Cherry Almond Squares

The LCBO Food & Drink magazine generally has good seasonal recipe ideas. This recipe is taken from the Early Summer 2020 magazine. It is meant to be served as large slices with ice cream, for dessert. And that can happen. But I decided to cut it into 1 inch squares, which I could freeze and then defrost when needed (like most afternoons with my coffee). Just the right hit of tart and sweet. Enjoy!

Cherry Almond Squares

2 1/2 c all purpose flour
! c white sugar
1 tsp baking powder
1/2 tsp salt
1 c cold unsalted butter, cubed
1 tbsp vanilla extract
3 tbsp cold water
1/2 c slivered almonds, roughly chopped
4 c sour cherries, pitted and halved*
juice of 1/2 lemon
1 tbsp flour
1 tbsp corn starch

Preheat oven to 375.
Spray a nonstick 9 x 13 inch baking pan with nonstick spray.
In a food processor, combine flour, 3/4 c of the sugar, baking powder and salt. Add cold butter cubes and vanilla and pulse until you have pea sized bits. Slowly add water.
Remove 2 cups of crust mixture to another bowl, stir in chopped almonds, and set aside.
Stir together cherries, lemon juice, remaining 1/4 c of the sugar, flour, and corn starch.
Press crust mixture (without almonds) into bottom of pan. Evenly spread cherry mixture on top. Evenly distribute almond mixture over cherries. It should be crumbly.
Bake 40-50 minutes. Let cool before slicing.

* If using frozen cherries, drain excess liquid.