Cherry Pie Squares with Crumb Topping

Cherry Pie Squares with Crumb Topping offer a delightful twist on classic cherry pie, combining a buttery oat crust with a juicy cherry filling and a sweet almond icing.

These squares are perfect for any occasion, from casual gatherings to special desserts. The recipe begins with a simple yet flavorful crust, followed by a luscious cherry filling infused with almond extract.

Topped with a crunchy oat crumble and finished with a light almond icing, these bars are both comforting and indulgent. Enjoy them cooled or slightly warmed, showcasing the irresistible blend of tart cherries and sweet toppings.

Cherry Pie Squares with Crumb Topping

Ingredients

Crust & Topping Ingredients:

1.5 cups (188g) all-purpose flour (spooned & leveled)

1 cup (85g) plus 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 Ingredients:

1.5 tablespoons (11g) cornstarch

3.5 cups (525g) frozen sour cherries (do not thaw)

1/2 cup (100g) granulated sugar

1 teaspoon fresh lemon juice

1/4 teaspoon almond extract

Optional Almond Icing:

1 cup (120g) confectioners’ sugar

2 tablespoons (30ml) milk

1/4 teaspoon almond extract

Instructions:

Step 1:

Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal. Set aside.

Step 2: For the crust:

In a medium bowl, combine the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt.

Add the melted butter and vanilla, mixing until the mixture becomes like moist sandy crumbs without any dry spots.

Press two-thirds of this mixture (about 2 cups or 345g) firmly into the prepared pan to form the crust.

Bake for 10 minutes, then remove to cool slightly.

Step 3: For the filling:

Set aside the cornstarch in a small bowl.

Heat the cherries, granulated sugar, and lemon juice over medium heat in a saucepan, stirring occasionally until the cherries start to release their juices (approximately 4-6 minutes).

Mix a few spoonfuls of cherry juice into the cornstarch until dissolved.

Stir this mixture back into the cherries, bring to a boil, and cook until thickened (about 10 minutes).

Stir in the almond extract.

Step 4:

Pour the cherry mixture over the slightly cooled crust.

Mix the remaining 2 tablespoons of oats into the leftover crust mixture and sprinkle over the cherry layer.

Press gently with a spoon or spatula.

Step 5:

Continue baking for 40-50 minutes, or until the topping is lightly browned and a toothpick inserted comes out mostly clean.

Cooling time in the oven is about 45 minutes.

Step 6:

Let the bars cool completely in the pan on a wire rack.

For quicker cooling, refrigerate after about an hour.

Step 7: For the icing:

Whisk together the icing ingredients, adjusting the milk to achieve the desired consistency.

Drizzle over the cooled bars.

Step 8:

To serve, lift the bars out of the pan using the parchment paper, place on a cutting board, and cut into squares.

Clean the knife between cuts for neater squares.

Step 9:

Store the bars at room temperature for up to 2 days or refrigerated for up to a week.

Notes:

Use Quality Ingredients:

Opt for good quality frozen sour cherries, as they will hold up better during baking and provide a more intense flavor.

Prepare the Pan Properly:

Line the baking pan with parchment paper and leave an overhang. This makes it easier to lift the bars out of the pan after baking.

Mixing the Crust and Topping:

When mixing the dry ingredients for the crust and topping, ensure they are well combined before adding the melted butter and vanilla extract. This will help achieve a consistent crumb texture.

Pressing the Crust Firmly:

Press two-thirds of the crumb mixture firmly into the bottom of the pan to create a solid base. Use the back of a spoon or a measuring cup to press it evenly.

Pre-Bake the Crust:

Bake the crust for the specified time (10 minutes) and allow it to cool slightly before adding the cherry filling. This step helps ensure the crust sets and maintains its structure.

Thickening the Cherry Filling:

Dissolve the cornstarch in cherry juice before adding it back to the cherry mixture. This technique helps prevent clumping and ensures even thickening when cooking.

Evenly Spread the Cherry Filling:

After pouring the cherry mixture over the crust, use a spatula to spread it evenly to the edges. This ensures each bite has a balanced amount of cherry filling.

Monitoring Baking Time:

Keep an eye on the baking time for the final stage to avoid over-browning the topping. The topping should be lightly browned and a toothpick inserted should come out mostly clean.

Cooling and Icing:

Allow the bars to cool completely in the pan on a wire rack before cutting. This helps the filling set properly.

Drizzle the almond icing over the cooled bars in a decorative pattern. Adjust the milk amount to achieve the desired consistency for drizzling.

Storage and Serving:

Store the cooled bars in an airtight container at room temperature or in the refrigerator for up to a week.

For neater squares, clean the knife between cuts when slicing the bars.

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh cherries instead of frozen for this recipe?

Yes, you can use fresh cherries instead of frozen.

Make sure to pit and chop them before using in the recipe.

Can I substitute the almond extract in the filling?

If you prefer, you can substitute almond extract with vanilla extract or omit it altogether.

How should I store these Cherry Pie Squares?

Store the squares at room temperature for up to 2 days or refrigerated for up to a week in an airtight container.

Can I use quick oats instead of old-fashioned oats in the crust?

Yes, you can use quick oats in place of old-fashioned oats.

The texture may be slightly different but it will still work.

Can I make these squares ahead of time?

Yes, you can make these squares ahead of time.

They actually taste better the next day after the flavors have had time to meld.