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    You are here: Crunchy Creamy Sweet / Dessert / Cherry Pie Crumb Bars Recipe

    Cherry Pie Crumb Bars Recipe

    Published: Jul 10, 2017 · Modified: Oct 22, 2022 by Anna 183 Comments · This post may contain affiliate links.

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    Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!

    If you have apples on hands, you can try my Apple Pie Bars too! The crumb topping tastes like my Perfect Sugar Cookies.

    Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!

    After the light and fluffy Cherry Poke Cake, that may I just say now disappear quicker than any cake I've ever made (maybe with the exception of my Pineapple Coconut Cake), I was left with 2 cups of cherries to use up quickly. As always in such a situation, I quickly decided to make my favorite and trusted crumb bars.

    CHERRY PIE CRUMB BARS

    It's hard to decide what part of these bars is better: the buttery and crunchy crumb topping or the sweet cherry filling that just screams summer! Enjoy these Cherry Pie Crumb Bars dusted with powdered sugar, a la mode with a scoop of ice cream or packed in your lunchbox.

    Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!

    CAN I USE FROZEN CHERRIES TO MAKE THESE BARS?

    For this Cherry Pie Crumb Bars recipe, you can use any fruit. You can use fresh or frozen, but thawed before baking.

    The trick to perfect crumb topping is to use completely cooled to room temperature butter. Hot will cook the mixture and the crumbs won't form. It's helpful to stir the mixture with a fork to make perfect size crumbs. You can also bake these bars in a round 8" pan for a thin slice pie.

    Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!

    More Crumb Bars Recipes:

    Sour Cream Crumb Bars

    Strawberry Pie Crumb Bars

    Lemon Cream Crumb Bars

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

    Cherry Pie Crumb Bars in a stack with fresh cherry on top.

    Cherry Pie Crumb Bars Recipe

    Author: Anna
    Cherry Pie Crumb Bars Recipe - quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!
    This recipe makes 9 bars. 
    4.98 from 49 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 23 mins
    Total Time 33 mins
    Course Dessert
    Cuisine American
    Servings 9 people
    Calories 234 kcal

    Ingredients
     
     

    • 1/2 cup unsalted butter melted , cooled to room temperature
    • 1/2 cup granulated sugar
    • 1.5 cup all-purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 2 cups fresh cherries , pitted, each sliced in half
    • 1 Tablespoon cornstarch
    • 1 Tablespoon lemon juice
    • 1 tsp granulated sugar

    Instructions
     

    • Preheat oven to 375 degrees F.
    • Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
    • In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
    • In a large mixing bowl, stir together melted butter and sugar. Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
    • Reserve 3/4 cup of mixture.
    • Press remaining crumb mixture into the bottom of prepared pan.
    • Spread cherry filling over the crust.
    • Sprinkle remaining crumb mixture over cherries.
    • Sprinkle sugar over crumb topping.
    • Bake bars for 23 to 25 minutes OR until the top is golden.
    • Cool completely before cutting.

    Notes

    Refrigerate leftovers for up to 3 days.

    Nutrition

    Calories: 234kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 118mg | Fiber: 1g | Sugar: 15g | Vitamin A: 335IU | Vitamin C: 2.8mg | Calcium: 22mg | Iron: 1.1mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Jill says

      January 28, 2023 at 7:37 am

      5 stars
      Easy and yummy.

      Reply
      • Anna says

        January 29, 2023 at 10:28 pm

        Thank you so much, Jill!

        Reply
    2. A.P. says

      January 27, 2023 at 8:25 pm

      5 stars
      These were a hit with everyone who tried them! Delicious!

      Reply
      • Anna says

        January 29, 2023 at 10:28 pm

        Thank you so much!

        Reply
    3. Kelli says

      November 26, 2022 at 10:08 pm

      5 stars
      Very good recipe. I used can cherries and was delicious. Doubled recipe and used a 13 x 9 pan. Will make again!!

      Reply
      • Anna says

        December 19, 2022 at 9:57 pm

        Thank you, Kelli!

        Reply
    4. Laurie says

      September 11, 2022 at 4:51 pm

      5 stars
      Easy to make and delicious! Going to try blackberries next! Thank you for this recipie

      Reply
    5. Cindy J says

      August 15, 2022 at 7:15 pm

      5 stars
      OMG Yum!! ❤️ Just made these and they are so delish! 😋 🍒 Thank you for posting!

