Cherry Pie Bars w/ Crumble (Vegan + Gluten-Free)
Vegan and Gluten-Free Cherry Pie Bars with Crumble. An easy and delicious spin on a classic cherry pie with lots of crumble on top.
Ingredients
For the Crust:
- 1 c. Gluten-Free Rolled Oats
- 1 1/3 c. Gluten-Free Flour or Almond Flour
- 1/3 c, Coconut Oil melted
- 1/4 c. Maple Syrup
- 1/2 tsp. Pink Himalayan Salt
For the Filling:
- 3 c. Frozen or fresh cherries pitted
- 1/2 c. Maple Syrup
- 1 tbsp. Arrowroot powder
- 1/2 Lemon squeezed
For the Crumble:
- 3/4 c. Gluten-Free Flour or Almond Flour
- 3 tbsp. Coconut oil melted
- 1/4 tsp. Pink Himalayan salt
- 1 tsp. Cinnamon
- 3 tbsp. Maple Syrup
Instructions
Recipe:
- Preheat oven to 350 degrees.
- Line a 9x9 inch pan with parchment paper and also a baking sheet with parchment paper for the crumble.
- Crumble: Whisk everything together in a small bowl until mixed well. Crumble the mixture onto the baking sheet and bake for 8 minutes then set aside. Crumble again if needed to.
- Crust: In a food processor, pulse the oats until somewhat fine. Then add to a medium bowl and which with the dry ingredeints. Add in the coconut oil and mix well. Press the crust firmly into the pan and bake for 24 minutes.
- Filling: Meanwhile, in a medium saucepan, stir together all ingredients except the arrowroot over medium heat, breaking up cherries with spoon. Once the mixture is at a full boil, add in the arrowroot powder. Once it is dissolved, turn to low heat and let simmer for 5 more minutes. Pour mixture over the crust and bake for another 20 minutes. Add crumble and bake for 3 more minutes.
- Let cool in pan completely before taking out to cut. Enjoy!
Notes
These will be good up to 5 days on the counter or up to a week in the fridge. You can freeze them for up to 6 months.