Tart Cherry Pie Bars with Oatmeal Crumble are a delightful dessert that combines the bold, tangy flavor of cherries with a buttery, wholesome oat crust and crumble topping. Each bite offers the perfect balance of sweet and tart, with a chewy base and crisp, golden finish. Easy to slice and share, these bars are ideal for picnics, potlucks, or anytime you crave a fruity, comforting treat.
Recipe includes both standard and vegan + gluten-free ingredient lists.
Tart Cherry Pie Bars with Oatmeal Crumble
Ingredients
CRUST & CRUMBLE
- 1-1/2 cups gluten-free oat flour (or sub all-purpose)
- 1 cup old-fashioned rolled oats, gluten-free if desired
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup butter or vegan buttery stick, melted
- 2 tsp vanilla extract
- 1/4 tsp almond extract
FILLING
- 3 cups frozen tart cherries
- 3 tbsp pure maple syrup
- 1 tbsp cornstarch or arrowroot starch, plus 1-2 teaspoons more, if necessary
- 1/4 tsp almond extract
- Pinch of kosher salt
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. Set aside.
- Make the crust & crumble: In a large bowl, use a fork to mix together the oat flour, oats, brown sugar, cinnamon, and salt.
- Add in melted butter, vanilla extract and almond extract and stir until a nice crumble forms and dough begins to clump together. Place 1 ½ cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
- Next make your cherry pie filling: place a medium pot over medium heat. Add in tart cherries, maple syrup, almond extract, cornstarch (or arrowroot) and salt. Use a wooden spoon to press down and break down the cherries just a bit.
- Bring to a boil, then reduce heat and cook for 5 more minutes until mixture is thickened up and nicely coats the back of a spoon without being too drippy. If it’s too drippy stir in 1-2 teaspoons more cornstarch or arrowroot.
- Pour mixture over the crust and use a spoon to evenly spread.
- Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the tart cherry filling. Bake for 30 minutes or until filling is bubbly and topping is golden.
- Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Bars are delicious served at room temperature or straight out of the fridge. Use a sharp knife to cut into 16 bars before serving.
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