Cherry Crumble Bars (Vegan & Gluten-Free!)

These amazing bars are not only bursting with juicy cherries, but they’re also completely vegan and gluten-free. Whether you need a refreshing dessert for a summer gathering or just a special treat to enjoy at home, these cherry crumble bars are sure to become your new favorite. By the way, this may just be the best sweet treat I’ve created all summer. You’re going to love these!

Makes ~16 bars

Crust/Crumble Ingredients

• 1 ½ cups (138g) gluten-free oat flour (or sub all-purpose or whole wheat pastry flour)
• 1 cup (95g) old-fashioned rolled oats, gluten free if desired
• ½ cup (77g) coconut sugar (or brown sugar)
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) butter or vegan buttery stick, melted (I use the Miyoko’s vegan butter)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract

Filling Ingredients

• 2 ½ heaping cups (350g) frozen cherries
• 3 tablespoons organic maple syrup
• 2 T arrowroot starch
• 1/4 teaspoon almond extract
• Pinch of salt

Directions

1. Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and generously spray with nonstick cooking spray. I also put a sheet of parchment down on the bottom to help with lifting the crumble – it will be gooey!
2. Make the base + topping: In a large bowl, use a fork to mix together the oat flour, oats, coconut sugar, cinnamon, baking soda and salt. 
3. Separately mix the melted butter, vanilla extract and almond extract. Gradually stir that mixture into the dry mixture until a nice crumble forms and dough begins to clump together.
4. Place 1 ½ cups of the mixture into the prepared pan and place the remaining mixture into the fridge (the remaining mixture will be used for the topping). Use your hands to evenly press the dough to the bottom of the pan.
5. Next make your cherry pie filling: place a medium pot over medium heat. Add in tart cherries, maple syrup, almond extract, arrowroot, and salt. Use a wooden spoon to press down and break down the cherries a bit. 
6. Bring to a boil, then reduce heat and cook for 5 more minutes until mixture is thickened up and nicely coats the back of a spoon without being too drippy. If it’s too drippy stir in 1-2 teaspoons more arrowroot. 
7. Pour mixture over the crust and use a spoon to evenly spread.
8. Take the remaining topping out of the fridge. By now there should be some nice crumbles that have clumped together. Sprinkle the topping over the tart cherry filling. Bake for 30-35 minutes or until filling is bubbly and topping is golden. 
9. Allow bars to cool completely on a wire rack before transferring to the fridge to chill. Please note – they will not hold as a bar shape until they have completely cooled in the fridge. Use a sharp knife to cut into ~16 bars, serve with fresh cherries, and enjoy!