Ingredients
(Makes 16 generous 2x2-inch bars)
The Shortbread Crust & Crumble:
• 1 cup (226g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 2½ cups (315g) all-purpose flour, spooned & leveled
• 1 tsp baking powder
• ½ tsp fine sea salt
The Cherry Heart:
• 21 oz (595g) can cherry pie filling (or 2½ cups homemade)
→ Pro tip: For brighter flavor, drain filling 10 minutes in a fine-mesh strainer—excess syrup causes sogginess
The Vanilla Glaze (Optional but Recommended):
• 1 cup (120g) confectioners' sugar, sifted
• 2 tbsp whole milk or heavy cream
• ½ tsp pure vanilla extract
• Pinch of fine sea salt (enhances sweetness—don't skip)
Instructions
1. Prep with precision
Preheat oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving a 2-inch overhang on two sides—this creates a "sling" for effortless removal. Lightly grease parchment. Why metal? It conducts heat evenly for golden edges without burnt bottoms.
2. Cream to cloud-like perfection
In a stand mixer fitted with paddle attachment, beat softened butter and sugar on medium-high 3–4 minutes until pale, fluffy, and visibly lighter in color. Scrape bowl. Add eggs one at a time, mixing 30 seconds after each until fully incorporated. Beat in vanilla.
3. Fold in dry ingredients
Whisk flour, baking powder, and salt in a separate bowl. With mixer on low, add flour mixture in two additions, mixing only until no dry streaks remain. Dough will be soft and slightly sticky—do not overmix.
4. Build the base layer
Press ⅔ of the dough (about 2 cups) evenly into the prepared pan using damp fingers or the bottom of a measuring cup. Critical: Press firmly to create a solid barrier against cherry syrup seepage. Chill base 10 minutes while preparing filling.
5. Layer the cherry heart
Spread cherry filling evenly over chilled base, leaving a ¼-inch border around edges (prevents boil-over). Pro move: Dot filling with 1 tbsp cornstarch before spreading if using extra-juicy homemade filling—this thickens syrup as it bakes.
6. Crumble the crown
Drop remaining dough by tablespoonfuls over filling—do not spread. Gaps between crumbles allow steam to escape and create that irresistible "peek-a-boo" cherry effect. Gently press larger crumbles to flatten slightly.
7. Bake to golden perfection
Bake 38–45 minutes until:
✓ Crumble topping is deeply golden with crisp edges
✓ Filling bubbles thickly at the edges (not watery)
✓ Toothpick inserted into crumble (not filling) comes out clean
Rotate pan halfway for even browning. If edges brown too fast, tent loosely with foil for final 10 minutes.
8. Cool with patience
Place pan on wire rack. Cool completely (2+ hours)—this is non-negotiable. Warm bars = collapsed filling. For cleanest slices: refrigerate 30 minutes before cutting.
9. Glaze with grace
Whisk glaze ingredients until smooth (add milk ½ tsp at a time for drizzle consistency). Drizzle over cooled bars using a spoon or piping bag. Let set 15 minutes before slicing.
10. Slice like a pro
Lift parchment sling to remove entire slab. Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 16 squares. Wipe knife after every 2 cuts for clean edges.
Frequently Asked Questions
Q: Can I use fresh cherries instead of pie filling?
A: Yes—but make a quick stovetop filling first: Simmer 3 cups pitted cherries + ⅓ cup sugar + 2 tbsp cornstarch + 1 tbsp lemon juice 8–10 minutes until thickened. Cool completely before using.
Q: My bars are soggy on the bottom! Why?
A: Three culprits: (1) Base layer not pressed firmly enough, (2) Filling too juicy (drain excess syrup), (3) Underbaked. Next time: chill base before adding filling, drain filling well, and bake until filling bubbles thickly at edges.
Q: Can I make these gluten-free?
A: Yes—swap flour 1:1 with King Arthur GF Measure-for-Measure blend. Add ¼ tsp xanthan gum if your blend doesn't include it. Texture will be slightly more cake-like but still delicious.
Q: How to store for maximum freshness?
A: Room temp (unglazed) 3 days in airtight container with parchment between layers. Glazed bars refrigerate 5 days. Freeze unglazed bars 3 months; thaw at room temp, then glaze fresh.
Allergy Information
• Contains: Dairy (butter, milk), Eggs, Wheat
• Nut-free | Soy-free (verify butter brand)
• Dairy-free option: Use plant-based butter + oat milk in glaze (crust will be slightly less tender)
• Egg-free option: Not recommended—eggs provide structure this shortbread needs
Always check pie filling label for hidden allergens.
Nutrition Facts (per bar with glaze)
Calories: 295 • Protein: 4g • Fat: 14g (Sat: 8.5g) • Carbs: 41g • Fiber: 1g • Sugar: 26g • Sodium: 160mg
Rich in Vitamin C and Manganese
There's a quiet magic in desserts that honor both memory and practicality. These bars don't pretend to be a showstopping lattice-topped pie—and they don't need to be. They understand that sometimes the deepest comfort lives not in perfection, but in accessibility: the ability to slice a square with one hand while holding a cold glass of milk in the other. To share without ceremony. To savor without guilt.
And that glaze? It's not just decoration. It's the final brushstroke on a memory—like the way sunlight catches dew on a cherry branch at dawn. Simple. Fleeting. Perfect.
So bake these when the farmers' market overflows with cherries. Bake them for the neighbor who needs sweetness. Bake them because some joys shouldn't require a rolling pin—only an open heart and a willingness to press dough into a pan with your own two hands.
One last whisper: Sprinkle bars with flaky sea salt before glazing. That tiny contrast? It's the difference between sweet—and soulful.
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