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@yasminalallamerya: #المغرب🇲🇦تونس🇹🇳الجزائر🇩🇿 #viral #fyppppppppppppppppppppppp #اكسبلور #explore

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Sunday 26 April 2026 16:08:06 GMT
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Cherry Pie Bars with a buttery almond oat streusel 🍒😍 this is my kind of dessert!! We tested the recipe with both tart and sweet cherries and it’s great both ways, so you can choose depending on what you find. (Heads up: tart cherries are often available frozen!) For the cherry filling: 2 lb frozen tart cherries* ¾ cup (168g) granulated sugar ¼ cup cornstarch 1 tablespoon freshly squeezed lemon juice ½ teaspoon vanilla extract For the crust: 1 ½ cups (150g) quick cook oats 1 ½ cups (195g) all-purpose flour, scooped and leveled 1 ⅓ cup (152g) sliced almonds, finely chopped 1 ⅓ cup (266g) brown sugar, packed 1 ¼ teaspoon baking soda ¾ teaspoon ground cinnamon ¼ teaspoon fine grain sea salt 1 cup unsalted butter, melted 1 teaspoon almond extract ½ teaspoon vanilla extract Preheat the oven to 350˚F. Grease a 9x13
Cherry Pie Bars with a buttery almond oat streusel 🍒😍 this is my kind of dessert!! We tested the recipe with both tart and sweet cherries and it’s great both ways, so you can choose depending on what you find. (Heads up: tart cherries are often available frozen!) For the cherry filling: 2 lb frozen tart cherries* ¾ cup (168g) granulated sugar ¼ cup cornstarch 1 tablespoon freshly squeezed lemon juice ½ teaspoon vanilla extract For the crust: 1 ½ cups (150g) quick cook oats 1 ½ cups (195g) all-purpose flour, scooped and leveled 1 ⅓ cup (152g) sliced almonds, finely chopped 1 ⅓ cup (266g) brown sugar, packed 1 ¼ teaspoon baking soda ¾ teaspoon ground cinnamon ¼ teaspoon fine grain sea salt 1 cup unsalted butter, melted 1 teaspoon almond extract ½ teaspoon vanilla extract Preheat the oven to 350˚F. Grease a 9x13" baking pan with nonstick cooking spray and line with parchment paper. Make the filling: To a large saucepan over medium heat, add the cherries, sugar, cornstarch and lemon juice and stir well. Cook for about 5 minutes, stirring occasionally, then reduce heat to medium low and simmer for 10-12 minutes, until the mixture noticeably thickens, stirring often. Remove from heat and stir in the vanilla extract. Make the crust: To a large mixing bowl, add the oats, flour, almonds, brown sugar, baking soda, cinnamon and salt and stir to combine. Add in the melted butter, almond and vanilla extract and stir until well combined (it's easiest to use your hands to bring everything together). Set aside 2 cups of the crust mixture to use as a topping and pour the rest into your prepared baking pan. Spread it evenly across the bottom of the pan and press it in firmly using your hands or the bottom of a measuring cup. Spread the cherry filling over the top, then sprinkle the remaining crumble over the top of the cherries. Bake on the middle rack of the oven for 32-34 minutes, turning the pan once while baking. Remove from the oven and let them cool completely to room temperature (~2 hours) before slicing. To speed this up, place the bars in the refrigerator for 30-45 minutes after the pan is cool to the touch. Slice into squares (either 3x5 for 15 bars or 4x5 for 20 bars) and enjoy plain or with a scoop of vanilla ice cream! *Cherries: If you can't find tart cherries/don't like them, you can use dark sweet cherries instead. If using these, wash, pit, and halve the cherries (they are generally larger than tart cherries). Reduce the cornstarch from 4 tablespoons to 3. They will cook a little faster than the tart cherries.
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