Cherry Crumble Bars (Printable)
Buttery crumbly bars with sweet-tart cherry filling, perfect for dessert or snacking.
# 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
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl. Add cold butter and egg. Blend with a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the crust.
04 - Combine cherries, sugar, cornstarch, lemon juice, and vanilla extract in a separate bowl. Toss until cherries are evenly coated.
05 - Spread the cherry filling evenly over the crust. Sprinkle the remaining crumble mixture over the cherry layer.
06 - Bake for 38–42 minutes until the top is golden brown and the filling is bubbling.
07 - Cool completely in the pan before lifting out and cutting into 16 bars.
# Expert Tips:
01 -
- The contrast between crisp golden topping and soft fruit filling makes every bite interesting
- They travel beautifully and actually taste better the next day
- You can use frozen cherries when fresh are out of season
02 -
- Cold butter is non negotiable here or you will lose that crumbly texture
- Wait until the bars are completely cool before cutting or they will fall apart
- The parchment overhang is your friend for lifting these out cleanly
03 -
- Use a measuring cup to press the crust down evenly for a uniform base
- Rotate the pan halfway through baking for even golden color