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