Cherry Crumble Bars (Printable)

Buttery crumble bars with sweet-tart cherry filling, ready in just 1 hour.

# 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 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

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until well combined.
03 - Add cold diced butter and egg to the flour mixture. Use a pastry cutter or fingertips to blend until coarse crumbs form.
04 - Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to create an even crust layer.
05 - Combine cherries, sugar, cornstarch, lemon juice, and vanilla in a separate bowl. Toss until cherries are evenly coated.
06 - Spread the cherry filling evenly over the crust, then sprinkle remaining crumble mixture over the top.
07 - Bake for 38-42 minutes until top is golden brown and filling bubbles around edges.
08 - Let cool completely in the pan before lifting out and cutting into 16 bars.

# Expert Tips:

01 -
  • The shortcut trick of pressing part of the crumble dough as the base saves you from making two separate mixtures
  • Fresh cherries in season make these absolutely sing but frozen works beautifully too
  • They travel well to picnics and potlucks which is why theyre my go to for summer gatherings
02 -
  • Hot cherry filling is basically molten lava so you must let these cool completely or they will fall apart when you cut them
  • If using frozen cherries do not thaw them first or you will end up with too much liquid
  • The crumble should look dry and sandy before you press it into the pan this is correct
03 -
  • Chill your bowl of crumble mixture for 10 minutes if your butter starts softening while you work
  • Use a glass measuring cup to press the base layer evenly into the pan

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