These cherry pie bars are made with a buttery shortbread crust, filled with a juicy, fresh sweet cherry filling, and topped with a golden oat crumble.
You get all the goodness of a classic homemade cherry pie, but without the hassle of making or rolling out a pie crust.
Pre-baking the base keeps the bottom crisp so it never gets soggy, and the oat topping adds a great crunch to balance the tender fruit.
They come together in a few quick steps with everyday ingredients, slice into neat squares, and taste amazing warm with a scoop of vanilla ice cream.
(Note: While fresh cherries are ideal when in season, frozen cherries work wonderfully here, too!)
For more berry and fruit desserts, check out my Strawberry Cheesecake Cookies, Blueberry Cheesecake Cookies, and Caramel Apple Crisp Bars.
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Why this recipe works
- Sturdy Shortbread Crust: Pre-baking the buttery shortbread base creates a solid bottom layer that holds the cherry filling without turning soft or soggy.
- Juicy Cooked Cherry Filling: Simmering the cherries on the stovetop with sugar, lemon juice, and cornstarch creates a thick, glossy filling that holds its shape beautifully when sliced.
- Golden Oat Crumble: The combination of rolled oats, brown sugar, and real butter bakes into a crunchy topping that contrasts with the tender fruit.
- Effortless Square Slices: These bars chill and set easily, making them much easier to slice and serve than a traditional double-crust cherry pie.
Ingredients
Before starting this recipe, measure and prepare your ingredients so the baking process goes smoothly. Full measurements are in the recipe card at the bottom of the page.
The Shortbread Crust
All-purpose flour: Creates a sturdy base that holds up under the heavy cherry layer. For a more delicate, melt-in-your-mouth shortbread texture, you can swap this 1:1 with cake flour.
Granulated Sugar: Sweetens the dough and helps the crust bake up crisp and golden. You can use caster sugar as well.
Fine sea salt: Balances the sweetness and enhances the buttery flavor.
Unsalted Butter: Binds the dough together and provides rich flavor. If using salted butter, omit the salt.
Pure Vanilla Extract: Adds depth and warmth to the shortbread base.
The Cherry Filling
Cherries: Fresh sweet cherries (pitted and halved) give the best flavor and texture in this recipe. However, frozen sweet cherries work great as well. Just add them straight to the saucepan without thawing first!
Granulated Sugar: Draws out the natural fruit juices and enhances sweetness.
Fresh Lemon Juice: Brightens the flavor and balances the sweetness.
Cornstarch: Thickens the cherry juices on the stovetop into a glossy filling. You can substitute arrowroot starch in a 1:1 ratio if needed.
The Crumble Topping
Melted Butter: Coats the oats so they bake into a crunchy, golden topping.
Rolled Oats: Old-fashioned whole oats provide a hearty texture. Avoid steel-cut oats.
All Purpose Flour: Binds the oats and sugar into distinct crumble clusters.
Brown Sugar: Light or dark brown sugar adds sweet molasses flavor and helps the topping caramelize.
Instructions
Bake the Shortbread Crust
Preheat your oven to 180°C (350°F) and line an 8 by 8-inch baking pan with parchment paper. In a medium mixing bowl, whisk together the flour, granulated sugar, and salt.
Pour in the melted butter and vanilla extract, stirring with a spoon until a uniform dough forms.
Press the dough evenly into the bottom of your prepared pan using clean hands or the back of a spoon. Bake for 15 to 20 minutes until lightly golden brown. Set aside.
Cook the Filling and Make Crumble
In a medium saucepan, combine the cherries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the cherries release their juices and the sauce thickens into a glossy pie filling (about 5 to 7 minutes). Remove from heat.
In a separate bowl, whisk together the rolled oats, flour, and brown sugar. Pour in the melted butter and stir with a spoon until thick crumble clusters form.
Assemble, Bake, Cool and Slice
Pour the cooked cherry filling evenly over the pre-baked shortbread crust. Sprinkle the oat crumble topping evenly over the cherries.
