You’re going to love these Labor Day Cherry Pie Bars! They’re a fun twist on classic cherry pie, turning that delicious flavor into easy-to-handle bars that everyone will enjoy. Just imagine a sweet-tart cherry filling surrounded by a buttery crust and a crumbly topping.

This recipe solves the struggle of making quick, reliable cherry dessert bars with a buttery crust, sticky filling, and neat portions without crumbling.

I know making pie can be tricky, especially when you have to deal with rolling out dough and pitting fresh cherries. That’s why I created this recipe, it takes away all those hassles and makes it super simple to whip up a tasty dessert. If I can tackle this, so can you!

These bars come together quickly, giving you a homemade cherry filling and an easy one-bowl crust and topping in no time. You’ll spend about 30 minutes prepping, and while they bake for an hour, you can relax or set up for your gathering. This recipe cuts out the need for pesky pie crust techniques, making it much more approachable.

If you love baking treats like this, you should check out my Apricot Sugar Cookie recipe. It’s another simple yet delightful dessert to try!

Why You Will Love This Recipe

Sweet and Tart Flavor : The combination of buttery crust and jammy sour cherries brings a delightful sweet-tart flavor that keeps you coming back for more.
Crumble Texture : The crumbly topping adds a satisfying crunch, contrasting nicely with the soft cherry filling, making every bite interesting and enjoyable.
Quick and Easy : With just one bowl and simple steps, you can whip these up without any fuss, making it ideal for busy days.
Convenient Storage : These bars store well at room temperature or in the fridge, letting you enjoy them fresh or save some for later without any hassle.

Homemade Cherry Pie Bars Recipe

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Author: Charlene
Prep Time: 30 minutes
Cool Time: 30 minutes
Cook Time: 1 hour
Total Time: 4 hours, 30 minutes
Yield: 16 bars 1x
Category: dessert
Method: baking
Cuisine: American
Diet: vegetarian

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Description

Delicious Labor Day Cherry Pie Bars with a crumbly crust and sweet cherry filling, perfect for gatherings.

Instructions

Make the Crust: Start by mixing your melted butter, brown sugar, and all-purpose flour until a crumbly dough forms. It should feel slightly sticky and come together easily. Be careful not to overwork the dough, as this can lead to a tough crust.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This step helps the butter firm up, making it easier to roll out later.
Prepare the Cherry Filling: In a bowl, stir together the frozen sour cherries, granulated sugar, cornstarch, and lemon juice until the cherries are well coated. Make sure the mixture looks glossy and thickened without any lumps in the cornstarch.
Pre-bake the Crust: Spread the chilled dough into the lined baking pan and bake at 375 degrees F until it is just golden. Keep an eye on it to avoid overbaking.
Add the Cherry Filling: Pour the cherry mixture over the pre-baked crust, spreading it out evenly.
Create the Topping: In a bowl, mix together more all-purpose flour, oats, brown sugar, and melted butter until you achieve a crumbly topping that holds together when squeezed.
Bake it Up: Spread the topping evenly over the cherries and bake until bubbly and golden brown. Avoid opening the oven frequently during baking.
Cool Before Cutting: Allow the pie bars to cool completely in the pan. This will help them firm up for clean slicing.

Notes

Storage Tips: Cover and store leftover cherry pie bars (with or without icing) at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Expert Tips: Cool baked bars completely before cutting to prevent them from falling apart. Use parchment paper for easy removal from the pan. Wipe the knife clean between cuts for neat squares.
Reheating Instructions: For serving leftovers, warm in the microwave for 20-30 seconds if desired.
Serving Suggestions: Serve with whipped cream or vanilla ice cream for added richness. Enjoy with a cup of coffee or tea for an afternoon treat.
Recipe Variations: You can substitute fresh pitted cherries or dark sweet cherries in place of frozen sour cherries, adjusting the sugar as necessary. Add a pinch of cinnamon to the crust for additional warmth.

Nutrition

Serving Size: 1 bar
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Recipe Tips

If the bars collapse while cutting, cooling them entirely for at least one hour makes slicing easier and cleaner.
When using cornstarch, make sure to dissolve it thoroughly in the filling to prevent lumps and achieve the right consistency.
For a nicely browned topping, extending the baking time by an additional 5-10 minutes can help, just monitor closely.
If the filling seems runny, try using less sugar or adding 1 tablespoon extra of cornstarch to help thicken it up.
For easier removal from the baking pan, lining it with parchment paper allows for simple lifting and cutting.

Serving Suggestions

These cherry pie bars pair well with whipped cream or vanilla ice cream. Enjoy them alongside a cup of coffee or tea.

These bars can also be served at summer picnics, barbecues, or Thanksgiving gatherings. They work well as a dessert option for family and friends.

Consider drizzling a bit of almond syrup over the cherry pie bars for added flavor. You can also sprinkle powdered sugar on top for a finishing touch.

Recipe variations

You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber in your cherry pie bars.
Add 1/2 teaspoon of cinnamon to the crust for a warmer and more aromatic touch that enhances the cherry flavor.
Either replace the sour cherries with fresh cherries or use raspberries for a different fruit twist in your cherry pie bars.
If you want to make a larger batch, double the recipe by using 3 cups of flour, 2 cups of oats, and 7 cups of cherries.

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How to Store?

To keep your Labor Day cherry pie bars fresh, follow these storage tips:

Room Temperature: Place bars in an airtight container at room temperature for up to 2 days. This prevents drying and keeps them tasty.

Refrigeration: Store bars in an airtight container in the refrigerator for up to 1 week. This maintains their structure and flavor.

Freezing: Wrap bars in plastic wrap or aluminum foil and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.

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