cherry pie crumble bars

How To Make cherry pie crumble bars

• 1

  START BY MAKING THE FILLING AHEAD:
• 2

  In a large saucepan, blend together sugar, tapioca flour/starch and salt using a whisk. Add cherry juice and stir until well blended; add pitted cherries. Cook and stir over medium heat until mixture reaches a boil, about 2 to 3 minutes.
• 3

  Remove from heat and stir in almond extract. Set aside to cool to room temperature. Use as a filling or topping immediately in recipes or store in jars with tight lids in refrigerator up to 2 days.
• 4

  NOW FOR THE BARS:
• 5

  Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease a 9x13-inch metal baking pan with shortening. Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.
• 6

  In a large bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, process in your food processor until mixture is crumbly.)
• 7

  In a small bowl, whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.
• 8

  Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon Tart Cherry Pie Filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.
• 9

  Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 55 minutes.
• 10

  To prevent over-browning of topping, cover with sheet of aluminum foil during last 20 minutes of baking. Remove foil and carefully transfer to wire rack to cool completely before cutting into squares.
• 11

  To Serve Bars: Serve at room temperature, chilled or slightly warmed in microwave oven. If desired, serve warm with fresh whipped cream or a la mode with vanilla ice cream. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.
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