Description
These Cherry Pie Bars are a delightful twist on traditional cherry pie, with a buttery crust, sweet cherry filling, and a crumbly oat topping. Finished with a drizzle of almond icing, they are a perfect dessert for any occasion.
Ingredients
Crust + Topping:
- 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
Cherry 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
Almond Icing (Optional):
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
- Make the crust: Combine dry ingredients, add melted butter and vanilla, press into pan, and bake.
- Make the filling: Thicken cherries with cornstarch, sugar, lemon juice, and almond extract; pour over crust.
- Add topping: Mix oats with remaining crumble mixture, sprinkle over filling, and bake.
- Optional icing: Whisk icing ingredients, drizzle over cooled bars.
- Cool and slice: Allow bars to cool completely, then cut into squares.
Notes
- Refrigerate bars before cutting for easier slicing.
- Bars freeze well for up to 3 months.
- For best results, use sour cherries over dark sweet cherries.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
