Cherry Crumble Bars (Print Version)
Buttery crumbly layers with sweet-tart cherry filling. A simple, satisfying dessert.
# 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
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides 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 an even 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 to 42 minutes, or until the top is golden brown and the filling is bubbling around the edges.
07 - Cool completely in the pan before lifting out using the parchment overhang. Cut into 16 bars.
# Expert Tips:
01 -
- The buttery crumble stays tender for days, never getting sad or soggy like some fruit bars tend to do
- You can throw frozen cherries in straight from the freezer, which means these happen year round without any planning ahead
02 -
- Press the crust firmly and evenly because thin spots will burn while thick spots stay doughy
- The bars need to cool completely before cutting or they will fall apart, but warm crumbs from the pan are absolutely worth sampling
03 -
- Freeze the butter for 15 minutes before starting if your kitchen runs warm, because warm butter makes greasy crumble instead of tender crumbs
- Use a kitchen scale if you have one because baking is more forgiving when you measure by weight