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.