Cherry Bars
Published Jun 24, 2026
Cherry bars made with red cherries simmered in lemon juice, sugar, and cornstarch. Baked with an oat topping, cooled, and cut into squares.
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Everyone loves these cherry pie bars!
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
This recipe is part of our monthly Cooking Challenge for July 2026!
Cherry Bars Ingredients
- Cherries: You can use either fresh or frozen cherries. Just make sure they’re pitted! If the frozen cherries are rock solid, thaw them slightly so they break down faster and more evenly when you heat the filling. You can use canned cherry pie filling, but it will change the flavor and texture to be sweeter and a bit mushier. If you go this route, skip the stovetop step and just spread the canned filling directly on top of the dough.
- Rolled oats: Use old-fashioned rolled oats here. Quick oats and steel-cut oats won’t work in this recipe.
- For the cherry bars dough: In addition to the oats, you’ll also need all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, and large eggs. I recommend aluminum-free baking powder so you don’t have any metallic taste. Room-temperature butter and eggs are best for mixing. Here are my tips on how to soften butter quickly!
- For the cherry bars filling: Combine the cherries with more granulated sugar, cornstarch, lemon juice, almond extract, and more salt. If you don’t have cornstarch, you can also use arrowroot or tapioca starch. And if you don’t have almond extract, vanilla also works.
How to Make Cherry Bars
These step-by-step photos show how I build the bars from the cherry filling to the crumb topping. For the full measurements and detailed instructions, skip to the Cherry Bars Recipe below
1. Make the Cherry Filling
Add the cherries, sugar, cornstarch, lemon juice, almond extract, and salt to a saucepan. Heat until the cherries release their juices and the mixture thickens, stirring every so often so it does not stick.
2. Cream the Butter and Sugar
Beat the softened butter and sugar together until the mixture looks creamy. Add the eggs one at a time, letting each one mix in before adding the next.
3. Mix the Dough
Add the flour mixture to the butter mixture and mix on low until no dry streaks remain. The dough should look thick and soft, but not runny.
4. Press the Bottom Layer
Scoop most of the dough into the prepared pan and press it into an even layer. I like using an offset spatula here because the dough is a little sticky.
5. Add the Cherry Filling
Spread the cooled cherry filling over the dough. Try to take it all the way to the edges so every square gets some of the filling.
6. Add the Oat Topping
Stir the reserved dough with the remaining oats, then drop small spoonfuls over the cherry layer. It does not need to cover the filling completely.
7. Bake the Cherry Bars
Bake until the top is lightly golden and the filling looks set around the edges. Let the pan cool completely before cutting, or the bars will be harder to slice cleanly.
Full Cherry Pie Bars Recipe
Cherry Bars 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
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add texture on top: Top the cherry bars with ½ cup chopped almonds, pistachios, or walnuts. Or, try a sprinkle of coconut flakes or coarse sugar.
- Make them chocolatey: Adding chocolate is always a good idea. You can add ¼ cup white chocolate chips into the batter, or drizzle the bars with melted dark chocolate after they cool.
Recipe Tips
- Line the pan with parchment and leave an overhang on two sides. This makes it easy to lift the bars out cleanly after they cool.
- Watch the bake time. These bars firm up as they cool, so pull them out of the oven when they’re just golden on top, and the filling is bubbling slightly around the edges.
FAQs
If your filling didn’t thicken enough, it probably needs more time on the stove. Make sure it reaches a full boil for at least a minute. Also, check that your cornstarch hasn’t expired, as it can lose thickening power over time.
More Dessert Bar Recipes
- Date Bars
- No-Bake Cookie Dough Bars
- Halva (Creamy Tahini Bars)
- Chocolate Peanut Butter Bars
- Vegan Lemon Bars
- Strawberry Oat Bars
Comments
I love this recipe! Turned out so great!
So nice to hear! Thanks for sharing, Michelle!
Thank you for all your wonderful recipes! These turned out amazing and they’ve become my new favourite sweet snack, I can’t get enough of them! I think I’m going to try them with some other fruits next. 5 stars as usual!
This made my day, Olivia! I’m so happy you love the cherry bars and I think they’ll turn out great with other fruits, too. Thanks so much for cooking along with me and taking the time to write a review. It truly means a lot to me!
I love this recipe!! Turned out so yummy!
Yay, I’m so happy to hear that! Such a good recipe for the holiday weekend!
Ooh, cherries are on sale this week! Gonna get some!
Perfect timing! Hope you enjoy them!
Love your recipes and this was no exception.
I have your cookbook and have ordered 12 bags of oath…so far.
I’m hoping that you will give us some recipes to add the oath to. Maybe muffins or pancakes.
Awww thank you so much! So glad to hear that! I’m going to add a Recipe section on the oathoats.com soon. But in the meantime, check out some of the recipes on the Oath Instagram page. There are some fun ones to try. My two favorites are: https://feelgoodfoodie.net/recipe/baked-oats/ and https://feelgoodfoodie.net/recipe/one-pan-baked-oatmeal/
Can I use fresh cherries?
Yep! Just make sure they’re pitted!
Please specify: tart or sweet cherries?
Either will work!