2 ½cupsfresh cherriespitted and sliced - It's easiest to pit cherries if you use a cherry pitting tool
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Instructions
Preheat the oven to 375 degrees F. Line a 9x9 baking dish with parchment paper so that it hangs over two sides. This will make it easier to remove the bars later.
Put the certified gluten free oats, gluten free flour, vegan buttery spread, brown sugar, and salt in a large bowl.
Using a pastry cutter or two forks, mix the ingredients until the mixture resembles coarse crumbs.
Put half of the oat mixture in the bottom of the prepared pan. Use your hands to pat it down firmly.
Bake the bottom crust at 375 degrees F for 15 minutes. Remove from oven.
Put the sliced, pitted cherries on top of the crust, and evenly distribute them. Top with the remaining crumble mixture, patting it down lightly.
Bake at 375 degrees F for 25-30 minutes, until the crumb topping is golden brown.
If you would like to slice this into neat squares, be sure to let it cool completely. Otherwise, you can use a spoon to scoop it out and enjoy it while it is warm, topped with your favorite dairy free ice cream.
Notes
Store leftover crumble bars in the refrigerator. They will stay fresh for 4 days. The crust will get soggier the longer it sits, so these are best eaten sooner rather than later.You could also freeze leftover bars. I recommend wrapping the bars in plastic wrap and then storing in a freezer bag. If you don't need to be dairy free, feel free to use regular butter. If you'd like to make this without refined sugar, try coconut sugar or date sugar. If you don't have cherries, try this recipe with raspberries or blueberries.