Cherry Pie Bars
These cherry pie bars are made with a jammy homemade orange cherry pie filling and a buttery oatmeal brown sugar crust. They're easy and perfect for summer!
Servings: 16 people
Calories: 193kcal
Ingredients
Cherry Pie Filling
- ⅔ cup granulated sugar
- ⅓ cup water
- 2 cups cherries pitted, quartered
- 2 tablespoons cornstarch
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 1 cinnamon stick
Brown Sugar Crust and Topping
- ¾ cups all purpose flour
- 1⅓ cups old fashioned oats or quick cooking oats, do not use instant oats
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ⅔ cup light brown sugar packed
- 10 tablespoons unsalted butter cool room temperature, cut into pieces, plus more for greasing the pan, see notes below
Instructions
Cherry Pie Filling
- Place the water, orange juice, cinnamon stick, and sugar in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer. Stir until the sugar has dissolved.
- Add the cherries and cornstarch and simmer for 5-7 minutes. Stir constantly until thickened. Remove from heat.
- Remove the cinnamon stick. Stir in the orange zest. Set aside to cool slightly.
Brown Sugar Crust and Topping
- Preheat oven to 350 Fahrenheit. Butter an 8-inch square pan. Line the pan with a large strip of parchment paper. Leave an overhang on both sides of the parchment paper.
- In a large mixing bowl, stir to combine the flour, oats, brown sugar, salt and baking powder. Add the cubed butter. Stir or mix together with your hands.
- Spoon half of the mixture into the pan. Press it firmly in the bottom of the pan.
- Spread the cherry filling over the crust layer. Sprinkle the remainder of the crumble topping over the cherry layer. Press lightly to make sure it's in place.
- Bake 30-35 minutes or until the top is golden brown.
- Place the pan on a wire rack. Allow to cool completely, for at least 4 hours or overnight.
- Cut into squares and enjoy!
Notes
Cherries: I recommend using fresh cherries. You need about 1 cup of pitted cherries for this recipe. Cut the cherries into quarters. Use dark sweet cherries or Rainier cherries or a combination of the two. You can also use frozen cherries. Thaw the cherries in a coander to drain excess liquid. Then use as instructed.
Orange: Use lemon juice and lemon zest in place of orange.
Butter: Use cool room temperature butter that is about 60–65°F / 15–18°C. You’re aiming for butter that is cool to the touch but gives slightly when you press it. It shouldn't be ot glossy or greasy. Leave the butter out at room temperature for 25-40 minutes. If your kitchen is warmer or cooler than average, you may need to adjust the time slightly. If the butter is too soft or melty, the crust and topping may spread too much or not hold structure well.
Storage: Store in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1bar | Calories: 193kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 54mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
