Next, in a large mixing bowl, whisk together the flour, oats, brown sugar, baking powder, and salt. Pour in the melted butter and mix until the ingredients form a crumbly texture. Press half of this mixture evenly into the bottom of the prepared baking pan to create the crust. Spread the cherry filling over this crust, and then sprinkle the remaining crumb mixture on top. Bake for about 30-35 minutes or until the top is golden brown and the edges are bubbly. It’s hard to wait with the mouth-watering smell filling the air!
After taking them out of the oven, allow your Cherry Pie Crumb Bars to cool in the pan for at least 15 minutes before lifting them out with the parchment paper. They can be a bit crumbly, so patience is key! Once they are cool enough to handle, cut them into squares or bars. Sprinkle a little powdered sugar on top for that extra touch of sweetness and a little flair. My family’s eyes light up when they see these beautiful bars on the table!
Pro Tips for Best Results
I’ve played around with the ingredient ratios a couple of times, and I can confidently say that using fresh cherries makes a world of difference in flavor. If you’re using frozen cherries, just ensure they’re well-drained to prevent excess moisture. I also recommend letting your filling cool completely before adding it to the bars. This avoids a soggy bottom crust and gives the bars a perfect, firm slice.
Another tip I’ve learned is about the crumb topping. I like to reserve a bit extra to sprinkle on top before they go into the oven. It creates an even crunchier topping once baked! Also, consider adding a pinch of cinnamon or nutmeg to the crumb topping—it warms the flavor in a delightful way that you’ll love.
Finally, don’t rush the cooling process. I know it’s tempting to dig in right away, but allowing them to cool completely helps the filling set up, giving you cleaner cuts and a more satisfying bite. It’s worth the wait, trust me!
Common Mistakes to Avoid
One mistake I made early on was using too much cornstarch in the cherry filling. While I thought I was helping to thicken it, I actually ended up with a filling that tasted too starchy rather than fruity. I’ve since learned that two tablespoons is just the right amount to give that perfect consistency without overpowering the fresh cherry flavor.
Another pitfall is not chilling the butter before mixing with the flour and oats. Warm butter can make the topping greasy instead of crumbly. Make sure your butter is just melted enough to mix without being too hot.
Also, skip the temptation to overflow your baking pan with more filling than the recipe calls for. It can spill over during baking, making a beautiful mess and possibly even burning along the edges. Stick to the suggested amounts, and you’ll be golden! (See the next page below to continue…)