Description

Do you ever crave the comforting, nostalgic taste of a classic cherry pie but don’t have the time (or patience) for rolling out a finicky crust? These Cherry Pie Bars are the answer! This simple recipe features a delicious, buttery shortbread crust that magically doubles as its own crumb topping. It’s all layered with a vibrant cherry pie filling and finished with a sweet almond glaze. These cherry crumb bars are perfect for potlucks, parties, or any time you need a simple and delicious dessert that’s guaranteed to disappear fast.

Ingredients

Units Scale

For the Crust & Crumb Topping

3 cups (390g) All-Purpose Flour, spooned & leveled
1 cup (200g) Granulated Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Ground Cinnamon
1 cup (2 sticks) Unsalted Butter, cold & cubed
1 Large Egg, beaten
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Almond Extract

For the Filling

1 (21-ounce) can Cherry Pie Filling

For the Almond Glaze

1 cup Powdered Sugar, sifted
2 tablespoons Milk (or more, as needed)
1/2 teaspoon Pure Vanilla Extract
1/4 teaspoon Almond Extract

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the two longer sides to create a “sling.”
Make the Crumb Mixture: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon. Add the cold, cubed butter. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
Finish the Dough: In a small bowl, whisk together the beaten egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Pour this over the flour-butter crumbs and use a fork to toss everything together until the dough is uniformly crumbly.
Par-Bake the Crust: Press a little more than half (about ⅔) of the crumbly dough firmly and evenly into the bottom of the prepared 9×13 dish. Bake for 10-12 minutes, until just starting to turn lightly golden.
Add Filling and Topping: Remove the pan from the oven. Spoon the cherry pie filling over the partially baked crust and spread it into an even layer. Sprinkle the remaining ⅓ of the crumb mixture evenly over the cherry filling.
Bake Until Golden: Return the dish to the oven. Bake for an additional 25-30 minutes, until the crumb topping is lightly golden brown and the cherry filling is hot and bubbling around the edges.
Cool Completely: Transfer the pan to a wire rack and let the bars cool completely in the pan (this can take 1-2 hours).
Prepare and Drizzle Glaze: Once the bars are completely cool, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, ½ teaspoon vanilla, and ¼ teaspoon almond extract until smooth. Drizzle the glaze over the top of the cooled bars.
Lift and Slice: Let the glaze set for 15-20 minutes. Use the parchment paper overhangs to lift the entire slab of bars out of the dish. Slice into squares and serve.

Notes

Parchment Sling: Using a parchment “sling” with an overhang is highly recommended. It makes it incredibly easy to lift the cooled bars out of the pan for clean, easy cutting.
Cold Butter is Key: Using cold butter and working quickly is essential for a tender, shortbread-like crust and a crumbly topping.
Sturdy Crust: Use the flat bottom of a measuring cup to press the bottom crust down firmly. This creates a sturdy base that holds up to the filling.
Bigger Crumbles: For a more rustic, streusel-like topping, gently press some of the remaining crumb mixture together in your hands to form slightly bigger pieces as you sprinkle it on top.
Cool Completely! Do not rush the cooling process. Slicing into warm bars will result in a gooey mess, as the filling and crust haven’t had time to set. Patience is key for clean slices.

Prep Time: 20 minutes
Cook Time: 42 minutes
Category: Dessert, Bars
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 300 kcal
Sugar: 30 g
Sodium: 95 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 25 mg