Ingredients
**Shortbread Crust:**
- – 2/3 cup powdered sugar
- – 2 cups all-purpose flour
- – 1 cup salted butter (room temperature)
**Cherry Pie Filling:**
- – 4 ½ cups canned tart cherries (drained (about 3 cans))
- – ½ cup sugar
- – ¼ teaspoon salt
- – ¼ cup water
- – ¼ cup cornstarch
- – 2 tablespoons lemon juice
- – 1 teaspoon lemon zest
- – ¼ teaspoon almond extract
- – 1 tablespoon salted butter
**Crumb Topping:**
- – 1 ½ cups all-purpose flour
- – ¼ cup white sugar
- – ½ cup brown sugar
- – ½ cup melted butter
- – ½ teaspoon almond extract
**Glaze:**
- – 1 ½ cups powdered sugar
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- – 2-3 tablespoons milk
Instructions
**Shortbread Crust:**
- – Sift powdered sugar into a mixing bowl. Stir in flour.
- – Add butter and beat on low speed until a smooth dough forms.
- – Press the dough evenly into the pan using plastic wrap to smooth it out.
- – Cover with parchment paper and baking weights. Bake for 20 minutes.
- – Remove weights and parchment, then bake for another 10 minutes until golden brown.
**Cherry Pie Filling:**
- – In a saucepan, warm cherries, sugar, and salt on medium heat until bubbling.
- – Mix lemon juice, water, and cornstarch in a small bowl, then add to the cherries.
- – Cook for about 2 minutes until thick and bubbly.
- – Remove from heat and stir in lemon zest, almond extract, and butter.
**Crumb Topping:**
- – In a bowl, combine flour, white sugar, and brown sugar.
- – Pour in melted butter and almond extract, mixing with a fork until large crumbs form.
**Assemble:**
- – Spread cherry filling over the baked shortbread.
- – Sprinkle crumble evenly over the top.
- – Bake for 30-35 minutes until crumbs are golden.
**Glaze:**
- – Mix powdered sugar and vanilla in a bowl.
- – Gradually add milk until thick but pourable.
- – Drizzle over cooled bars using a spoon or piping bag.