Description
Skip the pie crust and make these much easier Cherry Pie Bars with a homemade tart cherry filling and a buttery brown sugar, almond and oat crust/streusel topping. These are easy to make and they've received rave reviews from all of our friends and family! For the perfect summer dessert, try one warm with a scoop of vanilla ice cream.
Ingredients
For the cherry filling:
- 2 lb frozen tart cherries*
- 3/4 cup (168g) granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
For the crust:
- 1 1/2 cups (150g) quick cook oats
- 1 1/2 cups (195g) all-purpose flour, scooped and leveled
- 1 1/3 cup (152g) sliced almonds, finely chopped
- 1 1/3 cup (266g) brown sugar, packed
- 1 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine grain sea salt
- 1 cup unsalted butter, melted
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Grease a 9x13" baking pan with nonstick cooking spray and line with parchment paper.
- Make the filling: To a large saucepan over medium heat, add the cherries, sugar, cornstarch and lemon juice and stir well. Cook for about 5 minutes, stirring occasionally, then reduce heat to medium low and simmer for 10-12 minutes, until the mixture noticeably thickens, stirring often. Remove from heat and stir in the vanilla extract.
- Make the crust: To a large mixing bowl, add the oats, flour, almonds, brown sugar, baking soda, cinnamon and salt and stir to combine. Add in the melted butter, almond and vanilla extract and stir until well combined (it's easiest to use your hands to bring everything together).
- Set aside 2 cups of the crust mixture to use as a topping and pour the rest into your prepared baking pan. Spread it evenly across the bottom of the pan and press it in firmly using your hands or the bottom of a measuring cup.
- Spread the cherry filling over the top, then sprinkle the remaining crumble over the top of the cherries.
- Bake on the middle rack of the oven for 32-34 minutes, turning the pan once while baking. Remove from the oven and let them cool completely to room temperature (~2 hours) before slicing. To speed this up, place the bars in the refrigerator for 30-45 minutes after the pan is cool to the touch.
- Slice into squares (either 3x5 for 15 bars or 4x5 for 20 bars) and enjoy plain or with a scoop of vanilla ice cream!
Notes
*Cherries: If you can't find tart cherries/don't like them, you can use dark sweet cherries instead. If using these, wash, pit, and halve the cherries (they are generally larger than tart cherries). Reduce the cornstarch from 4 tablespoons to 3. They will cook a little faster than the tart cherries.
Make it nut free: Omit the almonds and the almond extract. Increase the oats to 2 cups (200g) and the flour to 2 cups (260g). Replace the almond extract with more vanilla extract.
Storage: Store in an airtight container for 4-5 days in the refrigerator between sheets of parchment paper. You can also freeze the bars to enjoy later. Slice into desired size, place on a parchment lined baking sheet or cutting board, and freeze for an hour or two, then transfer to a gallon freezer bag. Thaw overnight in the refrigerator or on the counter for a few hours before serving.
Make a half batch: Divide the ingredients in half and bake in an 8x8" pan.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 334
- Sugar: 29.6 g
- Sodium: 125.8 mg
- Fat: 14.4 g
- Carbohydrates: 47.7 g
- Fiber: 3.2 g
- Protein: 4.4 g