Cherry Pie Bars
These cherry pie bars are the perfect mix of sweet and tart, with a buttery crust and crumble topping that’s simply irresistible.
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Servings: 16 Bars
Calories: 290kcal
Cost: $6
Ingredients
Crust + Topping
- 1and ½ cups all-purpose flour spooned & leveled
- 1 cup + 2 tablespoons old-fashioned rolled oats divided
- ½ cup light or dark brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 10 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
Cherry Filling
- 1and ½ tablespoons cornstarch
- 3and ½ cups frozen sour cherries do not thaw
- ½ cup granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon almond extract
Almond Icing (Optional)
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 350°F (177°C).
- Line a 9-inch square baking pan with parchment paper, allowing for overhang on all sides.
- For the crust and topping: Whisk together flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt in a medium bowl. Add melted butter and vanilla, stirring until the mixture resembles moist, crumbly sand.
- Press ⅔ of the mixture (about 2 cups) into the prepared pan. Bake for 10 minutes and set aside to cool slightly.
- For the filling: Place cornstarch in a small bowl. In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for 4-6 minutes until cherries release their juices.
- Stir a couple of spoonfuls of the juice from the pan into the cornstarch and mix until dissolved. Pour the cornstarch mixture back into the saucepan and stir. Bring to a boil and cook for 10 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in almond extract.
- Spread the cherry filling evenly over the slightly cooled crust.
- Mix 2 tablespoons oats into the remaining crumble mixture. Sprinkle over the filling and lightly press it down with a spatula.
- Bake for 40-50 minutes until the topping is lightly browned and a toothpick comes out mostly clean with a few cherry specks.
- Allow the bars to cool completely in the pan on a wire rack. After 1 hour, refrigerate to speed up cooling.
- For the optional almond icing: Whisk together confectioners' sugar, milk, and almond extract until smooth.
- Drizzle the icing over the cooled bars and cut into squares.
Notes
These cherry pie bars are a delicious, easier alternative to a traditional pie. The almond icing adds a nice touch of flavor, but it's optional if you're looking for a more rustic treat.
Nutrition
Serving: 1Bar | Calories: 290kcal | Carbohydrates: 42g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 150mg | Fiber: 2g | Sugar: 22g | Vitamin A: 6IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 4mg