Ingredients:

  • 1 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 21 oz cherry pie filling
  • 1 tsp lemon juice
  • 1/2 tsp almond extract
  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Cream the softened butter and brown sugar together. Stir in the flour and salt until a sandy, clumped dough forms.
  3. Reserve 3/4 cup of the dough for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.
  4. Bake the base for 10 minutes until the edges are just barely set.
  5. In a small bowl, stir the lemon juice and almond extract into the cherry pie filling.
  6. Pour the cherry mixture over the warm, par-baked crust and smooth it to the edges using a spatula.
  7. Sprinkle the reserved crumble dough evenly over the cherries without pressing down.
  8. Bake for 25–30 minutes until the topping is deep golden brown and the filling bubbles around the edges.
  9. Allow the bars to cool completely in the pan for at least 2 hours before slicing.
  10. Optional: Whisk powdered sugar, milk, and vanilla extract together to create a glaze and drizzle over the cooled bars.