Why You’ll Love This Recipe

I love this recipe because it brings together everything I adore about classic cherry pie in a simpler, more convenient way. The crust is buttery and tender, the cherry filling bursts with flavor, and the almond glaze finishes it off beautifully. These bars are easy to slice, easy to serve, and easy to love. Plus, they store well, so I can enjoy them for days—or share them with friends and family at any gathering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3 cups all-purpose flour

For the Cherry Filling
4 cups fresh or frozen cherries, pitted (thawed and drained if frozen)
¾ cup granulated sugar (adjust to taste)
2 tablespoons cornstarch
1 tablespoon lemon juice

For the Almond Glaze
1 cup powdered sugar
2–3 tablespoons milk or cream
1 teaspoon almond extract

Directions

Prepare the Cherry Filling

1. I start by washing and pitting my cherries. If using frozen ones, I thaw and drain them well.

2. In a medium saucepan over medium heat, I combine the cherries, sugar, lemon juice, and cornstarch. I stir gently until the mixture thickens into a glossy, jam-like consistency.

3. I remove it from the heat and let it cool slightly while preparing the crust.

Make the Crust

1. I preheat my oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, I cream together the softened butter and sugar until light and fluffy.

3. I add the eggs one at a time, followed by the vanilla extract, mixing until smooth.

4. In a separate bowl, I whisk together the flour and baking powder, then gradually mix the dry ingredients into the wet until combined.

5. I spread two-thirds of the dough evenly into the prepared baking pan, pressing it lightly to form the base.

Assemble the Bars

1. I spread the cherry filling evenly over the crust, making sure to reach all corners.

2. I crumble the remaining dough over the top, creating a rustic, buttery layer that will bake into a golden topping.

3. I bake for 30–35 minutes, or until the top is golden brown and the filling is bubbly.

4. I let the bars cool completely in the pan before glazing.

Add the Almond Glaze

1. In a small bowl, I whisk together powdered sugar, milk, and almond extract until smooth.

2. I drizzle the glaze over the cooled bars in a zigzag pattern, then let it set for about 10 minutes before slicing.

Servings and Timing

Servings: 12–16 bars
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

• I sometimes replace half the cherries with blueberries for a mixed berry version.

• For extra crunch, I sprinkle sliced almonds on top of the glaze.

• When I’m in the mood for a citrus twist, I add orange zest to the crust and glaze.

• I’ve also made these with a shortbread base instead of a soft crust—it gives them a firmer bite.

• For a festive touch, I drizzle white chocolate over the top instead of the glaze.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 2 days or refrigerate them for up to a week. I prefer refrigerating because it helps the glaze set and keeps the filling fresh. If I want to enjoy them warm, I reheat individual bars in the microwave for about 10 seconds. They can also be frozen for up to 2 months—just wrap them tightly and thaw in the refrigerator before serving.

FAQs

Can I use canned cherry pie filling instead?

Yes, I sometimes use canned filling for convenience—just skip the cooking step and spread it directly over the crust.

Do I have to use fresh cherries?

No, frozen cherries work perfectly as long as they’re thawed and well-drained.

Can I make these bars ahead of time?

Absolutely. I bake them a day in advance, glaze once cooled, and store covered until serving.

How do I make the glaze thicker or thinner?

I add more powdered sugar to thicken or more milk (a teaspoon at a time) to thin it out.

What’s the best way to cut neat slices?

I let the bars cool completely, then chill them briefly before slicing with a sharp knife.

Can I substitute almond extract?

Yes, vanilla extract works well too, though it gives a milder flavor.

How do I prevent a soggy crust?

I make sure the cherry filling is thick before layering—it shouldn’t be runny when added.

Can I add nuts to the crust or topping?

Yes, I often mix in a handful of chopped almonds or pecans for texture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and they turn out just as delicious.

Are these bars best served warm or cold?

I love them at room temperature, but they’re equally good chilled or slightly warmed with ice cream.

Conclusion

These cherry pie bars with almond glaze are the perfect dessert for any occasion—simple to make, easy to share, and absolutely delicious. I love how the buttery crust and crumb topping complement the tart, juicy cherries, while the almond glaze adds that elegant finishing touch. Whether I’m baking for a family gathering or treating myself to a sweet homemade indulgence, this recipe always delivers classic comfort with a touch of sophistication.