Cherry Pie Bars
I first made these cherry pie bars on a humid July afternoon when the local farmers’ market overflowed with ripe cherries. They’re a simple, rustic take on cherry pie—an almond-flour crust pressed into a pan, a jammy cherry filling, and a short bake until everything bubbles. They’re perfect when you want dessert without fuss, and they slice into portable bars that travel well for picnics or school lunches. If you like fruit-forward bars, you might also enjoy my take on apple pie bars with a buttery crumble for a different seasonal flavor.
Why you’ll love this dish
These cherry pie bars hit a sweet spot between ease and reward. The crust is just four pantry-friendly ingredients and presses quickly into an 8×8 pan—no rolling or chilling required. The filling uses cornstarch to thicken juices so you get those classic pie-like bubbles without a soggy base. Make them for summer potlucks, weeknight dessert, or when you want a slightly healthier bar (almond flour and maple syrup keep these gluten-free and refined-sugar-free if you choose honey).
"Lightly sweet, with a crisp almond base and jammy cherries—these bars disappear fast at summer gatherings."
They’re also great for people who prefer grain-free baking: the almond flour gives a tender, nutty bite that pairs beautifully with fresh or frozen cherries. If you love nutty bar recipes, try a cozy pecan version like this brown sugar pecan pie bars for a buttery, caramel flavor.
Step-by-step overview
- Make the crust by combining almond flour, melted coconut oil, maple syrup (or honey), and salt. Press into an 8×8 pan.
- Toss pitted cherries with cornstarch (or arrowroot), lemon juice, and vanilla for a glossy filling.
- Spread the cherries over the crust and bake 25–30 minutes until edges are golden and filling bubbles.
- Cool completely, then slice into bars.
This short process means about 10 minutes active prep and a 25–30 minute bake, plus cooling time.
What you’ll need
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or honey (maple for a milder flavor; honey for a floral note)
- 1/2 teaspoon salt
- 2 cups cherries, pitted (fresh or frozen)
- 1 tablespoon cornstarch or arrowroot powder (arrowroot keeps it grain-free and shiny)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Notes: If you’re out of coconut oil, neutral vegetable oil or melted butter works (but not vegan). For a deeper cherry flavor, stir in 1–2 teaspoons of cherry jam with the fruit. For a lighter citrus lift, increase lemon juice to 2 teaspoons.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment leaving an overhang for easy lifting.
- In a medium bowl, stir together 2 cups almond flour, 1/4 cup melted coconut oil, 1/4 cup maple syrup (or honey), and 1/2 teaspoon salt until a slightly sticky dough forms. Press the mixture evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
- In another bowl, combine 2 cups pitted cherries, 1 tablespoon cornstarch (or arrowroot), 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss until the cherries are coated and the mixture looks glossy.
- Spread the cherry mixture evenly over the crust. Gently press any large pieces so they nestle into the dough.
- Bake for 25–30 minutes. The edges of the crust should be golden and the cherry filling should be bubbling. If the top browns too quickly, tent loosely with foil.
- Remove from the oven and let the bars cool completely in the pan on a wire rack—cooling helps the filling set so you get clean slices. Once cool, lift from the pan with the parchment overhang and cut into squares.
If you like easy, no-fuss pie bars, these follow the same friendly method as other lazy-bar recipes like the Lazy Girl Pecan Pie Bars—simple prep, big payoff.
Best ways to enjoy it
Serve bars slightly chilled or at room temperature. Top with:
- A scoop of vanilla ice cream for a classic combo.
- Dollop of whipped cream and a few flaked almonds for texture.
- A drizzle of warmed cherry jam for extra gloss.
Pair with coffee for brunch, cold milk for kids, or a lightly sweet Riesling for adult dessert. For a sweet-and-salty contrast at a party, plate bars with a small bowl of ricotta sweetened with a touch of honey.
How to store & freeze
- Room temperature: Store cooled bars in an airtight container for up to 1 day. Keep them covered to avoid drying.
- Refrigerator: Refrigerate up to 5 days. Let bars come to room temperature or warm slightly before serving to revive the filling’s shine.
- Freezer: Wrap individual bars in plastic wrap then foil, or place parchment between layers in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving.
