The crumb crust/topping goes together in just a couple minutes with the food processor and if you can wait long enough for the bars to cool down to room temperature, they cut beautifully. We (obviously) couldn't wait that long (in the photo below).
CRUMB CRUST/TOPPING
3 cups all purpose flour
1 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup COLD butter (cubed)
1 egg, beaten
Put the flour, sugar, baking powder salt and cubed butter into the food processor and pulse until well mixed. If you don't have a food processor, do it with a pastry cutter and work it until the butter is well mixed. Add egg and mix well (it will look like coarse sand).
Press HALF of this mixture into a greased 9" x 13" baking dish. Top with fruit filling and top with the other half of the crumb mixture.
Bake at 375° if you are using a metal baking pan or 350° if you are using glass, for 40 minutes or until top crumbs are light golden.
If you cool the bars completely before you cut them,
they will cut very neatly (it is not necessary, but it
makes for a prettier presentation.
(2) 14 ounce cans tart pie cherries packed in water
1 1/2 cups sugar (DIVIDED)
4 tablespoons + 2 teaspoon cornstarch
pinch of salt
1/2 teaspoon almond extract (do not leave out)
Drain the cherries, but save the juice. Put one cup of the juice in a saucepan and add HALF of the sugar, the cornstarch and salt. Bring to a boil and cook until nice and thick.
Remove from heat and stir in the OTHER HALF of the sugar, the cherries and the almond extract.
Glaze (optional)
2 tablespoon butter melted
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (do not leave out)
While bars are still a little warm, mix 2 tablespoons melted butter with 2 cups powdered sugar, about 3 or 4 tablespoons of milk and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Whisk until smooth and drizzle over fruit bars.
