Easy Cherry Almond Crumble Bars
Juicy cherries sandwiched between layers of almond crumble. These Cherry Almond Crumble Bars are a delicious summer treat inspired by cherry pie.
We love pie but don’t always love the effort that goes into making a good one. These Cherry Almond Crumble Bars hit the spot and come together with minimal prep work. A buttery base topped with a juicy cherry filling and finished with a crunchy crumble topping and slice almonds – the perfect summer dessert.
This recipe is dairy and egg free, so it’s perfect for most dietary preferences and needs which means it’s a great party or sharing treat. Low on cherries? Mix in some other fresh berries lie raspberries, blackberries, or strawberries!
Why you’ll love this recipe:
Loaded with fresh cherries!
No rest time needed.
Made with just 11 ingredients.
Top tips for making Cherry Almond Crumble Bars:
Leave some parchment overhanging. For easy lifting and removal, we like to line our pan with parchment paper and leave some overhanging the edges. The excess acts as little paper handles you can use to lift the crumble bars out of the pan.
Really pack down the base. For the best structural integrity (since it’s a fairly weighty dessert) be sure you really pack down the crumble base. We like to use the back of a measuring cup to press it down and into the corners and edges.
Allow to cool before slicing. This recipes NEEDS to cool before you slice into squares or bars. The cooling is what helps the berry layer solidify so you don’t have a soupy mess.
How to make Cherry Almond Crumble Bars:
Prep Time: 15 Min | Bake Time: 1 Hr | Total Time: 1 Hr 15 Min
Makes: 16 Servings
Ingredients
Crumble Base & Topping
226 g (1 cup) vegan butter, melted
1 tbsp ground flaxseed
200 g (1 cup) brown sugar
240 g (2 cups) all-purpose flour
126 g (1 cup) almond flour
1 cup sliced almonds
Cherry Filling
4 cups pitted cherries, halved
50 g (¼ cup) granulated sugar
40 g (¼ cup) cornstarch
39 g (3 tbsp) chia seeds
Instructions
Heat oven to 350°F. Grease and line a square 9×9 baking pan with parchment paper for easy removal.
To make the crumble base and topping, combine melted vegan butter, brown sugar, and ground flaxseed until smooth. Fold in the all-purpose flour and almond flour until a dough forms.
Make the cherry filling by tossing the halved cherries in granulated sugar, cornstarch and chia seeds.
Press ⅔ of the crumble into the prepared baking pan using an offset spatula or the back of a measuring cup.
Spread over the cherries into and even layer on the base.
Top with the remaining crumble breaking it up with your fingers and sprinkling it over the top. Sprinkle over sliced almonds and then press to topping gently with your hands to pack it down just slightly.
Bake in oven for 50-60 minutes or until golden brown and crisp on top and the cherry filling is bubbling.
Remove from the oven and let cool completely in the pan before removing and slicing.