We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C (350°F).
Combine the cherries, cornstarch, lemon juice, and sweetener in a medium bowl. Mix and set aside.
Mix the rolled oats, oat flour, cinnamon, salt, baking powder, and brown sugar in another bowl.
Add the melted coconut oil or butter and mix with your hands or a pastry cutter until crumbly.
Press two-thirds of the crumble mixture into a parchment-lined 15x10 cm tray.
Spread the cherry mixture evenly over the base, then sprinkle the remaining crumble on top.
Bake for 20-25 minutes until the top is golden brown.
Let cool for 15-20 minutes. For neat squares, chill in the fridge for 30 minutes to 2 hours before cutting.
Want to keep this recipe for later? We can email it to you!
For a gluten-free version, ensure all ingredients are certified gluten-free.
Chilling the bars before cutting helps achieve cleaner edges.
Can I use frozen cherries?
Yes, both fresh and frozen cherries work well in this recipe.
How do I make this gluten-free?
Use gluten-free rolled oats and oat flour.
What can I use instead of coconut oil?
Vegan butter is a suitable alternative to coconut oil.
Do I need to thaw frozen cherries?
No, you can use them directly from the freezer.
How long should I chill the bars before cutting?
Chill for 30 minutes to 2 hours for neat squares.
