Description
A delicious twist on traditional Cherry Pie Bars, with a buttery crust and sweet cherry filling topped with a crumble and almond icing.
Ingredients
Scale
- 1 and 2/3 cups (205g) all-purpose flour
- 1 and 1/8 cups (95g) old-fashioned rolled oats, divided
- 1/2 cup (105g) packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 11 tablespoons (155g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 and 2/3 tablespoons (12g) cornstarch
- 4 cups (600g) frozen sour cherries
- 2/3 cup (135g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon almond extract
- 1 and 1/4 cups (150g) powdered sugar
- 3 tablespoons (45ml) milk
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving extra on the sides for easy removal.
- For the crust: Whisk the flour, 1 cup of oats, brown sugar, baking powder, lemon zest, and salt in a medium-sized bowl. Add melted butter and vanilla, stirring until the mixture resembles moist crumbs. Press about 2/3 of it into the prepared baking pan. Bake for 10 minutes, then set aside to cool slightly.
- For the filling: In a small bowl, place the cornstarch. In a medium saucepan, combine the frozen cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices, about 4-6 minutes. Transfer a spoonful of the juice into the bowl with the cornstarch and stir until dissolved. Pour the cornstarch mixture into the filling and bring it to a boil. Cook until the filling thickens, about 10 minutes, then remove from heat and stir in almond extract.
- Spread the filling evenly over the crust. Add 2 tablespoons of oats to the remaining crumble mixture, then sprinkle it on top of the filling. Bake for 40-50 minutes, or until the top is lightly browned. Allow the bars to cool completely.
- For the optional icing: Whisk the powdered sugar, milk, and almond extract together until smooth. Drizzle over the cooled bars.
- Lift the bars out of the pan using the parchment paper. Place on a cutting board and cut into squares. Store leftovers at room temperature for 2 days or in the fridge for up to a week.
Notes
- Allow bars to cool completely before cutting.
- Store in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg