Cherry Crumble Bars (Print version)
Buttery crumbly bars with sweet-tart cherry filling, ready in 1 hour.
# What you'll need:
→ Crumble Base
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1 cup unsalted butter, cold and diced
07 - 1 large egg
→ Cherry Filling
08 - 3 cups pitted fresh or frozen cherries, halved
09 - 1/2 cup granulated sugar
10 - 2 tablespoons cornstarch
11 - 1 tablespoon lemon juice
12 - 1/2 teaspoon vanilla extract
# How to make it:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl. Add cold butter and egg. Blend with pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press two-thirds of crumble mixture firmly into bottom of prepared pan to form crust.
04 - Combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until cherries are evenly coated.
05 - Spread cherry filling evenly over crust. Sprinkle remaining crumble mixture over cherry layer.
06 - Bake for 38-42 minutes until top is golden brown and filling is bubbling.
07 - Cool completely in pan before lifting out and cutting into 16 bars.
# Expert suggestions:
01 -
- The combination of buttery crumble and sweet-tart cherries hits every perfect note at once
- They're impressive enough for company but simple enough for a Tuesday afternoon
02 -
- Cutting these before they're completely cool will give you a messy crumble situation instead of clean bars
- Using cold butter is non-negotiable for that crumbly texture—room temperature butter makes the crust tough
03 -
- If using frozen cherries don't thaw them first—they'll release too much liquid
- The parchment overhang is your best friend for lifting these out cleanly