• Preheat the oven to 350°F. Prepare an 8×8-inch pan by lining it with parchment paper. Leave a little overhang so that you can remove the bars easily once baked.

Shortbread Base

• To a bowl, add all the ingredients for the shortbread base (butter, sugar, flour, baking powder, and salt).
  ½ cup white granulated sugar, 1 cup unsalted butter, room temperature, 1/4 tsp salt, 1 tsp baking powder
• Mix until all the ingredients are evenly mixed.
• Transfer the mixture to the parchment paper-lined pan and press the dough down to form the shortbread base. You can use a spoon or your fingers.

Cherry Filling

• To a bowl, add pitted cherries. Top with sugar, flour and lemon juice.
  2 ½ cups all purpose flour, 2 cups cherries, pitted, 3 tablespoons white granulated sugar, ½ lemon, juiced
• Mix until the cherries are fully coated.
• Transfer the cherry filling to the baking pan and spread evenly over the shortbread base.

Crumble Topping

• Mix rolled oats, brown sugar, and melted butter until the oats are fully coated.
  ½ cup brown sugar, light brown, 1 cup rolled oats, ¼ cup unsalted butter, melted
• Drop spoonfuls of the crumble topping into the baking pan to cover the cherry layer evenly.

Cherry Crumble Shortbread Bars

• Bake in the oven at 350°F for 20-30 minutes, until the top is a golden brown.
• Let the bars cool completely.
• Slice into 12 pieces and enjoy!