Gluten-Free Cherry Pie Bars

These Gluten-Free Cherry Pie Bars All the goodness of a classic cherry pie, in an easier, gluten-free, dairy-free and refined sugar-free recipe. It’s made with a buttery crust, a four-ingredient cherry pie filling, and a golden crumb topping.

Easy Recipe for Cherry Pie Bars

There’s nothing like a mouth-watering summer dessert. These Gluten Free Cherry Pie Bars are perfect!

The crust is made from ground almonds and the filling is filled with sweet cherries (fresh or frozen). The crumb topping is the same mix as the crust, making things super easy.

This gluten-free pie recipe takes only 15 minutes to prepare and will make you a favorite contributor to next year’s summer potlucks!

materials needed

This recipe requires just a few basic ingredients! You probably already have most of them.

Shells and Toppings

• flour: The crust uses a blend of almond flour and tapioca flour for the perfect texture.
• oil or butter: You can use coconut oil to keep the recipe dairy-free, or swap it out for melted butter.
• Maple sugar: Yes, you do need maple syrup. Replacing it with any other sweetener will change the texture.
• vanilla: Adds depth of flavor and extra moisture.
• sea ​​salt: Reduces sweetness and enhances flavor.

cherry pie filling

• cherry: Fresh or frozen cherries are fine. Just make sure they are cored and halved.
• Maple Syrup: Coconut sugar will work too.
• Pueraria: Helps thicken the cherry pie filling while cooking.
• vanilla: Adds depth of flavor and a little extra sweetness.

What cherries to use for cherry pie bars?

We tested this recipe using two different types of cherries: fresh sour cherries and frozen sweet cherries. The two different types of cherries do produce different flavors and textures, but they’re actually equally delicious. Just use the method that works best for you. Let’s break it down:

• Fresh sour cherries: These cherries are slightly less sweet and have a firmer texture.
• For frozen sweet cherries: Of course, frozen cherries are sweeter and juicier.

Frozen cherries are used in the photo, but fresh cherries are used in the video, so feel free to check them out so you can actually see the difference!

How to Make Cherry Pie Bars

This Gluten Free Cherry Pie recipe is so easy to make! Only 15 minutes of prep time is required.

1. Make the shell: In a bowl, combine almond flour, tapioca flour, oil or butter, maple syrup, vanilla, and sea salt. Mix until combined, then press 2/3 of the mixture into the bottom of a parchment-lined baking sheet. Bake at 350°F for 10 minutes.
2. Make the filling: In a saucepan, combine cherries, maple syrup, arrowroot, and vanilla. Mix, then cook over medium heat until thickened.
3. Assemble and bake: Pour cherry pie filling into prebaked crust, top with remaining crust mixture, and bake for 20 minutes.

Is canned cherry pie filling gluten free?

Most breeds are, yes. However, for this recipe, I like to make a homemade cherry pie filling with just four ingredients. That way, I know exactly what’s going on!

If you decide to use store-bought pie fillings, be sure to check labels carefully.

How to Flavor Cherry Pie Filling?

I love a simple and classic cherry pie filling, but if you want to spice things up a great option is to add spice!

Try stirring with a sprinkle of cinnamon, cloves, nutmeg, or allspice for another layer of flavor and warmth.

Variety

• Use another fruit. This recipe is delicious with any fruit pie you like. Try raspberries, blackberries, strawberries, peaches, you name it.You can also use my pie filling recipe Homemade Blueberry Pie or my Apple Pie Cookies.
• Add icing sugar. Want some extra sweetness? Make an easy frosting or glaze and drizzle it on top of cooled cherry pie bars.

how to store

Once these cherry pie bars have cooled, they can be wrapped tightly and stored in the refrigerator for 3-4 days, or in the freezer for up to a month.

When you’re ready to enjoy them again, just thaw them at room temperature and enjoy!

More Summer Desserts You’ll Love

Watch the video:

For the crumble and topping:

• 3 cup 288g almond flour
• 2 tablespoon 15g tapioca flour
• ⅓ cup coconut oil or butter melted
• 1/3 cup Pure Maple Syrup see notes
• 1 teaspoon vanilla
• 1 teaspoon sea ​​salt

For the cherry filling:

• 4 cup pitted cherries Halved (see note)
• 1/3 cup maple syrup
• 1 tablespoon Pueraria
• 1 teaspoon vanilla

• Preheat oven to 350°F and line an 8×8 baking sheet with parchment slings.

• In a large bowl, combine the almond flour, tapioca flour, coconut oil (or butter), maple syrup, vanilla extract, and sea salt and mix until smooth. Place the / mixture into the bottom of the prepared pan and press down evenly.

• Bake in preheated oven for 10 minutes. on hold.

• Meanwhile make cherry filling: In a medium saucepan add cherries, maple syrup, arrowroot, and vanilla extract and toss to combine. Cook over medium heat, stirring frequently, until the filling thickens, about 5 minutes.

• Pour the cherry mixture into the baked crust, sprinkle the remaining crumbled mixture on top, and bake for 20 minutes.

• Let cool completely before cutting.

• Store in the refrigerator.

do not replace Maple sugar Add another sweetener to the crust/topping and it changes the recipe.
you can replace maple syrup Add coconut sugar to the cherry mixture if you like.
Frozen cherries can be used if fresh cherries are not available.
Recipe and photos updated May 16, 2019

Calories: 130kcalcarbohydrate: 14.6Gfat: 7.2GSaturated fat: 2.7Gcholesterol: 10mgsodium: 190mgfiber: 1.4Gsugar: 1.9G