Cherry Crumble Bars
This quick and easy treat features tart cherries balanced with a crunchy, buttery oat topping, making it a perfect dessert for any occasion.
Ingredients
For the cherry filling
- 2 cups fresh or frozen cherries, pitted Fresh when in season; frozen are fine straight from the bag
- 1 cup granulated sugar Reduce to 3/4 cup if you prefer less sweet
- 1 tablespoon cornstarch Helps thicken the cherry filling; arrowroot is a 1:1 substitute
- 1 teaspoon alcohol-free vanilla extract
For the oat crumble topping
- 1 cup all-purpose flour Or use a 1:1 gluten-free flour blend
- 1 cup rolled oats Use certified gluten-free oats if needed
- 1/2 cup brown sugar, packed Light or dark both work
- 1/2 cup unsalted butter, melted Substitute coconut oil for dairy-free
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment, leaving an overhang for easy removal.
- In a medium bowl, stir together the cherries, granulated sugar, cornstarch, and alcohol-free vanilla extract until evenly coated. Spread the cherry mixture in an even layer across the bottom of the prepared pan.
- In a separate bowl, combine the flour, rolled oats, brown sugar, melted butter, salt, and cinnamon. Use a fork or your fingers to mix until the texture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the cherries, pressing lightly in a few spots to form a cohesive topping.
Baking
- Bake on the middle rack for 30–35 minutes, or until the topping turns golden brown and the cherry filling is bubbling along the edges. If the top browns too fast, tent with foil for the last 5–10 minutes.
Cooling and Serving
- Remove from the oven and cool completely in the pan on a wire rack. Once cooled, lift out using the parchment overhang (or invert) and cut into bars. Serve at room temperature or slightly warmed.
Notes
If using frozen cherries, no need to thaw; toss them directly with sugar and cornstarch. Add 1 teaspoon lemon juice or 1/2 teaspoon lemon zest for a zestier filling. Wait until fully cooled for the cleanest slices.