There’s something about cherries that just screams summer, isn’t there? Whether it’s a picnic at the park, a casual barbecue, or just a quiet night at home, cherry desserts always seem to bring a little burst of sunshine to the table. And let me tell you—these Cherry Pie Bars are one of my absolute favorites for that very reason. They’re the kind of treat that looks fancy enough to impress but is simple enough to make on a regular Tuesday. I first made these bars for a Fourth of July potluck, and they were gone in minutes (with several people sneaking back for seconds).

What makes them so special? It’s the perfect combo: a buttery shortbread-style crust, a juicy cherry filling that’s just the right balance of sweet and tart, and a golden, crumbly streusel topping that gives you those crisp edges and soft centers in every bite. They slice up beautifully, hold their shape like a dream, and travel well—so they’re ideal for potlucks, bake sales, or just keeping on your kitchen counter to enjoy throughout the week.

In this first part, we’ll get started with making the crust and preparing that luscious cherry filling. Whether you’re using fresh cherries or pulling a bag of frozen ones from your freezer, you’re going to love how easy this recipe is to bring together.

Ingredients You’ll Need

Let’s break down the ingredients so you’re prepped and ready:

For the Crust and Topping:

225 g all-purpose flour
75 g granulated sugar
150 g cold unsalted butter, cut into cubes
¼ tsp salt

For the Cherry Filling:

400 g pitted fresh or frozen cherries
100 g granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp vanilla extract

A quick note here—if you’re using frozen cherries (which I often do in the winter months), just make sure to thaw and drain them first so you’re not adding too much liquid to your filling.

STEP 1: Make the Crust and Topping

This base mixture pulls double duty as both the crust and the topping, and it couldn’t be easier.

In a large mixing bowl, combine the flour, sugar, and salt.
Add the cold butter cubes, and use a pastry cutter or a fork to work the butter into the dry ingredients. You’re aiming for a crumbly texture—think coarse sand or small pebbles.
Once it’s combined, set aside about one-third of the mixture. This will become that deliciously crumbly topping we’ll add later.
Press the remaining two-thirds of the mixture firmly into the bottom of a parchment-lined 20 cm square baking pan. You want an even layer with no gaps or loose crumbs.
Pop the pan into the fridge to chill for 15 minutes. This helps the crust firm up before baking and ensures it stays nice and crisp.

STEP 2: Prepare the Cherry Filling

While the crust is chilling, it’s the perfect time to get that cherry filling cooking.

In a medium saucepan over medium heat, combine the cherries, sugar, and cornstarch.
Stir regularly as the mixture begins to warm and the cherries start releasing their juices. Within about 5 to 7 minutes, you’ll see the filling thicken up into a glossy, syrupy consistency.
Remove from heat and stir in the lemon juice and vanilla extract. This step adds brightness and depth that really balances the sweetness.

Set the filling aside and let it cool slightly while your crust finishes chilling. You don’t want to pour piping hot filling onto a cold crust—it’s best when it’s warm but not steaming.

Now that your crust is chilling and your cherry filling is thickened and fragrant, it’s time to pull everything together. This is the fun part—layering those sweet-tart cherries onto a buttery base and topping it off with golden, crumbly streusel. You’ll want to stick close to the oven for this part because the smell that starts wafting through your kitchen? Absolutely irresistible.

I love how low-stress this recipe is. No need to roll out dough or fuss with lattice crusts like you would with a traditional pie. These bars give you all the flavor of cherry pie, with a whole lot less work and cleanup. Plus, they slice so neatly that they’re perfect for serving to a crowd—or for sneaking one after dinner every night for the rest of the week.

STEP 3: Assemble the Bars

Once the crust has chilled and your filling has cooled slightly, here’s how to bring it all together:

Preheat your oven to 175°C (350°F) so it’s ready when the bars go in.
Remove the crust from the refrigerator. Spoon the cherry filling evenly over the crust, spreading it gently with the back of a spoon or spatula to make sure it reaches the edges. Try not to press too hard—you don’t want to disturb the base.
Now grab that reserved crumb mixture and sprinkle it generously over the top of the cherries. The chunks don’t need to be uniform—those uneven, golden bits are part of what makes the bars look so beautifully rustic.
Press the crumbs lightly into the cherry layer with your hands or the back of a spoon. Just enough so they stay in place, but not so much that they sink into the filling.

STEP 4: Bake to Golden Perfection

Now it’s time to let the oven work its magic:

Place the assembled pan on the center rack of your preheated 175°C oven.
Bake for 30–35 minutes, or until the topping is golden and the cherry filling is bubbling at the edges.
Don’t worry if the center still looks a little soft—these bars will firm up as they cool.

Once they’re done, remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This step takes some patience, but trust me, it’s worth the wait. Cutting them too early can result in a gooey mess, and you’ll miss out on those clean, beautiful edges.

Tips for the Best Cherry Pie Bars

Over the years, I’ve made a few little tweaks to this recipe depending on what I have in the pantry or who I’m baking for. Here are a few tips to help you get perfect results every time:

Use parchment paper to line your baking pan. It makes lifting the bars out and slicing them into neat squares so much easier.
Frozen cherries work great, but be sure to thaw and drain them before cooking. Too much extra liquid can throw off the filling consistency.
Want a little almond flair? Add ¼ teaspoon of almond extract to the cherry filling along with the vanilla. Cherry and almond are a dreamy flavor combo.
If your topping isn’t browning as much as you’d like, you can broil it for the last 1–2 minutes—just keep a close eye so it doesn’t burn.
For extra crunch, try adding a handful of chopped almonds or walnuts to the topping before baking.

Storing and Serving Your Cherry Bars

Once your bars are fully cooled, lift them out of the pan using the parchment and cut them into 16 even squares. They’re great at room temperature but also super tasty chilled straight from the fridge.

You can store them:

At room temperature (in an airtight container) for up to 3 days.
In the fridge for up to a week.
In the freezer for longer storage—just place parchment between the bars so they don’t stick together.

These bars are wonderful on their own, but if you’re feeling indulgent, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a gorgeous dessert platter when paired with lemon bars or brownie bites.