Cherry Pie Bars

These cherry pie bars are gluten-free, grain-free, and the ultimate summer dessert! 

Cherry Pie Bars

Cherry Pie Bars

All Summer our fridge is stocked with cherries. I mean, aren’t they just the BEST!? I made these cherry bars twice last week and we (and our friends) loved them. I made them with both variations of crust and they are just amazing. Go use those cherries and make them right now!

Cherry Pie Bars

Look at that crust and sweet goo-ey cherry pie filling.

SO. GOOD.

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Cherry Pie Bars

Cherry Pie Bars

Cherry Pie Bars

Prep Time 20 min Cook Time 30 min Yields 12

Ingredients

    CRUST

    FILLING

    CRUMB TOPPING

    Directions

    • Preheat oven to 350
    • Line an 8x8 baking dish with parchment paper
    • Combine crust ingredients and press into the bottom of the pan
    • Bake for 10 minutes
    • While baking, combine filling ingredients into a saucepan and bring to a boil
    • Reduce heat and mix often- until filling becomes thick, cherries become soft, and cherry sauce thickens
    • In a bowl mix together crumb toppings
    • Pour filling onto base and drop crumb topping across the top
    • Bake for 20 minutes
    • Let cool completely before cutting and serving
    • Store in refrigerator

    Recipe Notes

    • *I've made these both ways. The butter makes it more like a shortbread flavor, whereas the coconut oil has a slightly different taste. Both great.
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    18 comments on “Cherry Pie Bars

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

      Reply
    • 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?

      Reply
    • 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?

      Reply
    • 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!

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

        Reply
    • 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! 😉

      Reply
    • 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!

      Reply
    • 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?

      Reply
    • Darra Brown says:

      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

      Reply
    • Veronica Parnitski says:

      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!

      Reply

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