Gluten-free Cherry Crumble Bars
These Gluten-Free Cherry Crumble Bars are made with fresh cherries, a buttery almond flour and oat crumble, and a sweet-tart cherry filling. The crumble mixture doubles as the base and topping, making these easy fruit bars simpler than cherry pie. They’re perfect for summer baking, potlucks, picnics, or enjoying anytime with a scoop of vanilla ice cream.
Why You’ll Love Gluten-free Cherry Crumble Bars
- Easy to make: The same almond flour and oat mixture forms both the buttery base and crumbly topping which means less steps and less dishes!
- Made with fresh cherries: A simple stovetop cherry compote creates a naturally sweet-tart fruit layer.
- Gluten-free: Almond flour, tapioca flour and certified gluten-free oats make these bars completely gluten-free without using store-bought gluten-free flour blends.
- Perfect for summer: It’s an easy way to use fresh cherries and are great for picnics, potlucks and summer gatherings.
These Gluten-free Cherry Crumble Bars were a must on my list of things to make this summer since it has been an abundant harvest this year for cherries! To my surprise, not one, not two, but three generous people dropped off boxes of cherries at our front door and I’m not mad about it!
Naturally, these Gluten-free Cherry Bars are the best way to use up all of those cherries. They start with a delicious, chewy gluten-free almond flour and oat crumb base. It’s topped with a stewed cherry compote and the rest of the almond flour and oat crumb.
They fit perfectly in an 8″x8″ square pan to make 9 beautiful bars. But, the recipe can easily be doubled by using an 11″x13″ pan for larger crowds. They’re best served warm, with a scoop of vanilla ice cream, obviously!
If you like this recipe, you might also like this recipe for Baked Stone Fruit with Oat Crumble for a similar oat crumbly vibe. Or, maybe my Gluten free Strawberry Rhubarb Spoon Cake; one of my favourite gluten-free summer desserts for sharing!
Recipe Notes
Ingredient tips and substitutions:
- Cherries – Fresh cherries work best for this recipe. “Can I use frozen cherries for cherry crumble bars?” Yes, you can! If using frozen cherries, you may need to simmer the cherry filling a little longer to cook off the extra liquid before adding it to the crumble bars.
- Oats – I recommend using rolled or old-fashioned oats for the best texture. If you’re making these bars for someone with celiac disease or a strict gluten-free diet, use certified gluten-free oats.
- Almond flour – Use almond flour rather than almond meal. Almond flour has a finer texture and helps create the tender, cohesive crumble used for both the base and topping.
- Tapioca flour – Tapioca flour helps lighten the crumble and improves its texture. I don’t recommend replacing it with another flour without testing the recipe, as different gluten-free flours absorb moisture differently.
- Sliced almonds – Almonds and cherries are a well-known pairing, so I thought it would be nice to add some sliced almonds for a little more flavour and texture. You’ll want sliced, not slivered almonds for this recipe.
- Butter – Finally, make sure your butter is cold and unsalted.
How to Make Cherry Crumble Bars with Almond Flour
Step 1: Make the cherry compote.
Add the pitted, halved cherries, lemon juice and sugar to a small saucepan and bring to a boil. Turn the heat down to a simmer and simmer 15-20 minutes until the cherries are partially broken down and reduced, but not as far as jam-like. Remove from the heat and stir in the vanilla extract.
Step 2: Make the oat crumble mixture.
Add the oats, almond flour, tapioca flour, sliced almonds, baking soda and salt to a food processor and pulse 2-3 times just to mix. Add the maple syrup, brown sugar and butter and pulse again until everything is fully combined.
Step 3: Assemble the cherry bar layers in the pan.
Prepare an 8″ x 8″ square pan with parchment paper and layer 1/2 – 2/3 of the oat crumble mixture in the bottom of the pan. Press down with your hands into an even, compact layer. You may need to use parchment paper if it’s too sticky.
Step 4: Add the cherry compote and crumble topping.
Next, layer the cherry compote on top of the crust in the prepared pan. Then, crumble the remaining oat and almond flour crumble on top and gently press down with your hands to compact slightly.
Step 5: Bake the cherry bars!
Preheat the oven to 350F and bake the cherry bars in the preheated oven for 22 minutes or until just starting to brown on top. Remove from the oven and let cool completely before cutting into bars. If you cut them prematurely they will crumble and not hold their shape. Enjoy warm with a little vanilla ice cream!
FAQ:
I don’t recommend substituting with gluten-free flour blends simply because the textures vary and it won’t measure 1:1.
Yes! This recipe would also be delicious with blueberries, strawberries or even peaches. Yum! Simply pre-cook the fruit the same as you would with the cherries; according to the recipe instructions.
Yes, you can use frozen cherries. Just simmer them for an additional 5 minutes to release the excess moisture.
Yes! Simply substitute the same amount of hardened coconut oil instead of butter.
Store the cooled cherry crumble bars in an airtight container in the refrigerator for up to 5 days. Reheat leftovers in the microwave for 20-ish seconds and enjoy again with vanilla ice cream.
Yes, you can assemble and bake the cherry crumble bars a day in advance and then reheat in the oven at 350F until warmed through when ready to serve. Don’t forget the ice cream!
Gluten-free Cherry Crumble Bars
Equipment
- Food Processor
- Cherry Pitter
- 8"x 8" Square Baking Pan
Ingredients
For the cherry compote:
- 3 1/2 cups fresh cherries pitted and halved
- 2 tsp lemon juice
- 2 tsp sugar
- 1 teaspoon vanilla extract
For the crumb base and topping:
- 1 1/2 cups gluten-free rolled or old-fashioned oats
- 1 1/4 cups almond flour
- 3/4 cup tapioca flour
- 1/3 cup sliced almonds
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/2 cup cold, unsalted butter
Instructions
- Add the cherries, lemon juice and sugar to a small saucepan and heat over medium-high heat until they start to bubble. Reduce to low and simmer 15-20 minutes. Mash them slightly with a fork or potato masher. Turn off the heat, stir in the vanilla extract and set aside.
- Preheat the oven to 350F and line an 8" x 8" square baking pan with parchment paper.
- Add the oats, almond flour, tapioca flour, sliced almonds, baking soda, salt, maple syrup, brown sugar and butter to a food processor.
- Pulse until everything is completely combined and you have a moist crumb.
- Layer 1/2 – 2/3 of the oat crumble mixture into the bottom of the prepared baking pan and press down with your hands until you have a compact, even layer. You may need to use parchment paper if it is too sticky.
- Next, add the cherry compote on top making sure that it completely covers the base.
- Sprinkle the remaining oat mixture over the cherries and then very lightly press down with your hands.
- Bake in the preheated oven for 22 minutes or until starting to brown on top. Let cool completely before cutting into 9 squares. (If they are cut prematurely, they will crumble and not hold their shape).
- Enjoy warm with a little vanilla ice cream or store in the fridge in an air-tight container for later.