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Cherry Pie Bars with Oatmeal Crumble (Gluten-Free and Vegan) Recipe

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4.2 from 9 reviews

Delight in these gluten-free and vegan Cherry Pie Bars made with a luscious homemade cherry filling and topped with a crunchy oatmeal crumble. Perfectly chewy and bursting with tart cherry flavor, these bars are an easy and delicious way to enjoy fresh or frozen cherries in a sweet, wholesome treat.

Ingredients

For the Crust and Crumble:

  • 1 ½ cups (138g) gluten-free oat flour (or sub all-purpose)
  • 1 cup (95g) old-fashioned rolled oats, gluten free if desired
  • ½ cup (107g) brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) butter or vegan buttery stick, melted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

For the Filling:

  • 3 heaping cups (420g) frozen tart cherries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon cornstarch or arrowroot starch, plus 1-2 teaspoons more if necessary
  • ¼ teaspoon almond extract
  • Pinch of kosher salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and generously spray with nonstick cooking spray to prevent sticking. Set aside.
  2. Make the Base and Topping Dough: In a large bowl, combine the gluten-free oat flour, rolled oats, brown sugar, ground cinnamon, and salt using a fork to evenly mix. Add the melted butter, vanilla extract, and almond extract. Stir until the mixture forms a crumble and starts to clump together. Press 1 ½ cups of this mixture evenly into the bottom of the prepared pan using your hands. Place the remaining crumble mixture into the refrigerator to chill for use as the topping later.
  3. Prepare Cherry Filling: Place a medium pot on the stovetop over medium heat. Add the frozen tart cherries, pure maple syrup, almond extract, cornstarch (or arrowroot starch), and a pinch of kosher salt. Use a wooden spoon to gently press and break down the cherries slightly. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally, until the filling thickens enough to coat the back of a spoon. If the filling is too runny, add an additional 1-2 teaspoons of cornstarch or arrowroot starch and stir well.
  4. Assemble the Bars: Pour the thickened cherry filling evenly over the oat crust in the baking pan. Retrieve the chilled crumble topping from the fridge and sprinkle it evenly over the cherry layer, breaking up any large clumps.
  5. Bake: Place the pan in the preheated oven and bake for 30 minutes or until the cherry filling is bubbling and the crumble topping turns golden brown.
  6. Cool and Chill: Remove the bars from the oven and place on a wire rack to cool completely. Once cooled, transfer the bars to the refrigerator to chill. This helps them set properly and enhances the flavors.
  7. Serve: Use a sharp knife to cut the bars into 16 squares before serving. They can be enjoyed at room temperature or chilled from the fridge.

Notes

  • The bars are delicious served either at room temperature or chilled directly from the fridge.
  • For best texture and flavor, after 1-2 days, store the bars in the refrigerator.
  • See the full recipe post for additional tips, tricks, and ways to customize these gluten-free cherry pie bars.

Find it online: https://lauracooks.com/cherry-pie-bars-with-oatmeal-crumble-gluten-free-and-vegan-recipe/