Remember when I told you my grandma baked the best peach pie? Turns out my other grandma is pretty good with pies too! If I stared at a Marie Callendar’s commercial or even whispered that it sounded good, Grandma would mix up her specialty, apple pie, the same day. Just for me. Sometimes she used two crusts, sometimes a lattice top, sometimes nothing at all, but the filling was always my favorite. Apples and cinnamon make me swoon!
During middle school, we invited Grandma over for one of our weekly summer BBQs. She insisted on bring something, and since Mom had already bought baked beans, hamburger meat, and fresh corn, we told Grandma to bring dessert. Which could only mean one thing…
Apple pie!
A few hours before dinner, Grandma began feeling funny. She called Dad, telling him she couldn’t come because of a cold, but would he please drive over and pick up the dessert she made so Amy wouldn’t have to go without?
Forced to stay at home so her germs wouldn’t spread, I chased my dog around the backyard while waiting, too excited to sit still. When Daddy pulled into the garage, I raced over to lift the red checkered cloth off of the wicker basket and peek at the pie underneath.
Cherry.
Too sick to go to the store for apples, Grandma had dug up a frozen pie crust, dumped in a jar of cherry filling (but no sugar or spices!), and popped it in the oven for an hour. Still, I cut a slice after I finished my burger and tried a bite. I then set down my fork, gave Grandma a polite “thank you” on the phone, and served myself a big bowl of ice cream instead. (My parents and brother did the same… It was just so bland!)
And that has been my one and only cherry pie experience. A little too scarring, it prevented me from ever ordering a piece at restaurants, trying a slice at friends’ summer potlucks, or even baking my own. (My other excuse is that I don’t own a cherry pitter!)
But last week, I found myself with a few too many cherries in my fridge, and I decided to take a baby step. Still scared of making a pie, I chose a cherry crumble. With a cookie crust. Because, well, that’s sort of similar, right?
I don’t know that I’ll ever bake a cherry pie… These cherry crumble bars are just that good! The cherries pair perfectly with a splash of almond extract, the buttery crumble topping melts in your mouth, and the soft cookie crust ties it all together. It’s impossible to stop after just one bar — trust me, I tried three different times! 😉
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy cherry crumble bars!
Healthy Cherry Crumble Bars
Ingredients
for the filling
- 2 cups (290g) fresh sweet red cherries, pitted and quartered (measure after slicing!)
- 1 tsp coconut sugar (or light brown sugar)
- 1 tsp cornstarch
- ½ tsp almond extract
for the crust
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ¼ tsp baking powder
- ⅛ tsp salt
- 1 tbsp (14g) unsalted butter, melted and cooled (or stick-style vegan butter)
- ¼ cup (62g) unsweetened applesauce
- ½ cup (96g) coconut sugar (or light brown sugar)
- ¼ tsp almond extract
for the topping
- ¼ cup (25g) old-fashioned oats (measured like this)
- 2 tbsp (15g) white whole wheat flour or gluten-free* flour (measured like this)
- 2 tbsp (24g) coconut sugar (or light brown sugar)
- ¼ tsp cinnamon
- 1 tbsp (14g) unsalted butter, chilled (or stick-style vegan butter)
Instructions
- Preheat the oven to 350°, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- To prepare the filling, combine the cherries, sugar, cornstarch, and almond extract in a large bowl, stirring well to evenly coat the cherries with the other ingredients. Set aside.
- To prepare the crust, whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl stir together the butter and applesauce. Mix in the brown sugar and almond extract. Pour in the flour mixture, mixing just until incorporated. Press into the bottom of the prepared pan. Evenly spread the cherry filling on top of the crust.
- To prepare the topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl. Cut in the butter using the back of a fork or two knives until the mixture resembles coarse crumbs. Sprinkle evenly over the top of the cherry filling. Bake at 350° for 33-36 minutes, or until the cherry filling is hot and the crust appears baked through. Set on a wire rack to cool to room temperature, and let the bars sit at room temperature for at least 1-2 hours before slicing into squares.
