Crumb-Topped Cherry Pie Bars

This is cherry pie without the hassle of making a homemade pie crust! You’ll use frozen (or fresh) sour cherries in the filling, which comes together quickly on the stove. The crust and crumble topping are made from the same 1-bowl mixture. A drizzle of almond icing is the perfect flavor-enhancing finishing touch. Cool completely before icing and cutting.

Ingredients

Crust + Topping

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 cup (85g) + 2 Tablespoons (11g) old-fashioned whole rolled oats, divided
1/2 cup (100g) packed light or dark brown sugar
1 teaspoon baking powder
1 teaspoon lemon zest
1/8 teaspoon salt
10 Tablespoons (142g) unsalted butter, melted
1 teaspoon pure vanilla extract

Cherry Filling

1 and 1/2 Tablespoons (11g) cornstarch
3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
1/2 cup (100g) granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon almond extract

Almond Icing (Optional)

1 cup (120g) confectioners’ sugar
2 Tablespoons (30ml) milk
1/4 teaspoon almond extract

Instructions

Preheat oven to 350°F (177°C). Line a 9-inch square baking pan (I love this one and this one) with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
Make the crust: Whisk the flour, 1 cup (85g) oats, brown sugar, baking powder, lemon zest, and salt together in a medium bowl. Add the melted butter and vanilla, and stir until the mixture resembles moist crumbly sand and no dry spots remain. You will have a little more than 3 cups of crust mixture, or about 520g. Press 2/3 of the mixture (about 2 cups/345g—doesn’t have to be exact) into the prepared baking pan. Press it into the pan (with your hands, a large spoon or spatula, or the bottom of a