Featuring a sweet-tart cherry pie filling and a buttery, crumbly brown sugar streusel, there’s so much to love about these crumb-topped cherry pie bars. You’ll use frozen sour cherries in the filling, which comes together quickly on the stove. The crust and crumble topping are made from the same 1-bowl mixture. (There’s no messing with pie crust today!) A drizzle of almond icing is the perfect flavor-enhancing finishing touch.
Today we’re giving our standard round pie dish a rest and making pie bars. While I generally don’t mind putting in the time and effort to make a pie from scratch (it’s a labor of love!), pie bar recipes are definitely quicker and easier. And sometimes—OK, oftentimes—that’s very appealing!
It’s why I’ve created bar versions of some of the most popular pies on my site, such as pumpkin pie bars, salted caramel apple pie bars, and blueberry pie bars.
If you love cherry pie, but making pie crust from scratch intimidates you, this crumb-topped cherry pie bar recipe is the answer. You’ll still enjoy a jammy cherry filling, but with the welcome ease of making a single “dough” that becomes both crust and topping—no finicky pie crust chilling, rolling, or shaping. Dessert is served!
Why You’ll Love Cherry Pie Bars
- Easier than pie—crust & topping made from the same 1-bowl mixture
- Juicy, jammy cherry pie filling, made from scratch
- Made with frozen sour cherries, available year round!
- Quicker than many fruit fillings—no pitting, peeling, or chopping the fruit
- Another egg-free baking recipe
- Sweet almond-flavored icing
- Easy to transport, slice, serve, and freeze!
While my classic cherry pie recipe uses fresh sweet cherries, these cherry pie bars use frozen sour cherries, so you don’t have to limit this recipe to when cherries are in season. But, if you have fresh, you can absolutely use them here!
One reader, Toni, commented: “OMG—I made this for Thanksgiving, as my husband LOVES cherry pie… I couldn’t find sour cherries, so I used dark sweet cherries and followed those directions. I LOVE this recipe. I keep going back for just a little bite! I will definitely be making this again. ★★★★★“
Here’s everything you need:
Crust & Topping Made From Same Mixture
This step really couldn’t be easier. You need 1 bowl and a spatula (no mixer required!), and you’ll use this dough for both the crust and the topping.
- All-Purpose Flour: Flour is the base of the crust/crumble.
- Oats: Feel free to use either whole rolled oats or quick oats here. Reserve 2 Tablespoons of oats to add to the crumble topping before sprinkling it on top of the cherry pie filling.
- Brown Sugar: I love using brown sugar in a dough/crumble like this, because of the moisture and flavor it provides.
- Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.
- Lemon Zest & Salt: Small amounts but definitely necessary for flavorful bars. The lemon zest brightens up the zingy sour cherry flavor even more, and salt enhances everything.
- Melted Butter: Using melted butter makes this a stir-by-hand mixture (just like these chewy chocolate chip cookies!). It binds the ingredients together and provides flavor.
Stir it all together, then reserve about 1/3 of the crumble mixture to use as the topping. Press the rest into a lined 9-inch-square baking pan. I like to line pans with parchment paper so I can easily lift the whole thing out of the pan, and cut it into squares on a cutting board. I recommend the same for white chocolate raspberry cheesecake bars and M&M cookie bars, too.
Bake the crust for 10 minutes before you top it with the filling.
Tart Sour Cherries vs. Dark Sweet Cherries
Like with apples, varieties of cherries range in flavor, texture, and size. Some varieties are known as “sweet, snacking cherries,” and others are known as “sour” or “tart” cherries. While the sweeter, firmer varieties are ideal for eating all by themselves, the smaller sour/tart varieties are excellent for baking.
If the word “sour” puts you off, think about all the delicious sour flavors we enjoy in baked goods, like cranberries, lemon, and rhubarb. A little added sugar balances the sour with sweet, and the result is mouth-watering, not mouth-puckering.
Sour cherries are lower in sugar than sweet cherries but higher in acidity, which gives them a vivid flavor, and cooking them concentrates the sugars so they taste sweeter.
