Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 (21 oz) can cherry pie filling
- Optional: 1/2 teaspoon almond extract for a nutty hint
- Powdered sugar for dusting
Feel free to experiment with different fruit fillings or even make your cherry pie filling from scratch if you have the time. My abuela always insisted on fresh ingredients whenever possible, and her wisdom has certainly rubbed off on me!
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. This step reminds me of helping my abuela, her hands guiding mine as we mixed ingredients with love.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, and if you like, a splash of almond extract for that extra touch.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread 2/3 of the batter evenly into the prepared pan. Top with the cherry pie filling, spreading it evenly over the batter.
- Drop spoonfuls of the remaining batter over the cherry layer. It doesn’t have to be perfect; the rustic look is part of their charm, much like the imperfectly perfect dishes of my childhood.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan on a wire rack before cutting into squares. Dust with powdered sugar before serving for a sweet finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International