Cherry Pie Bars (aka Cherry Cobbler Bars)
Gooey cherry filling, buttery crust — these cherry pie bars taste like cobbler and are the perfect easy dessert for any occasion.
Cherry pie in Bar Form? Yes, please!
I initially found this recipe at She’s Not Cooking under the title Easy Cherry Pie Bars. After reading through it, I realized this was an adaptation of a Taste of Home recipe simply called Cherry Bars.
I later learned that they are also known as Cherry Cobbler Bars, which is why I adjusted my header to reflect that.
The recipe looked delicious but you know me: I'm nuts about nuts. So, I decided to throw in half a cup of chopped pecans. (I love cherries and pecans together.)
If you’re not a fan of pecans, simply add half a cup of slivered almonds to the top of this dish before baking.
I’m simply delighted with the outcome and I think you will be, too.
Is it a cake, cookie, a pie, or a bar?
The answer is yes to all of the above!
When I mixed up the dough, I thought, “Oooh! Soft sugar cookies!” Then, after spreading it into the buttered dish and adding the cherry pie filling, I thought, “Ooooh! Cherry pie!” Then, after topping it with chopped pecans and more of the soft dough, I thought, “Ooooh! Cherry Cobbler!”
When I first popped my baking dish into the oven I felt sure this would come out more like a dump cake (or cobbler). Boy, was I surprised to see that it held its shape! Unlike my Lemon Bars, this isn’t a traditional shortbread crust. It’s softer and cakier. (Is that a word? If not, I just made it one!)
No matter what you call these bars they’re light, delicious, and packed full of soft and gooey textures and rich flavors.
I love the fact that these can be cut into any size you like. My recipe is a half-batch of the original Taste of Home recipe because I didn’t have a crowd to feed. You can double this if you like. As-is, my recipe will easily make 12 - 15 bars in an 8 x 10-inch pan (or 9 x 9-inch pan).
Cherry Pie Bars Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need to make these luscious cherry bars. These are simple ingredients you probably have on hand. Any pie filling will do.
FOR THE BARS:
- room temperature butter (salted or unsalted, your choice)
- salt (if you choose unsalted butter)
- granulated sugar
- all purpose flour
- room temperature eggs
- almond extract
- vanilla extract
- canned cherry pie filling
- chopped nuts (slivered almonds or chopped pecans)
FOR THE GLAZE:
- powdered sugar
- milk
- almond extract
How to Make Cherry Pie Bars
These came together so quickly and easily, I had to wonder why I’d never made them before!
Preheat your oven to 350 degree Fahrenheit.
Butter your baking dish. (As I said above, I used an 8 x 10-inch dish but a 9 x 9 will do. If you use a smaller dish you will have to increase your bake time and will end up with a thicker bar.)
Start by beating the butter, sugar, and extracts together for a few minutes until light and fluffy.
Work in the eggs. Continue to beat until fully incorporated.
Now it’s time to add your flour. Mix until combined.
Spread ⅔ of your dough across the bottom of the buttered dish.
Pour on your cherry pie filling. Don’t make the mistake I did! Leave a little bit of room on the edges.
Add tiny spoonfuls of the remaining dough over the pie filling and spread them out a bit.
Sprinkle with slivered almonds or chopped pecans.
Place in preheat oven and bake for 40 - 45 minutes or until set and slightly golden.
Remove from oven and place on wire rack to cool.
While They’re Baking, Make your Glaze
Mix together powdered sugar, milk, and almond extract. Make sure there are no lumps.
Drizzle glaze over cooled cherry bars.
Slice and serve!
To store these bars, place in airtight container or cover with plastic wrap or foil and place in refrigerator. They will stay fresh up to one week.
What to Expect from These Easy Cherry Bars
Talk about an easy homemade dessert!
This is one sweet treat that resembles a soft sugar cookie, but holds together like a bar. When you bite into it you’ll notice a cake-like texture but a luscious almond cookie flavor.
I just kept thinking about my Mama’s soft sugar cookie recipe as I tasted my first cherry bar. These have that same “bite,” that same soft texture.
These also reminded me a little bit of my Cherry Cream Cheese Cobbler. They’re rich and delicious.
Or, is it cherry pie? The texture of that gooey cherry filling might fool you into thinking so!
If you’re looking for a shortbread crust, this ain’t that. As I mentioned above, the softness of this cookie will almost fool you into thinking you’re eating a cake. If you want a shortbread crust with this same flavor profile, visit my Easy Cherry Almond Bars recipe.
The real star of the show, however? The almond. Using it in both the cookie and the glaze was a terrific decision.
These dessert bars are going to blow you away, y'all!
When to Serve Easy Cherry Cobbler Bars
These would be perfect at a brunch, a women’s tea, or as an afternoon snack. I think they would also make a great after-dinner dessert.
I’m dying to taste a cold one, so I might try one for breakfast in the morning. No matter when you eat them, you’ll be glad you did!
Update: Had one for breakfast.....and, oh my! They are perfect cold, straight from the fridge. I wasn't sure how I would feel about them, but they were so good!
Honestly? This is one of those cherry desserts I plan to make again and again. I might take these to my next party or event! I think they would be perfect with a scoop of vanilla ice cream. Talk about an easy recipe!
Questions People are Asking about Cherry Bars
Can I use fresh fruit?
I haven’t tried fresh cherries but I would think the water content in the fruit would cause the cookie dough to break down and get soggy. You might turn your fresh fruit into pie filling but cooking in a saucepan for a few minutes and adding a little cornstarch to thicken the juices.