If you were to buy canned cherry pie filling, that’s made with sour cherries! So the sour cherry filling going into these pie bars tastes like THE quintessential cherry pie filling. Think: the storybook hometown diner cherry pie of your dreams. 🙂
Cook the Sour Cherry Pie Filling on the Stove
Let me walk you through this so you understand the cooking step before you start. You need 3 and 1/2 cups (about 525g) of fresh or frozen sour cherries. No need to thaw. Combine them in a saucepan with sugar and lemon juice. Cook until the cherries begin to release their juices, then pour some of that warm cherry liquid into a small bowl of cornstarch. Use a fork to dissolve the cornstarch:
Why are we doing this? Like with this blueberry sauce and strawberry dessert sauce, and you need to make a cornstarch slurry mixture, because adding powdery cornstarch to the fruit leaves you with chalky chunks of undissolved cornstarch. And, here, you don’t want to add more liquid to the cherry filling, so that’s why we’re literally using liquid from the cooking cherries. We use this trick to thicken the filling in triple berry pie, too.
Nice and thick like the canned stuff, but completely homemade:
Spread the warm filling over the pre-baked crust. Stir an additional 2 Tablespoons of oats into the remaining crumble mixture, to give it a little extra volume, then sprinkle it over the filling before baking.
No, I do not recommend canned cherries in this recipe. Canned cherries typically have other ingredients added. And if you can find a can/jar that’s just pure cherries in water, they’re already quite soft and will cook into mush. I do not recommend them here.
Yes, you can use fresh pitted cherries instead of frozen. The cooking and baking instructions remain the same.
Yes, we tested this and it works wonderfully with 2 changes. Reduce the sugar in the filling to 1/3 cup (67g) and add another 1 teaspoon of lemon juice. Still, if I had to choose, I would use sour cherries here.
Cool baked crumb-topped cherry pie bars completely, just like you would let a cherry pie cool completely. If you cut the bars into squares while they are still warm, they’ll fall apart.
Optional Icing
Flavors of almond & cherry pair so well, just like in these cherry almond linzer cookies and cherry cobbler. If you’d like to top with icing, whisk together the almond icing ingredients in the recipe card below, or you could make this vanilla icing instead. Each one is made from only 3 ingredients and comes together in a flash. PIE BAR PERFECTION, and totally from scratch.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
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Cherry Pie Bars (From Scratch)
- Prep Time: 30 minutes
- Cook Time: 1 hour (includes filling)
- Total Time: 4 hours, 30 minutes (includes cooling)
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
This is cherry pie without the hassle of making a homemade pie crust! You’ll use frozen (or fresh) sour cherries in the filling, which comes together quickly on the stove. The crust and crumble topping are made from the same 1-bowl mixture. A drizzle of almond icing is the perfect flavor-enhancing finishing touch. Cool completely before icing and cutting.
Ingredients
Crust + Topping
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 cup (85g) + 2 Tablespoons (11g) old-fashioned whole rolled oats, divided
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
Cherry Filling
- 1 and 1/2 Tablespoons (11g) cornstarch
- 3 and 1/2 cups (525g) frozen sour cherries (do not thaw)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon almond extract
Almond Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons (30ml) milk
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan (I love this one and this one) with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- Make the crust: Whisk the flour, 1 cup (85g) oats, brown sugar, baking powder, lemon zest, and salt together in a medium bowl. Add the melted butter and vanilla, and stir until the mixture resembles moist crumbly sand and no dry spots remain. You will have a little more than 3 cups of crust mixture, or about 520g. Press 2/3 of the mixture (about 2 cups/345g—doesn’t have to be exact) into the prepared baking pan. Press it into the pan (with your hands, a large spoon or spatula, or the bottom of a measuring cup) to form a crust. Bake for 10 minutes, and then remove from the oven to slightly cool.
- Make the filling: Place the cornstarch in a small bowl and set aside, within reach of the stove. In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice. Cook, stirring occasionally, until the cherries begin to release their juices—about 4 to 6 minutes. While the cherries continue to cook, carefully remove a couple of spoonfuls of the juice from the saucepan and add to the bowl of cornstarch. Using a fork, mix the cornstarch and cherry juice together until the cornstarch is dissolved. Stir this mixture into the filling, then bring to a boil and cook, stirring occasionally, until the filling has thickened, about 10 minutes. Remove from heat and stir in the almond extract.
