You know that feeling when you want a whole cherry pie, but you definitely do not want to make a whole cherry pie? Yeah, me too. It’s a whole thing. The rolling, the chilling, the crimping… sometimes it’s just too much.
This is your solution. I’m going to show you how to make cherry pie bars that give you all that amazing flavor with, like, a quarter of the work. Seriously.
We’re talking a buttery shortbread crust, a sweet cherry filling, and a crumbly topping that’s basically the best part of any dessert. This is the recipe you bring to a party and everyone asks for the recipe.
What You’ll Need
Getting your ingredients ready first is probably the smartest thing you can do in the kitchen. It’s what all the pros do, and it stops that mid-recipe panic when you realize you’re out of something important.
Here’s the breakdown for the crust and that amazing crumble topping. They actually use the same base, which is a neat little shortcut.
For the Crust & Crumble
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Cold unsalted butter | 1 cup (2 sticks) |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
And now for that gooey, delicious cherry filling that goes right in the middle. This is where the magic happens.
For the Cherry Filling
| Ingredient | Amount |
|---|---|
| Cherry pie filling | 21 oz can |
| Almond extract | ¼ tsp (optional) |
| Lemon juice | 1 tsp (fresh) |
Last but not least, the simple little glaze we drizzle on top. It looks fancy, but it’s the easiest part.
For the Simple Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | ½ cup |
| Milk or cream | 1-2 tbsp |
| Vanilla extract | ¼ tsp |
Tools You’ll Actually Use
I promise, you don’t need a bunch of fancy stuff for this. You probably have everything in your kitchen right now.
- A 9×13 inch baking pan
- Parchment paper (this is your best friend for getting them out clean)
- A couple of mixing bowls (one big, one medium)
- A pastry cutter or two knives (or your fingers work great)
- Measuring cups and spoons
- A whisk or fork for the glaze
- A spatula for spreading
The Game Plan: Step-by-Step Instructions
Alright, let’s get this done. Just follow along, and you’ll be in great shape. Don’t rush it, especially the cooling part. Trust me.
Step 1: Get Your Oven and Pan Ready
First things first, preheat your oven to 375°F (190°C). While that’s heating up, grab your 9×13 inch pan and line it with parchment paper. Leave a little extra hanging over the sides to use as handles later. It makes lifting the bars out so much easier.
Step 2: Mix the Dry Stuff
In a big bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Just give it a quick mix to make sure everything is blended together. This is the foundation for our crust and crumble.
Step 3: Cut in the Cold Butter
Take your cold butter, which you should cut into small cubes, and add it to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until it looks like coarse crumbs. You want little pea-sized bits of butter throughout. (This is the secret to a tender crust!)
Step 4: Finish the Crumble Mixture
In a separate small bowl, lightly beat the egg and stir in the vanilla extract. Pour this into the flour and butter mixture. Use a fork to mix it all together until it’s crumbly and just barely coming together. Don’t overdo it.
Step 5: Press in the Crust
Take about two-thirds of that crumble mixture and dump it into your prepared pan. Use your fingers or the bottom of a measuring cup to press it down firmly and evenly. This is your bottom crust.
Step 6: Make the Filling
This part is super easy. Open your can of cherry pie filling and pour it into a medium bowl. Stir in the fresh lemon juice and the almond extract, if you’re using it. The lemon juice brightens up the canned filling, and the almond extract just makes cherries taste even more like cherries. It’s a classic combo for a reason.
Step 7: Spread the Filling
Carefully spoon the cherry filling over the crust you just pressed into the pan. Use a spatula to spread it out into an even layer, leaving a tiny bit of space around the edges.
Step 8: Add the Crumble Topping
Take the remaining one-third of the crumble mixture you set aside. Sprinkle it evenly all over the top of the cherry filling. Don’t press it down; just let it fall naturally. This will bake into a golden, delicious topping.
Step 9: Time to Bake
Slide that pan into your preheated oven. Bake for about 40-50 minutes. You’ll know it’s done when the edges are lightly browned and the filling is bubbly. The top crumble should look golden and delicious.
Step 10: The Hardest Part – Let it Cool
I know it’s tempting, but you absolutely have to let these bars cool completely in the pan. I mean it. If you try to cut them while they’re warm, you’ll have a gooey mess. Let them sit on a wire rack for at least 2 hours, or even pop them in the fridge for an hour to speed things up.
Step 11: Mix the Glaze
Once the bars are totally cool, you can make the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. If it’s too thick, add a little more milk, a tiny splash at a time, until it’s the perfect drizzling consistency.
Step 12: Drizzle and Set
Use a spoon or a whisk to drizzle the glaze all over the top of the cooled bars. Let the glaze set for about 15-20 minutes before you even think about cutting into them.
