Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar (for crumb)
  • 1/4 cup Light Brown Sugar, packed
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, cold, cubed
  • 1 Large Egg Yolk (optional, for base)
  • 1 tablespoon Milk (optional, for base)
  • 4 cups Frozen Dark Sweet Cherries
  • 1/2 cup Granulated Sugar (for filling)
  • 1 tablespoon fresh Lemon Juice
  • 3 tablespoons Cornstarch
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Almond Extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving generous overhang on the long sides.
  2. Combine Dry Ingredients: Whisk together the flour, both sugars, baking powder, and salt in a large bowl or pulse briefly in a food processor.
  3. Cut in the Butter: Add the cold, cubed butter. Work quickly using your fingers, a pastry blender, or pulsing until the mixture resembles coarse sand or small pea-sized crumbs. Do not overmix.
  4. Reserve the Topping: Measure out and reserve 1 1/2 cups (about 1/3 of the mixture) in a separate bowl. Place this reserved topping in the fridge.
  5. Form the Base: To the remaining crumb mixture, quickly mix in the egg yolk and milk (if using). Press this base firmly and evenly into the bottom of the prepared pan.
  6. Chill: Place the pan with the crust in the freezer or fridge for 30 minutes to firm up the butter. This prevents the base from shrinking.
  7. Prepare the Filling: In a large bowl, toss the frozen cherries (do not thaw completely) with the sugar, lemon juice, cornstarch, vanilla extract, and almond extract until everything is evenly coated.
  8. Layer the Filling: Remove the chilled crust from the fridge. Pour the cherry mixture over the crust, spreading it evenly.
  9. Apply Topping: Sprinkle the reserved chilled crumb topping evenly over the cherry filling.
  10. Bake: Bake for 40 to 45 minutes, or until the topping is golden brown and the cherry filling is visibly bubbling thickly around the edges.
  11. Cool Completely (Crucial Step): Transfer the pan to a wire rack. Allow the bars to cool completely to room temperature (2 hours minimum) before attempting to slice, allowing the filling to set.
  12. Slice and Serve: Once completely cool, lift the bars out using the parchment overhang and slice into 15 neat bars.