Ingredients

• 4 cups fresh cherries
• 0.5 cups white sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 0.5 teaspoons lemon zest

Instructions

1. 1 For filling, place cherries and sugar in a saucepan over medium-low heat. Cook, stirring often, until cherries are softened and release their juices, about 10 minutes.
2. 2 In a small bowl, stir lemon juice and cornstarch together until combined. Gradually pour cornstarch slurry into cherries, stirring constantly. Stir in lemon zest. Continue to cook and stir until mixture is thickened, 1 to 2 minutes more. Remove from heat, and allow to cool completely.
3. 3 Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch square pan with enough parchment to have overhang on all sides.
4. 4 For crust and topping, whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and nutmeg together in a large bowl until combined. Pour in melted butter, vanilla, and almond extract and mix with a fork until mixture is thoroughly moistened, combined, and somewhat crumbly.
5. 5 Pour about 2 cups of crumb mixture into the prepared pan. Press mixture firmly and evenly into the bottom of the pan. Pour cooled cherry filling over crust, and spread into an even layer. Sprinkle remaining crumb mixture evenly over the cherries.
6. 6 Bake in the preheated oven until edges of bars begin to brown, 30 to 40 minutes. Cool completely in the pan, about 1 hour. Remove using the parchment overhang and cut into 16 bars.

Nutrition per serving