Step 13: Cut and Serve
Use the parchment paper “handles” to lift the whole block of bars out of the pan and onto a cutting board. Use a sharp knife to cut them into squares. Now, finally, you can eat one. Or three.
Pro Tips From My Kitchen
I’ve made these bars more times than I can count. Over the years, I’ve figured out a few little things that make a big difference.
- Your Butter Must Be COLD: I can’t say this enough. Do not use softened or room temperature butter. When those little cold bits of butter melt in the oven, they create steam pockets that make the crust and crumble light and tender. If your butter is soft, you’ll get a tough, greasy crust.
- Don’t Overwork the Dough: When you’re mixing the crust and crumble, stop as soon as it comes together. If you mix it too much, you’ll develop the gluten in the flour, and your bars will be tough instead of melt-in-your-mouth tender. Less is more here.
- Patience is a Virtue (Especially for Cooling): I mentioned it before, but it’s the most common mistake people make. The filling needs time to set up as it cools. If you cut into them warm, the filling will run everywhere. For the cleanest cuts, cool them completely and then chill them in the fridge for 30 minutes before slicing.
- Don’t Skip the Lemon Juice: It might seem like a small amount, but adding a little fresh lemon juice to the canned pie filling really cuts through the sweetness and makes the cherry flavor pop. It makes a store-bought ingredient taste a lot more homemade.
Swaps and Fun Variations
Once you get the basic recipe down, you can have a lot of fun with it. These bars are super forgiving.
- Try Different Fruits: This recipe works great with other pie fillings. Blueberry, apple, or even peach would be amazing. Just swap the 21-ounce can of cherry filling for your favorite.
- Add Some Crunch: Want a little more texture in your crumble? Mix in a half-cup of chopped pecans, walnuts, or sliced almonds with the crumble topping before you sprinkle it on.
- Spice it Up: For a warmer flavor, especially if you’re using apple filling, add a half-teaspoon of cinnamon to the dry ingredients for the crust. A little bit of cardamom is also really nice with cherries.
- Citrus Zest: Add the zest of one lemon or half an orange to the crust mixture along with the dry ingredients. It adds a really nice, bright background flavor that works well with the fruit.
Making These Bars Ahead of Time
These are a great dessert to make ahead for a party or event, which is a lifesaver.
You can assemble the entire pan of bars (crust, filling, and crumble) without baking them. Just cover the pan tightly with plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake, just pop it in the oven straight from the fridge. You might need to add about 5-10 minutes to the baking time.
You can also bake them completely, let them cool, and store them (uncut) in an airtight container at room temperature for a day before you need them. Just wait to glaze them until right before you serve.
Leftovers & Storage (Because You Might Have Some)
If you somehow have leftovers, they’re easy to store.
You can keep the cut bars in an airtight container at room temperature for up to 3 days. I actually prefer them this way, as the crust stays a bit crisper.
If you prefer them chilled or if your kitchen is really warm, you can store them in the fridge for up to a week. The crust might soften a little bit, but they’ll still be delicious.
You can also freeze them! Cut the bars first, then place them on a baking sheet in the freezer for about an hour until they’re firm. Wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 3 months. Just let them thaw at room temperature before eating.
Super Useful FAQ Section
Q1. Can I use fresh or frozen cherries instead of canned filling?
Ans: Absolutely! You’ll need about 4 cups of pitted cherries. Cook them on the stovetop with ¾ cup sugar, 4 tablespoons of cornstarch, and a splash of lemon juice until thickened before spreading on the crust.
Q2. Why did my bottom crust come out soggy?
Ans: This usually happens if the filling is too watery or if the bars weren’t baked long enough. Make sure your filling is thick and that you bake until the edges are golden brown and the center is bubbly.
Q3. My crumble topping didn’t get crispy. What did I do wrong?
Ans: Your butter might not have been cold enough, or you may have packed the crumble down too much. Just sprinkle it on lightly so the heat can get all around the little crumbles and crisp them up.
Q4. Can I make this recipe in a different sized pan?
Ans: Yes, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch pan will work, but the bars will be much thicker and will need to bake longer, probably closer to an hour. Just keep an eye on them.
Q5. I don’t have parchment paper. What can I do?
Ans: You can grease and flour the pan really well, but it will be much harder to get the bars out cleanly. Parchment paper is really the best way to go for easy removal.
Wrapping Up
See? That wasn’t so bad. You just made something that tastes like a classic cherry pie but without all the drama. These bars are perfect for pretty much any occasion, or just for a random Tuesday when you need a treat.
The best part is feeling like a baking genius when you pull these out of the oven. That buttery, crumbly smell is one of the best things in the world.
So go give it a try. And when you do, come back and leave a comment to let me know how they turned out. I love hearing about your kitchen adventures, and if you have any questions, just ask