Servings: 16 bars
Prep Time: 15 minutes
Bake Time: 60 minutes
Total Time: ~1 hour 15 minutes
Quick Description
These Gluten-Free Cherry Pie Bars combine a buttery shortbread crust, a juicy homemade cherry filling, and a sweet almond glaze on top. They’re simple to prepare, perfect for holidays or gatherings, and can easily be made vegan using plant-based butter and milk. The bars have the flavor of classic cherry pie but in an easy-to-slice dessert form.
Ingredients
Shortbread Crust & Crumble
- 1 cup (227 g) salted butter, room temperature (or plant-based butter for vegan option)
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 2⅓ cups (280 g) gluten-free 1:1 baking flour blend
- 1 teaspoon fine sea salt
Cherry Pie Filling
- 3 cups (465 g) pitted cherries, chopped
- 2 tablespoons fresh lemon juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Optional Almond Glaze
- ½ cup powdered sugar
- 1 tablespoon milk (regular or plant-based)
- ¼ teaspoon almond extract
- Pinch fine sea salt
Instructions
1. Prepare the Oven
Preheat oven to 350°F (175°C).
Line an 8×8 inch baking pan with parchment paper and lightly grease it.
2. Make the Shortbread Dough
In a mixing bowl or stand mixer:
Beat butter and sugar for 2–3 minutes until light and fluffy.
Add:
- vanilla extract
- almond extract (optional)
Mix until combined.
3. Add Dry Ingredients
Add:
- gluten-free flour
- sea salt
Mix on low speed until a crumbly dough forms.
4. Form the Crust
Press ⅔ of the dough mixture firmly into the bottom of the prepared baking pan.
Set aside the remaining dough for the crumble topping.
5. Make the Cherry Filling
In a bowl, combine:
- chopped cherries
- lemon juice
- sugar
- cornstarch
Mix gently.
If the cherries release extra juice, drain slightly before adding to the crust.
Spread the filling evenly over the crust.
6. Add the Crumble
Crumble the remaining dough evenly over the cherry layer.
7. Bake
Bake for about 60 minutes or until the top becomes light golden brown.
Remove from the oven and let the bars cool completely in the pan.
8. Make the Almond Glaze
In a small bowl, whisk together:
- powdered sugar
- milk
- almond extract
- pinch of salt
Drizzle the glaze over the cooled bars.
9. Slice & Serve
Cut into 16 bars and enjoy.
Storage
Refrigerator: Up to 5 days in an airtight container
Freezer: Up to 3 months
Allow frozen bars to thaw in the refrigerator before serving.
Tips & Variations
Make It Vegan
- Use plant-based butter
- Use almond or oat milk for the glaze
