With a shortbread cookie crust, sweet cherry filling, and streusel topping, these cherry crumble bars are simply irresistible! This is a delicious cherry dessert recipe that will have everyone going back for more.
The best part of summer is all of the fresh summer fruit -- and baking so many delicious recipes with them!
We have a cherry tree that has lately been producing so much fruit. I've had a lot of fun recipe testing many new cherry recipes with all of our fresh sweet cherries. Including this easy recipe for cherry crumble bars.
This is a great recipe I think you're gonna love!!
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🌟 Why this recipe works
This easy recipe starts with a delicious shortbread crust. Then a simple yet flavorful cherry pie filling goes on top.
Finally, it's topped with that signature streusel topping we use on our reader favorite recipe banana crumb coffee cake and our raspberry crumble bars.
You'll also find the same crumb topping in our peanut butter and jelly bars recipe. That recipe is in my second cookbook, The Super Easy Teen Baking Cookbook.
These cherry crumb bars are:
- Easy to make - I've included step-by-step photos below that will walk you through this simple recipe.
- Layers of flavor - You'll love the juicy tart cherry flavor in every bite!
- Freezer-friendly - You can make a batch and enjoy some now, and freeze some for later! I love keeping a few bars in the freezer for when those sweet tooth cravings hit.
🛒 Ingredient notes
Crumb topping
- Flour - use all-purpose flour.
- Brown sugar - Be sure to pack down the light brown sugar when measuring.
- Baking powder - make sure your baking powder is fresh for the best results.
- Cinnamon - a little ground cinnamon adds a lovely aroma and flavor to the topping!
- Salt - use kosher salt.
- Butter - use cold unsalted butter cut into small cubes.
Shortbread crust
- Butter - Unlike for the crumb topping, you will need butter that is softened to room temperature for the crust.
- Sugar - A little granulated sugar adds sweetness to the crust.
- Vanilla - This gives the crust that lovely bakery scent.
- Flour - Again, use all-purpose flour for the crust.
- Salt - Use kosher salt to balance the flavors.
Cherry filling
- Fresh cherries - This recipe calls for fresh sweet cherries. You can use frozen cherries, but be sure to thaw them out in a strainer to drain the liquid as it thaws. Also blot gently with paper towels to soak up any excess liquid. Otherwise, the cherry juices may seep out more from the frozen berries while baking, making the crust softer .
- Sugar - Just a little sugar helps balance out the tart cherries.
- Cornstarch - This is what helps bind the cherry filling. It helps prevent the cherry juices from seeping out while the cherry bars bake.
- Lemon juice - A little fresh lemon juice adds some bright acidity to balance the sweet cherry middle.
- Vanilla - use pure vanilla extract. Alternatively, you could either substitute almond extract or add a teaspoon or less of almond extract for even more rich flavor.
✅ Step-by-step instructions
Find ingredient measurements and more detailed instructions in the printable recipe card at the bottom of this post. Here are step-by-step photos to help you make these delicious cherry pie bars.
Start by preheating your oven to 350°F. Line a 9x9-inch baking pan with parchment paper. If you want thinner bars and/or more bars, line a 9x13-inch pan with parchment paper. Set the pan aside.
Make the crumb topping
- In a large bowl, add all of the crumb topping ingredients.
- Using your hands and fingers or two forks, mix the ingredients together until mixed well and a crumbly dough forms. Set aside.
Make the shortbread crust
3. Add the butter and sugar to the bowl of a stand mixer. Cream together for 2-3 minutes, until light yellow, fluffy, and creamy.
4. Add vanilla and mix.
5. In a separate bowl whisk together the flour and salt.
6. Gradually add the dry ingredients to the wet ingredients in the stand mixer.
7. Continue mixing just until ingredients are combined and you have a dough forms. It's okay if there are large clumps of dough or even if it's crumbly, as you will be pressing the dough together.
