Cherry crumble bars

Here’s a delicious Cherry Crumble Bars recipe—sweet, tangy, and perfectly crumbly:

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Ingredients

For the Crust & Crumble:

• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, cold and cubed
• 3/4 cup granulated sugar
• 1 tsp vanilla extract

For the Cherry Filling:

• 2 cups pitted cherries (fresh or frozen, thawed)
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp lemon juice
• 1 tsp vanilla extract

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Instructions

1. Preheat & Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Grease or line a 9×13-inch baking pan with parchment paper.

2. Make Crust & Crumble

1. In a bowl, mix flour, baking powder, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Stir in sugar and vanilla.
4. Press about 2/3 of the mixture firmly into the bottom of the pan as the base. Reserve the rest for the crumble topping.

3. Prepare Cherry Filling

1. In a medium saucepan, combine cherries, sugar, cornstarch, lemon juice, and vanilla.
2. Cook over medium heat, stirring, until thickened and bubbly (about 5–7 minutes).
3. Remove from heat and let cool slightly.

4. Assemble & Bake

1. Spread cherry filling evenly over the crust.
2. Sprinkle remaining crumble mixture over the top.
3. Bake 35–40 minutes, until topping is golden and the filling is bubbly.

5. Cool & Serve

• Let cool completely in the pan before slicing into bars.
• Optional: dust with powdered sugar before serving.

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Tips & Variations

• Frozen cherries: Use them straight from the freezer; no need to thaw fully.
• Nutty twist: Add chopped almonds or pecans to the crumble topping.
• Flavor boost: Add 1/2 tsp almond extract to the cherry filling for a richer flavor.
• Storage: Store in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.

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I can also give a shortcut version using cherry pie filling that’s super quick but still delicious. Do you want me to do that?