      Reply
      • April says

        August 26, 2022 at 8:00 pm

        I come from a pie loving family and never really cared for the pie crust. I do love shortbread cookies and these bars are just the right mix of cookies and pie. I have substituted black raspberries. Blueberries and peaches for the cherries and they were all good.

        Reply
    6. Carol says

      August 11, 2022 at 7:43 am

      Looking forward to making this! I’m wondering if I can freeze any leftover bars if they’re wrapped individually.

      Reply
    7. Michelle says

      August 05, 2022 at 1:49 pm

      5 stars
      Yes I made the x2 batch. Turned out so good. I added a tsp of vanilla to the crust. Turned out great.

      Reply
      • Miriam King says

        August 13, 2022 at 1:55 pm

        Did you just use two 8x8 pans or did you use a bigger pan?

        Reply
      • Anna says

        September 03, 2022 at 10:26 pm

        Awesome! Thank you so much for making my recipe, Michelle!

        Reply
    8. Mike says

      August 02, 2022 at 6:29 am

      5 stars
      Perfect. I was happy to add these to my Bars and Pie Bars to my recipe favs. These are delicious, and so simple. Top with whipped cream for extra yum.

      Reply
    9. Melanie says

      July 20, 2022 at 8:23 pm

      5 stars
      These were so good! Perfect as is. Definitely a fool proof recipe. My whole family loved them.

      Reply
    10. Helen says

      July 15, 2022 at 9:03 am

      5 stars
      Just tried this recipe with some leftover cherries and it was a HIT with kids and hubby! So easy too! Can't wait to try the sour cream/berry version you have on your site! I did use a 8-inch circle pan to make sure I had enough crumb and it worked perfectly. Baked x 45 mins. to get the golden top. Question -- do you think pre-baking the bottom crust would work (to keep the top of the bottom crust crispier even after the bars sit for a day or so) or would it overbake?

      Reply
    11. Emily says

      June 23, 2022 at 2:02 pm

      5 stars
      Absolutely love these bars! I use gluten free flour for the crumbs and it works great! Definitely a go-to dessert recipe of mine!

      Reply
    12. Tracy says

      June 23, 2022 at 10:06 am

      5 stars
      Made this tonight and DH cursed me for the weight he's going to gain! All I heard was NUM, NUM, NUM from him as he got up for thirds! I did take some other poster's advice and doubled the crunch because we like extra crunch. Needed to use a 9x9 pan because of the extra crunch and baked it as directed. Light, buttery, not over-sweet at all. I used sweet cherries that I had pitted and froze. I let them drain overnight in the refrigerator to remove excess juice. Definitely a keeper!

      Reply
    13. Stephanie says

      June 23, 2022 at 9:06 am

      5 stars
      LOVE this recipe! I added lemon zest to the cherry mixture, and a half teaspoon of almond extract to the crumble mix - so good!

      Reply
    14. Pamela says

      June 17, 2022 at 7:36 am

      easy and delicious , however I did not have enough dough, so would recommend to make some extra. Also I used fresh cherries and they did not melt completely even though I extended the baking time to 35 min.

      Reply
      • Anna says

        July 08, 2022 at 3:44 pm

        Thank you, Pamela!

        Reply
    15. Kaclynne says

      May 25, 2022 at 7:36 pm

      Love this recipe you can make this with any fruit. Would recommend making more crumble, I hard hardly enough. I think it was just my preference though.

      Reply
    16. Samantha says

      May 15, 2022 at 1:45 am

      This tasted delicious! I doubled the recipe and used 2 cups cherries, one cup blueberries, and one cup blackberries.
      The fruit filling did not get cooked enough for me when I baked the whole thing for 26 minutes. I think next time I make it I will cook whatever fruit is required for a few minutes & cool before adding to the bottom cookie layer. Thank you for the recipe!

      Reply
    17. Pat R. says

      March 20, 2022 at 9:54 am

      5 stars
      Just made these , Delicious I made them with a can of Cherry Pie Filling. So easy , So good. Pat from Michigan 3/20/2022.

