Cherry Almond Pie Bars marry bright cherry flavor with a toasted almond, buttery crumble that serves as both crust and topping—showcasing sweet-tart berries perfectly.
The combination of sticky, homemade cherry filling and a golden almond crumble is irresistible. The filling comes together quickly on the stovetop and delivers fresh cherry flavor without the metallic taste some canned fillings have. The toasted almond crumble is rich and buttery, providing a crisp contrast that works as both the base and the topping.
Fresh homemade cherry pie filling is the secret here—vibrant, simple, and far superior to anything from a can.
Why make these Cherry Almond Pie Bars?
- Quick homemade cherry filling from frozen or fresh cherries—simmered briefly with a touch of almond and lemon.
- Toasted almonds add warm, nutty depth.
- A buttery almond crumble presses into the pan for a crisp base, with extra crumble dotted on top for texture.
- Easy assembly and a show-stopping result: bubbling cherry filling and a browned, crunchy topping.
How to make Cherry Almond Pie Bars
Start by preparing a simple cherry pie filling: simmer cherries with a bit of almond extract, vanilla, lemon juice, and cornstarch for a few minutes until slightly thickened. This homemade filling captures true cherry flavor without any canned aftertaste.
Next, make the toasted almond crumble. Toast sliced or slivered almonds until golden, then combine them with flour, sugar, grated nutmeg, almond extract, salt, and chilled butter. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Reserve one cup of the crumble, press the remaining mixture into a greased 9×12 pan, and bake briefly to set the crust. Pour on the cherry filling, dot with spoonfuls of the reserved crumble, and sprinkle additional toasted almonds over the top. Bake until the filling is bubbly and the topping is golden and crisp.
Can I use fresh cherries?
Yes. Fresh cherries work beautifully in the filling with no changes to the recipe—just pit them before cooking.
Can I make the bars in advance?
The cherry filling can be made 2–3 days ahead and refrigerated until you’re ready to assemble and bake. The crumble is best the day you bake for maximum crispness, though the bars remain tasty the next day as well.
If you enjoy pies and bars:
- Try fruit pies with crumb toppings or nutty streusels for similar texture and flavor contrasts.
- These bars are a great make-ahead dessert for brunch, potlucks, or casual gatherings.
If you make these Cherry Almond Pie Bars, please rate the recipe and leave a comment to share how they turned out. I love hearing about variations and serving ideas.
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Cherry Almond Pie Bars
Ingredients
Homemade Cherry Pie Filling Recipe
Almond Crust and Crumble
- 1.5 cups sliced or slivered almonds, toasted – divided
- 2 cups all-purpose flour
- 3/4 cup butter, chilled and cut into 1/2″ pieces
- 1/2 cup sugar
- 1/2 teaspoon freshly grated nutmeg (or 1/4 tsp ground nutmeg)
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
Instructions
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Preheat oven to 350°F.
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Toast almonds on a foil-lined baking sheet 7–10 minutes, stirring every two minutes until golden and fragrant.
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Make the cherry pie filling and set aside to cool slightly.
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Increase oven temperature to 400°F.
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Place 1 cup of the slightly cooled almonds into a zip-top bag and gently pound with a rolling pin or meat mallet to break into smaller pieces—do not grind to flour.
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In a large bowl combine the almonds and remaining crust ingredients. Cut cold butter into the mixture with a pastry cutter, two forks, or knives until coarse crumbs form.
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Reserve 1 cup of the crumble. Press the remaining crumble into the bottom of a greased 9×12 pan.
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Bake the crust for 10 minutes.
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Pour the cherry filling over the warm crust.
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Dot the filling with spoonfuls of the reserved crumble and sprinkle with the remaining 1/2 cup toasted almonds.
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Bake 25–30 minutes, until the filling is bubbling and the crumble is golden.
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Cool at least 15 minutes before cutting to allow the filling to set. Serve warm or at room temperature.