Crumb-Topped Cherry Pie Bars
- measuring cup) to form a crust. Bake for 10 minutes, and then remove from the oven to slightly cool.
- Make the filling: Place the cornstarch in a small bowl and set aside, within reach of the stove. In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice. Cook, stirring occasionally, until the cherries begin to release their juices—about 4 to 6 minutes. While the cherries continue to cook, carefully remove a couple of spoonfuls of the juice from the saucepan and add to the bowl of cornstarch. Using a fork, mix the cornstarch and cherry juice together until the cornstarch is dissolved. Stir this mixture into the filling, then bring to a boil and cook, stirring occasionally, until the filling has thickened, about 10 minutes. Remove from heat and stir in the almond extract.
- Pour/spread the filling over the warm crust. Stir 2 Tablespoons oats into the remaining crumble mixture, then sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.
- Bake for about 40–50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cherry specks!). Mine take about 45 minutes.
- Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can place the whole pan in the refrigerator to help speed things up.
- Make the optional icing: Whisk the icing ingredients together. Add more milk to thin out, if desired. Drizzle over cooled bars.
- Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and, for neat squares, wipe the knife clean between each cut.
- Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.