Sheet Pan Cherry Bars

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 tsp salt
– 1 cup unsalted butter, chilled and cut into small cubes
– 1 egg

For the cherry filling:
– 4 cups pitted fresh cherries (or frozen if out of season)
– 1 cup granulated sugar
– 1/4 cup cornstarch
– Juice and zest from 1 lemon
– 1/2 tsp almond extract

For the glaze (optional):
– 1/2 cup powdered sugar
– 1-2 tbsp milk
– 1/4 tsp vanilla extract

1. Preheat your oven to 350°F (175°C), and lightly grease a 9×13 inch sheet pan or line it with parchment paper.

2. In a large bowl, combine the flour, sugar, and salt. Cut in the chilled butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Mix in the beaten egg until the dough comes together but is still slightly crumbly.

3. Press two-thirds of the dough evenly into the prepared pan, forming a crust.

4. For the filling, in a saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, and zest. Cook, stirring constantly, until the mixture is thickened and glossy, approximately 5-7 minutes. Remove from the heat and stir in the almond extract.

5. Spread the cherry filling over the crust. Crumble the remaining dough over the top of the filling.

6. Bake in the preheated oven for 35-40 minutes or until the top is lightly golden brown.

7. Allow the bars to cool completely in the pan on a wire rack.

8. If desired, whisk together the powdered sugar, milk, and vanilla extract to create a glaze and drizzle it over the cooled cherry bars.

9. Cut into squares and serve, or store in an airtight container.

– If cherries are not in season, consider using other fruits like blueberries, raspberries, or a mixture of berries.
– For a nutty flavor, you can add 1/2 cup of chopped almonds or pecans to the topping mixture.
– To make these bars a little more decadent, sprinkle some chocolate chips over the cherry filling before adding the top layer of crumble.
– If you prefer a thicker crust, consider pressing three-quarters of the dough into the pan and reserving only a quarter for the crumble topping.
– Note that using frozen cherries may release more juice; if so, you may want to add an additional 1-2 tablespoons of cornstarch to the filling so it will thicken properly.