Cherry Crumble Bars

The smell of buttery crumble baking with cherries has been my weakness since childhood. My grandmother used to make something similar whenever we visited in summer, though she never measured anything. I've spent years trying to capture that perfect ratio of crisp topping to fruit filling. These bars finally nail it.

Last summer I made three batches in one week for different occasions. First for a family barbecue then for a coworkers birthday and finally just because my husband kept asking when I was making them again. The way the kitchen smells while these bake is honestly reason enough to make them.

Ingredients

• All purpose flour: The structure builder here that creates that satisfying crumble texture
• Granulated sugar: Sweetens both the crust and the fruit while helping everything caramelize
• Baking powder: Gives the crumble just enough lift to stay tender
• Salt: Balances the sweetness and brings out all the flavors
• Ground cinnamon: Adds warmth that pairs beautifully with cherries
• Cold unsalted butter: Cold butter is non negotiable for creating those delicious crumbly pockets
• Large egg: Binds the crumble mixture together so it holds its shape
• Fresh or frozen cherries: The star of the show pitted and halved for easy eating
• Cornstarch: Thickens the cherry juices so you get a jammy filling not a soupy mess
• Lemon juice: Brightens the cherry flavor and cuts through the sweetness
• Vanilla extract: Rounds everything out with that classic comforting flavor

Instructions

Preheat your oven and prepare the pan:

Heat your oven to 350°F and line a 9x9 inch pan with parchment paper letting the paper hang over the sides for easy lifting later

Mix the dry ingredients:

Whisk together the flour sugar baking powder salt and cinnamon in a large bowl until well combined

Work in the butter and egg:

Add the cold diced butter and egg then use a pastry cutter or your fingers to blend until you have coarse crumbs

Create the base:

Press about two thirds of the crumble mixture firmly and evenly into the bottom of your prepared pan

Prepare the cherry filling:

Toss the halved cherries with sugar cornstarch lemon juice and vanilla until every cherry is coated

Assemble the bars:

Spread the cherry filling over the crust then sprinkle the remaining crumble mixture on top

Bake to golden perfection:

Bake for 38 to 42 minutes until the top is golden brown and you see the cherry filling bubbling around the edges

Cool completely before cutting:

Let the bars cool completely in the pan then use the parchment paper to lift them out before cutting into squares

Pin it

My neighbor texted me at 10pm one night after she tried these at a party demanding the recipe. She said her husband who claims not to like desserts ate three in one sitting. Now we take turns making them whenever we get together for dinner.

Making Them Your Own

Cherries are classic but honestly this crumble base works with almost any fruit. I have made these with mixed berries peaches and even apples in the fall. The baking time might vary slightly so keep an eye on them.

Storage Secrets

These actually taste better on day two when the flavors have had time to mingle. Store them at room temperature for up to three days or freeze them for longer. I wrap individual portions in parchment for quick lunchbox treats.

Serving Ideas

While these are perfectly delicious on their own a little topping never hurt anyone. Here are some of my favorite ways to serve them depending on the occasion.

• Warm with a scoop of vanilla ice cream melting over the top
• Room temperature with a dollop of lightly sweetened whipped cream
• For breakfast with a cup of coffee because dessert for breakfast is sometimes necessary

Pin it

These cherry crumble bars have become the dessert I turn to when I want something that feels special but does not require hours of effort. Hope they become a staple in your kitchen too.

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work perfectly in this dish. No need to thaw them first—just toss them with the sugar and cornstarch mixture as directed. They may need a few extra minutes of baking time.

→ How should I store these bars?

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. They can also be frozen for up to 3 months.

→ Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture and taste will remain virtually the same.

→ Why do I need to cool them completely before cutting?

The cherry filling needs time to set as it cools. Cutting while warm will cause the bars to crumble and lose their shape. Patience ensures clean, neat slices.

→ Can I use other fruits?

Yes, blueberries, raspberries, or a mixed berry blend make excellent substitutes. Adjust the sugar slightly based on the natural sweetness of your chosen fruit.