Ingredients:

  • 3 cups (360g) All-Purpose Flour, spooned and leveled
  • 1 cup (200g) Granulated Sugar, divided use
  • 1 teaspoon (5g) Fine sea salt
  • 1 cup (226g) Unsalted Butter, cold and cut into cubes
  • 4 cups Pitted Sweet Cherries (fresh or frozen)
  • 1/2 cup (100g) Granulated Sugar (for filling)
  • 1/4 cup (30g) Cornstarch or Tapioca Starch
  • 1 tablespoon Freshly squeezed Lemon Juice
  • 1/2 teaspoon Almond Extract

Instructions:

  1. Line a 9x13 inch pan with parchment paper, leaving an overhang on the long sides for handles. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together 2 3/4 cups of flour, 3/4 cup of the sugar, and salt. Cut in the cold, cubed butter using a pastry blender or food processor until the mixture resembles coarse crumbs.
  3. Measure out exactly 2/3 of the shortbread mixture and firmly press it into the prepared pan bottom to create an even base layer. Chill the base for 30 minutes.
  4. While the base chills, prepare the cherry filling: combine cherries, remaining 1/2 cup sugar, cornstarch, lemon juice, and almond extract in a saucepan. Cook over medium heat, stirring often, until the mixture thickens significantly and just begins to bubble. Remove from heat and let cool slightly (about 10 minutes).
  5. Evenly spread the slightly cooled cherry filling over the chilled shortbread base.
  6. Create the crumb topping: To the remaining 1/3 of the shortbread mixture, stir in the final 1/4 cup of sugar. Scatter this mixture evenly over the cherry layer.
  7. Bake for 40–45 minutes, or until the topping is golden brown and the filling is visibly bubbling around the edges.
  8. Allow the bars to cool completely (ideally 2–3 hours) on a wire rack before lifting them out by the parchment handles and slicing. Patience is key for clean cuts.