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Crust and Topping
- 1 cup butter, softened Make sure butter is at room temperature for better mixing.
- 1/2 cup granulated sugar
- 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
- 1/4
teaspoon salt - 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Filling
- 1 can cherry pie filling Fresh cherries can be used instead; pit and slice them.
Drizzle
- 1/4
cup powdered sugar - 1 tablespoon milk or water
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Gradually add in the flour and salt until well combined.
- Press the mixture into the bottom of the prepared pan to form a crust.
- Bake for 15-20 minutes, or until the edges are lightly golden.
- Spread the cherry pie filling evenly over the crust.
- In another bowl, combine the oats, brown sugar, and cinnamon. Sprinkle this mixture over the cherry filling.
- Bake for an additional 25-30 minutes, or until the topping is golden brown.
- Allow to cool, then drizzle with a glaze made from powdered sugar and milk.
- Cut into squares and serve.
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Notes
Cherry Pie Bars are best served warm, but can also be enjoyed at room temperature. They can be stored in an airtight container for up to three days at room temperature, or about a week in the fridge. For longer storage, freeze for up to three months.
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