Cherry Crumble Bars (Printable Version)
Buttery crumble bars with sweet-tart cherry filling, perfect for desserts or snacks.
# Ingredient List:
→ 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 - 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 an even base layer.
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 in an even layer.
08 - Bake for 38–42 minutes, or until the top is golden brown and the filling is bubbling around the edges.
09 - Cool completely in the pan before lifting out using the parchment overhang and cutting into 16 bars.
# Expert Tips:
01 -
- The buttery crumble topping contrasts perfectly with the sweet-tart cherry filling
- They travel beautifully and actually taste better on day two
02 -
- Cutting these bars while theyre still warm will give you a messy, crumbly situation
- Frozen cherries work just as well as fresh and dont need to be thawed first
03 -
- Use a kitchen scale for the flour to avoid density issues
- Sprinkle a little turbinado sugar on top before baking for extra crunch