- Pour/spread the filling over the warm crust. Stir 2 Tablespoons oats into the remaining crumble mixture, then sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.
- Bake for about 40–50 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy cherry specks!). Mine take about 45 minutes.
- Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can place the whole pan in the refrigerator to help speed things up.
- Make the optional icing: Whisk the icing ingredients together. Add more milk to thin out, if desired. Drizzle over cooled bars.
- Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and, for neat squares, wipe the knife clean between each cut.
- Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can refrigerate the cooled bars before cutting into squares, see step 6. Baked and cooled bars freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan or this 9-inch Square Baking Pan | Glass Mixing Bowl | Whisk | Citrus Zester | Citrus Juicer | Cooling Rack
- Can I use canned/jarred cherries? No, I do not recommend canned cherries in this recipe. Canned cherries typically have other ingredients added. And if you can find a can/jar that’s just pure cherries in liquid, they’re already quite soft and will cook into mush. I do not recommend them here.
- Can I use dark sweet cherries instead of sour? Yes, we tested this and it works wonderfully with 2 changes: Reduce the sugar in the filling to 1/3 cup (67g) and add another 1 teaspoon of lemon juice. Still, if I had to choose, I would use sour cherries here.
- Can I bake this in a 9×13-inch pan? You can, but I have had better results baking a smaller batch, as written, in the 9-inch square pan. If you want to make a larger batch, double each ingredient and bake in a 9×13-inch pan. Increase crust pre-bake time to 18 minutes. Increase the bake time after adding the filling & crumble topping to 1 hour, or until filling is bubbling.
Reader Comments and Reviews
Hi Sally. I love the shortbread crust for your lemon bars. Could this cherry filling be used on the shortbread crust?
Hi Judy, we haven’t tried that, but let us know if you do!
Could I make this with raspberry instead of cherry
Hi Terry, Here are our raspberry streusel bars.
Hi Sally,
I want to try this recipe as we LOVE cherry pie. However, can I eliminate the oats and use additional flour…or what can I use as a substitute..?
Thank you,
Nancy
Hi Nancy! For a non-oat crust, we’d recommend using the crust from our cranberry crumble pie bars instead, and following those baking instructions (no pre-bake needed). You can halve the recipe to fit in a 9-inch pan. Let us know how they turn out for you!
Can you use Raspberries instead of Cherries?
Hi Martha! Here are our raspberry streusel bars.
Absolutely DELICIOUS!! I will
Definitely be making these again!
Delicious! My grocery didn’t have frozen sour cherries, but they had frozen sour/sweet mixed cherries so that’s what I used. The bars taste great and are not too sweet. I think when I make them again I’ll use vanilla in the icing rather than almond – it was a bit strong for my person taste. Thanks for the easy and delicious recipe!
Hi Sally, I grew up during the 60’s and 70’s helping my Mom in the kitchen both at home and at our church. I still love cooking and baking today ! My Mothers love for cooking y’ss has been passed down to our 3 children who all cook from scratch as well. Just wanted you to know how much I enjoy your recipes ! Rather than simply looking up a recipe I’m not familiar with I have now transitioned into typing Sally’s Baking Addiction prior to the recipe name !
Sincerely, Neal
Can I use quick oats instead of the old-fashioned rolled olds?
Hi Melissa, yes, quick oats will work here. Enjoy!
Could I use frozen strawberries instead of cherries?
Hi Rory, that should work, but you may want to tinker with the added sugar depending on how sweet your strawberries are. Or, you can use this recipe for strawberry rhubarb crumb bars instead. You can skip the rhubarb and use 5 cups of chopped strawberries instead. Increase cornstarch to 1 and 1/2 Tablespoons.
I made these for a family BBQ, they were a hit! I could not find fresh or frozen tart cherries (very odd since my state is a major cherry grower!), so I used canned (canned tart cherries in water, not pie filling) and they worked great despite the recipe notes saying not to use canned. I drained the cherries thoroughly prior to cooking, and they retained their shape and color through the cooking process. The fam loved them!
For the icing, if someone has a nut allergy, can I substitute vanilla extract for the almond extract?
