Cherry Pie Bars
All the nostalgic flavor of a classic cherry pie, streamlined into easy-to-serve bars built on wholesome, allergen-conscious ingredients.
Ingredients
- Cherry Filling
- 4 cups fresh or frozen pitted cherries tart, sweet, or a blend
- ½ cup coconut sugar
- 1 ½ Tbsp tapioca starch
- 1 tsp vanilla extract
- Crust & Crumble
- 3 cups blanched almond flour not almond meal
- 2 Tbsp tapioca starch
- ¼ tsp baking soda
- Pinch sea salt
- ½ cup coconut oil softened (not melted)
- ¼ cup pure maple syrup
- 1 Tbsp coconut or cane sugar for finishing (optional)
Instructions
- Cook the Filling – In a medium saucepan combine cherries and coconut sugar. Bring to a gentle boil over medium heat; simmer 4–5 minutes, stirring occasionally, until the fruit releases juices and deepens in color. Whisk in tapioca starch; cook exactly 1 minute more to activate thickening. Remove from heat, stir in vanilla, and cool while you make the crust.
- Pre-bake the Base – Heat oven to 350 °F (175 °C). Line a 9 × 9-in pan with parchment, leaving overhang for lift-out. In a bowl whisk almond flour, tapioca starch, baking soda, and salt to eliminate clumps. Add softened coconut oil and maple syrup; stir until a cohesive dough forms. Reserve ¾ cup for crumble. Press the remainder firmly and evenly into the pan. Dock with a fork and bake 10 minutes; crust should look set but pale.
- Assemble & Bake – Spread the cooled cherry filling evenly over the hot crust. Crumble the reserved dough over the top; sprinkle with optional finishing sugar. Return pan to the oven and bake 20–25 minutes, until edges turn light golden.
- Cool & Portion – Allow bars to cool completely in the pan for clean cuts. Lift out via parchment and slice into 9 equal squares.
Notes
Texture Control – Pre-baking the base prevents a soggy bottom and delivers bakery-grade structure. Starch Swaps – Replace tapioca 1:1 with cornstarch or arrowroot if necessary. Scaling Up – For a 9 × 13-in pan, double all quantities and extend final bake by 5–10 minutes. Storage – Keep covered at room temperature 3 days, refrigerated 1 week, or frozen (well-wrapped) up to 3 months.
