Prepare to be swept off your feet by these delightful Gluten-Free Cherry Pie Bars. Packed with plump and juicy cherries and a deliciously buttery shortbread crust, these bars are a little slice of paradise that you won't be able to resist!
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Why you'll love this recipe
If you're looking for a delicious gluten-free dessert to satisfy your sweet tooth, these cherry pie bars are guaranteed to hit the spot! Made with a buttery shortbread crust and a sweet-tart cherry filling, these bars are an excellent option for those with gluten sensitivities or celiac disease.
This recipe is super easy to make and uses readily available ingredients- like canned cherry pie filling! Not to mention, they're way easier to make than a traditional cherry pie.
With just a few simple steps, you can whip up a batch of yummy bars that are sure to impress. Serve them as a dessert for a family gathering or bring them to a potluck or barbeque. With their delicious flavor and soft texture, no one will even know they're gluten-free!
Ingredients
These are my go-to bars because I almost always have everything I need right in my pantry. Here's what you'll need:
- Butter. Provides a rich flavor and helps create the delicious buttery shortbread crust. You can use salted or unsalted, just make sure it's softened!
- Sugar. Helps balance the tartness of the cherries.
- Eggs. Adds structure and richness to the gluten-free shortbread crust. Make sure your eggs are at room temperature!
- Vanilla and almond extract. These enhance the flavor profile and complement the cherries' flavor. They're also used to make the icing.
- Gluten-free flour. For this recipe, I use King Arthur Measure for Measure flour and the bars turn out perfect every time.
- Salt. Salt helps bring out the flavors of the other ingredients.
- Cherry pie filling. Use canned pie filling for a quick and easy dessert! You can also use a homemade cherry pie filling.
- Powdered sugar and milk. Mix these with vanilla and almond extract for the smoothest and creamiest icing!
Is cherry pie filling gluten-free?
Most of the time, yes. Always be on the lookout for gluten ingredients such as wheat flour or modified food starch. Most brands use alternative thickeners, such as cornstarch, tapioca starch, or potato starch.
My favorite tried and true cherry pie filling brands are Duncan Hines and Great Value (if you're trying to save a couple of bucks).
Step-by-step instructions
- Begin this recipe by preheating your oven to 350 degrees F.
- In a medium-sized bowl, cream the softened butter, sugar, and salt until light and fluffy.
- Add the eggs one at a time and beat after each addition. Beat in the vanilla and almond extracts. Stir in the flour (I like to use a wooden spoon or spatula).
- Spread ¾ of the shortbread batter into a greased 9x9 brownie pan. Spread on the cherry pie filling.
- Drop the remaining batter on top of the pie filling.
- Bake for 35 to 40 minutes, or until the edges and top are lightly golden brown. Cool on a wire rack.
- Combine the ingredients for the glaze and drizzle it over the bars.
Tips & Tricks
Use room-temperature eggs and butter. Allow your eggs and butter to sit at room temperature for at least 30 minutes before using them in your recipe. Using cold eggs can cause the creamed mixture to curdle- and we don't want that!
Carefully measure the flour. Fluff up the flour in the bag or container. Spoon the flour into the measuring cup and scrape a knife across the top to level it out. Do not scoop directly from the bag or container. Too much flour equals less flavorful bars. I highly recommend using a food scale when measuring gluten-free flour.
Cool the bars completely. Let the cherry pie bars cool completely before slicing. This will help the filling set and make it easier to cut into bars.
Recommended tools
- 9x9 brownie pan. This size is perfect for a small batch of gluten-free cherry pie bars. You can also use an 8x8 pan.
- Hand mixer. The easiest way to cream together butter and sugar. A stand mixer can also be used.
- Medium mixing bowl. This set is perfect for all of your baking needs!
Storage
Once the bars have cooled, cover the pan with plastic wrap or transfer the bars to an airtight container. Store the bars in the refrigerator for up to four days.
More desserts
- Gluten-Free Deviled Strawberries
- Peanut Butter Fruit Dip
- Gluten-Free Monster Cookie Bars
- Rocky Road Fudge Bars
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Recipe
Gluten-Free Cherry Pie Bars
Ingredients
Bars
- ½ c butter softened
- 1 c (200 g) sugar
- ½ teaspoon salt
- 2 eggs room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ c (180 g) gluten-free flour
- 21 oz can cherry pie filling
Glaze
- ½ c (50 g) powdered sugar
- ¼ teaspoon vanilla extract
- ¼ tsp almond extract
- 1-2 tablespoon milk
Instructions
- Preheat oven to 350°F.
- In a medium bowl, cream the softened butter, sugar, and salt until light and fluffy.
- Add in the eggs, one at a time, and beat after each addition. Beat in the vanilla and almond extracts.
- Stir in the flour.
- Spread ¾ of the batter into a greased 9x9 pan. Spread on the cherry pie filling.
- Drop the remaining batter on top of the pie filling.
- Bake for 35 to 40 minutes, or until the edges and top are lightly golden brown. Cool on a wire rack.
- Combine the ingredients for the glaze and drizzle over the bars.
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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