Easy & Decadent Cherry Pie Bars-Paleo, Whole 30, & mSCD

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Easy & Decadent Cherry Pie Bars-Paleo, Whole 30, & mSCD

There’s something magical about cherries in summer. Their deep ruby-red hue, juicy burst of tart-sweet flavor, and the way they pair perfectly with a buttery crumble. Cherry season is almost over, but I had to make a recipe with them as they have always been a summer favorite of mine. For me, cherries also carry a bit of nostalgia. I have fond memories of wandering the charming streets of Mackinac Island, Michigan on summer vacation as a child, and enjoying all sorts of cherry treats—from fresh cherries plucked straight from the stem to rich cherry jams and pies that tasted heavenly.

Those memories inspired these Easy Cherry Pie Bars—a fun, hand-held twist on classic cherry pie that’s easier to make, easier to share, and still delivers all the flavor and crumbly satisfaction of the original. Best of all, they’re made with simple, wholesome ingredients, making it Paleo, Whole 30, & mSCD with option for SCD too.

An Important Note for This Recipe:

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For SCD Option

Skip the potato starch and simmer filling for 10 minutes to thicken. The almond-flour dough will be more delicate—pour gently for the crust and spoon the rest on top instead of crumbling.

Why You’ll Love These Cherry Pie Bars

Imagine biting into a bar where the buttery, golden crumble gives way to juicy bursts of tart cherry filling. The topping is slightly crisp, the middle tender sweet, and jammy, with a warm background hint of cinnamon tying everything together. They’re indulgent enough to feel like dessert but wholesome enough for an afternoon snack.

And if cherries aren’t in season—or you simply want to mix it up—this recipe works beautifully with frozen blueberries, peaches, or even a mixed-berry blend. Fresh cherries also work wonderfully—just pit them first and watch the baking time as they’ll cook a little faster.

My Tip

For the best results, be sure to let these bars chill completely—this helps them hold their shape when you cut into them. If you’re short on time, you can pop them in the freezer for about an hour instead of refrigerating for two. Once set, store them in the fridge for up to 3 days (though, honestly, they never seem to last that long in my house!). 

I love them straight from the fridge for a firm, refreshing bite, but you can also warm them slightly for that cozy, fresh-baked cherry pie vibe. Just know they’ll be a little messier that way—so you might want to grab a fork if you go the warm-and-gooey route. Either way I know you’re going to love these as much as I do!  

                                       

Easy & Decadent Cherry Pie Bars-Paleo, Whole 30, & mSCD

Serves 12
Prep: 15 min
Cooking: 30 min 
Chilling: 2 hours 
Total: 2 hours 45 min
Beginner

Ingredients:

For the Crust & Topping: 

1 ¼ cup oat flour, gluten free 

1 cup almond flour 

2 Tbsp. coconut flour 

1 ¼ cup oats, gluten free

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup honey

½ cup butter, melted

2 tsp. vanilla extract

 

SCD option: 

3 cups almond flour 

2 Tbsp. coconut flour

⅔ cup nuts, chopped (pecans, walnuts ect.) 

 

For the Filling:

4 cups, frozen tart cherries (about 21 oz pitted) 

3 Tbsp. honey

1 Tbsp. potato starch, pure (optional) 

⅛ tsp. salt 

  Method Of Prep:

  1. Gather and prep ingredients. Preheat your oven to 375°F. Line a 9×9 baking dish with parchment paper or grease with butter or coconut oil and set aside.
  2. In a large bowl mix together flours, oats, cinnamon and salt.
  3. Next, add in honey, melted butter, and extract. Stir together until incorporated.
  4. Take 1 ½ cups and gently press the dough into an even layer on the bottom of your baking dish. Reserve the rest of the dough for the topping. Refrigerate it until you need it.
  5. In a medium pot add all filling ingredients.
  6. Stir together and bring mixture to a boil and then reduce to a simmer for 5 minutes or until mixture has thickened and cherries have mostly thawed.
  7. Pour cherry filling over your crust and spread evenly with a spoon.
  8. Remove the rest of your dough from the fridge and crumble it on top of the cherry mixture.
  9. Bake for 30-35 minutes or until golden brown and the mixture is bubbling.
  10. Remove from the oven and let it cool completely.
  11. Chill in the fridge for at least 2 hours to set.
  12. Remove from the fridge and cut into 12 bars. Serve immediately and enjoy! 

                      

Nutrition Facts: (mSCD version)
Calories- 299
Carbs- 41.2 g
Fat- 13.5 g
Protein- 5.5 g

Don’t let cherry season pass you by without trying these! They’re perfect for summer picnics, BBQ dessert tables, or just a weeknight dessert. Soak up every last moment of summer with these cherry pie bars today!

And if you do make them, tag me so I can see your beautiful creations—I love seeing your kitchen wins!

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