Crumb Topped Cherry Pie Bars

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Heat the oven to 350°F (177°C) and line a 9-inch square pan with parchment, leaving overhangs.
2. Mix the flour, 1 cup oats, brown sugar, baking powder, lemon zest and salt. Stir in the melted butter and vanilla until it looks like moist crumbly sand.
3. Press about 2/3 of the crumb mixture into the pan to form a crust, then bake 10 minutes and let it cool slightly.
4. Put the cornstarch in a small bowl. In a saucepan over medium heat, combine the frozen cherries, granulated sugar and lemon juice; cook, stirring occasionally, 4–6 minutes until the juices release.
5. Remove a couple of spoonfuls of juice, mix into the cornstarch until dissolved, then stir back into the filling.
6. Bring the filling to a boil and cook, stirring occasionally, about 10 minutes until thickened. Off the heat, stir in the almond extract.
7. Spread the filling over the warm crust.
8. Stir 2 tablespoons oats into the remaining crumble, sprinkle over the filling and press lightly.
9. Bake 40–50 minutes until the top is lightly browned and a toothpick comes out mostly clean.
10. Cool completely in the pan on a wire rack; you may refrigerate after about 1 hour to speed cooling.
11. Whisk the icing ingredients, thin with milk if desired, and drizzle over the cooled bars.
12. Lift out using the parchment, slice into squares, wiping the knife between cuts.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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