1-Preheating and Preparing the Pan: Ready to dive into making these amazing almond cherry streusel bars? (I know I am they’re one of those recipes that make your kitchen smell incredible!) Start by preheating your oven to 350°F and lining a 9×9 inch square pan with foil, leaving some overhang on two sides for easy removal; don’t forget to grease the foil. This first step sets the stage for bars that come out cleanly and look as good as they taste.

2-Mixing the Dough: Next, in a stand mixer bowl, combine 1 ½ cups all-purpose flour, ½ cup plus 1 tablespoon granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt. Add ½ cup cold unsalted butter (cut into cubes), ½ cup almond paste, and ½ teaspoon almond extract, then mix on medium-low speed until the mixture looks like wet sand with small pebble-sized pieces. Once done, remove about 1 heaping cup of this mixture and set it aside for the topping press the rest evenly into the bottom of your prepared pan.

3-Pre-Baking and Filling the Bars: Pop the pan into the oven and bake for 12-14 minutes until the edges start to brown this pre-bakes the crust and gives it a nice base. While that’s happening, whip up the filling by whisking ¼ cup water, 3 tablespoons fresh lemon juice, and 2 tablespoons cornstarch (or 3 scant tablespoons if you’re using frozen cherries) in a saucepan until smooth. Add 4 cups pitted sweet cherries, ½ cup granulated sugar, 1 tablespoon unsalted butter, and a pinch of salt, then bring it to a simmer while stirring frequently. Cook for 3-5 minutes until it thickens up nicely.

4-Assembling and Baking the Bars: Now for the fun part: Carefully spread this cherry filling evenly over the pre-baked crust. Stir ⅓ cup sliced almonds into the reserved topping mixture, then sprinkle it over the cherry layer, pinching it occasionally to form small clumps for that extra crunch. Bake everything together for 25-30 minutes until the filling is bubbling and the topping turns a light brown. Let the bars cool completely on a wire rack before moving on.

5-Finishing Touches and Serving: For the icing, whisk ⅓ cup powdered sugar with 1-2 teaspoons milk (start with 1 teaspoon) and ⅛ teaspoon almond extract until it’s smooth and easy to drizzle. Adjust with more milk or sugar as needed, then drizzle it over the cooled bars. To get neat slices, refrigerate them before cutting and use the foil overhang to lift them from the pan. If you’re adapting for dietary needs, like gluten sensitivity, swap in a gluten-free flour blend or if you want a fresher twist, try using fresh cherries instead of frozen, as suggested in our no-churn ice cream recipe for similar fruit-based ideas.