Cherry Cobbler Bars
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Attention all cherry dessert lovers! Get ready to tantalize your taste buds with these irresistible Cherry Cobbler Bars! Made with juicy cherries and a buttery, cobbler crust, these cherry bars are the perfect combination of sweet and tart.
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Why You’ll Love These Cherry Cobbler Bars
These baked cherry bars are a breeze to make, so you can spend less time in the kitchen and more time enjoying the warm weather. Serve them at your next backyard barbecue or picnic, and watch as they disappear fast.
They’ve got all the comfort of a classic cherry cobbler dessert but in a neat, sliceable form. Not only is this cherry cobbler bar recipe incredibly simple, it’s also endlessly crowd-pleasing. That buttery top and sweet-tart cherry filling? So good together.
If you love cobbler bars with cherries, this one might just become your new summer go-to. Bake a batch, and let the compliments roll in.
Ingredients You Need
Cherry Cobbler Bar Recipe
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 can cherry pie filling (I used Lucky Leaf)
Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk of choice
Instructions: How to Make This Popular Cherry Cobbler Bars Recipe
- Preheat oven to 350°F. Lightly spray a 9×13 baking pan with non-stick spray and set aside.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
- Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and almond extracts.
- Gradually add the flour and mix just until combined.
- Spread 1/2 to 2/3 of the dough into the prepared pan. The dough is sticky, so an offset spatula helps here.
- Spoon cherry pie filling evenly over the dough, leaving about 1.5 inches of space from the edges.
- Drop the remaining dough by teaspoonfuls over the cherry layer.
- Bake for 35 to 40 minutes or until the top is golden brown. Let cool completely in the pan on a wire rack.
Glaze
- Whisk together powdered sugar and 1 to 2 tablespoons of milk until smooth. Drizzle over the cooled bars.
How to Store
- Once cooled, store these cobbler cherry bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Just let them thaw at room temp before serving.
More Variations
- Swap the cherry pie filling for blueberry or raspberry for a fruity twist.
- Add a handful of white chocolate chips into the dough for extra sweetness.
- Try a gluten-free flour blend to make them suitable for gluten-free friends.
FAQs
Can I use fresh cherries instead of pie filling?
Yes, but you’ll need to cook them down with sugar and a bit of cornstarch first to get that thick filling texture.
Can I double this cherry cobbler bar recipe?
Definitely. Use a larger sheet pan and adjust the bake time as needed.
What’s the best way to slice the bars cleanly?
Wait until they’ve cooled completely, and use a sharp knife wiped clean between cuts.
If you love cherries or just want a quick, sweet treat, these cherry cobbler bars are a solid choice. They’re easy to make, full of flavor, and seriously satisfying. Make them once and you’ll see why this cherry cobbler dessert recipe becomes a fast favorite.
More Baked Goodies
- Best Fresh Strawberry Cobbler
- Homemade Blueberry Cobbler
- Easy Dutch Crumble Apple Pie Bars
- Strawberry Streusel Cobbler Muffins
- Grandma’s Classic Biscuit Apple Cobbler
- Easiest Peach Cobbler Bread
Cherry Cobbler Bars
Ingredients
CHERRY COBBLER BARS
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 1 ½ cups all-purpose flour
- 1 can cherry pie filling I used Lucky Leaf
GLAZE
- 1 cup powdered sugar
- 1-2 tablespoons milk of choice
Instructions
Cherry Cobbler Bars
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick cooking spray and set aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy for about 5 minutes.
- Next, add in the eggs, one a time beating well after each addition.
- Beat in vanilla and almond extracts.
- Gradually add in flour, mixing until just until combined.
- Transfer 1/2 to 2/3rds of the dough and spread evenly into prepared baking pan. Dough will be very sticky. I used an offset spatula to smooth it out.
- Top with cherry pie filling, leaving about 1 and 1/2-inches around the edges.
- Drop the remaining dough by teaspoonfuls over the cherry pie filling using a small cookie scoop or a teaspoon.
- Bake in oven for 35 to 40 minutes or until light golden brown. Cool completely in pan on wire cooling rack.
Glaze
- In a small bowl, whisk together the powdered sugar and enough milk to reach desired consistency. Drizzle over top of cooled bars.
