Christmas Cherry Bars

These cherry pie bars are both delicious and visually appealing! They are a homemade treat that’s simple to prepare, slices beautifully, and serves effortlessly. Feel free to use any type of pie filling!

Is there a sight more charming than a dessert adorned with cherries or strawberries? I adore the vibrant hues and delightful tastes, making them ideal for festive occasions. You can experiment with different pie fillings—blueberry is another personal favorite. I always enjoy incorporating a touch of almond extract when working with cherry. It subtly amplifies the cherry flavor without dominating it.

Why You’ll Love This Cherry Pie Bars

These crumb-topped cherry pie bars are simply irresistible, combining a deliciously sweet and tart cherry pie filling with a buttery, crumbly brown sugar streusel topping. The filling uses convenient frozen sour cherries and is prepared swiftly on the stove. Both the crust and the crumble topping are crafted from the same easy-to-make one-bowl mixture, so you can forget about fiddling with traditional pie crusts today. To top it all off, a drizzle of almond icing adds the perfect flavor enhancement.

Today, we’re swapping out the usual round pie dish for these more straightforward pie bars. While I do enjoy the process of making a full pie from scratch—a true labor of love—making pie bars is significantly faster and simpler. And quite often, the convenience and ease are incredibly enticing!

That’s the reason I’ve developed bar adaptations of some of the favorite pies featured on my website, including pumpkin pie bars, salted caramel apple pie bars, and blueberry pie bars. If you’re fond of cherry pie but feel daunted by the prospect of making pie crust from scratch, this crumb-topped cherry pie bar recipe is perfect for you. It offers the delightful taste of a jammy cherry filling, combined with the simplicity of preparing a single “dough” that serves as both the crust and the topping—eliminating the need for the meticulous chilling, rolling, or shaping associated with traditional pie crusts.

– Simpler than traditional pies: both crust and topping come from a single, easy-to-mix batter.
– Luscious, homemade cherry pie filling featuring juicy, jam-like consistency.
– Crafted with frozen sour cherries for a treat that’s available all year long!
– Faster than most fruit fillings: no need to pit, peel, or chop the fruit.
– A convenient option for those avoiding eggs in baking.
– Topped with a delightful almond-flavored icing.
– Effortlessly portable, easy to slice, serve, and perfect for freezing!

Ingredients for Cherry Pie Bars

• All-Purpose Flour: The foundational element of both the crust and crumble.
• Oats: Use either whole rolled oats or quick oats. Set aside 2 tablespoons of oats to incorporate into the crumble topping before it goes over the cherry pie filling.
• Brown Sugar: Brown sugar is perfect for this recipe, adding moisture and enhancing the flavor.
• Baking Powder: This ingredient ensures the crust and crumble remain light and airy. Without it, they would be too tough and dense.
• Lemon Zest & Salt: These are small but vital additions for tasteful bars, with lemon zest adding a burst of brightness to the sour cherry flavor, and salt boosting all other flavors.
• Melted Butter: Melted butter allows for a mixture that’s easy to stir by hand (similar to chewy chocolate chip cookies), binding the ingredients and adding flavor.

How To Make This Cherry Pie Bars

Storage Options

To keep your Cherry Pie Bars fresh and delicious, follow these storage tips:

1. Room Temperature: If you plan to eat them within a day or two, store the bars in an airtight container at room temperature.
2. Refrigeration: For longer storage, place the bars in the fridge. They’ll stay fresh for up to one week. Just make sure to cover them well to prevent them from drying out.
3. Freezing: To enjoy these bars later, freeze them! Wrap each bar tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe container. They can last for up to three months. Thaw in the fridge overnight before serving.

Variations and Substitutions

Cherry pie bars are versatile and can easily be customized to suit your taste. Here are some fun variations and substitutions:

1. Filling Variations: Swap out cherries for other fruits like blueberries, raspberries, or mixed berries for a different flavor profile. You can also use canned pie filling if you’re short on time.
2. Nutty Crunch: Add chopped nuts like almonds or pecans to the crust for an extra crunch and flavor.
3. Citrus Twist: Incorporate a bit of lemon or orange zest into the filling to brighten the flavors.
4. Gluten-Free Option: Substitute regular flour with a gluten-free blend to make these bars suitable for gluten-sensitive friends.
5. Dairy-Free: Use coconut oil or vegan butter instead of regular butter in the crust for a dairy-free version.
6. Spiced Up: Add cinnamon, nutmeg, or even a splash of almond extract to the filling for a warm, spiced flavor.

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Cherry Pie Bars

Yield: 12

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 45 minutes

Total Time: 1 hour 40 minutes

5.0 Stars (2 Reviews)

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Ingredients

• Crust & Topping Ingredients:
• 1.5 cups (188g) all-purpose flour (spooned & leveled)
• 1 cup (85g) plus 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 Ingredients:
• 1.5 tablespoons (11g) cornstarch
• 3.5 cups (525g) frozen sour cherries (do not thaw)
• 1/2 cup (100g) granulated sugar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon almond extract
• Optional Almond Icing:
• 1 cup (120g) confectioners’ sugar
• 2 tablespoons (30ml) milk
• 1/4 teaspoon almond extract

Instructions

1. Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal. Set aside.
2. For the crust: In a medium bowl, combine the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt. Add the melted butter and vanilla, mixing until the mixture becomes like moist sandy crumbs without any dry spots. Press two-thirds of this mixture (about 2 cups or 345g) firmly into the prepared pan to form the crust. Bake for 10 minutes, then remove to cool slightly.
3. For the filling: Set aside the cornstarch in a small bowl. Heat the cherries, granulated sugar, and lemon juice over medium heat in a saucepan, stirring occasionally until the cherries start to release their juices (approximately 4-6 minutes). Mix a few spoonfuls of cherry juice into the cornstarch until dissolved. Stir this mixture back into the cherries, bring to a boil, and cook until thickened (about 10 minutes). Stir in the almond extract.
4. Pour the cherry mixture over the slightly cooled crust. Mix the remaining 2 tablespoons of oats into the leftover crust mixture and sprinkle over the cherry layer. Press gently with a spoon or spatula.
5. Continue baking for 40-50 minutes, or until the topping is lightly browned and a toothpick inserted comes out mostly clean. Cooling time in the oven is about 45 minutes.
6. Let the bars cool completely in the pan on a wire rack. For quicker cooling, refrigerate after about an hour.
7. For the icing: Whisk together the icing ingredients, adjusting the milk to achieve the desired consistency. Drizzle over the cooled bars.
8. To serve, lift the bars out of the pan using the parchment paper, place on a cutting board, and cut into squares. Clean the knife between cuts for neater squares.
9. Store the bars at room temperature for up to 2 days or refrigerated for up to a week.

Notes

• Prepare ahead and freeze the cooled bars for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
• Recommended tools: 9-inch square baking pan, glass mixing bowl, whisk, citrus zester, citrus juicer, cooling rack.
• It's advised against using canned cherries as they can be too soft and sweet. If substituting with dark sweet cherries, adjust by reducing the sugar to 1/3 cup and increasing lemon juice by 1 teaspoon.
• For a larger batch, use a 9x13-inch pan, doubling the ingredients, and adjust baking times as necessary.