Cherry Bars
These Cherry Bars have a buttery oat crust, a sweet and juicy cherry filling, and a golden, crumbly topping. Topped with a vanilla almond glaze, they're easy to make with fresh or frozen cherries.
Servings: 16 bars
Ingredients
For the Cherry Filling
- 4 cups sweet cherries pitted and halved, fresh or frozen, thawed
- ⅓ cup granulated cane sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but highly recommended
For the Bars
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ¾ cup light brown sugar or coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
Prepare the Filling
- In a saucepan, combine the 4 cups sweet cherries (pitted and halved, thawed if frozen), ⅓ cup granulated cane sugar, 1 tablespoon cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (if using).
- Cook over medium heat for 5 to 7 minutes, stirring often, until the mixture thickens. Remove from the heat and let cool slightly.
Make the Crumble
- In a large bowl, combine the 2 cups all-purpose flour, 1 cup old-fashioned rolled oats, ¾ cup light brown sugar (or coconut sugar), ½ teaspoon baking powder, and ½ teaspoon salt.
- Add the ¾ cup unsalted butter (melted), 1 large egg, and 1 teaspoon vanilla extract. Stir until the mixture forms moist crumbles.
Assemble
- Press about two-thirds of the crumble mixture firmly into the prepared pan.
- Spread the cherry filling evenly over the crust.
- Sprinkle the remaining crumble over the top.
Bake
- Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Allow the bars to cool completely
Glaze (optional)
- In a small bowl, mix the 1 cup powdered sugar, 1/4 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 2 tablespoons milk to form a smooth glaze.
- Pour over the cooled bars before or after slicing.
Notes
- Fresh or frozen cherries: Both work well. If using frozen cherries, thaw and drain any excess liquid before making the filling.
- Don't skip the cornstarch: It helps thicken the cherry filling so the bars hold together when sliced.
- Almond extract: A little goes a long way! It complements the cherries beautifully, but you can leave it out if you prefer.
- Use the same mixture for the crust and topping: Press part of the oat mixture firmly into the pan for the base and crumble the remaining mixture over the cherry filling.
- Let them cool: Allow the bars to cool completely before slicing so the filling has time to set.
- Glaze: Drizzle over the cooled bars. Add a little more milk if needed to reach your desired consistency.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1bar | Calories: 268kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 96mg | Potassium: 137mg | Fiber: 2g | Sugar: 26g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg