These Cherry Pie Bars pack all the tangy-sweet flavor of classic cherry pie into easy-to-serve squares with a buttery oat crust and crumble topping. I first made these on a Sunday afternoon when I wanted pie but didn't feel like wrestling with pastry dough, and honestly, they turned out better than I expected. The sour cherries bubble up thick and jammy, the almond icing adds just the right hint of sweetness, and cleanup is so much simpler than a traditional pie.
If you love fruity desserts that come together without fuss, you might also enjoy my Cranberry Curd Tart or these soft Oatmeal Cream Pies. For something a bit more delicate, my Strawberry Shortcake Cupcakes are always a hit too.
Why You'll Love This Cherry Pie Bars
You'll love these Cherry Pie Bars because they taste like homemade cherry pie without all the work. The crust is more forgiving than pastry, the filling thickens up beautifully on the stove, and you can make the whole thing in one afternoon. Sour cherries give these bars that classic tart punch, while the brown sugar and oats in the topping add warmth and texture. They slice cleanly, store well, and taste even better the next day once the flavors have had time to settle.
Jump to:
Cherry Pie Bars Ingredients
Here's what goes into making these Cherry Pie Bars from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Crust + Topping:
- All-purpose flour: Forms the base structure and gives the crust a tender crumb.
- Old-fashioned whole rolled oats: Add texture and a slightly nutty flavor to both the crust and topping.
- Brown sugar: Sweetens the crust and adds a hint of molasses warmth.
- Baking powder: Helps the crust puff up just a little as it bakes.
- Lemon zest: Brightens the flavor and balances the richness of the butter.
- Salt: Enhances all the other flavors.
- Unsalted butter: Melted butter makes the mixture come together quickly and creates a rich, crumbly texture.
- Pure vanilla extract: Adds depth and warmth to the crust.
Cherry Filling:
- Cornstarch: Thickens the cherry juices into a glossy, pie-like filling.
- Frozen sour cherries: Provide that classic tart cherry pie flavor. Do not thaw them before cooking.
- Granulated sugar: Sweetens the naturally tart cherries.
- Fresh lemon juice: Adds brightness and balances the sweetness.
- Almond extract: Gives the filling a subtle, bakery-style flavor that pairs perfectly with cherries.
Almond Icing (Optional):
- Confectioners' sugar: Creates a smooth, sweet glaze.
- Milk: Thins the icing to a drizzle-able consistency.
- Almond extract: Ties the icing flavor back to the cherry filling.
How to Make Cherry Pie Bars
Follow these steps to bake Cherry Pie Bars with a buttery crust and thick fruit filling.
Preheat oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides so you can lift the bars out easily later.
Make the crust: In a medium bowl, whisk together the flour, 1 cup of oats, brown sugar, baking powder, lemon zest, and salt. Pour in the melted butter and vanilla extract, then stir until the mixture looks like crumbly sand with no dry flour pockets. Press about ⅔ of the mixture (roughly 345g) firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool slightly while you make the filling.
Make the filling: In a small bowl, mix the cornstarch with a couple spoonfuls of juice from the cherries to create a smooth slurry. Set it aside. In a medium saucepan over medium heat, combine the frozen cherries, granulated sugar, and lemon juice. Cook, stirring occasionally, for 4 to 6 minutes until the cherries release their juices and start to soften. Stir in the cornstarch mixture, bring everything to a gentle boil, and cook for another 10 minutes, stirring often, until the filling thickens and turns glossy. Remove from the heat and stir in the almond extract.
Assemble the bars: Pour the hot cherry filling over the warm crust, spreading it out evenly. Add the remaining 2 tablespoons of oats to the leftover crumble mixture, then sprinkle it over the cherry layer. Press the topping down lightly with the back of a spoon or spatula. Bake for 40 to 50 minutes, or until the top turns lightly golden brown and a toothpick inserted into the center comes out mostly clean with just a few jammy cherry specks.
Cool and add icing: Let the bars cool completely in the pan on a wire rack. After about 1 hour, you can move the pan to the refrigerator to speed things up. Once the bars are fully cooled, whisk together the confectioners' sugar, milk, and almond extract in a small bowl until smooth, then drizzle the icing over the top.
Serve: Use the parchment paper overhang to lift the bars out of the pan and transfer them to a cutting board. Slice into 16 squares, wiping the knife clean between cuts for neat edges.
Storage: Store leftover bars at room temperature for up to 2 days, or in the refrigerator for up to 1 week. You can store them with or without the icing.
Substitutions and Variations
Here are a few ways to adapt this Cherry Pie Bars based on what you have on hand.
Cherries: If you can't find frozen sour cherries, you can use canned sour cherries (drained), fresh sour cherries, or even sweet cherries with a bit more lemon juice added. Frozen works best because it releases just the right amount of juice.
