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Close up side view of almond flour cherry pie bars arranged on brown parchment paper.

Almond Flour Cherry Pie Bars

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  • Author: Leanne
  • Prep Time: 20 minutes
  • Chilling Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 16 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Canadian
  • Diet: Gluten Free

Description

These Almond Flour Cherry Pie Bars have a gluten-free buttery crust and topping, a homemade cherry pie filling and a powdered sugar glaze. They’re absolutely irresistible!

Ingredients

For the crust and topping:

  • 2 1/4 cups (234g) fine blanched almond flour
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (25g) coconut flour
  • 1/2 cup (110g) granulated sugar
  • 1/4 cup (57g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 3/4 cup (170g) unsalted butter, melted

For the cherry filling:

  • 3 cups (15 ounces) fresh sweet cherries, pitted and chopped into pieces
  • 1/2 cup (120ml) water
  • 1/3 cup (70g) granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon almond extract

For the glaze:

  • 1/2 cup (60g) powdered sugar, sifted if lumpy (plus more if necessary)
  • 2-3 teaspoons milk (plant-based or dairy)

Instructions

  1. Preheat oven to 350F. Grease and line an 8-inch square pan with overhanging parchment paper.
  2. In a large bowl, whisk together all of the dry ingredients for the crust and topping. Add the butter and vanilla and mix together with a fork until well combined. (You should be able to pinch it together like a cookie dough).
  3. Press about 2/3 of the dough mixture into the bottom of the prepared pan. Place the rest in the fridge until ready to use.
  4. Bake the crust for 9-11 minutes, or until the edges start to turn golden brown and the middle looks set. Remove from oven and let cool.
  5. Add the cherry filling ingredients to a small saucepan and stir to combine.
  6. Heat over medium heat until the cherry mixture thickens, stirring frequently so it doesn’t burn.
  7. Let the cherry mixture cool for a few minutes and then spread it over the cooled crust.
  8. Sprinkle the remaining 1/3 of the dough mixture over the cherry filling. (Since it’s been in the fridge, you may need to break it up with your fingers).
  9. Bake for 14-17 minutes, or until the topping starts to brown. Let cool completely at room temperature and then chill in the fridge for 2-3 hours.
  10. In a small bowl, whisk together the powdered sugar and milk.
  11. Drizzle the glaze over top of the bars. Cut into squares and enjoy or store covered in the fridge for 4-5 days.

Notes

  1. Chop the cherries into small pieces for the filling. This will help the filling spread out more evenly onto the crust.
  2. I recommend lining your pan with overhanging parchment paper so it’s easy to lift the bars out and cut them into squares.
  3. Once the crust is pre-baked, let it cool and firm up before adding the warm cherry filling.
  4. You’ll want to chill these bars before cutting into them, which will help them firm up.

Find it online: https://www.crumbtopbaking.com/almond-flour-cherry-pie-bars/