Cherry Crumble Bars (Printable)

Buttery crumbly bars with sweet-tart cherry filling, ready in just one hour.

# What You 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

# Steps:

01 - Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing the paper to extend over the edges for easy removal later.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until thoroughly combined.
03 - Add the cold, diced butter and the egg to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Press two-thirds of the crumble mixture firmly and evenly into the bottom of the prepared pan. Use the back of a measuring cup or your fingers to create a compact, even layer.
05 - In a separate bowl, combine the halved cherries, sugar, cornstarch, lemon juice, and vanilla extract. Toss everything together until the cherries are evenly coated with the sugar and cornstarch mixture.
06 - Spread the cherry filling evenly over the pressed crust, ensuring an even layer of fruit across the entire base.
07 - Sprinkle the remaining crumble mixture over the cherry layer, distributing it evenly for a nice textured topping.
08 - Bake for 38 to 42 minutes, or until the top is golden brown and the cherry filling is bubbling around the edges. The crumbs should be set and lightly toasted.
09 - Allow the bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 16 equal squares and serve.

# Expert Advice:

01 -
  • The buttery crumble layer is somehow both tender and crisp in the same bite
  • Fresh cherries in season make these absolutely sing, but frozen work perfectly too
  • These disappear faster than cookies at every gathering I bring them to
02 -
  • Trying to cut these while warm will give you a messy cherry situation
  • The bars firm up significantly as they cool, so patience really pays off
03 -
  • Use a glass baking dish if you want to see exactly when the cherry filling is bubbling
  • Sprinkle a little turbinado sugar on top before baking for extra crunch

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