Cherry Cobbler Bars


Cherry Cobbler Bars

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Course Dessert
Servings 9 bars


Cherry Pie Filling

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/2 tsp almond extract
  • 3-5 drops red food coloring
  • 2 cups pitted sour cherries


  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 tsp vanilla extract


  • 1/4 cup powdered sugar
  • 1-2 tsp milk
  • 1/8 tsp vanilla extract


  • First, make the cherry pie filling: In a large saucepan, combine water, sugar, and cornstarch. Bring to a boil over medium heat, stirring often. Cook for another 1-3 minutes or until thickened. Remove from heat and stir in almond extract and food coloring. Stir in cherries. Cool to room temperature.
  • Next, make the dough: Preheat oven to 350F. Grease an 8x8 pan and/or line it with parchment paper.
  • In a large bowl, mix together flour, baking powder, and salt.
  • In another large bowl, beat together butter and sugar until smooth and creamy, 2-3 minutes. Beat in each egg, one at a time, and vanilla. Gradually beat in flour mixture.
  • Spread about 3/4 of the dough into the pan. Spread pie filling over top. Drop remaining dough by spoonfuls on top, forming a cobbled look (you should have about 9 pieces). Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
  • While still warm, make the glaze: In a small bowl, whisk together the powdered sugar, 1 teaspoon milk, and vanilla. If too thick, add remaining 1 teaspoon milk. Drizzle over the still-warm bars. Let glaze harden before serving.
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