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Ruby Red Cherry Bars

Cherry crumb bars layer a glossy ruby-red sweet cherry filling between a buttery oat crust and golden crumb topping. Bake the crust, spread on the cooled filling, then finish baking until the filling bubbles at the edges.
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Prep Time 20 minutes
Cook Time 1 hour 3 minutes
cooling 3 hours 30 minutes
Total Time 4 hours 53 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 327
Ingredients Equipment Method Notes

Ingredients
  

For the cherry filling
  • 2 lb sweet cherries frozen, pitted, thawed and halved, with any juices
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 0.5 tsp fine salt divided
  • 0.25 cup water
  • 0.25 cup cornstarch
For the crust and topping
  • 2.5 cup all-purpose flour
  • 1.5 cup old-fashioned rolled oats
  • 1 cup brown sugar packed light
  • 1 tsp baking powder
  • 1 cup butter unsalted, melted and cooled

Equipment

  • 1 9x13-inch baking pan

Method
 

Prepare the pan and filling
  1. Preheat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment, leaving overhang on two sides.
  3. Combine the cherries, granulated sugar, lemon juice, and 1/4 teaspoon of the salt in a 3-quart saucepan.
  4. Cook over medium heat, stirring often, until the cherries release their juices and the mixture simmers, about 5 to 8 minutes.
  5. Whisk the water and cornstarch in a small bowl until smooth.
  6. Stir the cornstarch mixture into the cherries and cook at a steady simmer, stirring, for 1 to 2 minutes, until the filling is glossy and thick.
  7. Transfer the filling to a shallow bowl and cool for about 30 minutes.
Make and bake the bars
  1. Whisk the flour, oats, brown sugar, baking powder, and remaining 1/4 teaspoon salt in a large bowl.
  2. Stir in the melted butter until the mixture forms moist crumbs with no dry flour remaining.
  3. Set aside 2 cups of the crumb mixture.
  4. Press the rest evenly into the prepared pan.
  5. Bake the crust for 15 to 18 minutes, until lightly golden around the edges.
  6. Spread the cooled cherry filling evenly over the warm crust.
  7. Sprinkle the reserved crumbs evenly over the top.
  8. Bake for 35 to 40 minutes, until the topping is golden and the filling bubbles at the edges.
  9. Cool completely in the pan on a wire rack, at least 3 hours.
  10. Lift the bars out with the parchment and cut into bars.

Notes

Let the cherry filling cool for the full 30 minutes before spreading it over the warm crust. Store covered in the refrigerator for up to 5 days; these bars can be frozen. For a gluten-free option, use a 1:1 gluten-free flour blend and certified gluten-free oats.