Cherry Pie Bars
These cherry pie bars feature a crisp almond-flour crust filled with a jammy cherry mixture, perfect for summer gatherings or a simple dessert.
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.
Notes
Cool completely before storing to prevent condensation. For storage, place bars in an airtight container at room temperature for up to 1 day, or refrigerate for up to 5 days. Freeze individual bars for up to 3 months.