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Gluten-Free Cherry Pie Bars

4.7 from 6 reviews

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!

Ingredients

Scale

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

Instructions

  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.

Notes

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

Nutrition

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