Gluten-Free Cherry Pie Crumb Bars 4.7 ★

1 h 5 min | easy | gluten-free, vegetarian

Stack of three gluten-free cherry crumb bars on a white plate, showing a buttery shortbread crust, thick ruby cherry filling, and golden crumble topping; a few crumbs scatter on a marble surface with a soft cloth in the background.

Updated Apr 13, 2026

Prep Time	Cook Time	Total Time
25 min	40 min	1 h 5 min

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Introduction

These gluten-free cherry pie crumb bars taste like a classic summer cherry pie, wrapped up in easy grab-and-go squares.

A buttery, cookie-like crust and crumble topping sandwich a juicy, jammy cherry filling with just a hint of almond.

They are perfect for picnics, potlucks, or a make-ahead dessert when you want something crowd-pleasing and naturally gluten-free.

Close-up of a gluten-free cherry pie crumb bar on a white plate, showing a thick, glossy cherry filling between a buttery crust and golden crumble topping; a larger slab of bars cools on a wire rack in the blurred background.

How to Make Gluten-Free Cherry Pie Crumb Bars

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Preheat oven and prepare the pan

Preheat your oven to 350°F and position a rack in the center of the oven.
Lightly grease a 9x13-inch baking pan and line it with parchment, leaving overhang for easy lifting.
Mix the dry crust ingredients

In a large bowl, whisk together the gluten-free all-purpose flour, oat flour, granulated sugar, brown sugar, baking powder, and salt.

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Cut in the cold butter

Add the cold cubed butter to the bowl and cut it in with a pastry cutter or two knives.
Work until the mixture looks sandy with pea-sized bits of butter still visible.
Add egg and vanilla

In a small bowl, whisk the egg and vanilla together, then drizzle over the flour mixture.
Toss with a fork until the dough is evenly moistened and forms clumps when squeezed.
Press and pre-bake the crust

Transfer about two thirds of the crumb mixture to the prepared pan and press firmly into an even layer.
Reserve the remaining crumbs in the bowl for the topping and keep them in the fridge.
Bake the crust for 12 to 15 minutes, until just set and very lightly golden around the edges.

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Make the cherry filling

While the crust bakes, combine the cherries, sugar, lemon juice, cornstarch, vanilla, and almond extract in a medium bowl.
Toss until the cherries are evenly coated and the cornstarch has dissolved with no dry pockets.
Assemble the bars

Give the cherry mixture a quick stir, then spoon it evenly over the warm, partially baked crust.
Sprinkle the reserved crumb mixture evenly over the cherries, squeezing some into larger chunks for texture.
Bake, cool, and slice

Bake for 25 to 30 minutes, until the topping is golden and the cherry juices are bubbling at the edges.
Cool completely in the pan, then chill for at least one hour before lifting out and cutting into bars.
For the cleanest slices, wipe your knife between cuts and serve the bars slightly chilled or at room temperature.

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Close-up of a gluten-free cherry pie crumb bar on a white plate, showing a golden oat crumble topping, thick glossy cherry filling, and firm crust; a fork rests beside it with a blurred glass of milk in the background.

Substitutions

Use coconut oil instead of butter: Swap the cold butter for 1 cup solid coconut oil and mix until crumbly. The bars bake up dairy-free with a very tender crust and a light coconut aroma.
Use frozen cherries instead of fresh cherries: Use the same amount of frozen cherries, thawed and very well drained before mixing with the other filling ingredients. This keeps the bars juicy but prevents a soggy crust from excess liquid.
Use tapioca starch instead of cornstarch: Replace the cornstarch with 3 tablespoons tapioca starch for a glossy, slightly more elastic cherry filling. This version holds together very well in neat bar shapes once cooled.

Close-up of two stacked gluten-free cherry pie crumb bars on parchment, showing a golden buttery crust and crumble topping with a thick, glossy dark-red cherry filling oozing at the edges.

Tips

Choose the right gluten-free flour blend: Use a gluten-free all-purpose blend that includes xanthan gum or another binder for the best structure. If your blend lacks gum, add 1 teaspoon xanthan gum to the dry ingredients.
Pit cherries without a pitter: Use a sturdy straw or chopstick to push the pits out through the stem side of each cherry. Work over a bowl to catch juices and protect your counter from stains.
Chill the dough for better crumbs: If your kitchen is warm, chill the crumb mixture for 10 minutes before pressing and sprinkling. Cooler fat gives you chunkier crumbs that bake into a beautiful, crunchy topping.
Let the bars cool completely: Resist cutting while warm, because the gluten-free crust will crumble and the filling will still be loose. Cooling and chilling allow the starches to set, giving clean slices and better flavor.
Use parchment for easy removal: Make sure the parchment overhangs two sides of the pan to create sturdy handles. This lets you lift the entire slab out for clean cutting on a board.

