Forget your back pocket! Keep this recipe for snackable, shareable Cherry Pie Bars right up front in your apron. Part pie, part crumble, these homemade treats are a simple spin on a summertime classic that work for parties, picnics, or just pigging-out. Make your own filling for the freshest flavor!
Heat the oven to 350°F. Line an 8x8 baking dish with parchment paper.
Make the filling. In a 2-quart saucepan, combine cherries, water, sugar, cornstarch, and lemon juice. Bring to a boil, then reduce to a simmer and cook, stirring frequently, for 7-8 minutes, or until the cherries are soft and the liquid has thickened. Remove from heat and stir in the vanilla and almond extracts. Set aside to cool while you prepare the crust and topping.
Make the crust and topping. Using a hand mixer, cream the brown sugar and butter at high speed until light and fluffy, 3 minutes. Add the baking soda and mix for 10 seconds more, or until incorporated. Add the flour, rolled oats, and almond flour to the bowl and mix on low speed until just combined..
Press two-thirds of the flour/oat mixture into the bottom of the prepared baking dish, being sure to press some filling up the sides of the pan.
Spread the filling over the crust.
Mix the sliced almonds into the remaining crust mixture. Sprinkle the crust over the filling, then gently press the pieces into the filling to adhere.
Bake for 30 minutes, or until the crust is golden brown all over. Cool in the pan set on top of a wire rack for 1 hour, then refrigerate to chill, about 2 hours.
Make the glaze. Combine the powdered sugar, vanilla and almond extracts, and cream in a 1-cup measuring cup or small bowl. Whisk until smooth, adding more cream if the mixture is too thick.
Slice into bars, then drizzle with the glaze.
Notes
Bars must be thoroughly chilled before slicing. Store leftovers in the fridge in a sealed container for up to 3 days.