      Reply
      • shery says

        April 11, 2022 at 8:16 pm

        So glad you posted this reply. I was wonderi.g if it would work with canned cherry pie mix!!!

        Reply
    18. Dylan says

      December 06, 2021 at 2:59 am

      Could I use a tin foil baking tray? I know glass would be ideal, but I'd like to give these away without worrying about getting a dish back! Thanks!

      Reply
    19. Janine Sharp says

      November 24, 2021 at 5:37 pm

      5 stars
      These are delicious. So easy to make!
      I used frozen cherries that had a lot of juice when thawed. I drained the juice, skipped the lemon juice. They are so buttery and came together beautifully. This recipe is a keeper!

      Reply
      • Anna says

        November 28, 2021 at 12:18 am

        Thank you so much, Janine!

        Reply
    20. Cindy says

      November 17, 2021 at 3:29 am

      5 stars
      These are very good and look pretty enough they could be made for company!
      Thanks for the fun recipe!

      Reply
      • Anna says

        November 20, 2021 at 10:28 pm

        Thank you so much, Cindy!

        Reply
    21. Nadja says

      September 10, 2021 at 4:37 pm

      Hi Anna,

      I only recently caught the 'baking bug' so I am a newbie, but I am really excited to make your recipe. It looks delicious!
      I have some questions and I would really appreciate your answers:
      1) I am planning to use frozen cherries (thawed overnight in the fridge.) Should I cut them in half when frozen and then thaw, or not bother cutting them in half at all when frozen?
      2) When they thaw there's some juice. Should I keep the juice or remove it before using for this recipe?
      3) Just to make sure I understand: I melt a stick of butter and then let it cool room temp. So it's not as cold as a stick in the fridge but not as melted when liquid either, correct? How long does it usually take for this to happen if it's summer/room temp around 25C/77F? I'm just trying to figure out how in advance I should do it.
      4) So the butter/flour/sugar mixture: I use only 1/4 of it on the bottom (so pretty thin base I think) and all the rest for the top crum, correct?
      5) Can I safely sub sugar with 1/2 maple syrup?
      6) And finally, is using a 9x9 pan ok?

      THANKS SO MUCH!!!!
      I will rate and report back when I make it. 🙂
      Be well,
      Nadja

      Reply
      • Tracy says

        June 23, 2022 at 10:21 am

        5 stars
        Hi Nadja!

        This response is a little late (like 9 months late) but firstly, welcome to the wonderful world of baking....it is fun and does require practice. Expect some failures and many successes!

        Answering your questions...
        1) You can use frozen cherries that have defrosted and drained in a colander overnight...no need to cut them in half.
        2) Do not use the juice...it will make your bars soggy.
        3) You can do a quick melt in your microwave (if you have one) to the point that the butter is just melting. Do a quick stir with a fork; it should be liquidy and slightly thick. The butter acts as a sponge for the sugar so that when the flour is added, everything binds together.
        4) Use most of the crumb for the base and the leftover crumb to sprinkle over the top - If you like crumb, you can double the crumb recipe and have plenty to use to your preference.
        5) I wouldn't use maple syrup; I would think that would be too much liquid for the crumb. I haven't done this so I am just deducing.
        6) I used a 9x9 pan and cooked as directed but I also double the crumb recipe. If you keep to the recipe, I would think a 9x9 would be a little too large for the crumb made. You could try it but I would recommend decreasing the bake time so the crumb doesn't burn. Maybe 18 to 22 minutes - but keep an eye on them!

        Reply
    22. Mary says

      August 22, 2021 at 3:02 pm

      5 stars
      Followed the recipe as written.. Had to cook it more like 48 minutes to get to the golden brown crumb crust. Absolutely delicious!!

      Reply
      • Anna says

        September 02, 2021 at 9:34 pm

        Thank you so much, Mary!

        Reply
      • Norma Almaraz says

        June 19, 2022 at 3:15 pm

        Thanks for sharing! Im making this right now and theres 5 min left hut top doesnt look golden yet!

        Reply
    23. Maryann says

      August 09, 2021 at 7:48 am

      All I can say was this was an easy recipe to follow, and so delicious!!

