Cherry Pie Bars
Buttery, jammy, and incredibly easy - these Cherry Pie Bars have a golden crumble crust and thick cherry filling. No rolling pin needed, just one pan and simple pantry ingredients.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Pastry cutter or fork
- Large mixing bowl
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar, divided 3/4 cup for dough, 1/4 cup for topping
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract optional but recommended
- 2 cans (21 oz each) cherry pie filling
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
- Mix flour, 3/4 cup sugar, baking powder, and salt in a large bowl.
- Cut cold butter into the flour mixture until coarse crumbs form.
- Add eggs and vanilla extract, then mix until a soft dough comes together.
- Press two-thirds of the dough evenly into the bottom of the prepared pan.
- Stir cherry pie filling with lemon juice and almond extract, then spread evenly over the dough base.
- Crumble the remaining dough over the cherry layer, then sprinkle with remaining 1/4 cup sugar.
- Bake for 45 to 50 minutes until the top is golden and filling is bubbling at the edges.
- Cool completely for at least 1 hour before slicing into bars.
Notes
- Use cold butter straight from the fridge for the best crumbly texture.
- Do not skip cooling time - bars need at least 1 hour to set before slicing.
- Sour cherry filling can replace sweet cherry filling for a tangier result.
- Bars freeze well for up to 2 months wrapped individually.