Almond Flour Cherry Pie Bars Recipe — Tender Cherry Dessert Bars

These Almond Flour Cherry Pie Bars combine a gluten-free buttery shortbread crust and crumbly topping with a bright, homemade cherry filling and a simple powdered sugar glaze. The crust and topping use the same one-bowl mixture, so prep is fast and tidy. The almond flour base bakes up with a delicate, shortbread-like texture while the buttery crumb topping melts in your mouth. Fresh sweet cherries and a touch of almond extract make the filling vibrant and naturally fruity—finished with a light glaze for an elegant touch.

Side view of cherry bars on a sheet of brown parchment.

If you enjoy these bars, try other almond-flour treats such as almond flour peach crumble bars, strawberry oat bars with chia jam, or gluten-free date squares for more gluten-free dessert inspiration.

Why you’ll love these cherry bars

There are several reasons these bars are a favorite. The crust and topping use melted butter, which saves time and still yields a tender, shortbread texture. The filling is homemade—quick to make and fresher tasting than canned alternatives. Because the filling thickens while the crust prebakes, the assembled bars bake quickly (about 15 minutes), so they come together fast. The only challenge is letting them cool and chill long enough to slice neatly.

Ingredients and substitutions

Below is a concise overview of key ingredients and suggested swaps. The recipe card at the end provides the full ingredient list and exact measurements.

Ingredients to make cherry pie bars arranged in individual bowls.

Almond flour – Use fine blanched almond flour for the best, tender texture. Almond meal is coarser and can change the result.
Cherries – Fresh dark sweet cherries are recommended. If using sour cherries, increase the sugar slightly to balance tartness.
Butter – Unsalted melted butter binds the dry ingredients and delivers the shortbread mouthfeel. If you use salted butter, reduce or omit added salt in the recipe.
Cornstarch – Helps keep the crust tender and the topping crisp.
Coconut flour – A small amount helps absorb extra moisture and oil from the almond flour and melted butter so the dough holds together well.

How to make fresh cherry pie bars with almond flour

Here’s a quick overview of the process. Full step-by-step instructions appear in the recipe card below.

Crust and topping mixture in a glass bowl with a fork. — **Step 1:** Whisk the dry ingredients together, then stir in melted butter and vanilla until the dough holds together when pinched.

Crust mixture pressed into the bottom of a square pan. — **Step 2:** Press about two-thirds of the dough into the lined pan and chill the remaining third until needed.

Crust baked in the pan. — **Step 3:** Bake the crust briefly until the edges turn golden and the center is set, then allow it to cool.

Cherry filling ingredients stirred together in a small saucepan. — **Step 4:** Combine the cherries, water, sugar, cornstarch, lemon juice and almond extract in a saucepan and stir to combine.

Cooked cherry pie filling in the saucepan with a spatula. — **Step 5:** Cook over medium heat, stirring, until the filling thickens and becomes glossy.

Cherry filling spread out on crust. — **Step 6:** Cool the filling slightly, then spread it over the pre-baked crust.

Topping sprinkled over cherry filling. — **Step 7:** Crumble the chilled remaining dough over the filling to form the topping.

Baked cherry bars cooling in the pan. — **Step 8:** Bake until the topping is golden. Cool to room temperature, then chill for a few hours to set before slicing.

Powdered sugar glaze mixed together in a small glass bowl. — **Step 9:** Whisk powdered sugar with a little milk until smooth and drizzle over cooled bars.

Bars on a wooden board with powdered sugar glaze drizzled over top. — **Step 10:** Slice into squares and serve chilled or slightly cool from the fridge.

Measuring ingredients

The recipe provides both US cup measures and weight/metric equivalents. For best accuracy, use a kitchen scale for grams (g) and a liquid measuring cup for milliliters (ml). Smaller amounts are listed in teaspoons and tablespoons.

Storage

Store cut bars in an airtight container in the refrigerator for best texture; they keep well for 3–4 days. Because almond flour retains moisture, leaving the bars at room temperature will soften the crisp topping and base. Freezing is not recommended—the crust and topping lose their ideal texture after thawing.

