Description
These Jammy Cherry Pie Bars with Almond Crumble are a delightful vegan dessert combining a buttery oat and almond flour crust with a sweet and tangy cherry filling, topped with a crunchy almond crumble. Perfectly baked to golden perfection, these bars offer a burst of jammy cherry flavor and a satisfying texture contrast, ideal for any occasion or simply to enjoy as a gluten-free and dairy-free treat.
Ingredients
Base & Crumble
- 1 1/4 cup all-purpose flour (spooned and leveled)
- 1 cup rolled oats
- 1/2 cup almond flour (spooned and leveled)
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 10 tablespoons salted butter, melted (dairy-free sticks used)
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
Jammy Cherry Filling
- 16 ounces frozen sweet or tart cherries (about 4 cups, do not thaw)
- 1/4 cup brown sugar
- 2 teaspoons cornstarch
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon almond extract
Topping
- 1 tablespoon powdered sugar (for dusting)
Instructions
- Prep: Preheat the oven to 350°F (177°C). Line a 9×9 inch baking pan with parchment paper and lightly spray with cooking spray; set aside.
- Make the Base & Crumble: In a large bowl, combine the all-purpose flour, rolled oats, almond flour, brown sugar, and baking powder. Pour in the melted butter and vanilla extract, then mix with a spatula until a crumble forms. Reserve about 2 cups (240 g) of this mixture and press it evenly into the bottom of the prepared baking dish using your hands. Mix the sliced almonds into the remaining base mixture to form the crumble topping; set aside.
- First Bake: Bake the pressed base in the preheated oven for 12 minutes. Remove and place on a wire rack to cool slightly.
- Jammy Filling: In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth; set aside. In a nonstick sauté pan or medium pot over medium heat, add the frozen cherries and brown sugar. Allow cherries to thaw and soften. Use a potato masher or fork to break up the cherries for a jammy texture or leave whole for chunkier filling. Bring the mixture to a simmer. Stir the cornstarch slurry again, then add it to the cherry mixture. Simmer for an additional 3 to 5 minutes, stirring frequently, until the filling thickens and a spatula leaves a clear path through it. Remove from heat, then stir in lemon juice and almond extract. Pour this warm cherry filling evenly over the baked crust, spreading gently with a spatula.
- Second Bake: Evenly sprinkle the almond crumble topping over the cherry filling. Bake for 30 to 35 minutes until the filling is bubbly and the topping is golden brown.
- Cool: Remove the pan from the oven and set it on a wire rack to cool completely. Once the crumble is cool to the touch (about 1 hour), refrigerate the pan to speed cooling. It typically takes an additional hour in the fridge to chill completely.
- Slice & Serve: Lightly dust the bars with powdered sugar. Using the parchment paper, lift the bars out of the baking dish onto a cutting board. Slice into 16 even bars with a sharp knife. Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bars can also be frozen and reheated in a toaster oven as needed.
Notes
- Do not thaw cherries before cooking; this helps maintain a better texture in the filling.
- Using dairy-free butter sticks makes the recipe vegan.
- Press the base mixture firmly for an even crust.
- The almond crumble topping adds a delightful crunch; make sure to evenly distribute it.
- Allow bars to cool thoroughly for the best slicing and texture.
- Store bars properly to maintain freshness, and freezing is a great option for longer storage.
- Prep Time: 15 minutes
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
