Man these are good! Fresh cherries. Brown Butter. Almond flour crust. Need I say more?! A perfectly crispy press-in base for a custardy cherry-studded topping. Cut into cute little squares for summertime snacking… what could be better?

No, REALLY. I swear.

THIS is one of my favorite treats.

(YES, I have many ; -)

I am not kidding when I say I can’t help myself around these little golden squares of perfection, which, to me, is the hallmark of a fantastic dessert.

I know I probably sound like a broken record, but y’all know me and how much I LOVE my treats, and so you know every time I tell you it’s on of my faves it’s going to be amazing!

And this one is really sooo uncomplicated. The crust is one of the easiest I’ve ever made –  and as for the filling, the hardest part is pitting the cherries.

So not hard at all!

Don’t have a cherry pitter?

No problem. Watch Miles and me make this recipe (below) and learn a new way to pit cherries.

It’s easy, fun, and takes just a few minutes.

I gotta admit, I usually just like snacking on cherries fresh out of the bowl, and don’t often bake with them.

Truth be told, they usually don’t last long enough in our family for me to have the chance!

But these squares are so incredible, I buy POUNDS extra just so I can make batch after batch.

Gotta run! We just ran out of our stash last night… MUST MAKE MORE!

Are There Any Substitutions?

• See below in the recipe for a nut-free crust in case of allergy concerns.
• The inspiration for this recipe originally called for raspberries. There’s no reason you couldn’t use other fruit (tho cherries are choice ?.)

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Who’s ready for some fun?

So as a reminder, here’s how it works. Watch this short 6 min. video ? where one of my kids helps me demonstrate a kitchen technique, then we use it to make a YUMMY recipe!

VIDEO WILL BE ENJOYED BY KIDS AND ADULTS, ALIKE.

** This is part of the special Key Lime KIDS series, designed to help families during these challenging times by providing entertaining and engaging activities to do at home.

Subscribe to the full Key Lime Kids series on YouTube.

Our goal is to help as many families as possible with our Key Lime KIDS project, so please share this with a friend.

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Print Recipe

Cherry Almond Brown Butter Squares

(inspired by Deb Perelman's cherry bar recipe)

Prep Time15 mins

Cook Time50 mins

Servings: 16 squares

Ingredients

For the crust:

• ¾ cup all-purpose flour
• ⅓ cup almond flour*
• ⅓ cup sugar
• Pinch salt
• ½ teaspoon vanilla extract
• 6 tablespoons unsalted butter melted

For the filling:

• ½ cup sugar
• 2 eggs
• 8 tablespoons 1 stick unsalted butter
• ¼ cup all-purpose flour
• 1 teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 12 ounces fresh cherries

Instructions

• Preheat the oven to 375. Line an 8 x 8” square baking pan with parchment paper (bottoms and sides) and set aside while you make the crust.
• For the crust, combine the flour, almond flour, sugar, and salt in a bowl. Mix in the melted butter and vanilla, then press into the bottom of the prepared pan evenly. Bake for 12-15 minutes until golden then remove to a rack.
• Begin making the filling. Brown the butter by placing it in a small saucepan over medium heat. Melt, stirring or swirling the pan, then cook until the butter solids turn brown. Remove from the heat and pour into a heatproof bowl. Let it cool slightly while you continue with the recipe.
• Pit the cherries using a cherry pitter. Place them evenly spaced in the pan on top of the cooked crust.
• Combine the sugar, eggs, flour, vanilla and salt in a medium bowl and whisk until there are no lumps. Slowly pour in the butter and whisk to combine. Scrape the batter into the pan pouring it around and on top of the cherries.
• Bake for 35-40 minutes until firm and cooked through. Remove from the oven and cool in the pan. Use the parchment paper to lift it out of the pan, then cut into 16 squares. Refrigerate any leftovers.

Tips & Tricks

• To make a nut-free crust, omit the almond flour and increase butter by 1 tablespoon and the all-purpose flour by 5 tablespoons.

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