If you love the flavor of a classic cherry pie but want something easier to bake and share, these Gluten-Free Cherry Pie Crumb Bars are the perfect solution. Combining a buttery, melt-in-your-mouth shortbread base with a vibrant, tart cherry filling and a crunchy crumble top, these bars are a showstopper at any gathering. Best of all, this recipe is specifically designed for gluten-free bakers, ensuring a texture that is sturdy enough to hold in your hand but tender enough to feel like a gourmet pastry.
Why This Recipe Works
- The “Two-in-One” Dough: We use the same buttery mixture for both the bottom crust and the top crumble, saving you time and extra dishes.
- Balanced Tartness: By using tart cherries (or adding a splash of lemon to sweet cherries), we create a flavor profile that isn’t cloyingly sweet, letting the fruit shine.
- Flawless Gluten-Free Texture: Using a high-quality 1-to-1 gluten-free flour blend ensures the bars don’t become gritty or dry, maintaining a rich, buttery crumb.
- Portable Perfection: These bars are much easier to transport than a traditional pie, making them ideal for picnics, potlucks, and lunchboxes.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 35–40 Minutes
- Total Time: 1 Hour (plus cooling)
- Yield: 16 Bars
- Difficulty: Easy
Ingredients
- For the Crust & Crumble:
- 2 cups Gluten-Free 1-to-1 Baking Flour (ensure it contains Xanthan Gum)
- 3/4 cup Granulated Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup (225g) Cold Unsalted Butter, cubed
- 1 Large Egg, beaten
- For the Cherry Filling:
- 3 cups Fresh or Frozen Cherries, pitted (or 1 jar of high-quality cherry pie filling)
- 1/4 cup Granulated Sugar (adjust based on fruit sweetness)
- 1 Tbsp Cornstarch or Tapioca Starch
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Juice
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8 inch square baking pan or line it with parchment paper for easy removal.
- Make the Dough: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Use a pastry cutter or fork to cut in the cold butter until the mixture resembles coarse crumbs. Stir in the beaten egg until the dough starts to clump together.
- Press the Base: Take about 2/3 of the dough mixture and press it firmly into the bottom of your prepared pan to create an even layer.
- Prepare the Fruit: In a separate bowl, toss the cherries with sugar, cornstarch, vanilla, and lemon juice. Spread this mixture evenly over the crust.
- Add the Crumble: Sprinkle the remaining dough mixture over the top of the cherries, leaving some larger clumps for extra texture.
- Bake: Bake for 35–40 minutes, or until the top is golden brown and the fruit filling is bubbling.
- Cooling is Key: Let the bars cool completely in the pan before slicing. This allows the fruit filling to set and the gluten-free crust to firm up so the bars don’t fall apart.
Conclusion
These Gluten-Free Cherry Pie Crumb Bars prove that you don’t need wheat to create a world-class dessert. The combination of the crumbly, shortbread-style crust and the jammy cherry center is a timeless favorite that appeals to everyone, regardless of dietary restrictions. They are particularly wonderful served with a small scoop of vanilla bean ice cream or a dollop of whipped cream.
(FAQ)
Q: Can I use other fruits?
A: Absolutely! This “crumb bar” template works perfectly with blueberries, raspberries, or even diced peaches.
Q: My crust is too crumbly. What did I do wrong?
A: Gluten-free flour can sometimes be thirstier than regular flour. If the dough feels too dry to hold together, add 1 tablespoon of cold water or extra butter. Also, ensure you press the bottom layer firmly into the pan!
Q: How do I store these?
A: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
