Gluten-Free Cherry Pie Bars

These gluten-free cherry pie bars have all the deliciousness of a cherry pie without the time needed to actually making one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with fresh cherry flavor. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

A gluten free cherry pie bar on a plateGluten-Free Cherry Pie Bars

There is nothing better than an awesome summer dessert that is easy-to-make and made healthier using simple wholesome ingredients. These gluten-free cherry pie bars are just so delicious and so quick to put together! The crust is made out of almond flour and the filling is jam-packed with cherries that are sweetened just the right amount.

We use the same mixture for the crust as well as the crumble topping, and precook the cherry filling on the stove top so that it’s just the right texture with minimal baking time!

Let’s talk cherries

We tested this with two different types of cherries: fresh sour cherries and frozen sweet cherries. They do result in slightly different flavors and textures but both are equally delicious. The fresh cherries are of course, a bit less sweet and have a firmer texture. The frozen cherries are sweeter and are a bit more juicy. The photographs shown in this article are the frozen sweet cherries and they have a darker color, but the video features fresh cherries. You can use whatever is available to you whether it be fresh or frozen cherries.

Top view of gluten-free cherry pie bars

What you need to make these cherry pie bars:

  • Almond flour
  • Tapioca flour
  • Coconut oil or butter
  • Maple syrup
  • Vanilla
  • Sea salt
  • Cherries, fresh or frozen
  • Maple sugar (or coconut sugar)
  • Arrowroot

Here are the kitchen tools you need:

gluten free cherry pie bars

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Watch the video:


Gluten-Free Cherry Pie Bars

These gluten-free cherry pie bars have all the flavor of cherry pie without the time needed to actually making a pie! It uses almond flour to make the crust and the crumble topping and is jam-packed with fresh cherry flavor. These bars are gluten-free, grain-free, and the ultimate summer dessert!

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: dessert
  • Cuisine: gluten-free, paleo



For crumble crust and topping:

  • 3 cups (288g) almond flour 
  • 2 tablespoons (15g) tapioca flour
  • ⅓ cup coconut oil or butter, melted
  • 1/3 cup pure maple syrup (see note)
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

For Cherry Filling:

  • 4 cups pitted cherries, halved (see note)
  • 1/3 cup maple sugar
  • 1 tablespoon arrowroot
  • 1 teaspoon vanilla


  1. Preheat oven to 350ºF and line an 8×8 baking dish with a parchment paper sling.
  2. In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, vanilla and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
  3. Bake in the preheated oven for 10 minutes. Set aside.
  4. Meanwhile make cherry filling: in a medium saucepan add cherries, maple sugar, arrowroot and vanilla and mix well. Cook on medium heat, stirring often, until filling becomes thick, about 5 minutes.
  5. Pour cherry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20 minutes. 
  6. Let cool completely before cutting.
  7. Store in refrigerator.


Do not substitute the maple syrup in the crust/topping with another sweetener, it will alter the recipe.

You can substitute the maple sugar in the cherry mixture for coconut sugar if you wish.

You can use frozen cherries here if you don’t have fresh.

Recipe and photos updated 5/16/19


  • Calories: 130
  • Sugar: 1.9g
  • Sodium: 190mg
  • Fat: 7.2g
  • Saturated Fat: 2.7g
  • Carbohydrates: 14.6g
  • Fiber: 1.4g
  • Cholesterol: 10mg

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June 9, 2019

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Join The Discussion

33 Responses

  1. These look delicious! I can’t wait to make them this weekend 🙂 What grass fed butter do you typically use?

  2. This looks like a great recipe and I can’t wait to try it! I prefer blueberries so I’m wondering would it be 4c worth of blueberries I’d use or less?

  3. These Cherry Pie Bars look yummy! I would love to make these but unfortunately I cannot have almond flour (hyper-allergic to all tree nuts except coconuts). Do you have any recommendations as a replacement for the almond flour?

  4. This recipe sadly did not turn out! Something must be wrong with the list of ingredients for the crumble topping. The flour to butter ratio does not work for a crumble. Way too dry. The bottom crust is dry as well. The filling was great!

    1. Lynne, that’s really strange. Many people have had wonderful success with this recipe. Did yo follow it exactly? It gets rave reviews!

  5. Well I was a complete disaster with this recipe. Like, did I even read the ingredients before I started? Once I was half way into it, I realized I only had 3 cups of cherries, I didn’t have arrowroot (so I just subbed with tapioca starch), and I didn’t have maple sugar (so I used coconut palm sugar and a little drizzle of maple syrup that I was able to get out of my empty bottle, lol). Whatever. It still looks and tastes good to me. I’ll do better next time! 😉

  6. This is so yummy! I actually made it with apples instead of cherries and it turned out great!! The apples were red delicious and a little on the softer/ripe side already, but I think crisp apples just would’ve needed longer 🙂

    Thank you!

  7. I’m allergic to almond and coconut flours (including almond butter). Makes my scalp totally inflamed. Is there an alternative for the flour where this would turn out well?

  8. I made this today and my family LOVED it! I mean, going on and on and saying it is the best dessert I’ve ever made good! Thank you so much for this recipe, I will definitely make it again and again.

    5.0 rating

  9. Hi Lexi, I love your recipes! I would like to make these soon but I’m all out of arrowroot. Do you think tapioca will work as a replacement in this case? I’ve seen them used interchangeably in lots of recipes but I’ve usually used arrowroot with fruit (like in cranberry sauce). Thanks!

  10. I just had to try these since my bag of fresh cherries would not last many more days. Didn’t have quite enough so I added in some fresh raspberries. I’m telling you, these are so dang delicious!!!! I added some chopped pecans to the topping just because I love nuts in all my stuff. Cannot wait to serve them tonight! Everyone’s going to go nuts!!!!! Thank you for this recipe – and all of your recipes! They’re all good!!!!!! (The Thanksgiving Green Bean Casserole was a ginormous hit!!!) You’re the best!!!!!!

  11. Y’all, run, don’t walk to your pantry to make these. Made them this weekend and they were so amazing. Will definitely, be making them again!

  12. These are amazing!! Seriously so good and so easy. The whole family loved them.

    5.0 rating

  13. Delicious!! Made these for a dinner party and everyone loved them!! I used frozen cherries and it did take them about 15 minutes to thicken versus 5 minutes in the recipe. Will make them again.

    5.0 rating

  14. These turned out wonderful, so so good. I also used frozen blueberries with lemon rind. They turned out great. I did use 1/4 raw sugar instead of maple syrup; they still turned out really good!!! Thank you

  15. Tried this recipe and it was great. My husband loved it and he is very picky about trying things that are not loaded with sugar. He loved it so much I am going to make cookies with the crust. Very tasty, thank you for your help in making good recipes.

    5.0 rating

  16. For whatever reason, the “crumble” didn’t really cook for me. I used 1:1 GF flour and coconut sugar as my only subs. Not sure what I did wrong. 🙁

    1. Hi Rachel–what went wrong is the use of 1:1 gf flour and coconut sugar. The recipe says in the notes not to change the maple syrup as the recipe won’t work. And 1:1 gluten free flour is a substitute for wheat flour–not for almond flour since almond flour is way different. Making major subsitutes like that usually will alter a recipe.

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