Cherry Bars
Published Jul 09, 2025
Cherry bar recipe made with red cherries simmered in lemon juice, sugar, and cornstarch. Baked in the oven with an oat topping, cooled, and cut into squares.
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Best Recipe with Cherries!
In Michigan during the summer, there are cherries everywhere, and I make it a point to use them in desserts like these Cherry Bars, Cherry Cobbler and Cherry Pie! We live about 3 hours from Traverse City, which is the cherry capital of the world, which means I get to pick some of the freshest, best cherries in the world to enjoy on their own or use in all kinds of recipes.
These cherry bars get priority when I’m back home because they use lots of cherries, they take little time to prep for summer gatherings, and they really are a crowd favorite. Hope you enjoy this one!
Happy Baking!
– Yumna
Cherry Bar Ingredients
- Frozen pitted cherries: Can be swapped with fresh pitted cherries (which is what I often use during cherry season), same amount by weight.
- Granulated sugar: Cane sugar can be used instead.
- Cornstarch: Arrowroot or tapioca starch work as substitutes.
- Lemon juice: Bottled or fresh both work.
- Almond extract: Can be substituted with vanilla extract.
- All-purpose flour: Stick with regular all-purpose; other flours haven’t been tested.
- Rolled oats: Use old-fashioned rolled oats only. Not quick or steel-cut.
- Baking powder: Use aluminum-free to avoid any chance of a metallic taste.
- Salt: Table or sea salt both fine.
- Unsalted butter: If using salted butter, reduce added salt slightly.
- Eggs: Room temperature is better for mixing, but cold will work if needed.
How to Make Cherry Bars
Cherry Bar Recipe
Ingredients
Cherry filling
- 1 pound (16 ounces) frozen pitted cherries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon almond extract
- ¼ teaspoon salt
For the bars
- 1 ½ cups all purpose flour
- 1 cup rolled oats divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
Instructions
- Combine the frozen cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a saucepan. Heat over medium-high, gently stirring occasionally. Bring to a boil for 1 minute before setting to the side to cool to room temperature.
- Preheat the oven to 350℉. Line a 9 x 9 baking dish with parchment paper.
- In a large bowl, whisk together the flour, ½ cup oats, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and creamy, about 2 minutes.
- Add the eggs one at a time, beating between each addition. Reduce the mixer speed to low and add the flour mixture. Continue to mix until no flour streaks remain, scraping down the bowl as needed. The dough will be thick and smooth.
- Reserve ½ cup of the dough for the topping, then scoop the remaining dough into the prepared baking dish. Using an offset spatula or your hands, spread the dough evenly into the pan.
- Spoon the cooled cherry filling over the top of the dough and spread into an even layer. Then stir the remaining ½ cup oats with the remaining dough. Scoop teaspoonfuls of the mixture over the top.
- Bake for 35 minutes, until lightly golden on top and set. Place the pan on a wire rack and let cool completely. Then, cut into 16 equal squares.
Equipment
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Thaw the cherries slightly if they’re rock solid It helps them break down faster and more evenly when heating the filling.
- Line the pan with parchment and leave an overhang on two sides. This makes it way easier to lift the bars out cleanly after they cool.
- Use room temperature butter and eggs; this helps the dough mix together more smoothly and gives a better final texture.
- Flatten the dough evenly with your hands or an offset spatula. Uneven dough = uneven bars.
- Watch the bake time. These bars firm up as they cool, so pull them when they’re just golden on top and the filling is bubbling slightly around the edges.
FAQs
Once cooled, store the bars in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, it’s better to refrigerate them so the filling doesn’t get too soft.
Yes, these freeze really well. After cooling and cutting them, place the bars in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.
You can, but it will change the flavor and texture. Canned filling is usually sweeter and softer, so the bars might turn out a bit mushier. If you go this route, skip the stovetop step and just spread the canned filling directly over the dough.
If your filling didn’t thicken, it might not have cooked long enough on the stove. Make sure it reaches a full boil for at least a minute. Also, double-check that your cornstarch wasn’t expired, as it can lose thickening power over time.
