Healthy Cherry Crumble Bars
The almond and cherry flavors really shine in this light and easy dessert!
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
FLOUR SUBSTITUTIONS: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may also be substituted, but be very careful when measuring it because it's more absorbent than wheat-based flours.
OAT SUBSTITUTIONS: Instant oats (also called "quick cooking" or "one minute" oats!) may be substituted for the old-fashioned oats. Do not substitute steel-cut oats; they don't soften properly.
ALMOND EXTRACT SUBSTITUTION: If you're not a fan of almond extract or can't consume nuts, then substitute vanilla extract instead.
CORNSTARCH NOTE: The cornstarch helps thicken the juices the cherries release while baking. I don't recommend substituting for or omitting it.
GLUTEN FREE OPTION: In the crust, use the following blend: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
In the topping, use certified gluten-free old-fashioned oats or gluten-free instant oats. Any gluten-free flour except coconut flour may be used for the gluten-free flour. Gluten-free flour blends will work as well.
DAIRY FREE + VEGAN OPTION: Use stick-style vegan butter (like this!) in place of the unsalted butter. Coconut oil may be used in a pinch, but because it has a much lower melting point, it may affect the taste and texture of your cherry crumble bars.
{gluten free, dairy free, egg free, vegan, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.