These Cherry Pie Bars are made with fresh cherries and berries with a wholesome crumbly base. Made with almond flour, and a touch of coconut sugar, these healthier bars are bursting with fruity flavors while keeping your cravings in check. They are also completely gluten-free, grain free and refined-sugar free and make the perfect healthy snack or dessert for summer.
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Updated June 2023
Paleo Cherry Pie Bars
These Cherry Pie Bars combine the goodness of fresh cherries and berries into irresistible crumble bars. This healthier version of the classic dessert will satisfy your sweet tooth while keeping your waistline in check. Packed with wholesome ingredients and bursting with natural flavors, these Cherry Berry Crumble Bars are a delightful treat you can enjoy guilt-free.
Besides these mixed berry crumb bars, you can also make blueberry crumb bars, apple pie bars, peach crisp, strawberry rhubarb crisp, peach bars , pear bars or use any other fruit you like or have on hand.
Why we love this recipe:
These Cherry Pie Bar are incredibly irresistible and make the perfect healthy dessert. Not only are these cherry crumb bars easily customize-able, but the best part is that they are made from scratch by using whatever type of summer fruit or berries you may have on hand. As soon as cherries are in season, we cannot resist buying them by the boat load to make all sorts of cherry streusel bars.
All you need are just a few simple pantry ingredients. The portable size also make them perfect to bring along to your next Memorial Day barbecue, Fourth of July potluck or any summer party.
Ingredients you need for mixed berry cherry crumb bars:
For the gluten-free and paleo crumb mixture:
- Almond Flour: You can use superfine blanched almond flour or almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Sliced almonds and coconut flakes: Classic fruit bars use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give these that oatmeal texture. You can either chop them or pulse them a few times in a food processor until the texture resembles oats. Our favorite ones are from Bob’s Red Mill. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- Coconut sugar and maple syrup: We use a combination of both of these unrefined sweeteners to make them extra flavourful and delicious. You can also sub with any other liquid sweetener or brown sugar substitute if you don’t have these on hand.
- Baking powder: The leavener we use to help the crust rise slightly
- Salt: To balance out the sweetness and add flavor
- Lemon zest
- For a vegan fruit crisp use softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor) or use ghee or butter if not vegan
For The Gooey Filling
- Fresh cherries: be sure to use sweet cherries and remove the pits. If you don’t have fresh cherries on hand, you can also use frozen pitted cherries. Just remember to thaw your frozen cherries, drain any excess liquid or pat dry.
- Fresh mixed berries: whenever I don’t have fresh berries on hand I have often used frozen mixed berries and they work fine. Frozen berries are the perfect substitute to use in pie filling when fresh berries aren’t in season — just remember to thaw your frozen berries and pat dry.
- Maple syrup: to add sweetness but you can also sub with coconut sugar, or Lakanto Monk Fruit Sweetener for low carb bars
- Arrowroot or tapioca starch (sub with xanthan gum or flaxseed meal for keto cherry squares)
- Lemon juice
How to Make Cherry Pie Bars
This cherry crumb bar recipe is easy to customize and makes the perfect summer dessert for barbecues, picnics and to enjoy any time that cherry pie craving hits.
- PREHEAT OVEN: Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, leaving a slight overhang.
- MAKE THE CHERRY FILLING:: In a medium pot over medium heat, add fruit, maple syrup, arrowroot & lemon juice & bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
- MAKE THE CRUST:
Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs. - PRESS CRUMB MIXTURE INTO PAN: Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
- ADD FRUIT FILLING: Spread fruit mixture over the crust, smoothing lightly with a spatula. Evenly sprinkle remaining crumb mixture over berry layer.
- BAKE in preheated oven 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
Variations
- Nutty Twist: Add a ½ cup of chopped nuts, such as almonds or walnuts, to the crumble mixture for an extra crunch and nutty flavor.
- Oatmeal Streusel: Replace half of the almond flour with rolled oats to create a heartier texture for the crumble topping.
- Mixed Spice: Incorporate a teaspoon of cinnamon or pumpkin pie spice into the crumble mixture for a warm and cozy flavor profile.
Tips for Success
- Cooling Time: Allow the bars to cool completely before cutting to ensure they hold their shape.
- Pitting Cherries: Use a cherry pitter or a small paring knife to remove the pits easily.
- Consistency of Crumble: Ensure the butter is cold and cubed when mixing with the dry ingredients to achieve a crumbly texture.
Serving Suggestions:
- Breakfast Delight: Enjoy a bar with a cup of coffee or tea in the morning for a sweet and satisfying breakfast treat.
- Afternoon Snack: Pack a couple of bars in your lunchbox or take them on a picnic for a delicious mid-day pick-me-up.
- Dessert Extravaganza: Serve the crumble bars warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent dessert.
- Party Pleaser: Cut the bars into bite-sized squares and serve them as finger food at your next gathering or potluck.
Storage and Freezer Instructions
- Storage: Store the bars in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, place the cooled bars in a freezer-safe container, separated by parchment paper. They can be frozen for up to 2 months. Thaw in the refrigerator before serving or reheat in the oven for a few minutes.
More cherry recipes:
No Bake Cherry Cheesecake Icebox Cake
These cherry pie bars are filled with a sweet and juicy cherry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.
- 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1 2/3 cups almond flour
- 2 tbs arrowroot or tapioca flour
- 1/4 cup softened refined or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
- 1/4 cup maple syrup , (may sub other liquid sweetener)
- 2 Tbs coconut sugar , (may sub other brown sugar substitute)
- 1 tsp vanilla
- 1/4 tsp fine sea salt
- 1/3 tsp baking soda
- 2 1/2 cups fresh mixed berries or frozen - thaw, drain & pat dry first
- 1 cup fresh or frozen pitted cherries , roughly chopped
- 3 Tbsps maple syrup , (may sub other liquid sweetener)
- 1 Tbs arrowroot OR tapioca flour
- 1/2 tsp lemon juice
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
Make the filling:
In a medium pot over medium heat, add fruit, maple syrup, arrowroot & lemon juice & bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
Make the crust and topping:
In a large mixing bowl, combine, flours, sweeteners, vanilla, salt & baking soda. Stir in chopped almonds & coconut flakes. Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
**Optional - adding 1/4 cup chopped pecans, walnuts or sliced almonds to the crust would add a nice crunch if desired
Disclaimer: This updated post was generated on June 5, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation
Did you try this recipe?
Karee -
Hi, I started to make this recipe, but in the instructions for making the cookie base and the ingredient list does not jive – the instructions for the cookie base calls for baking powder and salt, but in the ingredients list there is no listing for either. Please, how much of each is to be used in this recipe. 🙂 Thanks
Kelly -
Hi Karee, sorry about that. They must have gotten cut off. It should read 1 teaspoon of baking powder and 1/4 teaspoon of salt. Hope that helps. I’m updating the recipe to reflect this as well. Thanks and good luck! 🙂