Cherry Crumb Bars

This gluten-free Cherry Crumb Bars recipe uses fresh sweet cherries, a buttery shortbread crust, and a simple almond crumble. Part cherry pie, part coffee cake, all good! Vegan too.

Recipe updated 6/2024.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 37

Total Time 57

Servings bars

Calories 269kcal

Author Tessa

Ingredients

2 cups + 3 tablespoons almond flour
2 tablespoons organic cane sugar or coconut sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅓ cup coconut oil, melted and coole
1 teaspoon pure vanilla extract
1 tablespoon ice cold water

Filling

3 cups whole cherries, halved and pitted
1 tablespoon arrowroot starch (or cornstarch)
1 teaspoon organic cane sugar

Crumble

¼ cup almond flour
2 teaspoons organic cane sugar
2 teaspoons coconut oil, room temperature
¼ teaspoon pure vanilla extract
¼ teaspoon cold water

US Customary - Metric

Instructions

Line an 8x8 baking pan with two pieces of parchment paper. Preheat the oven to 325 degrees Fahrenheit.
Put the almond flour, organic cane sugar, salt, and cinnamon in a large bowl. Whisk to combine.
Add the melted coconut oil followed by vanilla extract. Stir with a rubber spatula until the dough comes together. Drizzle 1 tablespoon of cold water over dough, then continue to mix until the dough becomes smooth. Give it a squeeze with your hands, it should hold together. If not, drizzle an additional teaspoon or two of cold water.
Transfer dough to prepared pan and press evenly into the bottom of the pan. Par bake the crust for 7 minutes. Remove from oven and allow to cool.
In the same mixing bowl combine the crumble ingredients. Mix and incorporate with your fingers to form small crumbles.
In a separate bowl, prepare your cherries. Add them to the bowl along with arrowroot starch and sugar and toss to coat the cherries. Use the rubber spatula to press down onto the cherries to break them down slightly.
Spread the cherry mixture in an even layer on the crust. Sprinkle crumble over the top. Bake for 25-30 minutes. The crumble should be starting to turn golden as well as the edges of the crust.
Allow the bars to cool completely then place them in the refrigerator to chill for at least one hour or until ready to serve. Remove them using the parchment and transfer to a cutting board. Slice into squares using a sharp knife.

Notes

To store: These bars are best the first day they are made, but they keep up to 2-3 days covered or in an airtight container in the refrigerator.

Recipe adapted from my Almond Jam Tart.

Nutrition