Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper.
- In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Ensure these dry ingredients are thoroughly combined before adding the wet ingredients.1 ½ cups gluten-free all-purpose flour blend, ½ cup almond flour, ¾ cup granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt
- Pour the melted and slightly cooled butter and the almond extract into the dry ingredients. Stir with a fork or spatula until the mixture resembles coarse crumbs. It should be moist enough to clump together when squeezed.½ cup unsalted butter, 1 teaspoon almond extract
- Take about two-thirds of the crumble mixture and press it evenly into the bottom of your prepared baking pan. Use the bottom of a glass or measuring cup to create a firm, compact layer.
- Evenly scatter the chopped cherries over the pressed base. If you are using frozen cherries, you can add them directly. Then, sprinkle the sliced or slivered almonds over the cherries.1 cup pitted cherries, ½ cup sliced or slivered almonds
- Sprinkle the remaining one-third of the crumble mixture evenly over the cherry and almond layer. Distribute it as best you can to create a lovely, rustic topping.
- Place the pan in your preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the cherries appear bubbly.
- Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. For best results, refrigerate for at least 1 hour before cutting into squares using the parchment paper overhang to lift the entire block out.
Notes
Store cooled bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.
