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
Scale
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.
