Use up your Evans cherry harvest or grab some from the freezer for these delicious Evans Cherry Ginger Oat Crumble Bars. The bright sour cherry filling peeks through buttery oat crumbs, while fresh ginger adds a warm, lively note. (Skip to recipe)
If life is a bowl of cherries, what am I doing in the pits? Erma Bombeck, 1978
I’ve been in the pits, in the juice, in the trees, and in the jars — in cherries, in every sense. It’s Evans sour cherry season here, and we have cherries everywhere.
Some cherries are drying in the dehydrator, some are soaking in brandy, others are destined for shrub, pie, crisps, or the freezer. There are jars and bags and pans of treats — and one of my favorites this week has been these oat crumble bars. They are a perfect way to use a surplus of sour cherries and transform them into something everyone loves.
Preserving food for winter and using every bit of a harvest is a habit learned long ago. Growing up with parents who had lived through hardship taught me to value food and avoid waste. That upbringing made me resourceful: stretch ingredients, repurpose leftovers, and preserve excess for later. It can feel like a compulsion, but it’s also a comforting ritual — especially during harvest season.
We live in abundance now, yet those old habits remain. I still prefer to preserve and share fruit rather than see it go to waste. If a tree is loaded, I freeze, can, dry, or bake. And these bars are one of my favorite ways to celebrate tart Evans cherries: simple, portable, and rich with oat-and-butter flavor complemented by bright cherry and ginger.
These crumbly oat bars are comfort food — the kind my mother baked for visits and coffee time. The sour cherry filling with a ginger edge pairs beautifully with a hot cup of tea or a cold glass of milk.
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Notes: If you need to pit Evans cherries efficiently, a simple pitting method works well. Other tart cherries or even raspberries can substitute. I prefer organic cornstarch; if you’re allergic to corn, potato starch is a good alternative. For an egg-free version, replace the egg white with 1 tablespoon ground flaxseed mixed into 2 tablespoons water and left to gel for five minutes. If you don’t like ginger, omit it and add an extra teaspoon of vanilla to the filling.
Evans Cherry Ginger Oat Crumble Bars
Filling:
- 2 cups (about 350 g) pitted Evans sour cherries, fresh or frozen (or substitute raspberries)
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground dried ginger)
- ½ teaspoon pure vanilla extract
- ½ cup (100 g) sugar (evaporated cane or organic sugar preferred)
- ⅓ cup (80 ml) orange juice or apple juice
- ¼ cup (30 g) cornstarch (organic if possible)
Base and Crumble:
- 1 cup (100 g) oat flour (use gluten-free if needed)
- ¼ cup (30 g) cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (70 g) coconut sugar or brown sugar
- ⅔ cup (150 g) softened butter or coconut oil
- 2 cups (180 g) quick oats (small-flake rolled oats; not instant)
- 1 egg white (or flaxseed substitute for egg-free)
Preheat oven to 350°F (180°C). Grease an 8 x 8 inch (20 x 20 cm) square baking pan.
Make the filling: In a saucepan combine cherries, grated ginger, vanilla, and sugar. Whisk the orange juice and cornstarch in a small bowl until smooth, then add to the cherries. Heat the mixture, stirring frequently until it comes to a boil. Continue stirring as it thickens, and cook for about 30 seconds. The cherries will soften and break down a bit. Remove from heat and let cool slightly.
Make the base and crumble topping: In a bowl mix oat flour, cornstarch, ground ginger, baking powder, baking soda, salt, and sugar. Add the softened butter and work it into the dry ingredients with a mixer or your fingers until the mixture is crumbly. Stir in the rolled oats just until combined. Large crumbs are fine — avoid overworking the mixture.
Divide the crumb mixture into two equal portions. Mix the egg white into one portion to form a thick, pressable dough. Press this dough evenly into the prepared pan to form the base. Spread the cherry filling over the base. Sprinkle the remaining crumb mixture evenly over the filling, breaking any large clumps by hand.
Bake for about 35 minutes, until the top is golden and the filling bubbles slightly. Allow the bars to cool completely before cutting into 9 large or 16 smaller squares.
Guten Appetit!
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