Cherry Pie Bars

Oh yes—Cherry Pie Bars are like a portable, easy version of classic cherry pie 🍒🥧. Flaky crust, sweet-tart cherry filling, and a sprinkle of crumb topping.

---

Cherry Pie Bars

Pan: 9×13-inch
Time: ~1 hour
Servings: 12–16

Ingredients

Crust & Crumble

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 tsp baking powder

• ¼ tsp salt

• ¾ cup (1½ sticks) cold unsalted butter, cubed

• 1 large egg

• 1 tsp vanilla extract

Filling

• 2 cups pitted cherries (fresh or frozen, thawed & drained)

• ½ cup granulated sugar

• 2 tbsp cornstarch

• 1 tsp lemon juice

• ¼ tsp almond extract (optional, enhances cherry flavor)

Topping

• ½ cup all-purpose flour

• ¼ cup brown sugar

• 3 tbsp cold butter, cubed

---

Instructions

1. Preheat oven to 350°F (175°C).
   Line a 9×13 pan with parchment.

2. Make crust

   • In a bowl, mix flour, sugar, baking powder, and salt.

   • Cut in butter until crumbly.

   • Stir in egg and vanilla until dough forms.

   • Press evenly into pan. Bake 12–15 minutes until lightly golden.

3. Prepare filling

   • In a small saucepan, mix cherries, sugar, cornstarch, lemon juice, and almond extract.

   • Cook over medium heat 3–5 minutes until slightly thickened.

   • Let cool slightly, then pour over crust.

4. Make crumble topping

   • Combine flour, brown sugar, and butter.

   • Use fingers or a pastry cutter to make coarse crumbs.

   • Sprinkle evenly over cherry filling.

5. Bake

   • Bake 25–30 minutes until topping is golden and filling is bubbly.

6. Cool & slice

   • Cool completely before slicing into bars for clean edges.

---

Pro Tips

• Frozen cherries work great; just thaw and drain well.

• Optional glaze: mix powdered sugar with a little milk and drizzle over cooled bars.

• For extra crunch: add ½ cup chopped pecans or almonds to the crumble.

• Storage: keeps 3–4 days at room temp, longer in fridge.

---

If you want, I can also give a mini muffin version of these cherry bars—perfect for parties or lunchboxes.