      Reply
    24. Michelle says

      August 01, 2021 at 9:12 am

      I just made these to take to a large party. I had a large, zip-locked bag of Concord Grape pie filling in the freezer that I wanted to use up and it worked out great!
      Thanks for a terrific recipe....It's a keeper!

      Reply
    25. Jidge says

      July 06, 2021 at 2:58 pm

      5 stars
      Excellent recipe, passed it on to other family bakers, and making it again as I type!😋

      Reply
      • Anna says

        July 18, 2021 at 10:57 pm

        Haha! I love that! Thank you!!

        Reply
    26. Hope says

      July 04, 2021 at 9:54 am

      5 stars
      These bars are so delicious and not too sweet! Thanks for the great recipe!

      Reply
    27. Susan Sampon says

      July 03, 2021 at 2:31 pm

      I used frozen cherries, which I drained. I mixed the other ingredients with the cherries and then spooned it over the base layer, but I’m wondering if I was supposed to cook the cherries in the cornstarch?? It seemed like just liquid and cherries…?!?

      Reply
      • Holly says

        July 25, 2021 at 3:56 pm

        Mine are currently in the oven. It looks amazing!! I did double the batch since I will be giving some to our neighbors, however I did add 1 TBS vanilla & 1/4 cup brown sugar (remind you, it’s a doubled recipe) to the crumb for extra flavor/sweetness. Thank you for the recipe!!!

        Reply
    28. Celeste says

      July 02, 2021 at 2:47 pm

      5 stars
      These were delicious, and such an easy recipe!

      Reply
      • Anna says

        July 02, 2021 at 11:43 pm

        Thank you so much, Celeste!

        Reply
    29. Sonia says

      July 02, 2021 at 9:10 am

      5 stars
      This was AMAZING! The crumbs were delicious and the filling was so good! I love the fact that this recipe has very simple ingredients, and yet produces such flavor! 🤩😋

      Reply
      • Anna says

        July 02, 2021 at 11:43 pm

        Yay! That's fantastic! Thank you so much, Sonia!

        Reply
    30. heather liechty says

      June 06, 2021 at 7:51 pm

      I followed the recipe exactly and this... was not good.
      I feel like it would have been better if i made a filling with cherries then poured it in. It also had an odd "burnt popcorn" smell and after taste even though I only cooked it an extra 10 min to get the top lightly brown.

      Cant say id make it again :/

      Reply
      • Kim says

        June 12, 2021 at 8:58 am

        I made this recipe exactly as the recipe says with fresh sour cherries off our cherry trees, and I thought they turned out great! The sweetness of the crust and crumb topping was perfect to balance tartness of the cherries. I also melted my butter in the microwave. I will definitely make these again!

        Reply
    31. Ruth says

      June 02, 2021 at 12:58 pm

      I'm confused by the instructions... is the butter supposed to be room temperature? Or melted? or melted and then cooled again?

      Reply
      • David says

        June 06, 2021 at 5:47 pm

        Fully melted, and then cooled again. If you let it cool completely, it will solidify again. By "cool", this does not mean chilled, but brought back down to just a little above room temperature while it is still liquid.

        Reply
      • Karen Velthaus says

        June 06, 2021 at 9:41 pm

        Melted and then cooled.

        Reply
    32. Manda says

      May 22, 2021 at 2:05 pm

      5 stars
      This was very good!!!
      I actually made 2 & I’m glad I did!!!
      Just topped it with some cool whip and devoured it!!

      Reply
      • Anna says

        May 31, 2021 at 11:15 pm

        Haha! Love that! Thank you so much, Manda!

        Reply
    33. Alisha C Nguyen says

      January 25, 2021 at 3:17 pm

      5 stars
      Could a desert recipe get any easier?! This is a recipe to pull out when you need a last minute offering for unexpected guests, or for when you just want something sweet in a flash! I cooked the frozen cherries that I had with the cornstarch, lemon juice and sugar on the stove because I was afraid they would be too juicy. After they cooled I added vanilla and fresh lemon peel. Definitely making this one again!

      Reply
      • Anna says

        February 05, 2021 at 10:44 pm

        Hi Alisha! Thank you so much for the comment! I am so glad you are loving the crumb bars!