Bake at 180°C (350°F) for 30 to 35 minutes until the oat topping is golden brown and crisp.
Leave the bars in the pan to cool completely at room temperature for at least 1 to 2 hours. Transfer to the fridge for 30 minutes to firm up the base.
Lift the cooled block out of the pan using the parchment overhang. Use a large, sharp knife to slice into 16 even squares, wiping the blade clean between cuts, and serve!
Expert Tips
- Pitting Fresh Cherries: If using fresh cherries, use a cherry pitter or the bottom of a metal piping tip to remove the pits quickly before halving.
- Fresh vs. Frozen Cherries: Fresh cherries yield the best juicy texture. If you use frozen cherries, add them straight to the saucepan frozen with the sugar, lemon juice, and cornstarch. It will just take an extra 2 to 3 minutes on the stovetop to bring the mixture to a simmer.
- Always Pre Bake the Base: Pre baking the shortbread crust ensures a firm bottom layer that stays crisp under the juicy fruit layer.
- Cool Completely: Allow the pan to cool fully before cutting. This sets the cornstarch thickened cherry juices and keeps the slices clean.
FAQs & Troubleshooting
Yes. If you skip making the saucepan cherry filling, you can spread 1 ½ to 2 cups of store-bought canned cherry pie filling over the pre-baked crust.
Pre-baking the base for 15 to 20 minutes sets the dough so it creates a firm, sturdy barrier. This prevents the juicy cherry filling from seeping in and making the bottom crust soggy.
Yes! If you are using tart or Montmorency cherries, simply increase the granulated sugar in the filling by 2 to 3 tablespoons (to taste) to balance the extra sourness.
Yes, but keep in mind glass takes longer to heat up and retains heat longer. You may need to add 3 to 5 extra minutes to the bake time, and keep a close eye on the bottom crust so it doesn't over-brown.
Storing
Keep cooled bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days for firmer slices.
Freezing
Wrap individual cooled bars tightly in plastic wrap, store them in a freezer-safe bag for up to 2 months, and thaw in the fridge overnight or on the counter for 30 minutes.
Substitutions
Gluten-Free: Swap the all-purpose flour 1:1 with a measure-for-measure gluten-free baking flour blend for both the crust and crumble topping. Be sure to use certified gluten-free old-fashioned rolled oats.
Dairy-Free & Vegan: Replace the unsalted butter in both the crust and crumble topping 1:1 with melted plant-based butter sticks or refined coconut oil.
Variations
Cherry Almond Crumble: Stir ¼ teaspoon of pure almond extract into the cherry filling after taking it off the heat.
Warm Spiced Cherry: Add ¼ teaspoon of ground cinnamon and a pinch of nutmeg to the oat crumble mixture for a cozy, autumn-inspired twist.
Cherry Chocolate Chip: Sprinkle ½ cup of dark chocolate chips or mini semi-sweet chocolate chips over the warm cherry layer before adding the oat topping.
Lemon Cherry Twist: Add 1 teaspoon of freshly grated lemon zest to the shortbread crust dough to add lemon flavor.
Mixed Berry Cherry: Swap half of the cherries for fresh or frozen blueberries, raspberries, or blackberries to turn this into a mixed berry crumble bar.
Serving Tips
Warm with Ice Cream: Microwave an individual bar for 10 to 15 seconds and top with a scoop of vanilla bean ice cream.
Whipped Cream: Top each square with a dollop of fresh whipped cream right before serving.
Powdered Sugar: Dust powdered sugar over the cooled oat crumble for a clean bakery finish.
Baking in Different Pan Sizes
- 9x13-Inch Rectangular Pan: Multiply all ingredient quantities by 1.5 (or double for extra-thick bars). Pre-bake the crust for 15–18 minutes, then bake the assembled bars for 35–40 minutes.
- 9x9-Inch Square Pan: Use the exact same ingredient quantities. The layers will be slightly thinner. Pre-bake the crust for 12–15 minutes, then bake the assembled bars for 25–30 minutes.