Definitely!
I’ve made these twice this month. Once with frozen sweet cherries and once with fresh. Both times delicious!
These bars are unbelievably good! I am about to make them once again–I crave these! So good with vanilla ice cream. Also, even better the 2nd day. Thank you Sally!!!
These were perfect and delicious! I love the filling and was wondering if I could add more cherries without ruining the proportions.
Hi Jane, I’m sure you could very slightly increase the amount of cherries, perhaps up to 4 cups (around 600g). Let me know how it turns out.
I can never find frozen tart cherries. Where do you recommend getting them?
Thank you!
Hi Tara! We usually fine frozen tart cherries at our local grocery store.
I didn’t have a 9×9 pan so used an 8×8 and they still came out so good. Bake time was 50 min because everything was a little thicker due to the smaller pan. The icing drizzle is key!
Could you use canned tart cherries?
Hi Diane, No, we do not recommend canned cherries in this recipe. Canned cherries typically have other ingredients added. And if you can find a can/jar that’s just pure cherries in liquid, they’re already quite soft and will cook into mush. We do not recommend them here.
Absolutely delicious!
I too had the burned caramelized edges which had to be cut off. Is there a way to avoid this? Maybe not spread the cherry layer outhe edge?
Hi Ingrid, we’re so glad you enjoyed these! If you find the edges are over-browning and becoming too caramelized, you can tent the pan with foil half way through bake time, or even make a sort of pie crust shield using aluminum foil (see how we do it for round pies here).
If I’m using fresh cherries do I need to freeze them for this??
Hi Courtney, you can use fresh pitted cherries instead of frozen. The cooking and baking instructions remain the same. Enjoy!
If using fresh sour cherries instead of frozen, would the amount of cherries be the same? I picked some from our favorite farm recently and want to try this recipe. Thanks!
Hi Mary, you can use fresh pitted cherries instead of frozen. The cooking and baking instructions remain the same. Enjoy!
Can I brown the butter in this recipe?
Hi Laura, that should work just fine. You’ll likely need to add a bit more butter or milk to account for the loss of moisture when browning. See How to Brown Butter for more details.
Hi! I’m just wondering if I can freeze these after baking? Thank you
Hi Laura, Baked and cooled bars freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
My hubby loved this recipe, he consumed three pieces in one sitting!
I’d love to make it for an afternoon tea, but in mini muffin size instead. Any recommendations re the changed times and temps would be greatly appreciated!
Thank you.
Hi Robin, how fun! We haven’t tested these in a mini muffin pan, but that should work just fine. Same temperature, but we’re unsure of the exact bake time. Let us know how it goes!
Hello,
Will frozen, whole cranberries work in the bars with oatmeal, flour and sour cherries?
thank you,
Lilly
Hi Lilly, that can work, although you may need to tinker with the other filling ingredients depending on how tart your cranberries are. Or, here is our cranberry crumble pie bars recipe instead.
Amazing! I hope they last until my family gets home tonight!
These were *delicious* for a summer picnic! Nice and tart filling. I did make the optional icing to help balance the tartness and it was perfect. I’d definitely make these again. I had to cut all the edges off as they burned/caramelized in the oven; this also helped to make the slices uniform and pretty. I freeze the bars in tupperwares and take them to picnics in cooler bags — by the time we arrive and unpack, they’re thawed but still nice and cool!
I do not have a 9×9 square pan but I have an 8×8 pan instead. Would this still work with an increased baking time?
Hi Kate, we haven’t tried, but it should work.
Are these freezable?
You bet! See Notes after the recipe for instructions.
Hello! I’m not at all familiar replacing almond flour for all purpose flour in baking. I’m wondering if I can replace the all purpose with almond flour (or use half of each) in this recipe. It just sounds good to me. What do you think? Please advise.
Thank you.
Hi Vivian, almond flour has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. For best results, we recommend finding a recipe that was specifically developed for using almond flour.
Pretty darn good! Thank you for the great recipe and your instructions. They came out perfect.
Every time I make these I get compliments and requests for the recipe! Perfect for a party in 2 bite pieces. The frozen sour cherries can be a pain to find but WORTH IT.