This cherry pie recipe ditches the fuss of a homemade crust! Using frozen (or fresh) sour cherries, the filling comes together quickly on the stove. Both the crust and crumble topping are made from one simple mix. Finish it off with a drizzle of almond icing for that extra boost of flavor. Make sure to cool it completely before icing and slicing.
Cherry Pie Bars
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides.
- Making the crust: Combine the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt in a medium bowl. Add melted butter and vanilla, stirring until crumbly. About 2/3 of this mix goes into the prepared pan, forming the crust. Bake for 10 minutes and then let it slightly cool.
- For the filling: Mix cornstarch with a few spoonfuls of cherry juice in a bowl. Cook cherries, sugar, and lemon juice in a saucepan until they start to release juice. Stir in the cornstarch mixture and cook until thickened. Remove from heat and add almond extract.
- Spread the filling over the warm crust. Add 2 Tablespoons oats to the remaining crumble mix, sprinkle it over the filling, and press it lightly.
- Bake for about 40–50 minutes until lightly browned. Let it cool completely in the pan on a wire rack, then refrigerate if needed to speed up cooling.
- If using icing, whisk together the icing ingredients and drizzle over the cooled bars.
- Lift the bars out of the pan using the parchment paper, place it on a cutting board, and slice into squares with a sharp knife. Wipe the knife between cuts for clean edges.
- Store leftover cherry pie bars at room temperature for up to 2 days or refrigerate for up to 1 week, with or without icing.
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