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Cherry Pie Bars
5 from 6 votes

Cherry Pie Bars

These easy to prepare cherry pie crumb bars are an absolute delight! They won't last long, as the buttery shortbread crust paired with the fresh cherry pie filling is just too enticing to resist!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 9 Bars
Calories: 315 kcal
Course: Dessert
Cuisine: American

Ingredients

Cherry Pie Filling:
  • 16 ounces Cherry fresh or frozen, pitted
  • 2 Tbsp lemon juice fresh
  • 2 Tbsp pure maple syrup
  • 2 Tbsp all-purpose flour gluten-free
  • 1 Pinch salt sea salt
Shortbread Crust and Topping:
  • 12 Tbsp unsalted butter melted, or coconut oil
  • 1 1/3 cups all-purpose flour or regular all-purpose flour, gluten-free
  • 1 cup quick oats gluten-free
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract optional, pure
  • 1/2 tsp salt sea salt
Optional Glaze:
  • 1 cup powdered sugar
  • 2 Tbsp water or lemon juice

Instructions

Make the Crust and Crumble Topping:
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking pan with parchment paper.
  2. Add all of the ingredients for the shortbread crust and topping to a large mixing bowl and mix well until everything is combined. Measure out ½ cup of the mixture and set it aside to use as topping later. Note: there is no need to separate the dry ingredients from the wet ingredients, as everything can be mixed at the same time.
  3. Transfer the rest of the crust mixture to the prepared baking dish and press it into an even layer. I use my hands for this. Poke the crust several times with a fork to ensure it bakes evenly.
  4. Bake on the center rack of the preheated oven for 15 minutes, or until the edges are just slightly golden brown.
  5. While the crust is baking, prepare the cherry pie filling.
Prepare the Cherry Pie Filling:
  1. Add the pitted cherries, fresh lemon juice, and pure maple syrup to a medium saucepan and heat over medium-high heat on the stove top. Allow the mixture to come to a full boil, stirring occasionally. Once boiling, use a fork or a potato masher to mash the cherries to your desired consistency. I leave them fairy chunky.
  2. Stir in the flour and a pinch of sea salt and continue stirring until any lumps of flour have dissolved and the filling is nice and thick.
Prepare the Cherry Pie Bars:
  1. Pour the cherry filling over the prepared crust and spread it into an even layer. Sprinkle the reserved topping over the top of the filling.
  2. Bake (still at 350) for 22 to 30 minutes or until the topping is slightly golden brown and the filling is bubbly.
  3. Remove the bars from the oven and allow them to cool completely to room temperature. To speed up the process, you can allow the bars to cool for 20 minutes on a wire rack and then transfer them to the refrigerator to cool the rest of the way.
  4. At this point, the bars are ready for consumption so you can either slice them into individual slices and serve them as is, or you can make the amazing glaze (I recommend making the glaze).
Powder Sugar Glaze:
  1. To make the optional powdered sugar glaze, stir 1 cup of powdered sugar and two tablespoons of water or lemon juice together in a small bowl or measuring cup until the sugar has completely dissolved. Drizzle your desired amount of glaze over the bars.

Notes

  • *If you enjoy the flavor of almond extract, I recommend adding ½ tsp of almond extract in addition to the vanilla extract if you have them on hand. You can skip both if you don’t and the bars will still taste great.
  • *If you enjoy the flavor of almond extract, I recommend adding ½ tsp of almond extract in addition to the vanilla extract if you have them on hand. You can skip both if you don’t and the bars will still taste great.
  • After the bars have cooled completely, lift the sides of the parchment paper and pull the whole batch of bars out of the pan to transfer to a cutting board. Use a sharp knife to cut 9 to 12 bars.
  • After the bars have cooled completely, lift the sides of the parchment paper and pull the whole batch of bars out of the pan to transfer to a cutting board. Use a sharp knife to cut 9 to 12 bars.

Nutrition Information

Serving 1Bar (of 9) Calories 315kcal (16%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 41mg (14%) Sodium 104mg (4%) Potassium 120mg (3%) Fiber 3g (12%) Sugar 15g (30%)

Nutrition Facts

Serving: 9 Bars

Amount Per Serving

Calories 315

% Daily Value*

Serving 1Bar (of 9)
Calories 315kcal 16%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 41mg 14%
Sodium 104mg 4%
Potassium 120mg 3%
Fiber 3g 12%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.