Butter: You can swap the melted butter for coconut oil if you prefer, though the flavor will be slightly different.
Almond extract: If you're not a fan of almond, leave it out or replace it with a little extra vanilla extract.
Gluten-free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. The texture may be slightly more crumbly.
Icing: Skip the icing entirely if you want a less sweet dessert, or replace it with a dusting of powdered sugar.
Equipment For Cherry Pie Bars
Here's what will make baking these Cherry Pie Bars easier.
- 9-inch square baking pan: The right size for even baking and clean slicing.
- Medium bowl: For mixing the crust and topping.
- Whisk: Helps blend the dry ingredients smoothly.
- Small bowl: For mixing the cornstarch slurry.
- Medium saucepan: For cooking the cherry filling on the stove.
- Measuring cups and spoons: For accurate ingredient amounts.
- Cooling rack: Lets air circulate under the pan as the bars cool.
- Sharp knife: For slicing the bars into neat squares.
How to Store Cherry Pie Bars
Store these Cherry Pie Bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. The filling stays thick and jammy, and the crust holds up well even after a few days. If you've added the almond icing, the bars will keep just fine in the fridge. You can also freeze them for up to 3 months. Wrap individual bars in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature or in the fridge before serving.
Serving Suggestions
These Cherry Pie Bars are delicious on their own, but here are a few ways to serve them.
Serve them warm with a scoop of vanilla ice cream melting over the top. The contrast between the cold ice cream and the warm, jammy filling is really nice. You could also add a dollop of whipped cream or a spoonful of Greek yogurt for breakfast. Pair them with a hot cup of coffee or tea in the afternoon, or pack them up for picnics and potlucks since they travel so well.
Expert Tips
Don't skip the parchment paper. It makes lifting the Cherry Pie Bars out of the pan so much easier and helps you get clean slices.
Use frozen sour cherries straight from the freezer. Thawing them ahead of time releases too much juice and can make the filling watery.
Let the filling cool completely before slicing. If you cut into the bars while they're still warm, the filling will run everywhere. Patience pays off here.
Press the crust firmly. A well-packed crust holds together better and won't crumble when you slice the bars.
Wipe your knife between cuts. This gives you clean, bakery-style edges on each square.
FAQ
Do cherry pie bars need to be refrigerated?
Not immediately, but refrigerating them helps the filling set up fully and makes slicing easier. You can keep them at room temperature for up to 2 days, but if you're storing them longer, the fridge is your best bet.
What are common cherry pie baking mistakes?
Using too much liquid, not thickening the filling enough, or cutting into the bars before they've cooled completely. Another mistake is overbaking, which can dry out the topping.
Is cherry pie best served hot or cold?
It's really up to you. Some people love it warm with ice cream, while others prefer it chilled so the filling is firm and sliceable. These Cherry Pie Bars taste great either way.
How to know when cherry pie is ready?
For these bars, the top should be lightly golden brown and a toothpick inserted into the center should come out mostly clean with just a few jammy bits. The edges will look set, and the filling will have stopped bubbling.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cherry Pie Bars
Cherry Pie Bars
Ingredients
Crust + Topping
- 1and ½ cups all-purpose flour spooned & leveled
- 1 cup + 2 tablespoons old-fashioned rolled oats divided
- ½ cup light or dark brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- ⅛ teaspoon salt
- 10 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
Cherry Filling
- 1and ½ tablespoons cornstarch
- 3and ½ cups frozen sour cherries do not thaw
- ½ cup granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon almond extract
Almond Icing (Optional)
- 1 cup confectioners' sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
Instructions
- Preheat oven to 350°F (177°C).
- Line a 9-inch square baking pan with parchment paper, allowing for overhang on all sides.
- For the crust and topping: Whisk together flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt in a medium bowl. Add melted butter and vanilla, stirring until the mixture resembles moist, crumbly sand.
- Press ⅔ of the mixture (about 2 cups) into the prepared pan. Bake for 10 minutes and set aside to cool slightly.
- For the filling: Place cornstarch in a small bowl. In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for 4-6 minutes until cherries release their juices.
- Stir a couple of spoonfuls of the juice from the pan into the cornstarch and mix until dissolved. Pour the cornstarch mixture back into the saucepan and stir. Bring to a boil and cook for 10 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in almond extract.
- Spread the cherry filling evenly over the slightly cooled crust.
- Mix 2 tablespoons oats into the remaining crumble mixture. Sprinkle over the filling and lightly press it down with a spatula.
- Bake for 40-50 minutes until the topping is lightly browned and a toothpick comes out mostly clean with a few cherry specks.
- Allow the bars to cool completely in the pan on a wire rack. After 1 hour, refrigerate to speed up cooling.
- For the optional almond icing: Whisk together confectioners' sugar, milk, and almond extract until smooth.
- Drizzle the icing over the cooled bars and cut into squares.
Leave a Reply