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Cherry Pie Crumble Bars

Cherry Pie Bars w/ Crumble (Vegan + Gluten-Free)

Naturally Natalie Eng
Vegan and Gluten-Free Cherry Pie Bars with Crumble. An easy and delicious spin on a classic cherry pie with lots of crumble on top. 
Prep Time 25 mins
Cook Time 48 mins
Total Time 1 hr 13 mins
Course Dessert
Cuisine dairy-free, gluten-free, vegan
Servings 9 bars


For the Crust:

  • 1 c. Gluten-Free Rolled Oats
  • 1 1/3 c. Gluten-Free Flour or Almond Flour
  • 1/3 c, Coconut Oil melted
  • 1/4 c. Maple Syrup
  • 1/2 tsp. Pink Himalayan Salt

For the Filling:

  • 3 c. Frozen or fresh cherries pitted
  • 1/2 c. Maple Syrup
  • 1 tbsp. Arrowroot powder
  • 1/2 Lemon squeezed

For the Crumble:

  • 3/4 c. Gluten-Free Flour or Almond Flour
  • 3 tbsp. Coconut oil melted
  • 1/4 tsp. Pink Himalayan salt
  • 1 tsp. Cinnamon
  • 3 tbsp. Maple Syrup



  • Preheat oven to 350 degrees.
  • Line a 9x9 inch pan with parchment paper and also a baking sheet with parchment paper for the crumble.
  • Crumble: Whisk everything together in a small bowl until mixed well. Crumble the mixture onto the baking sheet and bake for 8 minutes then set aside. Crumble again if needed to.
  • Crust: In a food processor, pulse the oats until somewhat fine. Then add to a medium bowl and which with the dry ingredeints. Add in the coconut oil and mix well. Press the crust firmly into the pan and bake for 24 minutes.
  • Filling: Meanwhile, in a medium saucepan, stir together all ingredients except the arrowroot over medium heat, breaking up cherries with spoon. Once the mixture is at a full boil, add in the arrowroot powder. Once it is dissolved, turn to low heat and let simmer for 5 more minutes. Pour mixture over the crust and bake for another 20 minutes. Add crumble and bake for 3 more minutes.
  • Let cool in pan completely before taking out to cut. Enjoy!


These will be good up to 5 days on the counter or up to a week in the fridge. You can freeze them for up to 6 months.
Keyword Cherry Pie Bars