Cherry Streusel Bars
Use substitutions in bold to make this gluten-free.
- 2 cups all-purpose flour (or gluten-free—I used Cup 4 Cup with great results)
- 1/3 cup Truvia baking blend (or 3/4 cup granulated sugar)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 3/4 cup unsalted butter (I use Kerrygold)
- 1 egg
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup water
- Juice from 3 fresh-squeezed lemons
- 4 Tbsp cornstarch
- 6 cups frozen dark cherries
- 1/3 cup Truvia baking blend (or 2/3 cup granulated sugar)
- 2 Tbsp unsalted butter
- Pinch of salt
- Almond extract, to taste
- 1 cups old-fashioned oats (I used Bob’s Red Mill)
- 3/4 cups almond meal
- 1/4 cup Truvia brown sugar blend (or 1/2 cup regular brown sugar)
- 1/2 cup butter, cold and cut into small pieces (I used Kerrygold, unsalted)
- Chopped almonds (optional)
- 1/3 cup powdered sugar
- 1-2 tsp milk
- Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside.
- Prepare sugar cookie dough:
- Cream butter and sugar in a large bowl.
- Beat in egg and both extracts.
- Add baking soda, cream of tartar, and salt.
- Slowly mix in flour.
- Press dough into bottom of the baking pan. Spread evenly. Set aside.
- Prepare cherry filling:
- Whisk water, lemon juice, and cornstarch in a medium saucepan.
- Add cherries, sugar, butter, and salt.
- Pour filling over cookie crust. Spread evenly. Set aside.
- Prepare crumble topping:
- Stir together oats, almond meal, and brown sugar in a mixing bowl.
- Cut in cold butter until well mixed and crumbly.
- Sprinkle over the cherry filling in small clumps. (It’s okay to have gaps; just make sure it’s spread evenly).
- Bake until the filling is beginning to bubble and the topping is light brown, about 25-30 minutes. Place the pan on a wire rack to cool completely.
- While pan is cooling, mix together powdered sugar and milk to make a thin icing glaze. Drizzle over cooled bars.
- Cut* into squares and enjoy!
*Remove from pan before slicing.