Description
These Cherry Pie Bars combine a buttery oat crust with a luscious, thickened tart cherry filling. A perfect balance of sweet and tangy flavors layered in a convenient bar form makes for an ideal dessert or snack. Finished with an optional almond-flavored icing drizzle, these bars are flaky, fruity, and utterly delicious.
Ingredients
Scale
Crust and Topping
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) old-fashioned rolled oats
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (11g) old-fashioned rolled oats (reserved for topping)
Cherry Filling
- 3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1/4 teaspoon almond extract
Optional Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper for easy removal of bars after baking.
- Make Crust Mixture: In a bowl, combine the all-purpose flour, 1 cup of rolled oats, brown sugar, baking powder, lemon zest, and salt. Stir together to evenly distribute all dry ingredients.
- Add Butter and Vanilla: Pour in the melted unsalted butter and pure vanilla extract. Stir until the mixture becomes crumbly yet moist, ready to form the crust.
- Form and Bake Crust: Press two-thirds of this crumbly mixture firmly into the bottom of the prepared pan, creating an even crust layer. Bake it in the preheated oven for 10 minutes, then remove and let it cool slightly.
- Prepare Cherry Filling: While the crust bakes, in a medium saucepan over medium heat, combine the frozen sour cherries, granulated sugar, and fresh lemon juice. Cook until the cherries release their juices and the mixture simmers, about 4 to 6 minutes.
- Thicken Filling: In a separate small bowl, whisk some of the hot cherry juice with the cornstarch until smooth. Return this slurry to the saucepan with cherries, and continue cooking while stirring frequently for about 10 minutes until thickened. Remove from heat and stir in the almond extract for flavor.
- Assemble Bars: Spread the thick cherry filling evenly over the pre-baked crust in the pan.
- Add Topping: To the remaining crumb mixture, add the reserved 2 tablespoons of oats. Sprinkle this mixture evenly over the cherry layer, then gently press it down lightly to adhere.
- Bake Final Assembly: Place the pan back in the oven and bake for 40 to 50 minutes, or until the topping is golden brown and the cherry filling bubbles around the edges.
- Cool Bars: Remove the bars from the oven and allow them to cool completely in the pan. To speed up cooling, you may refrigerate the pan. This step helps the filling set for clean slicing.
- Optional Icing: If desired, whisk together confectioners’ sugar, milk, and almond extract until smooth. Drizzle this icing over the cooled bars for an added sweet and nutty finish.
- Serve: Using the parchment paper, lift the bars from the pan. Slice into 16 squares and serve. Enjoy these delicious cherry pie bars as a snack or dessert.
Notes
- Do not thaw the frozen cherries before cooking; this helps maintain a thicker filling texture.
- You can substitute fresh sour cherries if available, adjusting cooking time as needed.
- The almond extract in the filling and icing enhances the cherry flavor but can be omitted if preferred.
- To make the bars easier to cut, refrigerate them for at least an hour after cooling.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
