Sour Cherry Almond Bars
User Reviews
3.8
Sour Cherry Almond Bars
Description
The Sour Cherry Almond Bars feature a rich dough made from butter, brown sugar, eggs, almond extract, baking powder, flour, and rolled oats, folded together with sliced almonds for added texture. This dough forms both the crust and a crumbly topping. After pressing most of the mixture into a pan, a layer of sour cherry jam spreads evenly over the base, then the reserved dough is crumbled on top before baking. The result is a multi-layered bar with a tender bottom, a fruity jam center, and a golden crunchy almond-oat topping.
Baking at 350°F for about 35 minutes allows the crust bottom to set and the topping to develop a slight golden hue without overbaking, maintaining a chewy texture from the oats and nuts. The almond extract imbues a distinctive nutty aroma that pairs well with the tartness of the cherry jam. Substitutions in nuts and jams can adjust the flavor while keeping the texture balance.
These bars slice well once cooled, making them convenient for storage or transport. The combination of flour and oats yields a hearty base suitable for snacking or dessert alongside a cup of tea or coffee.
Ingredients
- 1 cup unsalted butter 2 sticks, at room temperature
- 2 brown sugar packed cups
- 1 egg large
- 2 tsp almond extract
- 2 tsp baking powder
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1/2 cup almonds sliced
- 12 ounces sour cherry jam
Instructions
- Preheat the oven to 350F
- Line a 9x13 pan with parchment paper with long ends. The parchment is optional, but helps with lifting out the bars for easy cutting later. If you don't line the pan, spray or butter it lightly.
- Cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl.
- Beat in the egg, baking powder, and almond extract.
- With the mixer on low, beat in the flour, one cup at a time, and then the oats. Finish the mixing by hand with a big spoon, and fold in the almonds.
- Remove 2/3 cup of the dough and set aside for the topping. Then press the rest into the bottom of your pan. I like to crumble it all over the bottom first to distribute it, and then gently press with my fingers. Make sure to get the whole bottom surface covered.
- Top the dough with the jam, spreading it out into an even layer, and then crumble the remaining dough in little pieces over the top.
- Bake for about 35 minutes, just until the topping starts to turn golden.
- Let cool in the pan, on a rack, and then gently lift the bars out with the ends of the parchment paper to cut them into 20 pieces.
Notes
- Using parchment paper in the pan helps to lift the bars out easily for neat cutting and serving.
- Chopped walnuts may replace almonds if preferred, lending a different nutty flavor.
- Alternate jams such as apricot, marmalade, or lemon curd can be used; adding a splash of lemon juice to jam enhances its brightness.
- Regular rolled oats provide the best texture in these bars; quick oats can be used but will alter the chewiness and structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20bars
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 11mg | 0% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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