Cherry Pie Bars
Buttery shortbread crust, bright cherry filling, and a crunchy oat topping come together in these easy-to-make cherry pie bars, perfect for any occasion.
Ingredients
Crust and Filling
- 1 cup unsalted butter, softened Substitute: dairy-free spread in a 1:1 ratio
- 1/2 cup granulated sugar
- 2 cups all-purpose flour Substitute: 1:1 gluten-free flour blend
- 1/4 teaspoon salt
- 1 can cherry pie filling (15–21 oz) Choose pie filling over syrupy versions for better setting.
Topping
- 1 cup rolled oats Use certified gluten-free oats if needed
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk Substitute: plant-based milk for dairy-free glaze
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy removal.
- In a large bowl, beat the softened butter and granulated sugar together until smooth and pale, about 1–2 minutes.
- Add the flour and salt. Mix until the mixture looks crumbly and holds together when pressed.
- Press half of the crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
- Spread the canned cherry pie filling over the crust in an even layer. Distribute the cherries and syrup evenly.
- In another bowl, combine the oats, brown sugar, cinnamon, and the remaining crumb mixture. Break up any large clumps.
- Sprinkle the oat crumble evenly over the cherry filling.
Baking
- Bake for 30–35 minutes, or until the topping is golden brown and the filling bubbles slightly at the edges.
- Let the bars cool completely in the pan for 30–60 minutes.
- Whisk the powdered sugar with 2 tablespoons milk until smooth; drizzle the glaze over the cooled bars.
- Cut into squares and enjoy.
Notes
These bars keep well at room temperature for up to 24 hours. For best texture and freshness, refrigerate covered for up to 4–5 days. They can also be frozen for up to 3 months.