Cherry Crumble Bars (Printable)
Buttery crumble bars with sweet-tart cherry filling, perfect for any occasion.
# 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
# Step-by-step:
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. Add the cold butter and egg. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to form the base.
04 - In a separate bowl, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. 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, or until the top is golden brown and the filling is bubbling.
07 - Cool completely in the pan before lifting out and cutting into bars.
# Expert Advice:
01 -
- The contrast between that buttery, cinnamon scented shortbread and the bright tart cherries hits every single craving at once
- They look impressive but come together with pantry staples in under twenty minutes of active work
- These bars actually taste better the next day, making them perfect for making ahead
02 -
- These absolutely must cool completely before cutting or you will end up with a cherry puddle instead of neat bars
- Frozen cherries work great but may need an extra 5 minutes in the oven
03 -
- Mix the crumble in a food processor if you want to save time, just pulse until it looks like coarse sand
- Brush the crust with a little beaten egg before adding the cherries to keep it from getting soggy