Cherry Crumble Bars (Printable)

Golden crumble bars with sweet cherry filling, buttery crust, and cinnamon-spiced topping

# What You’ll 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

# How-to Steps:

01 - Preheat the 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 the cold butter and egg. 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 form the base.
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.
07 - Sprinkle the remaining crumble mixture over the cherry layer.
08 - Bake for 38 to 42 minutes, or until the top is golden brown and the filling is bubbling.
09 - Cool completely in the pan before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • The buttery crumble topping stays tender and not rock-hard like some bakery versions
  • Cherries shine without being buried under too much sugar or spice
  • They travel beautifully for picnics or potlucks without needing special serving equipment
02 -
  • Cold butter is non-negotiable here because warm butter will make the crumble melt into a dough rather than staying crumbly
  • Wait until the bars are completely cool before cutting or the cherry layer will ooze everywhere instead of staying neat
03 -
  • Use frozen cherries straight from the freezer without thawing, just add 2 to 3 minutes to the baking time
  • Chill the crumble mixture for 15 minutes before pressing it into the pan if your kitchen is very warm

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