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

# Steps:

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 evenly combined.
03 - Add cold diced butter and egg. Work the mixture with a pastry cutter or fingertips until it resembles coarse crumbs with some pea-sized pieces remaining.
04 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan, creating an even layer.
05 - In a separate bowl, toss cherries with sugar, cornstarch, lemon juice, and vanilla extract until evenly coated.
06 - Spread the cherry mixture evenly over the pressed crust base.
07 - Sprinkle the remaining crumble mixture over the cherry layer in an even layer.
08 - Bake for 38-42 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
09 - Cool completely in the pan before lifting out using the parchment overhang. Cut into 16 squares.

# Expert Advice:

01 -
  • The buttery crumble layer is somehow both tender and sturdy, perfect for grabbing off the counter when nobody is watching
  • Fresh cherries bubble up through the topping, creating those jammy pockets that make every bite different
  • They travel beautifully and actually taste better on day two, if they last that long
02 -
  • Cold butter is absolutely non negotiable here, warm butter creates a doughy texture instead of that magical crumble
  • Wait until these are completely cool before cutting or you will end up with a delicious mess instead of neat bars
  • The center will still look slightly jiggly when you take it out but it sets as it cools
03 -
  • Use a glass baking pan if you have one, it helps you see when the filling is bubbling and ensures even baking
  • Freeze your butter for 15 minutes before starting if it is not already cold, this makes cutting it into the flour so much easier

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