Instead of using sweet cherry pie filling, can I go with the no-sugar variety?
Yes, the recipe will bake up just fine with the sugar-free version.
Can I use other flavors of pie filling?
Yes! I would recommend blackberry, blueberry, or apple. You might want to adjust the almond extract (leaving it out completely) if you choose apple pie filling. Instead, substitute a bit of cinnamon into the glaze.
Do I have to use nuts in this recipe?
Absolutely not! The original Taste of Home recipe doesn’t call for nuts. I just happen to love them.
Can I add chocolate chips to this recipe?
Yes, but use them sparingly. You might leave out the almond flavoring if you add chocolate because chocolate and cherry so well together on their own.
Can these fruit bars be frozen?
Yes, you can freeze them in an airtight container for up to two months.
Can I make this recipe with a buttery shortbread crust?
Yes, if you choose to do that you can use the recipe found in my luscious lemon bars.
Can I use lemon juice in place of almond extract?
Absolutely!
Can I use cherry jam or preserves?
You can, but the outcome won't be as juicy and luscious! It will be sticky, much like my Easy Cherry Almond Bars.
Can I use a crumble topping instead of dough?
Sure! Here's a good recipe for crumble:
- 5 tablespoons butter
- ⅔ cup light brown sugar
- ½ cup flour
- ⅔ cup finely chopped pecans
Other Fruity Desserts from Out of the Box Baking
We’ve got a plethora of fruity offerings, perfect all year round, but especially yummy during the holidays. Here are some of my favorites”
Orange Cranberry Bread Pudding:
If you love a luscious bread pudding but you’re also crazy about the mergence of orange and cranberry, have I got a treat for you! This delicious bread pudding is a breeze to make and so tasty you’ll make it again and again.
Easy Blackberry Pie with Decorative Pie Crust
If you’re looking for a luscious pie with both fantastic flavor and a memorable look, you’ve come to the right place! This blackberry pie is delicious and beautiful.
If you’re in the mood for a summery cake filled with tropical flavors, you’ve come to the right place. This delicious Pineapple Coconut Cake with Lime will make you feel like you’re on a Caribbean beach, ocean waves crashing in the background.
Crumbl Copycat Lemon Blackberry Cookies
If you love the light, bright flavor of lemon, but you’re also a fan of berries, this delicious Crumbl Copycat recipe is perfect for you!
Just for fun: Check out this easy skillet cookie recipe from Backyard Texas Grill. It looks amazing!
That’s it for this post, y’all. I had so much fun baking this tasty cherry and almond-infused sweet treat. (Talk about a fun twist on a classic cherry pie!)
I hope you love it as much as I did!
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Cherry Pie Bars (Cherry Cobbler Bars)
If you’re looking for a bar with a soft sugar cookie crust, cake-like in texture, with a rich almond and cherry flavor, have I got a treat for you! These Simple Cherry Pie Bars (Cherry Cobbler Bars) are gooey, soft, and absolutely melt-in-your-mouth delicious!
Ingredients
- FOR THE BARS:
- ½ cup room temperature butter (salted or unsalted, your choice)
- ½ teaspoon salt (if you choose unsalted butter)
- 1 cup granulated sugar
- 1 ½ cups all purpose flour
- 2 eggs
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 can cherry pie filling
- ½ cup chopped nuts (slivered almonds or chopped pecans)
- FOR THE GLAZE:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
Instructions
Preheat your oven to 350 degree Fahrenheit.
Butter your baking dish. (As I said above, I used an 8 x 10-inch dish but a 9 x 9 will do. If you use a smaller dish you will have to increase your bake time and will end up with a thicker bar.)
These came together so quickly and easily, I had to wonder why I’d never made them before!
Start by beating the butter, sugar, and extracts together for a few minutes until light and fluffy.
Work in the eggs. Continue to beat until fully incorporated.
Now it’s time to add your flour. Mix until combined.
Spread ⅔ of your dough across the bottom of the buttered dish.
Pour on your cherry pie filling. Don’t make the mistake I did! Leave a little bit of room on the edges.
Add tiny spoonfuls of the final ⅓ of the dough over the pie filling and spread them out a bit.
Sprinkle with slivered almonds or chopped pecans.
Place in preheat oven and bake for 40 - 45 minutes or until set and slightly golden.
Remove from oven and place on wire rack to cool.
While They're Baking Make Your Glaze
Mix together powdered sugar, milk, and almond extract. Make sure there are no lumps.
Drizzle glaze over cooled cherry bars.
Slice and serve!
To store these bars, place in airtight container or cover with plastic wrap or foil and place in refrigerator. They will stay fresh up to one week.
Can you make dough and store in refrigerator and how long in advance can you store it I am trying to make my schedule for baking
I would recommended freezing, not refrigerating.You can keep it in the freezer (tightly wrapped in plastic wrap) for several weeks.
I'm not clear about where to spread the remaining 1/3 of dough. Over the cherry filling? Or, around the edge?
Over the cherry filling. Place it in dollops and spread them, like in the picture. (I'll update the post to clarify!)
Cherry Pie bars will be an addition to our saved recipes. Sounds delicious. I know my hubby will move this one to the top of the pile. Thank you for sharing!!!
Can you make it in a 9x13 and how long to cook it?
This isn't enough batter/dough for such a large pan, sorry.