Nutrition Facts ^*

Energy	298	kcal
Protein	3	g
Total Fat	12	g
Carbohydrates	46	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of three stacked gluten-free cherry crumb bars on a white plate, showing a thick, glossy red cherry filling between a golden shortbread-style crust and a chunky crumb topping; a few cherries and more bars are blurred in the background.

FAQ

How can I tell when the bars are fully baked?: Look for a deep golden color on the crumb topping and steady bubbling around the edges. If the center still looks wet or very jiggly, give it another five minutes.
Why did my crust turn out tough or hard?: The crust can toughen if the flour is overworked or the bars are overbaked. Mix only until crumbly, press gently into the pan, and check doneness a few minutes early.
Can I make these bars ahead of time?: Yes, they keep well covered in the fridge for up to four days. For longer storage, freeze sliced bars in a single layer, then transfer to a container. Thaw in the fridge and serve cool or at room temperature.
Can I use canned cherry pie filling instead of fresh cherries?: You can use canned cherry pie filling, but the bars will taste sweeter and less bright. Choose a canned filling labeled gluten-free, and skip the sugar, cornstarch, lemon, and extracts in the filling.
What if my cherry layer seems too runny after baking?: The filling thickens as it cools, so let the bars rest until fully cooled and chilled. If it is still very loose next time, add an extra tablespoon of cornstarch or tapioca to the filling.

Serving Suggestions

These cherry bars pair beautifully with vanilla ice cream or a spoonful of tangy Greek yogurt after dinner.

For extra crunch and flavor, sprinkle the warm bars with chopped toasted almonds or pecans before they cool.

You can also drizzle cooled bars with a simple powdered sugar glaze for a bakery-style look.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.7 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

Connie Wheeler, Portland, OR: This recipe was very good, I think next time I make them I would use cherry pie filling instead of fresh cherries. — 5 ★

Eunice: Glad you enjoyed them, Connie; pie filling should work well.
hey.gre, Springfield, MO: Really easy to make. I didnt have fresh cherries so I used 2 cans of cherry pie filling, skipped the extra sugar and cornstarch, and kept the almond extract but did a little more vanilla. Could probably do without chilling before cutting, but it does slice cleaner if you wait. Hubby thought it was a little too sweet with canned filling, but I liked it. Next time, I might add a squeeze more lemon and cut back the topping a bit. I baked it for 30 minutes, then left it in the turned off oven for another 5 min with the door cracked. It was perfectly done. 16 servings seems kinda small, but the bars are pretty rich so smaller squares work great for a quick dessert. — 5 ★

Eunice: Glad the canned filling swap worked and baked perfectly!
Esther Martinez, Newark: This crust gets too crumbly with the gluten free flours and it ends up falling apart 🤦♀️ There are better recipes than this one. — 3 ★

Eunice: Sorry it fell apart, Esther. Next time, add 1 to 2 tablespoons milk and press firmly, then chill the pan 20 minutes. If your gluten-free blend has no xanthan gum, add 1/4 teaspoon for a sturdier crust.
Judy, Arlington, VA: This is an absolutely wonderful recipe in all respects. it's easy, delicious and uses ingredients I usually have on-hand, even for gluten-free baking. I brought these to a little potluck and they were a hit with everyone. I normally don't go for almond flavor, myself, but that hint with the cherries is so good. I look forward to trying it with raspberries or blueberry filling next time, too! 😊 — 5 ★

Eunice: Happy to hear they went over well, Judy! Raspberry or blueberry filling should be great here too, just use a thick pie-style filling so the bars slice cleanly.
Anne, Newark, NJ: Baked these for a weekend treat and they were a total hit! The cherry filling set up perfectly after chilling and that buttery crumb topping was so good. The little hint of almond extract really makes it. — 5 ★

Eunice: Happy these were a hit, Anne!
Janet, Houston, TX: These cherry crumb bars were amazing. Buttery, crisp topping and a bright, jammy cherry center that sliced clean after chilling. Totally a keeper. — 5 ★

Eunice: Love hearing that, Janet!