These cherry pie bars combine bright cherry flavor with a buttery shortbread base and a nutty, sweet crumble. They deliver bakery-style taste without the fuss of a full pie, making them ideal for parties, picnics, or potlucks.
Cherry pie is a classic summertime dessert. These cherry pie bars capture the same sweet-tart filling and buttery crust but in an easier bar form. A shortbread base, a cherry filling brightened with lemon, and a crunchy almond streusel finish create a dessert people will ask for again and again.
Drizzled with an almond glaze, these bars are simple to make, easy to transport, and great to prepare ahead of time. If you enjoy cherry desserts, try other variations like cherry cheesecake or chocolate cherry cake for more ideas.
Table of Contents
- Why you’ll love this recipe
- Key ingredients
- How to make cherry pie bars
- Expert tips
- Storage
- FAQs
- Cherry Pie Bars Recipe
Why you’ll love this recipe
These bars are easy to make, travel well, and deliver the satisfying combo of tender shortbread, bright cherry filling, and crunchy topping. They’re forgiving for beginner bakers and even better when made a few hours ahead to chill and set.
- Bakery-style flavor: Rich shortbread plus fruit and streusel makes these taste like they came from a bakery.
- Beginner-friendly: No pie crust skills required—just a simple shortbread dough.
- Make ahead: Chill to set and slice cleanly; perfect for events.
Key ingredients
Shortbread Base:
- All-purpose flour – Provides structure for the shortbread crust.
- Unsalted butter – Use softened for even creaming.
- Granulated and light brown sugar – Granulated sweetens; brown sugar adds chew and caramel notes.
- Fine salt and vanilla extract – Enhance and round out the flavors.
Crumble Topping:
- Reserve some shortbread dough, then mix with coarse or turbinado sugar for texture and an optional pinch of ground cardamom for warmth.
- Sliced almonds add a nutty crunch; walnuts or pecans can be substituted.
Cherry Filling:
- Use a 21 oz can of cherry pie filling or a homemade filling. Adding fresh lemon juice and lemon zest brightens the flavor.
Almond Glaze:
- Powdered sugar, a little milk to thin, and a touch of almond extract (or vanilla) make a simple drizzle to finish the bars.
How to make cherry pie bars
Preheat the oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
Step 1: Make the crust
- Cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in vanilla and salt, then add flour and stir just until a soft dough forms.
Step 2: Prepare the crumble topping
- Reserve about 3/4 cup of the dough for the crumble.
- Mix the reserved dough with coarse sugar and a pinch of cardamom if using.
Step 3: Bake the crust
- Press the remaining dough firmly and evenly into the prepared pan.
- Bake for 15 minutes, until the edges begin to turn light golden.
Step 4: Make the cherry filling
- While the crust bakes, stir the cherry pie filling with fresh lemon juice and lemon zest to brighten the flavor.
Step 5: Assemble and bake the bars
- Remove the crust from the oven and cool for 5 minutes.
- Spread the cherry filling evenly over the warm crust.
- Crumble the reserved dough over the top, leaving some cherry visible, and sprinkle with sliced almonds.
- Bake for 55–60 minutes, until the crumble is lightly golden and the filling bubbles at the edges.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing.
- Use the parchment overhang to lift the bars from the pan and slice with a sharp knife, wiping between cuts for clean edges.
Step 6: Ice the bars
- Whisk powdered sugar with milk and almond extract (or vanilla) until smooth and pourable.
- Drizzle the glaze over chilled bars just before serving, or omit the glaze if you prefer less sweetness.
Expert tips
- Substitute vanilla for almond extract in the glaze if you prefer.
- Try other fruit fillings such as blueberry, raspberry, or peach for variety.
- Mix turbinado sugar into the crumble for extra crunch.
- Allow bars to cool fully before refrigerating to ensure they set well.
- For neat slices, chill completely and warm the knife in hot water, wiping it dry between cuts.
Storage
Store leftover bars in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 10–15 minutes before serving. You can freeze bars for up to 2 months; thaw at room temperature before serving. Texture may be slightly softer after freezing, but flavor remains good.
FAQs
Make sure the bars cool completely and then chill them in the refrigerator for at least 2 hours to allow the filling to firm up.
Yes. Blueberry, peach, raspberry, or other canned pie fillings work well in this recipe.
Absolutely. Walnuts or pecans are good alternatives.
More easy dessert bar recipes
- Caramel chocolate chip cookie bars
- German chocolate brownies
- Red velvet brownies
- Monster cookie bars
Cherry Pie Bars
Ingredients
Shortbread Base:
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
Crumble Topping:
- 3/4 cup of shortbread base (reserved)
- 2 tablespoons coarse or turbinado sugar
- Pinch of ground cardamom (optional)
- 1/4 cup sliced almonds
Cherry Filling:
- 1 (21 oz) can cherry pie filling
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Almond Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon almond extract or vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment, leaving an overhang.
To make the shortbread crust:
- Cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in vanilla and salt.
- Add flour and mix until a soft dough forms.
- Remove about 3/4 cup of dough for the crumb topping.
- Press remaining dough firmly into the prepared pan and bake for 15 minutes until the edges are lightly golden.
To make the crumb topping:
- Gently mix the reserved dough with coarse sugar and a pinch of cardamom.
To prepare the cherry filling:
- Stir the cherry pie filling with lemon juice and lemon zest while the crust bakes.
To assemble the bars:
- Remove the crust from the oven and cool 5 minutes.
- Spread the cherry filling evenly over the warm crust.
- Crumble the reserved dough over the filling and sprinkle with sliced almonds.
To bake:
- Bake 55–60 minutes, until the crumble is lightly golden and filling bubbles at the edges.
- Cool completely in the pan, then refrigerate at least 2 hours before slicing.
- Lift from the pan using the parchment overhang and cut with a sharp knife. For clean edges, dip the knife in hot water, wipe dry, and slice smoothly.
To prepare the glaze:
- Whisk powdered sugar, milk, and almond extract until smooth and pourable.
- Drizzle over chilled bars before serving or omit for a less sweet treat.
- Store bars in an airtight container in the refrigerator.
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Tips & Notes
Nutrition
