Gluten-Free Cherry Pie Bars
My gluten free cherry pie bars have a buttery crumb base made with 1 to 1 gluten free flour and a shortcut cherry pie filling. A simple layered dessert with a crisp topping and jammy center. These are great for BBQs and summer holidays.
Ingredients
- 1 ½ cups (186 g) 1:1 gluten-free flour with xanthan gum spooned & leveled
- ½ cup (100 g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup (170.25 g) unsalted butter cold and cut into cubes
- 1 large egg beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 can (595 g) cherry pie filling 21 ounces
Glaze
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
- Preheat the oven to 375°F. Line an 8x8-inch pan with parchment paper and grease it.
- Mix together the flour, sugar, baking powder, and salt. Using two forks or a pastry blender, cut in the butter until only small pieces remain (smaller than pea-sized).
- Stir in the egg; the dough will be dry and crumbly but should clump together when squeezed.
- Press two-thirds of the dough into the bottom of the prepared pan in an even layer. Spread the cherry pie filling over it. Crumble the remaining dough over the cherries, allowing some of the filling to peek through.
- Bake for 40–45 minutes, until the top is golden brown.
- Cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 3 more hours before removing from the pan and cutting into squares. Top with glaze.
Glaze
- In a small bowl, mix powdered sugar, extracts, and enough milk to reach a consistency that can be drizzled but is not runny.
Equipment
- 8x8 baking pan
Notes
- Add ¾ teaspoon xanthan gum if your flour blend doesn’t contain.
- You can make the dough in a food processor or cut in the butter by hand using two forks or a pastry blender. If you use a food processor, do not overblend.
- This recipe can be made dairy-free by using vegan butter and milk.