Gluten-Free Cherry Pie Bars Recipe

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There’s nothing quite like the nostalgic taste of cherry pie—sweet, tart, and comforting. These Gluten-Free Cherry Pie Bars bring all that classic flavor in an easy-to-make, portable treat perfect for potlucks, picnics, or cozy nights in. With a buttery shortbread crust, a juicy cherry filling, and a crumbly golden topping, you won’t miss the gluten one bit!

Gluten-Free Cherry Pie Bars

Ingredients:

For the crust and topping:

  • 1 cup (2 sticks) unsalted butter, softened

  • ¾ cup granulated sugar

  • 1 tsp pure vanilla extract

  • 2¼ cups gluten-free all-purpose flour (with xanthan gum)

  • ½ tsp salt

For the filling:

  • 1 can (21 oz) cherry pie filling (or homemade if desired)

  • 1 tsp almond extract (optional, enhances cherry flavor)

For the glaze (optional):

  • ½ cup powdered sugar

  • 1–2 tbsp milk or dairy-free alternative

  • ¼ tsp vanilla extract

  • Instructions:

    1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.

    2. Make the crust/topping:
      In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in vanilla extract. Gradually mix in the gluten-free flour and salt until a soft dough forms.

    3. Form the base:
      Press about 2/3 of the dough evenly into the bottom of the prepared pan to form the crust.

    4. Add the cherry filling:
      Stir the almond extract (if using) into the cherry pie filling. Spread the filling evenly over the crust.

    5. Crumble the topping:
      Use your hands or a fork to crumble the remaining dough over the cherry layer.

    6. Bake:
      Bake for 35–40 minutes, or until the top is lightly golden and the filling is bubbling.

    7. Cool and glaze:
      Let the bars cool completely in the pan. If desired, mix together the glaze ingredients and drizzle over cooled bars.

    8. Cut and serve:
      Slice into bars and enjoy!

      Tips:

      • Use chilled dough for easier crumbling on top.

      • For homemade cherry filling, simmer 3 cups pitted cherries with ½ cup sugar and 1 tbsp cornstarch until thickened.

      • Store in the fridge for up to 5 days, or freeze for longer storage.

      Would you like a dairy-free version or a low-sugar option?

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