These cherry pie bars are sweet, slightly tart, and beautifully textured thanks to the buttery crust and crumbly topping. They’re incredibly versatile—great for summer gatherings or holiday dessert tables—and they’re much easier to serve than a traditional slice of pie. You can use fresh, frozen, or canned cherry pie filling, making this a year-round favorite. Plus, they travel and store well, making them ideal for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Salt
Unsalted butter (cold and cubed)
Eggs
Vanilla extract
Almond extract (optional)
Cherry pie filling (homemade or canned)
Directions
Preheat oven: Set your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper or lightly grease it.
Make the base and topping: In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add wet ingredients: Stir in eggs, vanilla extract, and almond extract (if using) until the dough begins to come together. The mixture will be crumbly but should hold when pressed.
Assemble the base: Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust.
Add the cherry filling: Spread the cherry pie filling evenly over the crust layer.
Add the crumb topping: Crumble the remaining dough over the top of the cherry filling.
Bake the bars: Bake for 35–40 minutes, or until the top is lightly golden and the filling is bubbling.
Cool and slice: Let the bars cool completely in the pan before slicing into squares or rectangles.
Servings and timing
This recipe makes about 20 bars. Prep time: 20 minutes Bake time: 40 minutes Cool time: 1 hour Total time: about 2 hours
Variations
Homemade cherry filling: Use fresh or frozen cherries cooked with sugar and cornstarch instead of canned pie filling.
Add nuts: Sprinkle chopped almonds or pecans over the crumb topping for added crunch.
Drizzle with glaze: Mix powdered sugar with a little milk and almond extract to drizzle over the cooled bars.
Use other fruits: Swap the cherry filling with blueberry, raspberry, or apple pie filling for different flavors.
Gluten-free: Use a gluten-free flour blend to make these bars gluten-free.
Storage/Reheating
Store leftover bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, microwave individual bars for 10–15 seconds or warm in a 300°F oven for 5–8 minutes. You can also freeze the bars (unfrosted) for up to 2 months. Thaw in the fridge overnight before serving.
FAQs
Can I use homemade cherry pie filling?
Yes, homemade cherry pie filling works beautifully and adds even more flavor to the bars.
Can I use frozen cherries?
Absolutely. If making your own filling, cook frozen cherries down with sugar and a thickener before using.
Do I need to blind bake the crust?
No, the crust bakes perfectly without pre-baking since it’s pressed and baked with the rest of the bars.
Can I make these bars ahead of time?
Yes, they can be made a day or two in advance and stored in the fridge until ready to serve.
Can I double the recipe?
Yes, you can double the ingredients and bake in a sheet pan to serve a crowd.
What’s the best way to cut clean slices?
Let the bars cool completely and use a sharp knife, wiping it clean between cuts for neat edges.
Can I add a glaze on top?
Yes, a simple powdered sugar glaze with milk and almond extract adds extra sweetness and visual appeal.
Should the butter be cold?
Yes, cold butter helps create a tender, crumbly texture in both the crust and topping.
Can I make these gluten-free?
Yes, a 1:1 gluten-free flour blend can be used in place of all-purpose flour.
How long do they keep?
They’re best within 2–3 days but will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.
Conclusion
Crumb-Topped Cherry Pie Bars are a delightful blend of classic cherry pie flavor and bar cookie convenience. With their buttery base, sweet cherry filling, and golden crumble topping, these bars are perfect for any occasion. Easy to make and easier to share, they’re a delicious and versatile treat you’ll come back to again and again.
Crumb-Topped Cherry Pie Bars are a simple and delicious dessert that combines the sweet-tart flavor of cherry pie with a buttery crust and crumble topping. Perfect for gatherings or make-ahead treats, they’re easy to slice, serve, and share.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:2 hours
Yield:20 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, cold and cubed
2 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 (21 oz) can cherry pie filling (or 2 cups homemade)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Stir in eggs, vanilla extract, and almond extract (if using) until the dough begins to come together. It will be crumbly but should hold when pressed.
Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the crust.
Spread the cherry pie filling evenly over the crust layer.
Crumble the remaining dough over the cherry filling.
Bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
Allow bars to cool completely in the pan before slicing into squares.
Notes
Use homemade cherry pie filling with fresh or frozen cherries for more control over sweetness.Add chopped almonds or pecans to the crumb topping for crunch.Drizzle with a powdered sugar glaze for extra sweetness.Swap cherry for other fruit fillings like blueberry or apple.Bars freeze well without the glaze—wrap tightly and thaw before serving.
