Ruby Red Cherry Bars

image of fresh cherries cherry pie filling all purpose flour butter sugar eggs rolled oats cornstarch lemon juice almond extract vanilla extract baking powder salt powdered sugar

C. Motter Cindy

Delicious ruby red cherry bars with a buttery oat crust and crumb topping, featuring a homemade cherry filling that's perfect for dessert or sharing.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 18 bars

Course: Dessert

Cuisine: American

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cherry Filling

4 cups Cherry pitted fresh or frozen (about 1.5 lbs or 680g)
1/2 cup Granulated sugar
1 tablespoon Lemon juice freshly squeezed
3 tablespoons Cornstarch
1 teaspoon Almond extract

For the Crust and Crumb Topping

1 cup Unsalted butter softened (2 sticks or 226g)
2 cups All-purpose flour
1 1/2 cups Rolled oats divided, old-fashioned
1/2 cup Brown sugar packed
1/4 cup Granulated sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1 teaspoon Lemon zest optional, for extra brightness

Equipment

9x13 baking pan
Medium saucepan,
large mixing bowl,
Wooden Spoon or Spatula

Method

Prepare the Filling

Stir constantly until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and stir in the almond extract. Let cool slightly while preparing the crust.

Prepare the Crust

Stir until the mixture resembles coarse crumbs.

Assemble and Bake

Nutrition

Calories: 240kcalCarbohydrates: 38gProtein: 3gFat: 9g

Notes

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, freeze individual bars for up to 3 months. Reheat in a low oven to crisp the topping. These bars taste even better the next day as the filling sets. For a gluten-free version, use gluten-free oats and flour blend.

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