        Reply
    34. Andrew Bell says

      January 08, 2021 at 4:09 am

      5 stars
      Hi Anna, I feel bad that every time I make one of these that I haven't written to thank you!!!
      Landed up with 2Kgs of cherries and found your page and recipe end 2020 and have since made numerous variations of the original. An absolute winner as I'm no cook at all.
      I have since varied the ingredients using apple, strawberry and apricot jams, even banana and all winners! Thanks again 🙂

      Andrew

      Reply
      • Tere says

        February 27, 2022 at 12:16 pm

        Are you Using fresh fruit cooked with corn starch on stove before adding to crust to thicken? How did you use banana? Thanks ahead of time for your reply.
        Teresa

        Reply
    35. Dorrit says

      November 23, 2020 at 11:44 am

      This looks amazing!!! How would I use frozen cherries in this recipe? Thanks!

      Reply
    36. Julie says

      November 18, 2020 at 2:32 pm

      5 stars
      These are incredible! Perfect as written!! I picked a couple of extra pounds of cherries this summer just for this recipe 🙂

      Reply
    37. Jidge says

      October 02, 2020 at 12:44 pm

      These are absolutely delicious. My husband did the magic trick of making them disappear. Now, how well do they freeze? I would love to be able to pull them out and enjoy them when the snow is on the ground as a reminder of sunny days. Many thanks.

      Reply
    38. Anne says

      August 30, 2020 at 10:56 am

      Can you use dried Montmorency cherries

      Reply
      • Anna says

        August 31, 2020 at 9:54 pm

        Hi Anne! I did not test this recipe with dried cherries.

        Reply
    39. Elizabeth says

      August 24, 2020 at 9:26 pm

      5 stars
      Should these be refrigerated once cooled or can they stay out in an airtight container for a day or two?
      The bars are a hit. I love that is isn’t a lot of sugar and the cherries shine. The crumble is to die for.

      Reply
    40. Jenn says

      August 10, 2020 at 2:06 pm

      I haven't made this yet, but have made a few cherry crumble recipes. Am I reading this correctly that you don't cook the cherry mixture at all before you bake the whole dish? For the crumble I made a few nights ago I had to cook the mixture for 20min before I baked for another 20.

      Reply
    41. Leah says

      August 09, 2020 at 2:58 pm

      I only had 1 cup of cherries so I halved the recipe and used a muffin pan to make bite size portions, worked wonderfully! Love love this recipe!

      Reply
    42. Erin says

      August 02, 2020 at 2:28 pm

      5 stars
      Excellent recipe, not too sweet but just right and even better than cherry pie. I had a quart of cherries and it was just the right amount as well. I will add this to my "keeper recipes." Thanks for sharing.

      Reply
    43. PW says

      July 25, 2020 at 9:37 pm

      Are the cherries in this recipe sweet cherries or the tart/sour cherries?

      Reply
      • Anna says

        July 25, 2020 at 10:24 pm

        Hi there! I used sweet cherries.

        Reply
        • Dawn says

          July 14, 2022 at 10:33 am

          Hi! I have tart cherries and want to make
          This recipe-do you have a conversion option? Not sure how much sugar to add to the filling. Thanks!

          Reply
    44. Rebecca says

      July 25, 2020 at 7:12 pm

      5 stars
      SO. GOOD. Simple, just the right amount of sweet, beautiful texture. I had just gone cherry picking and used the fresh cherries! This is my new fave summer dessert.

      Reply
      • Anna says

        July 27, 2020 at 1:16 pm

        Fantastic! Thank you so much, Rebecca!

        Reply
    45. Cheri says

      July 25, 2020 at 12:39 pm

      5 stars
      These bars were perfect! The texture was spot on! I made them with fresh cherries. And today I'm going to try them with blueberries. They also travel well. I placed them in an air tighter container in my cooler. They did not last long!

      Reply
      • Anna says

        July 27, 2020 at 1:16 pm

        Thank you, Cheri! I am so glad you love the crumb bars!

        Reply
      • Caroline says

        June 04, 2021 at 10:35 pm

        5 stars
        Recipe was delicious and easy! Tastes like an awesome butter cookie with fruit. Used fresh cherries and did drain them a little before adding them in. Only thing different was I sprinkled a little cinnamon on top.
        Recommend making these but a tip would be I think it serves more like 4 or 5 not 9 (honestly I think my boyfriend wanted the whole pan) Make two if taking to a party! You won’t regret it.

