Description
Easy-to-make cherry pie bars featuring a buttery oat crumble base, bright sour cherry filling thickened to perfection, and a golden streusel topping. These portable treats capture all the flavors of classic cherry pie in convenient bar form.
Ingredients
Crust & Crumble Topping (same mixture for both!)
- 1½ cups flour
- 1 cup plus 2 tablespoons rolled oats (the old-fashioned kind)
- ½ cup brown sugar (packed down)
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 10 tablespoons butter (melted)
- 1 teaspoon vanilla
Cherry Filling
- 3½ cups frozen sour cherries (keep them frozen!)
- ½ cup white sugar
- 1 tablespoon fresh lemon juice
- 1½ tablespoons cornstarch
- ¼ teaspoon almond extract (skip it if you don’t have it)
Almond Icing (totally optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
Instructions
Oven to 350°F. Line pan with parchment. Leave some hanging over so you can lift these out later. I usually tear off a piece that’s way too big because I’d rather have too much than too little.
Everything except cherries goes in a bowl. Flour, 1 cup oats, brown sugar, baking powder, lemon zest, salt, melted butter, vanilla. Stir till it’s crumbly but holds together when you squeeze it. Save about a third for later – I just eyeball this.
Press the rest in your pan. Pack it down with your hands or the back of a measuring cup. Really mash it down or your crust will be crumbly later. Bake 10 minutes. Don’t skip this step – learned that one the hard way.
While that’s baking, throw your frozen cherries, sugar, lemon juice, and almond stuff (if using) in a pot. Medium heat. Let it bubble and get juicy. Takes about 5 minutes to get going. Mix your cornstarch with a couple spoonfuls of the hot cherry juice in a small bowl till smooth, then stir it back in. Keep cooking till it’s thick like jam – another 5-7 minutes. You’ll know it’s ready when you can drag a spoon through it and it doesn’t immediately fill back in.
Cherry stuff goes on the hot crust. Spread it around evenly. Then take that leftover crumble and the extra 2 tablespoons of oats and sprinkle on top. Don’t pack it down this time – you want it loose and crumbly.
Back in the oven for 35-40 minutes till the top is golden brown and you can see the filling bubbling around the edges. If the top gets too brown before the time’s up, cover with foil.
If you’re doing the icing (and why wouldn’t you?), mix powdered sugar, milk, and almond extract in a bowl till smooth. Start with less milk and add more if you need it. You want it thick enough to drizzle but not so thick it just sits there in a blob.
This is the hardest part – waiting. Let them cool completely. Like, completely completely. At least 2 hours. I know it sucks but if you cut them hot they’ll fall apart. Once they’re cool, lift them out with the parchment and cut with a sharp knife. Wipe the knife between cuts for clean edges.
Notes
Crumble should stick when squeezed but still fall apart. If it’s too dry, add another tablespoon of melted butter. If it’s too wet, add more flour.
Pre-bake the crust or it gets soggy. Found this out when I was in a hurry once and skipped it. Bottom layer was like mush.
Mark your cuts with a ruler first if you want them to look nice. I don’t always bother for family stuff but if I’m taking them somewhere, I make the effort.
Don’t cook the filling too long. Cherries turn to mush and lose their shape. You want them soft but still recognizable as cherries.
If your oven runs hot, check them at 30 minutes. If your oven runs cool, might need 45 minutes. Every oven’s different.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American