Cherry Crumble Bars (Printable)

Buttery crumbly bars with sweet-tart cherry filling, perfect for dessert or snacking.

# What You'll Need:

→ Crumble Layer

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 cold unsalted butter, 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 Steps:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until well combined.
03 - Add cold butter and egg to the dry mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
04 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to create an even crust layer.
05 - In a separate bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss until cherries are evenly coated.
06 - Spread the cherry filling evenly over the pressed crust base.
07 - Sprinkle the remaining crumble mixture over the cherry layer, covering it completely.
08 - Bake for 38-42 minutes until the top is golden brown and the filling is bubbling around the edges.
09 - Cool completely in the pan before lifting out using the parchment overhang and cutting into 16 bars.

# Expert Advice:

01 -
  • The buttery crumble balances perfectly with sweet tart cherries without being overly sweet
  • They are effortless to make but look impressive enough for company
02 -
  • These absolutely must cool completely before cutting or they will fall apart
  • Frozen cherries work beautifully but add a few extra minutes to baking time
03 -
  • If using frozen cherries do not thaw them first or the filling becomes too watery
  • Line your pan carefully with enough overhang to lift the whole batch out easily

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