There is something utterly irresistible about these Cherry Pie Bars from Scratch Recipe that makes them a standout dessert for any occasion. They combine the vibrant, tart sweetness of sour cherries with a buttery, oat-enriched crust and crumbly topping that feels like a warm hug in every bite. Whether you’re baking for a crowd or craving a nostalgic treat with a homemade twist, these bars bring together simplicity and rich flavor in a way that feels both comforting and exciting. Get ready to impress yourself and anyone lucky enough to taste these delightful cherry squares!
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a key role in creating the perfect balance of textures and flavors. From the all-purpose flour that forms a tender crust to the zingy lemon zest that brightens every bite, each component is thoughtfully chosen to make your Cherry Pie Bars from Scratch Recipe shine.
- All-purpose flour (1 and 1/2 cups / 188g): Provides structure and tenderness to the crust and topping.
- Old-fashioned whole rolled oats (1 cup + 2 tablespoons / 96g): Adds a lovely chewy texture and nuttiness to the crumble.
- Light or dark brown sugar (1/2 cup / 100g): Gives depth and caramel notes to the crust.
- Baking powder (1 teaspoon): Helps with subtle rise and lightness in the crumbly crust.
- Lemon zest (1 teaspoon): Brightens the filling and crust with fresh citrus aroma.
- Salt (1/8 teaspoon): Enhances flavors and balances sweetness perfectly.
- Unsalted butter (10 tablespoons / 142g), melted: Creates a rich, tender, and satisfying texture.
- Pure vanilla extract (1 teaspoon): Adds warm, sweet aromatic notes for depth.
- Cornstarch (1 and 1/2 tablespoons / 11g): Thickens the cherry filling to a luscious consistency.
- Frozen sour cherries (3 and 1/2 cups / 525g): The star ingredient delivering vibrant color and tart flavor.
- Granulated sugar (1/2 cup / 100g): Sweetens the filling without overpowering the cherries.
- Fresh lemon juice (1 teaspoon): Adds brightness and balances the sweetness.
- Almond extract (1/4 teaspoon for filling + 1/4 teaspoon for icing): Provides a subtle nutty fragrance that complements cherries beautifully.
- Confectioners’ sugar (1 cup / 120g): Makes for a smooth, sweet icing to finish the bars.
- Milk (2 tablespoons / 30ml): Thins the icing to the perfect drizzle consistency.
How to Make Cherry Pie Bars from Scratch Recipe
Step 1: Get Your Pan Ready
Start by preheating your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, making sure to leave an overhang on the sides. This little trick will make it a breeze to lift your finished bars out of the pan without any mess or crumbling. Having your pan perfectly prepared sets the stage for baking success.
Step 2: Make the Crust
Whisk together the all-purpose flour, 1 cup of oats, brown sugar, baking powder, lemon zest, and salt in a medium bowl. This combination creates a wonderfully flavorful and textured base. Pour in the melted butter and vanilla extract, stirring until the mixture resembles moist, crumbly sand with no dry bits—a texture that guarantees a tender yet slightly crumbly crust. Reserve a portion of this mixture for the topping, then press two-thirds of it firmly into the pan to form an even layer. Bake for 10 minutes to set the crust just right.
Step 3: Cook the Cherry Filling
In a medium saucepan over medium heat, combine frozen sour cherries, granulated sugar, and fresh lemon juice. As the cherries begin to release their luscious juices—around 4 to 6 minutes—prepare the cornstarch slurry by mixing cornstarch with a spoonful of the hot cherry juice to avoid lumps. Stir this mixture back into the cherries and boil gently, stirring often, until the filling thickens beautifully, about 10 minutes. Finally, remove from heat and stir in the almond extract for a subtle, mouthwatering twist.
Step 4: Assemble and Bake
Spread the warm cherry filling evenly over the partially baked crust. Stir the remaining 2 tablespoons of oats into the reserved crumble mixture, then sprinkle it over the cherry layer as a lovely, rustic topping. Gently press it down with the back of a spoon or spatula to help it adhere. Bake the bars for 40 to 50 minutes until the topping is just golden and a toothpick inserted comes out mostly clean with some sticky cherry bits—this is the perfect texture you want to see.
Step 5: Cool and Add Optional Icing
Let the bars cool completely in the pan on a wire rack to set up nicely—patience here will be rewarded. After about an hour, if you want to speed things along, pop the pan into the refrigerator. Whisk together confectioners’ sugar, milk, and almond extract into a smooth drizzle, then generously pour over the cooled bars for an elegant and tasty finish.
Step 6: Slice and Serve
Lift the bars out using the parchment overhang and place them on a cutting board. For nice, clean squares, use a sharp knife and wipe it clean between each cut—this little trick keeps slices tidy and picture-perfect. These bars are ready to eat immediately or can be stored for later enjoyment.
How to Serve Cherry Pie Bars from Scratch Recipe
Garnishes
These bars are already packed with flavor, but a light dusting of extra confectioners’ sugar or a small dollop of whipped cream adds just the right touch of elegance and sweetness. Fresh mint leaves offer a pop of green and a gentle fragrance that complements the tangy cherry filling perfectly.
Side Dishes
Cherry Pie Bars go wonderfully with simple sides like a scoop of vanilla ice cream or a cup of freshly brewed coffee or tea. These companions help balance the bars’ richness and can elevate your dessert into a lovely afternoon treat or a satisfying finale to a dinner party.
Creative Ways to Present
Consider serving the bars on a wooden board with fresh cherries scattered around for a charming, rustic look. For a festive touch, you can drizzle extra melted chocolate over the top or layer the bars in a clear glass dish to showcase the beautiful red filling nestled between golden crust layers, making your Cherry Pie Bars from Scratch Recipe even more irresistible visually.
