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Close-up of two stacked Cherry Pie Bars, with a sweet glaze drizzled on top. The bars have a crumbly, golden oat crust, filled with vibrant red cherry filling.

Cherry Pie Bars

5 from 1 vote
A delicious twist on traditional Cherry Pie Bars, with a buttery crust and sweet cherry filling topped with a crumble and almond icing.
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Prep Time 30 minutes
Cook Time 1 minute
cooling time 3 minutes
Total Time 34 minutes
Servings: 18 Bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust + Topping
  • 1and ⅔ cups 205g all-purpose flour spooned & leveled
  • 1and ⅛ cups 95g old-fashioned rolled oats divided adds texture and crunch
  • ½ cup 105g packed brown sugar light or dark
  • 1 teaspoon baking powder for leavening
  • 1 teaspoon lemon zest adds a fresh citrus flavor
  • ⅛ teaspoon salt enhances flavor balance
  • 11 Tablespoons 155g unsalted butter melted adds richness
  • 1 teaspoon pure vanilla extract for flavor depth
Cherry Filling
  • 1and ⅔ Tablespoons 12g cornstarch thickens the filling
  • 4 cups 600g frozen sour cherries tart and flavorful
  • ⅔ cup 135g granulated sugar balances tartness
  • 1 teaspoon fresh lemon juice adds brightness
  • ¼ teaspoon almond extract gives a subtle nutty aroma
Almond Icing (Optional)
  • 1and ¼ cups 150g powdered sugar sweetens the bars
  • 3 Tablespoons 45ml milk to thin out the icing
  • ¼ teaspoon almond extract for a touch of nutty flavor

Method
 

  1. 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.
  2. 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. You’ll have a little over 3 cups of mixture. Press about ⅔ of it (around 350g) into the prepared baking pan. Bake for 10 minutes, then set aside to cool slightly.
  3. For the filling: In a small bowl, place the cornstarch. Set aside. 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. While cooking, 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.
  4. 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, gently pressing it down. Bake for 40-50 minutes, or until the top is lightly browned and a toothpick comes out mostly clean. Allow the bars to cool completely.
  5. For the optional icing: Whisk the powdered sugar, milk, and almond extract together until smooth. Drizzle over the cooled bars.
  6. 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

These Cherry Pie Bars are the perfect mix of sweet and tart. The combination of buttery crumble and almond icing creates an irresistible finish!