. Set aside.
- When crust is done baking, dollop cherry mixture onto baked crust and spread evenly with spatula.
- Crumble remaining crust mixture evenly on top of cherry mixture. Clump the mixture with hands to get bigger clumps.
- Bake for 25-30 minutes, or until crumble starts to turn a very light brown.
- Let bars cool completely.
- When cooled, mix together powdered sugar and milk. If it's too stiff, add 1/2 teaspoon of water at a time. You want the glaze to be watery enough to drizzle.
- Drizzle glaze all over bars, and let set.
- Cut into squares and enjoy!