Ingredients:

  • 1 cup (225g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • 1 tsp Vanilla Bean Paste
  • ½ tsp Almond Extract
  • ½ tsp Fine Sea Salt
  • 3 cups (375g) All-Purpose Flour, sifted
  • 21 oz (595g) Premium Cherry Pie Filling
  • ½ tsp Lemon Zest
  • 1 cup (120g) Confectioners' Sugar, sifted
  • 1 tbsp Whole Milk
  • ¼ tsp Almond Extract (for glaze)
  • 1 pinch Fine Sea Salt (for glaze)

Instructions:

  1. Preheat oven to 350°F (180°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, cream the softened butter and granulated sugar for approximately 2 minutes until pale and aerated using a spatula or hand mixer. Mix in the vanilla bean paste, almond extract, and fine sea salt.
  3. Gradually add the sifted flour on low speed until a sandy, crumbly dough forms. Reserve 1 cup of this mixture for the topping.
  4. Press the remaining dough firmly into an even layer in the prepared pan. Par-bake the base for 10–12 minutes until it reaches a matte finish.
  5. Spread the cherry pie filling (mixed with lemon zest if desired) over the warm par-baked crust using an offset spatula.
  6. Crumble the reserved 1 cup of dough over the cherry layer by pinching it into pea-sized nuggets.
  7. Return to the oven and bake for an additional 25–30 minutes until the crumble is golden brown. Allow to cool completely in the pan.
  8. Whisk together the confectioners' sugar, milk, almond extract, and a pinch of salt. Drizzle the glaze over the cooled bars before slicing into 16 squares.