Description
Delight in these delicious Cherry Pie Bars featuring a buttery oat crust, luscious sour cherry filling, and an optional almond glaze. Perfectly balanced with sweet and tart flavors, these bars bake to golden perfection and are easy to slice for sharing.
Ingredients
Scale
Crust and Topping
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) old-fashioned rolled oats
- 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
- 2 Tablespoons (11g) old-fashioned rolled oats (for topping)
Cherry Filling
- 3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1/4 teaspoon almond extract
Optional Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon almond extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper to prevent sticking and make bar removal easier.
- Mix Dry Ingredients for Crust: In a large bowl, combine the all-purpose flour, 1 cup of rolled oats, brown sugar, baking powder, lemon zest, and salt until well blended.
- Add Wet Ingredients: Pour in the melted unsalted butter and vanilla extract into the dry ingredients. Stir thoroughly until the mixture becomes crumbly yet moist.
- Form and Bake Crust: Press about two-thirds of this crumbly mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then allow to cool slightly to set the crust.
- Prepare Cherry Filling: In a medium saucepan over medium heat, combine frozen sour cherries, granulated sugar, and fresh lemon juice. Cook for 4 to 6 minutes until cherry juices are released and mixture starts bubbling.
- Thicken the Filling: In a small bowl, whisk the cornstarch into some of the hot cherry juice until smooth to avoid lumps. Return this mixture to the saucepan and cook for about 10 minutes, stirring frequently, until thickened. Stir in the almond extract for added flavor.
- Assemble the Bars: Spread the thickened cherry filling evenly over the pre-baked crust in the pan.
- Add Topping: Mix the remaining 2 tablespoons of oats into the leftover crumb mixture. Sprinkle this oat topping evenly over the cherry filling and press lightly to adhere.
- Bake Until Golden: Return the pan to the oven and bake for 40 to 50 minutes, or until the topping is golden brown and the cherry filling is bubbly around the edges.
- Cool Completely: Remove the bars from the oven and let them cool completely in the pan. Place in the refrigerator if you want to speed up the cooling process.
- Make Optional Icing: If desired, mix confectioners’ sugar, milk, and almond extract in a small bowl until smooth. Drizzle this icing over the cooled bars for a sweet finishing touch.
- Serve: Lift the bars out using the parchment paper, slice into 16 squares, and serve.
Notes
- Do not thaw the frozen cherries before cooking to preserve their texture and prevent excess water in the filling.
- The almond extract in both the filling and icing enhances the natural flavors of the cherries, but it can be omitted or substituted with vanilla extract if preferred.
- For firmer bars, refrigerate after cooling before slicing.
- Use parchment paper with overhang to lift bars easily from the pan.
- You can substitute sour cherries with fresh or tart cherries in season, but adjust cooking time as needed.
