Gluten-Free Cherry Pie Crumb Bars
1 h 15 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
Think cherry pie you can eat with one hand: jammy fresh cherries brightened with lemon, vanilla and a whisper of almond, tucked between a buttery gluten-free crust and a crunchy crumb top.
No sad gluten-free crumb here; oat flour and cold butter bake up crisp and golden, and these bars travel like champs for picnics, potlucks, brunch, or a backyard BBQ when you want big flavor without fuss.
Ingredients (16 servings)
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Ingredients for the Crust & Crumble Topping:
- 2½ cups gluten-free all-purpose flour gluten-free all-purpose flour 0.69 lb
- 1 cup gluten-free oat flower gluten-free oat flour 0.2 lb
- ¾ cup granulated sugar granulated sugar
- ½ cup light brown sugar, packed light brown sugar 3.43 oz
- 1 tsp baking powder baking powder 0.17 oz
- ½ tsp salt salt
- 1 cup unsalted butter, cold, cubed unsalted butter 8 oz
- 1 large egg large egg 1 ct
- 1 tsp vanilla extract pure vanilla extract 1 tsp
Ingredients for the Cherry Filling:
- 3½ cups fresh cherries, pitted, halved fresh cherries 1.17 lb
- ½ cup granulated sugar granulated sugar
- 1 Tbsp lemon, juiced lemons 1 Tbsp
- 2 Tbsp cornstarch cornstarch 0.57 oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- ½ tsp almond extract almond extract 0.08 fl oz
How to Make Gluten-Free Cherry Pie Crumb Bars
-
Heat oven and prep the pan
Heat the oven to 350 F with a rack in the center.
Line a metal 9x13 inch pan with parchment so it overhangs on two sides for a sling, and lightly grease the other sides.
-
Mix the crumb dough
In a large bowl whisk the gluten-free all-purpose flour, oat flour, granulated sugar, brown sugar, baking powder, and salt until no streaks remain.
Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture looks like damp sand with some pea-size bits.
Whisk the egg with the vanilla, drizzle over the mixture, and toss until it clumps and holds when squeezed.
-
Form and parbake the crust
Press about two thirds of the crumb mixture firmly and evenly into the prepared pan, making sure to get into the corners for an even base.
Refrigerate the remaining third for the topping while the base parbakes.
Bake the crust for 10 to 12 minutes until just set on top but still pale.
-
Make the cherry filling
In a bowl toss the cherries with the granulated sugar, lemon juice, cornstarch, vanilla, and almond extract until every cherry is glossy.
Let the mixture sit 5 minutes so the cornstarch hydrates and the cherries start to release a little juice.
-
Assemble the bars
Stir the cherry mixture, then pour it over the warm crust and spread into an even layer without smashing the fruit.
Sprinkle the chilled remaining crumb mixture evenly over the cherries, squeezing some of it into larger nuggets for texture.
-
Bake until golden and bubbling
Bake 30 to 35 minutes until the topping is golden and the cherry juices are bubbling vigorously around the edges and a few bubbles pop in the center.
If the top is browning too quickly at 25 minutes, tent the pan loosely with foil.
-
Cool, cut, and serve
Cool the pan on a rack until room temperature, then chill 45 to 60 minutes for the cleanest cuts.
Use the parchment sling to lift out, cut into 16 bars with a sharp knife, and wipe the blade between cuts.
Dust with powdered sugar or serve slightly warm with vanilla ice cream if you are feeling sassy.
-
Store like a pro
Keep bars in an airtight glass container at room temperature for 2 days or refrigerated up to 5 days.
For longer storage, freeze in a single layer until solid, then stack with parchment between layers for up to 2 months.
Substitutions
- Oat flour -> almond flour (1:1 by weight)
- Almond flour keeps the bars gluten-free, adds a subtle nuttiness that plays beautifully with cherry and almond extract, and makes the crumb a touch more tender and rich.
- Cornstarch -> tapioca starch (1:1) or arrowroot (use 1.5x)
- Tapioca yields a glossy, jammy set that holds up to slicing, while arrowroot sets softer and clearer with a silkier feel so the filling tastes extra fresh.
- Butter -> plant-based butter or refined coconut oil (1:1)
- Vegan stick butter keeps the classic shortbread snap with the same salt balance, while refined coconut oil gives a crisper bite and a faint coconut aroma that flirts nicely with cherry.
Tips
- Keep the fat ice-cold for chunky crumbs
- Cold butter means defined crags that bake up crispy on top and short, tender on the bottom.
- Use a box grater to cut in butter fast
- Grate frozen butter right into the dry mix and toss quickly to distribute without warming it up with your hands.
- Parbake for a no-sog bottom
- A brief bake sets the base so the cherry juices do not swamp it, and that is the difference between a clean bar and a mushy one.
- Trust the bubble test
- Do not pull the pan until the filling is bubbling in the center because that is your proof the starch has activated and set.
- Choose the right pan material
- A light-colored metal pan crisps the crust better than glass, while glass may need 5 extra minutes and can brown unevenly.
- Chill before cutting
- A short chill locks the filling and crumb so your knife glides through for bakery-level squares.
Nutrition Facts *
| Energy | 389 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 11 | g |
| Carbohydrates | 69 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen cherries?
- Yes, thaw completely, drain well, and pat dry, then increase the starch by 1 to 2 teaspoons if the fruit still looks very juicy and add 5 minutes to bake time.
- My base is dry and will not hold together, what did I do wrong?
- The crumb was underhydrated or the butter was too warm, so sprinkle in 1 to 2 tablespoons cold water and toss until it holds when squeezed, then press it very firmly into the pan.
- How do I prevent a soggy center?
- Parbake the crust, do not skip the bubble test, and avoid adding excess cherry juice pooling at the bottom by stirring and spooning fruit first and leaving any puddled liquid behind.
- Can I make these egg-free?
- Use a flax egg made from 1 tablespoon ground flax mixed with 3 tablespoons water and let it gel 10 minutes, which binds well but makes the crumb slightly more tender.
- Can I reduce the sugar without ruining the texture?
- You can trim 2 to 3 tablespoons from both the crumb and the filling and keep structure intact, and add a touch more lemon to keep the flavor bright.
- How do I get clean cuts without shattering the topping?
- Chill the pan, use a long sharp knife warmed under hot water and wiped dry, and press straight down instead of sawing.
Serving Suggestions
Serve these bars with a scoop of vanilla ice cream or a dollop of thick Greek yogurt and a quick dusting of powdered sugar for that hot-cold, creamy-crisp contrast that makes people close their eyes at the first bite.
For a chef-y twist, add a pinch of cardamom to the cherries or finish the cooled bars with a thin vanilla bean glaze, and if you are feeling extra, swap the almond extract for a splash of kirsch to deepen the cherry flavor.
More pairings:
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