If making a pie crust from scratch intimidates you, these cherry pie bars are the answer. You get all that jammy cherry pie filling with a buttery, crumbly topping, but no rolling, chilling, or shaping any crust. The first time I made bars like these, I cut into them while they were still warm because I couldn’t wait, and they fell apart into a sloppy mess. Letting them cool completely first is what gives you clean squares.
What I love is how the crust and topping come from the same one-bowl mixture, so there’s almost nothing to fuss over. You make a simple dough, press most of it in for the crust, and save the rest for the crumble on top. The filling cooks up quick on the stove from frozen sour cherries, which means you can make these any time of year, not just when cherries are in season. A drizzle of almond icing at the end ties it all together.
Here’s the kitchen tip that thickens the filling without making it chalky. Make a cornstarch slurry instead of dumping the powder straight in. As the cherries cook and release their juices, spoon a little of that hot liquid into a small bowl with the cornstarch and stir until it dissolves, then stir that back into the pot. Adding dry cornstarch right to the fruit leaves you with chalky undissolved lumps, but the slurry blends in smooth and thickens everything nicely.
And cool the bars completely before cutting, which is exactly where I went wrong. Let them cool fully in the pan, just like you would a real cherry pie. You can speed it up by popping the whole pan in the fridge after an hour. Cutting too soon means the filling hasn’t set and the bars crumble apart. You’ll smell that warm cherry and almond thing as they bake, and once they’re cool, you get clean, sturdy squares.
Why You’ll Love This Recipe
They’re easier than pie. The crust and crumble topping come from the same one-bowl mixture, with no fussy pie crust to roll.
The filling is jammy and homemade. Sour cherries cook down into a thick, vivid filling that tastes like classic cherry pie.
You can make them year-round. Frozen sour cherries mean you don’t have to wait for cherry season.
They’re easy to serve and share. They slice into neat squares and are simple to transport and freeze.
Ingredients
Here’s everything you’ll need:
For the crust and topping:
- 1 1/2 cups all-purpose flour
- 1 cup + 2 tablespoons old-fashioned rolled oats, divided
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 10 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the cherry filling:
- 1 1/2 tablespoons cornstarch
- 3 1/2 cups frozen sour cherries (do not thaw)
- 1/2 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon almond extract
For the almond icing (optional):
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon almond extract
How to Make Cherry Pie Bars
1. Make the Crust Mixture
Heat the oven to 350 and line a 9-inch square pan with parchment, leaving an overhang. Whisk the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt, then stir in the melted butter and vanilla until it’s like moist crumbly sand.
2. Press and Pre-Bake
Press about two-thirds of the mixture into the pan to form the crust, saving the rest for topping. Bake it for 10 minutes, then remove it to cool slightly.
3. Cook the Cherries
In a saucepan over medium heat, combine the cherries, sugar, and lemon juice. Cook, stirring, until the cherries release their juices, about 4 to 6 minutes.
4. Thicken the Filling
Spoon a couple of tablespoons of the hot cherry juice into the cornstarch and stir until dissolved, then stir that slurry back into the pot. Boil and cook until thickened, about 10 minutes, then stir in the almond extract.
5. Top It
Spread the warm filling over the crust. Stir the remaining 2 tablespoons of oats into the reserved crumble, then sprinkle it over the filling and press it down lightly.
6. Bake and Cool
Bake about 40 to 50 minutes, until the top is lightly browned. Cool the bars completely in the pan, then drizzle with the almond icing, lift them out, and slice into squares.
Expert Tips
Make a cornstarch slurry. Dissolving it in hot cherry juice first keeps the filling smooth instead of chalky.
Cool the bars completely before cutting. Cutting warm bars makes them fall apart instead of holding their shape.
Don’t thaw the frozen cherries. Use them straight from frozen, since the recipe is built for that.
Save a third of the dough for topping. The same mixture makes both the crust and the crumble.
Wipe the knife between cuts. It gives you neat, clean squares instead of dragged, messy edges.
Recipe Variations and Add-ins
You can use fresh pitted sour cherries in place of frozen, with the same instructions.
Use dark sweet cherries instead, reducing the sugar to 1/3 cup and adding another teaspoon of lemon juice.
You can skip the icing or use a simple vanilla icing in place of the almond.
Add a pinch of cinnamon to the filling for a warmer spice note.
You can use quick oats in place of the rolled oats in the crust and topping.
What to Serve With This Recipe
Serve a bar warm with vanilla ice cream. The cold cream melts into the cherry filling. The two go hand in hand.
Pair them with a cup of coffee. The coffee balances the sweetness. They make a nice dessert or treat.
Set them out on a dessert tray at a gathering. The neat squares are easy to grab. They travel well too.
How to Store This Recipe
Cover and store the bars, with or without icing, at room temperature for up to two days or in the fridge for up to a week. They stay jammy and the crumble holds up well.
They freeze nicely too, which makes them a good make-ahead. Slice them once cooled, wrap them well, and freeze, then thaw at room temperature when you’re ready to serve.
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