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Sweet Thing

March 29, 2011

Last week Meeshie was sick.  Since I, of course, stayed home with her I baked.  In case you aren’t aware of it, I love to bake. 

I love to bake things that we all enjoy and I love to bake new things.

I came across this recipe back at the end of the summer and have been waiting to try it.  It mainly caught my eye because of the cherries.  I’ve had a jar of cherries from Williams Sonoma in the pantry for a while, just waiting to be used for some delectable treat.  Have you ever had their cherries?  They are divine and make anything better.

The original recipe calls for pitted cherries and almond paste, but I didn’t realize until I began that I didn’t have the paste so I used almond filling instead.  I always have that on hand for kolaczky.  The flavor was fine, but I think the consistency of the batter is definitely different that what was intended by the original recipe.  I also added about 3/4 of a cup of crushed Almond Honey Bunches of Oats to the batter and adjusted the flour accordingly.  Lovely.

Cherry Almond Crumb Bars

  • 1 C sugar
  • 3 C flour
  • 1 t baking powder
  • ¼ t salt
  • 12 ounces almond filling
  • 1 egg
  • 1 t almond extract
  • 1 C cold butter
  • ½ C sugar
  • 4 t cornstarch
  • 1-1lb 13 oz jar of Cherry Pie filling (I used William Sonoma)
  • ½ C sliced almonds

Mix together 1 cup of sugar, the flour, cereal, baking powder, salt, egg,  and almond extract.  Add the almond filling. Using a pastry cutter or your fingers, cut butter chunks into the mix. It should be crumbly. In a separate bowl, mix together sugar, cornstarch, cherries.

In a 9×13 pan press half of the crumb mixture in the bottom. Top with the cherry mixture. Spread into an even layer. Mix the sliced almonds into the remaining crumb mixture. Top the fruit with the crumb mixture in an even layer. Bake at 375 degrees for 45 minutes or until top is lightly browned. Allow to cool slightly before eating.

Here’s the original.

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2 comments

  1. Hi Karen,

    Your Cherry Almond Bars look delicious! Can’t wait to make them. I have some Door County cherries that I think I will use with it. I just love reading your blog.

    Lisa


    • Lisa-
      Thank you! And I’m so jealous that you have Door County cherries.
      Karen



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