Get the Recipe: Cherry Crumble Bars
Fresh cherry crumble bars with a crisp oat topping and almond icing—perfect for your Fourth of July party or any summer celebration!
Ingredients
Crust and Topping
- 1 ½ cups (187 g) all purpose flour
- 1 ½ cups (150 g) rolled oats
- ⅓ cup (66 g) packed light brown sugar
- ⅓ cup (66 g) granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (12 Tablespoons or 170 g) unsalted butter, softened, but still cool, cut into 1/2-inch pieces
- 1 teaspoon pure vanilla extract
Cherry Filling
- 2 cups (538 g) fresh cherries, pitted, each sliced in half
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon (9 g) cornstarch
- 1 Tablespoon lemon juice
- ¼ teaspoon almond extract
Almond Icing
- ¾ cup (90 g) confectioners’ sugar
- 1 ½ Tablespoons milk
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 350℉. Line a 8×8 baking dish with parchment paper and set aside.
- In the bowl of a stand mixer (or using a hand mixer), combine flour, oats, brown sugar, granulated sugar, baking powder and salt. Mix for 30 seconds until thoroughly combined. With the mixer on low, add the butter and vanilla extract. Mix until the mixture resembles coarse sand (about 2 minutes).
- Transfer half the mixture to prepared pan. Use your hands or the back of a measuring cup to press mixture evenly into the bottom to form the crust. Bake crust for 20 minutes or until golden (keep the oven on).
- While the crust bakes, make the cherry filling. Bring cherries, sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Remove from heat. Cool slightly.
- Spread cherry mixture over the baked crust. Sprinkle remaining oat mixture evenly over the fruit layer.
- Bake bars for 30 to 35 minutes or until the filling bubbles and the top is golden brown. Allow the bars to cool completely before removing from the pan and cutting into 16 squares.
- For the icing, whisk together confectioners' sugar, milk and almond extract. Drizzle over cooled bars.
Notes
Frozen cherries may be used as a substitute. Thaw and discard any juices before using in the recipe.
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze for up to 3 months. Wrap bars in plastic wrap and store in an airtight container in the freezer. Defrost in the refrigerator before bringing to room temperature.
Serving: 1bar, Calories: 230kcal, Carbohydrates: 35g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 40mg, Potassium: 97mg, Fiber: 1g, Sugar: 20g, Vitamin A: 279IU, Vitamin C: 2mg, Calcium: 19mg, Iron: 1mg