Always cool completely before storing to prevent condensation and sogginess. If using fresh cherries, consume within the recommended times; bacterial growth increases with improperly stored fresh fruit fillings.
Helpful cooking tips
- Pitting cherries quickly: Use a sturdy straw or a small melon baller to push pits out. Work over a bowl to catch juices.
- Prevent a soggy base: Toss cherries in enough cornstarch to coat but not clump. If your cherries are very juicy (late season), add an extra 1/2 teaspoon cornstarch.
- Even pressing: Use a piece of parchment on top of the dough and press with a flat-bottom glass for an even crust.
- Slice cleanly: Chill bars for at least 1 hour before slicing, and run a sharp knife under hot water between cuts for neat edges.
If you love quick bar hacks, check this easy 4-ingredient Oreo caramel crunch bars for an inspiration on minimal-ingredient desserts.
Creative twists
- Almond-crumble top: Reserve 1/3 cup of the crust mixture, crumble it over the cherries before baking for a streusel effect.
- Bourbon cherries: Add 1 teaspoon bourbon or cherry liqueur to the filling for grown-up depth.
- Citrus-cherry: Zest one lemon into the filling for a brighter pop.
- Mixed berries: Replace half the cherries with blueberries or blackberries for a mixed-berry bar.
- Oat base: For a heartier crust, swap 1/2 cup almond flour for 1/2 cup finely ground oats (not gluten-free unless certified oats).
FAQ
How long does it take to make these bars from start to finish?
Active prep is about 10–15 minutes. Bake time is 25–30 minutes. Add at least 30–60 minutes cooling time for the filling to set, so plan roughly 1.5 hours total.
Can I use frozen cherries?
Yes. Use frozen cherries straight from the freezer—no need to thaw. Toss them with the cornstarch and lemon juice as directed; frozen cherries may release a touch more liquid, so consider an extra 1/4–1/2 teaspoon cornstarch if they seem very wet.
Is almond flour the same as almond meal?
Not exactly. Almond flour is finely ground blanched almonds and gives a lighter texture. Almond meal (often from skins-on almonds) is coarser and can make the crust slightly denser. You can substitute almond meal in a pinch, but expect a more rustic crumb.
Can I make this nut-free?
You could substitute the almond flour with an equal amount of oat flour or a gluten-free all-purpose flour, but texture and flavor will change. If avoiding nuts for allergy reasons, be careful about cross-contamination with almond flour substitutes.
How do I get clean slices every time?
Chill the bars until the filling firms (at least 1 hour). Use a sharp knife warmed under hot water and wiped dry between cuts. This prevents the filling from dragging and keeps the crust from crumbling.
Conclusion
If you want another well-tested take on cherry pie bars for comparison or inspiration, see this homestyle version at Cherry Pie Bars – The Country Cook. For a from-scratch approach with extra tips on texture and variations, Sally’s detailed recipe is a great resource: Cherry Pie Bars (From Scratch) – Sally’s Baking Addiction.
Cherry Pie Bars
Ingredients
For the crust
- 2 cups almond flour Can substitute with almond meal, but expect a coarser texture.
- 1/4 cup coconut oil, melted Neutral vegetable oil or melted butter can be used instead.
- 1/4 cup maple syrup or honey Use maple syrup for a milder flavor; honey adds a floral note.
- 1/2 teaspoon salt
For the filling
- 2 cups cherries, pitted (fresh or frozen) For a deeper cherry flavor, stir in 1-2 teaspoons of cherry jam with the fruit.
- 1 tablespoon cornstarch or arrowroot powder Arrowroot keeps it grain-free and adds shine.
- 1 tablespoon lemon juice For a lighter citrus lift, increase lemon juice to 2 teaspoons.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper.
- In a medium bowl, stir together the almond flour, melted coconut oil, maple syrup (or honey), and salt until a slightly sticky dough forms. Press evenly into the bottom of the prepared pan.
- In another bowl, combine pitted cherries, cornstarch (or arrowroot), lemon juice, and vanilla extract. Toss until the cherries are coated and glossy.
- Spread the cherry mixture evenly over the crust, gently pressing large pieces into the dough.
Baking
- Bake for 25–30 minutes until the edges are golden and the filling is bubbling. If the top browns too quickly, tent with foil.
- Remove from oven and let the bars cool completely in the pan on a wire rack before slicing.