Notes
View Nutrition Information + Weight Watchers Points
YUM!! Chris has something against cherry pie as well… your story is too funny! Wonder if Chris experienced something similar? These bars are making my mouth water… which means I should probably get going on my run instead! However, the involvement of fruit and oats in these surely quantifies them as breakfast food, right?? 😉
With all of the work that goes into pitting and slicing cherries, I wouldn’t be surprised if Chris had a similar story! And… We’re definitely too much alike. I had the same thought about eating one for breakfast! 🙂
Oh, I need to remember where I’ve got my cherry pitter stashed! Love, love, love cherries–and in bar form? Sold!
Thanks Fran! I actually didn’t use a cherry pitter — I need to put that on my wish list! It only took me about 10 minutes to cut the cherries into quarters and remove the pits. But they did stain my fingers a very pretty red! 😉
Aw, your poor grandmother. It’s horrible being sick when you have a desire to cook! I can completely understand why you’d have a bad association with cherry pie though. Sounds horrible. These on the other hand… yum! I adore any fruit recipe with oat crumble or streusel. Sounds delicious! xx
Thanks Laura! I’m the same way with fruit and crumble toppings. I like to pretend that they’re healthy enough for breakfast because they include oats, especially during the summer! What’s your favorite fruit to put in a crumble?
Um…. such a hard question! I love the default apple, particularly if it’s with lots of cinnamon and brown sugar. Can’t be beaten. But in saying that, I adore blackberries, sometimes with a splash of orange juice and some orange zest. It’s so, so good with crumble and vanilla ice cream! xx
Oooh I love your blackberry + orange idea Laura! I’m going to have to try that sometime! (And I’m a big fan of the classic apple too. SO good!!)
Oooo I love fruit crumble bars – the cherry looks SO yummy Amy! Really sweet story about coming up with the recipe 🙂
Thank you Kristina! The cherries were so juicy and amazing… There were a few that disappeared into my tummy in between slicing them for the filling and baking the bars! 😉
I used to really dislike cherries, but mainly that fake jarred stuff. Real cherries like this are SO GOOD! I would annihilate these bars. Plus these are WAY easier to take on the go than a piece of pie. Way to overcome your dislike and recreate something new!
Exactly! I actually think the first cherry I ever tried was one of the fake jarred ones in a Shirley Temple drink. I can’t believe I used to think those were decent! Thanks Brittany! 🙂
Don’t blame you for not wanting to eat cherry pie after that. 😉
These bars look great!!
Thanks Karey! 🙂
Love the story Amy — can totally understand why you won’t touch that type of pie. When you have something made from scratch and not assembled – nothing compares! Your cherry bars sound and look wonderful!
Thank you Danny! We still chuckle about Grandma’s story every once in a while, but I don’t think my brother has tried cherry pie since then either! I definitely agree with you — homemade from scratch always tastes best. Plus all of the love that goes into it makes it even more delicious!
Love cherries……!!! Found an easy way to pit them.
Slip a metal icing decorating tip on end of your finger,
Hold cherry in one hand and push pit out . Works !!!
Love the recipe!!!
Rose, that’s such a brilliant idea!! I’m so tempted to buy more cherries just to try it. Thank you so much for the tip! (No pun intended. 😉 )
Hey Amy! I always wanted to make this recipe, because it’s simple and sounds so delicious! So, I went almost to every single market in my town to buy all the ingredients (cherries are really hard to find here in Brazil, and so is almond extract) and now I finally did it! Mine is in the oven now, I can’t wait to try it! Just by licking the spoon with a little bit of the batter, I know it’s going to be fantastic! Thank you <3
You’re so sweet Lara! I’m so excited to hear how it turns out. 🙂 You’re really dedicated to search so long to find all of the ingredients! I always sneak taste tests from the spoon too — it’s one of the best parts about baking!
Hey Amy! So, I wanted to share with you the pictures I took of these bars… they are so incredible! This is the second time I make them, and since I didn’t have cherries on hand, I used blackberries, and it turned out great! The pictures are at my blog: http://cozinharte.tumblr.com/post/72813111713/receita-de-incriveis-barrinhas-de-amora
I’m so happy you enjoyed them! Blackberries sound like an amazing variation. Once next summer rolls around (for me!) and blackberries are back in season, I’m definitely giving that a try. 🙂