Crumb-Topped Cherry Pie Bars
Total Time
4 hours, 30 minutes (includes cooling)
Prep Time
30 minutes
Cook Time
1 hour (includes filling)
Rating
5 out of 5 stars
(22)
Ingredients
16 bars
- 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
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Preparation
Step 1
Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
Step 2
Make the crust: Whisk the flour, 1 cup (85g) oats, brown sugar, baking powder, lemon zest, and salt together in a medium bowl. Add the melted butter and vanilla, and stir until the mixture resembles moist crumbly sand and no dry spots remain. You will have a little more than 3 cups of crust mixture, or about 520g. Press 2/3 of the mixture (about 2 cups/345g—doesn’t have to be exact) into the prepared baking pan. Press it into the pan (with your hands, a large spoon or spatula, or the bottom of a measuring cup) to form a crust. Bake for 10 minutes, and then remove from the oven to slightly cool.
Step 3
Make the filling: Place the cornstarch in a small bowl and set aside, within reach of the stove. In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice. Cook, stirring occasionally, until the cherries begin to release their juices—about 4 to 6 minutes. While the cherries continue to cook, carefully remove a couple of spoonfuls of the juice from the saucepan and add to the bowl of cornstarch. Using a fork, mix the cornstarch and cherry juice together until the cornstarch is dissolved. Stir this mixture into the filling, then bring to a boil and cook, stirring occasionally, until the filling has thickened, about 10 minutes. Remove from heat and stir in the almond extract.
Step 4
Pour/spread the filling over the warm crust. Stir 2 Tablespoons oats into the remaining crumble mixture, then sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.
Step 5
Bake for about 40–50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cherry specks!). Mine take about 45 minutes.
Step 6
Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can place the whole pan in the refrigerator to help speed things up.
Step 7
Make the optional icing: Whisk the icing ingredients together. Add more milk to thin out, if desired. Drizzle over cooled bars.
Step 8
Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and, for neat squares, wipe the knife clean between each cut.
Step 9
Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Step 10
Save recipe for the next time?
Chef's notes
Make Ahead & Freezing Instructions:
You can refrigerate the cooled bars before cutting into squares, see step 6. Baked and cooled bars freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Special Tools (affiliate links):
9-Inch Square Baking Pan or this 9-Inch Square Baking Pan, Glass Mixing Bowl, Whisk, Citrus Zester, Citrus Juicer, Cooling Rack.
Can I use canned/jarred cherries? No, I do not recommend canned cherries in this recipe. Canned cherries typically have other ingredients added. And if you can find a can/jar that’s just pure cherries in liquid, they’re already quite soft and will cook into mush. I do not recommend them here.
Can I use dark sweet cherries instead of sour? Yes, we tested this and it works wonderfully with 2 changes:
Reduce the sugar in the filling to 1/3 cup (67g) and add another 1 teaspoon of lemon juice. Still, if I had to choose, I would use sour cherries here.
Can I bake this in a 9×13-inch pan? You can, but I have had better results baking a smaller batch, as written, in the 9-inch square pan. If you want to make a larger batch, double each ingredient and bake in a 9×13-inch pan. Increase crust pre-bake time to 18 minutes. Increase the bake time after adding the filling & crumble topping to 1 hour, or until filling is bubbling.