8. Gently press the shortbread crust dough into the bottom of the prepared parchment-paper lined baking sheet, covering the entire bottom and pressing into an even layer. Bake at 350°F for 5 minutes, just enough to help pre-bake the crust so it doesn't get too soggy once you add the filling and topping.
Make the cherry filling and assemble
9. In a large bowl, gently mix together the cherries, cornstarch, sugar, vanilla, and lemon juice.
10. Spoon the cherry filling on top of the pre-baked shortbread crust in an even layer, covering the crust completely.
11. Top the filling with the crumb topping, using your fingers to sprinkle it over the filling in small crumbs. Alternative, you could gently press the crumb topping down into an even layer if you want a flat top layer instead of crumbles.
12. Bake at 350°F for 50-55 minutes.
👩🏻🍳 Recipe FAQs
You can. However, if you do, be sure to thaw the cherries first, then drain and gently blot with paper towels to help remove excess liquid.
Store in an airtight container in the refrigerator for up to 7 days, or at room temperature for up to 5 days.
Yes! Wrap individual sliced well in plastic wrap, then place into a freezer bag, label with the date, and freeze for up to two months.
🍽 Serving ideas
These cherry crumble bars are delicious any time of year, but especially in the summer. They are the perfect summer dessert to serve at BBQs, picnics, road trips, beach days, and to take camping!
Serve them with other summer staples, like Ricotta Crostini with Summer Berries, BLT pasta salad, Filipino Pork BBQ.
🍷 🥂 Wine pairings
You're supposed to pair sweet desserts with wine that is even sweeter than the dessert. But in this case, I'd pair these delicious cherry crumble bars with a light-bodied, fruit forward Beaujolais wine. The Gamay grapes are bursting with red fruit flavors that complement these cherry pie bars.
Give the pairing a try and let me know what you think!
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
More cherry recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cherry Crumble Bars
Equipment
- 1 9-inch Square Baking Pan or you can bake in a 9x13-inch glass baking pan for thinner bars
Ingredients
Crumb Topping
- 1 cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes
Crust
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2-⅓ cup all-purpose flour
- ½ teaspoon kosher salt
Cherry Filling
- 1½ pounds pitted cheries
- ½ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
Instructions
Make the Crumb Topping
- Combine all of the ingredients together in a large bowl. Using your hands or two forks, cut the butter into the dry ingredients. You can use your thumb and pointer finger to squeeze the butter and crumble it with the dry ingredients. Combine until you achieve small crumbles. Set aside.
Make the Crust
- Preheat the oven to 350°F degrees. Prep a 9x9 inch square baking pan with either parchment paper or grease with butter. OR, if you want thinner bars, prep a 9x13-inch glass baking pan with parchment paper or grease with butter.
- Using a stand mixer with the paddle attachment, cream butter and sugar on low-medium, just until combined. Add vanilla and combine. Scrape down the sides with a spatula in between mixing as necessary to ensure all of the ingredients are well incorporated.
- In a separate large bowl, sift together the flour and salt. Slowly add it to the butter mixture in the stand mixer, and mix well until the dough starts to form almost a ball. The dough may still be crumbly, but will bind together in the pan.
- Gently press the dough into the prepared baking dish, using your hands to gently even out the dough across the whole dish and about ¼" up the sides. If you have a small rolling pin, you can also use that to even out the dough inside the pan.
- Bake at 350°F for 5 minutes, just enough to help pre-bake the crust. While the crust is pre-baking, make the cherry filling.
Make the cherry filling
- In a large bowl, gently mix together the cherries, cornstarch, sugar, vanilla, and lemon juice. Note: you can choose to lightly smash the cherries at this point if you prefer, instead of leaving the pitted cherries whole. The filling and the bars turn out delicious either way!
Assemble and Bake
- Remove the pre-baked crust from the oven.
- Top the shortbread crust layer evenly with a layer of the cherry filling.
- Then sprinkle the crumb topping evenly over the filling.
- Bake at 350°F for 50-55 minutes. The top and edges of the dough will be slightly browned when done.
- Allow too cool at room temperature for 10-15 minutes, then slice into bars.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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