Overhead view of cherry pie bars arranged on brown parchment paper.

Key recipe tips

Chop cherries into small pieces so the filling spreads smoothly and each bite is balanced.
Line the pan with overhanging parchment for easy lifting and cleaner slicing.
Allow the pre-baked crust to cool and firm up before adding the warm filling to prevent sogginess.
Chill the bars thoroughly before cutting—this helps the almond flour crust and jammy filling set for clean squares.

Recipe FAQs

Can you use frozen cherries?

Yes. Make sure they’re fully thawed, patted dry if very wet, pitted, and chopped before cooking.

Can you use canned cherry pie filling?

You can in a pinch, but canned filling has added ingredients and a different texture and flavor than the fresh filling in this recipe.

Do you need to pre-bake the crust?

Yes. Pre-baking stabilizes the base so it supports the filling and prevents the topping from overbrowning during the final bake.

Cherry pie bars arranged on parchment with cherries around them.

More almond flour dessert recipes

Cherry Almond Cake
Cherry Galette with Almond Flour Crust
Almond Flour Lemon Poppy Seed Cake
Almond Flour Lemon Blueberry Bread
Almond Flour Vanilla Cupcakes

HUNGRY FOR MORE? Sign up for the newsletter and follow Crumb Top Baking on social media for new recipes and baking tips.

If you try this recipe, please leave a review and rating to share your results or ask any questions below.

📖 Recipe

Almond Flour Cherry Pie Bars

Gluten-free shortbread-like crust and topping, a homemade cherry filling, and a powdered sugar glaze make these bars a lovely, crowd-pleasing dessert.

Prep Time: 20 minutes

Cook Time: 25 minutes

Chilling Time: 3 hours

Total Time: 3 hours 45 minutes

Servings: 16 bars

Author: Leanne Combden

Ingredients

For the crust and topping:

2 1/4 cups (234 g) fine blanched almond flour
1/4 cup (30 g) cornstarch
1/4 cup (25 g) coconut flour
1/2 cup (110 g) granulated sugar
1/4 cup (57 g) light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup (170 g) unsalted butter, melted

For the cherry filling:

3 cups (15 oz) fresh sweet cherries, pitted and chopped
1/2 cup (120 ml) water
1/3 cup (70 g) granulated sugar
2 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon almond extract

For the glaze:

1/2 cup (60 g) powdered sugar, sifted if lumpy (plus more if needed)
2–3 teaspoons milk (dairy or plant-based)

Instructions

Preheat oven to 350°F. Grease and line an 8-inch square pan with overhanging parchment.
In a large bowl, whisk the dry ingredients for the crust and topping. Add melted butter and vanilla and mix with a fork until the dough can be pinched together.
Press about two-thirds of the dough into the prepared pan. Chill the remaining third in the fridge.
Bake the crust 9–11 minutes, until the edges are lightly golden and the center looks set. Remove and cool.
Combine cherry filling ingredients in a small saucepan and stir to combine.
Cook over medium heat, stirring frequently, until the mixture thickens.
Allow the filling to cool slightly, then spread it over the cooled crust.
Crumble the chilled remaining dough over the filling and bake 14–17 minutes, until the topping browns. Cool to room temperature, then chill in the fridge 2–3 hours.
Whisk powdered sugar with milk to make a glaze. Drizzle over the bars, cut into squares, and enjoy. Store covered in the refrigerator for 3–4 days.

Notes

Chop cherries into small pieces so the filling spreads evenly.
Use parchment with overhang for easy removal and slicing.
Let the prebaked crust cool before adding warm filling to avoid sogginess.
Chill the finished bars before slicing to help them firm up.

Nutrition Facts per Serving

Calories: 276 kcal |
Carbohydrates: 30 g |
Protein: 4 g |
Fat: 17 g

Disclaimer

Nutrition information is an estimate and will vary with substitutions and brands used.