Cherry Pie Bars
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Cherry Pie Bars – buttery oat crust, gooey cherry filling, and a sweet vanilla glaze. All the pie feels, none of the pie fuss.
This Was Inevitable…
If you’ve been around here for more than five minutes, you probably know I’ve got a soft spot for cherry pie filling. I’ll put it on anything, no shame. So turning that obsession into something bar shaped, sliceable, and sharable? Yeah, this recipe was a no brainer.
These bars have all the cozy vibes of a classic cherry pie, but without the stress of crust crimping or lattice weaving. You get a buttery, oat packed base, that sticky sweet cherry layer I could eat with a spoon, and a light vanilla glaze to finish things off. They’re low effort, high reward, and dangerously easy to “just have one more” of.
Check out my Raspberry Oatmeal Crumble Bars or my Date Squares!
Why You’ll Love These Cherry Pie Bars
- All the cherry pie vibes, minus the pie drama.
- One bowl, one pan, zero fuss.
- That buttery oat crust? You’ll want to eat it straight from the bowl.
- You can swap the filling, blueberry, apple, whatever’s in the pantry.
- The glaze makes it look fancy, even if you’re just eating them in pajamas.
Before You Start: Tips & Ingredients
- All-Purpose Flour: The base of our buttery crust. You can swap in a bit of whole wheat if you’re feeling rustic, but don’t go full hippie, too much and the texture gets weird.
- Rolled Oats: Adds chew and heartiness. Quick oats will do if that’s all you’ve got, but avoid instant oats, they’ll just melt away.
- Granulated Sugar + Salt: A little sweet, a little savory. Trust me, both matter here.
- Cold Butter: This is the glue. Cut it into cubes straight from the fridge and work it in until crumbly. Soft butter won’t cut it (literally).
- Parchment Paper: Line your pan,it’s your best friend for clean slices and zero stickage.
- Cherry Pie Filling: Use your favorite canned version, I love E.D. Smith. Want to go homemade? Simmer cherries with sugar and a little cornstarch until thick, then cool before using.
- Powdered Sugar: For that sweet drizzle on top. Don’t skip it, it’s the cherry on top of the cherry.
- Milk: Thins out the glaze to the perfect drizzle. Any milk works, even non-dairy. Water in a pinch.
- Vanilla Extract: A little warmth, a little depth, makes the glaze taste like more than just sugar.
- Cool Before Glazing: It’s hard, I know. But if you glaze too soon, it’ll melt into a puddle. Let the bars chill out first.
Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang so you can lift the bars out later, your future self will thank you.
In a large bowl, mix the flour, oats, sugar, and salt. Add the cold, cubed butter and cut it in with a pastry blender or your fingers until the mixture looks like chunky, buttery sand. Take two thirds of that and press it firmly into the bottom of your pan to make the crust.
Pop that crust in the oven for 15 minutes, just until it starts to turn golden around the edges. It’s your foundation, so we want it nice and sturdy.
Spread the cherry pie filling evenly over the hot crust, don’t be shy, get it all the way to the edges. Then take the remaining crust mixture and crumble it on top. Rustic is the goal, not perfect. Back into the oven it goes for about 30 minutes. Look for a lightly browned top and filling that’s bubbling around the edges. That’s when you know it’s ready.
Let the whole thing cool completely in the pan. Then lift it out with the parchment and cut into squares. Mix your powdered sugar, milk, and vanilla until smooth, then drizzle over the bars like you’re Jackson Pollock.
Frequently Asked Questions
Can I use fresh cherries instead of canned filling?
Yes! Just cook down pitted cherries with sugar and a bit of cornstarch until thick and jammy. Let it cool before spreading over the crust so it doesn’t go soupy.
Can I make this without oats?
Totally. Just swap the oats for more flour, same amount. The texture will be a bit more shortbread-y and less chewy, but still delish.
How do I get clean cuts?
Let the bars cool completely (yes, I mean completely), then lift them out with the parchment paper. Use a sharp knife and wipe it between cuts. It’s fussy, but worth it.
Can I make these ahead of time?
Yes, and they’re actually better the next day. Store them at room temp overnight, or refrigerate if it’s warm where you are.
Storage + Reheating
- Room Temp: Store in an airtight container for up to 3 days, perfect for countertop snacking.
- Fridge: Keep refrigerated for up to 1 week if you prefer them chilled or live somewhere warm.
- Freezer: Freeze bars (without glaze if possible) in a single layer, then transfer to a container or bag. Keeps for up to 3 months.
- Thawing: Let thaw at room temp. If you skipped the glaze before freezing, drizzle after they’ve thawed.
More Delicious Bars To Try
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Cherry Pie Bars
Ingredients
For The Crust
- 1½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup unsalted butter (cold and cubed, 2 sticks)
For The Filling
- 42 ounces cherry pie filling (2 (21-ounce) cans)
For The Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish, or line it with parchment paper.
- In a large mixing bowl, combine the flour, rolled oats, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press about two-thirds of the mixture firmly into the bottom of the prepared dish to form the crust.
- Bake the crust in the preheated oven for 15 minutes or until it just begins to turn golden.
- Remove the crust from the oven and spread the cherry pie filling evenly over the hot crust. Crumble the remaining oat mixture over the cherry filling.
- Return to the oven and bake for an additional 30 minutes, or until the top is lightly browned and the filling is bubbly.
- While the bars cool, whisk together the powdered sugar, milk (or water), and vanilla extract in a small bowl until smooth. Drizzle over the cooled bars.
- Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the edges of the parchment paper to lift the bars out of the pan, then cut into squares.
Equipment
Notes
- Use cold butter: This helps create a crumbly, delicious crust.
- Line with parchment paper: It makes removing and cutting the bars much easier.
- Cool completely: Let the bars cool fully before glazing and cutting to avoid crumbling.
- Substitute fillings: Try using blueberry or apple pie filling for a different twist.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