- 9-Inch Round or Springform Pan: Use the exact same ingredient quantities. Pre-bake the crust for 15–20 minutes, then bake the assembled bars for 30–35 minutes.
Equipment
- 8x8-Inch Baking Pan: Ensures crisp shortbread edges and even baking.
- Medium Saucepan: Thickens the cherry filling on the stovetop.
- Cherry Pitter: Quickly pits fresh cherries (or use a piping tip bottom).
- Mixing Bowls: For mixing the crust dough and oat crumble.
- Parchment Paper: Allows easy lifting of the cooled slab for clean cuts.
- Chef’s Knife: Slices the cooled slab into neat, even squares.
More Cherry Desserts
Cherry Cheesecake- This cherry cheesecake is made with a creamy New York-style cheesecake base baked without a water bath and topped with cherry topping.
Cherry Coffee Cake- This incredible cherry coffee cake is made with fresh or frozen cherries, fresh lemon zest, and topped with a buttery crumble topping.
Cherry Galette- This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
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📖 Recipe
Cherry Pie Bars With Oat Crumble
Ingredients
Crust
- 1 ¼ cups Flour
- ¼ cup Granulated sugar
- ½ teaspoon Kosher salt
- ½ cup Butter unsalted, melted
- 1 teaspoon Vanilla extract
Cherry filling
- 2 ½ cups Cherries fresh or frozen
- 1 teaspoon Granulated sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
Crumble topping
- ½ cup Rolled oats
- ½ cup Flour
- ⅓ cup Brown sugar
- 5 tablespoon Butter unsalted, melted
Instructions
Bake the Shortbread Crust
- Preheat your oven to 180°C (350°F) and line an 8 by 8-inch baking pan with parchment paper. In a medium mixing bowl, whisk together the flour, granulated sugar, and salt.
- Pour in the melted butter and vanilla extract, stirring with a spoon until a uniform dough forms.
- Press the dough evenly into the bottom of your prepared pan using clean hands or the back of a spoon. Bake for 15 to 20 minutes until lightly golden brown. Set aside.
Cook the Filling and Make Crumble
- In a medium saucepan, combine the cherries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the cherries release their juices and the sauce thickens into a glossy pie filling (about 5 to 7 minutes). Remove from heat.
- In a separate bowl, whisk together the rolled oats, flour, and brown sugar. Pour in the melted butter and stir with a spoon until thick crumble clusters form.
Assemble, Bake, Cool and Slice
- Pour the cooked cherry filling evenly over the pre-baked shortbread crust. Sprinkle the oat crumble topping evenly over the cherries.
- Bake at 180°C (350°F) for 30 to 35 minutes until the oat topping is golden brown and crisp.
- Leave the bars in the pan to cool completely at room temperature for at least 1 to 2 hours. Transfer to the fridge for 30 minutes to firm up the base.
- Lift the cooled block out of the pan using the parchment overhang. Use a large, sharp knife to slice into 16 even squares, wiping the blade clean between cuts, and serve!
Notes
- Measuring Ingredients: For the best and most accurate results, use a digital kitchen scale to weigh dry ingredients (especially flour) or use the spoon-and-level method with measuring cups.
- Pan Material: Use a light-colored metal baking pan for the crispest shortbread base and even baking. Glass or ceramic pans take longer to heat up and may require 3 to 5 extra minutes of bake time.
- Lining the Pan: Leave an overhang of parchment paper on two opposite sides of the pan. This creates a sling so you can easily lift the cooled bar slab out of the pan for clean cuts.
- Cherries: Fresh sweet cherries yield the best texture. If using frozen cherries, add them straight to the saucepan frozen without thawing first.
- Cooling & Chilling: Do not slice the bars while warm, or the fruit layer will be runny. Let them cool completely at room temperature, then chill in the fridge for 30 minutes to firm up the base for clean cuts.
- Serving Warm: If you prefer warm bars, slice them while chilled, then reheat individual squares in the microwave for 10 to 15 seconds before serving.
Megan says
Turned out yummy