Easy Cherry Pie Crumb Bars

These Easy Cherry Pie Crumb Bars are a simple-to-make bite size treat and require just a few pantry ingredients to pull together.  They begin with a cake mix, tossed with melted butter, an egg and oats then topped with cherry pie filling.  Serve them at room temperature or while they’re still warm topped with a generous scoop of vanilla ice cream.  They’re so very simple they’re bound to become a baking success story for bakers of all skill levels.

I’m always thinking and dreaming about the recipes to share with you here on my website.  I recalled a conversation I had recently with a friend saying she had made raspberry crumb bars using cake mix.  I’ve doctored cookie mix in the past to make cookie bars but, not cake mix.   I can see why using this technique would be appealing as it truly comes together in minutes with little measuring and no special equipment.  I chose to make these with cherry pie filling but, you could fill them with apple, blueberry or strawberry as well depending on the occasion.

You may also like: Cherry Pie Fluff , Cherry Pie Thumbprint Cookies  and Cherry Pie Cupcakes

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      Helpful Kitchen Items:

• 9 x 13-inch Non Stick Baking Pan
• 2 Quart Saucepan
• Electric Hand Mixer
• Measuring Cups

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4.5 from 2 votes

Easy Cherry Pie Crumb Bars

Prep Time15 mins

Cook Time35 mins

Cooling Time2 hrs

Total Time50 mins

Course: Dessert

Cuisine: American

Keyword: easy-cherry-pie-crumb-bars

Servings: 16 squares or 32 triangles

Author: Melissa Sperka

Ingredients

• 1 15-oz box white or yellow cake mix
• 3/4 cup quick cooking oats divided
• 1/2 cup chopped pecans or almonds
• 1/2 cup butter melted
• 1 large legg
• 1 21 oz can premium cherry pie filling

Instructions

• Preheat the oven to 375°F. Lightly spritz the bottom and 1-inch up the side of a 9 x 13-inch baking dish with cooking spray. Set aside.
• In a mixing bowl using a fork sift together the cake mix, 1/2 cup oats and chopped nuts.
• Add the melted butter and egg. Mix until fully moistened. Remove 1 cup mixture to a separate bowl.
• Press the remaining dough onto the bottom of the dish. Bake for 15 minutes.
• While the bottom crust is baking add the remaining 1/4 cup oats to the reserved dough. Mix just until incorporated and crumbly.
• After 15 minutes remove from the oven and spread the pie filling over the crust. Sprinkle with the crumb topping.
• Bake for an additional 15-20 minutes or until lightly golden.
• Cut into 16 squares or 32 triangles and serve warm with ice cream or at room temperature.
• Store tightly sealed chilled or at room temperature.

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