Make Ahead and Storage
Storing Leftovers
Leftover cherry pie bars store beautifully at room temperature for up to two days, perfect if you’re planning to enjoy them over a few cozy afternoons. For longer freshness, keep them covered in the refrigerator for up to a week, ensuring the topping stays crisp and the filling maintains its delightful texture.
Freezing
If you want to make these bars well in advance, freezing is a fantastic option. Wrap individual bars or the entire batch tightly in plastic wrap and place inside an airtight container. They freeze well for up to three months without losing flavor or texture, making it easy to enjoy this Cherry Pie Bars from Scratch Recipe whenever the craving strikes.
Reheating
To bring frozen or refrigerated bars back to life, gently warm them in the oven at 300°F (150°C) for about 10-15 minutes, which helps crisp the crumb topping and warms the cherry filling without drying out the bars. Avoid microwaving if you want to preserve their delightful texture and flavor balance.
FAQs
Can I use fresh cherries instead of frozen for this Cherry Pie Bars from Scratch Recipe?
Absolutely! Fresh cherries work wonderfully in this recipe. Just make sure to pit and halve them, then cook until they release enough juice. You might need to adjust cooking times slightly since fresh cherries tend to have a different water content than frozen ones.
Is it possible to make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binder. Just be mindful that texture might differ slightly, but the bars will still deliver that wonderful cherry flavor and oat crumble.
What can I substitute for almond extract in the filling and icing?
If almond extract is not your favorite or unavailable, pure vanilla extract alone works beautifully. Alternatively, a touch of almond-flavored liqueur can add a similar note, but use sparingly to avoid overpowering the cherries.
How do I ensure the crust doesn’t get soggy from the cherry filling?
Partially baking the crust before adding the cherry filling is key to preventing sogginess. Also, thickening the filling with cornstarch helps keep it set, ensuring the crust stays crumbly and delicious rather than soggy.
Can I double the recipe for a larger batch?
Definitely! Doubling and baking in a larger pan or two pans will work well. Just be sure to adjust baking time slightly and watch your bars closely to avoid over or under baking.
Final Thoughts
Treat yourself and those you love by making this Cherry Pie Bars from Scratch Recipe—it’s a comforting classic reimagined with simple, wholesome ingredients that come together into a truly memorable dessert. Once you try these bars, they’re sure to become a go-to favorite you’ll want to bake again and again. Happy baking and even happier tasting!
Print
Cherry Pie Bars from Scratch Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Pie Bars from Scratch are a delightful treat combining a buttery oat crust with a tangy-sweet sour cherry filling and a crisp crumble topping. Perfect for any occasion, the bars are finished with an optional almond-flavored icing for an extra touch of sweetness. They offer the classic flavors of cherry pie in an easy-to-serve bar form, baked to golden perfection.
Ingredients
Crust and Crumble
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 cup (85g) + 2 Tablespoons (11g) old-fashioned whole rolled oats, divided
- 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
Filling
- 1 and 1/2 Tablespoons (11g) cornstarch
- 3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon almond extract
Optional Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon almond extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy bar removal. Set aside.
- Make the Crust: In a medium bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt. Add melted butter and vanilla extract, stirring until the mixture resembles moist, crumbly sand with no dry spots. You should have a little more than 3 cups (~520g) of mixture. Press about two-thirds (approximately 2 cups/345g) firmly into the prepared pan to form the crust. Bake for 10 minutes, then remove and let cool slightly.
- Prepare the Filling: Place cornstarch in a small bowl and set within reach. In a medium saucepan over medium heat, combine frozen cherries, granulated sugar, and lemon juice. Cook, stirring occasionally, until cherries release their juices, about 4 to 6 minutes. Remove a couple of spoonfuls of juice from the pan and mix with cornstarch until dissolved. Stir this back into the saucepan with cherries, then bring to a boil. Cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat and stir in almond extract.
- Assemble Bars: Pour the warm cherry filling evenly over the baked crust. Stir the remaining 2 tablespoons oats into the leftover crumble mixture, then sprinkle this crumble over the filling. Lightly press down with the back of a large spoon or spatula.
- Bake Bars: Bake for 40 to 50 minutes, or until the topping is lightly browned and a toothpick inserted comes out mostly clean with a few jammy cherry bits. Approximately 45 minutes is typical.
- Cool Bars: Remove from oven and let cool completely in the pan on a wire rack. After about an hour, you may refrigerate to speed cooling.
- Make Optional Icing: Whisk together confectioners’ sugar, milk, and almond extract until smooth. Add more milk if needed to reach desired drizzle consistency. Drizzle over cooled bars.
- Cut and Serve: Use the parchment paper overhang to lift bars from the pan. Place on cutting board and slice into squares with a sharp knife, wiping the knife clean between cuts for neat edges.
- Store Leftovers: Cover and store bars at room temperature for up to 2 days or refrigerate for up to 1 week, with or without icing.
Notes
- Do not thaw the frozen sour cherries before cooking the filling to preserve texture and flavor.
- Press the crust firmly to ensure it holds together well during baking.
- Using parchment paper with overhang makes removing the bars from the pan easier.
- For a richer flavor, both light and dark brown sugar can be used interchangeably.
- The filling thickens with cornstarch, so be sure to dissolve cornstarch in some cherry juice before adding to prevent lumps.
- The optional icing adds a lovely almond flavor, but bars are delicious even without it.
- Wiping the knife clean between slices ensures clean, attractive bar edges.
