Oh yes—Cherry Pie Bars 🍒—all the flavor of a classic cherry pie but in easy, portable bar form! Here’s a tried-and-true recipe:
Cherry Pie Bars
Ingredients (makes ~16 bars)
For the Crust & Topping
- 1½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar, packed
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup (1 stick) unsalted butter, melted
For the Cherry Filling
- 2 cups fresh or frozen cherries (pitted)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Optional: ½ tsp almond extract for extra cherry flavor
Instructions
1. Prepare the crust
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix flour, oats, brown sugar, salt, and cinnamon.
- Stir in melted butter until mixture is crumbly.
- Press about two-thirds of the mixture firmly into the bottom of the prepared pan.
2. Make the cherry filling
- In a medium saucepan over medium heat, combine cherries, sugar, and cornstarch.
- Cook, stirring frequently, until mixture thickens and bubbles.
- Stir in vanilla (and almond extract if using). Let cool slightly.
3. Assemble the bars
- Spread the cherry filling evenly over the crust.
- Sprinkle the remaining crumb mixture on top.
- Bake 35–40 minutes, until topping is golden and filling is bubbly.
4. Cool & serve
- Let bars cool completely in the pan (at least 1 hour) before slicing.
- Optional: dust with powdered sugar before serving.
Tips
- Frozen cherries are fine—just thaw and drain excess liquid first.
- Extra crumble: Mix in 2–3 tbsp chopped nuts (pecans or almonds) for crunch.
- Cutting: Chill slightly for cleaner slices.
- Storage: Store in an airtight container at room temperature 2–3 days, or refrigerate for up to a week.
If you want, I can give a “cheater version” using store-bought cherry pie filling that’s faster but still amazing.
Do you want me to do that?