        Reply
        • Amy Jean Sanford says

          June 30, 2021 at 6:00 pm

          I agree, as I'm currently on this website while making ANOTHER batch.

          My adult family members argued way too much about who gets the largest portion this week; thus, tonight I'm baking a double batch.

          One family member who "thought" she didn't like cherries "loved" your recipe.

          Many thanks❣

          Reply
          • Anna says

            July 02, 2021 at 11:45 pm

            Haha! I LOVE that! I am so glad that the bars were a hit! Thank you for making my recipe, Amy Jean!

            Reply
    46. Pavi says

      July 24, 2020 at 1:32 pm

      5 stars
      So simple and so delicious! I only had a cup of cherries so I halved the recipe and baked in an 9x5 loaf pan. I also a tiny bit of vanilla and almond extract to bring out the cherry flavor. They were crisp the day I baked them, but the next day they had become soft (I had stored them in an airtight glass container). Any tips on how to keep that crispness? Thanks!

      Reply
      • Cheri says

        July 25, 2020 at 12:34 pm

        I stored mine in a plastic air tight container (Tupperware) and placed in the fridge.

        Reply
    47. JenS says

      July 23, 2020 at 6:26 pm

      Thank you for sharing this recipe. I made them today and they are sooo good!

      Reply
    48. Vicki says

      July 22, 2020 at 11:52 am

      Out of curiosity, if i want to add oats to the crumb topping simply for a fiber boost, how much should I add and when? Thanks!

      Reply
      • Anna says

        July 22, 2020 at 1:02 pm

        Hi Vicki! I think it's a great idea! I suggest 1/2 cup of old-fashioned oats. Let me know if you make it!

        Reply
        • Vicki says

          July 22, 2020 at 2:20 pm

          Thanks so much! Turns out I only have quick oats, so I'll make it without for the moment, but will definitely keep it in mind for next time. 🙂

          Reply
          • Natalie says

            July 15, 2021 at 6:59 pm

            Hi Vicki, U can use quick oats as they are just cup pieces of Whole oats, that's why they cook faster. 😉 I made a recipe a few days ago for peach crumble bars, which is a keeper, but I'm definitely gonna make this one once I'm recovered enough from surgery today. I LOVE cherries! 😊

            Reply
    49. Kristine says

      July 13, 2020 at 12:35 am

      4 stars
      Thank you so much for sharing this recipe! Cherries are everywhere in UAE right now so I thought to make some dessert using it and gladly I found your page. I like how this tastes and I'm happy that I had my first crumb bar dessert a success. Thank you!

      Just few things:
      - The cherry mixture produced a lot of liquid after adding cornstarch and lemon so I strained it and I blended quickly to just break up the big pieces, I tried to mash them using potato masher but it work break. I then again strained the liquid and the mixture came out very less, I thought it's not gonna be enough. I don't know if I missed something or I did something wrong with it but it would be helpful if you have a picture showing how the mixture should be.
      - I read 1 tbsp granulated sugar to put on top and did not realize it was tsp! The sugar on top did not melt probably because I put too much lol silly me. I'd probably make this again without the extra sugar.

      Reply
    50. Janine says

      July 12, 2020 at 3:14 pm

      5 stars
      My husband said these are the best baked goods I’ve ever made! I don’t know what that says for my baking over the past 30 years haha But he ate them all! I only got to try one!! And he wants me to make more already! Had cherries to use up so I googled recipes and was going to make a pie but saw this and so happy I decided on these. There terrific and simple! Thank you! Can’t wait to try them using other fruits.

      Reply
    51. Christi R Siedlecki says

      July 10, 2020 at 12:36 pm

      I was thinking about adding some sliced almonds to the topping. What do you think oif this idea?

      Reply
      • Anna says

        July 12, 2020 at 12:05 am

        Hi Christi! That is a great idea! Let me know if you make these bars!

        Reply
      • Suzie says

        April 19, 2021 at 8:32 am

        I just made those and did add slices almonds and some chocolate chips to the mixture. I am calling it Black Forest bars. Cherries and chocolate go so well together.

        Reply
    52. Ariel Salk says

      July 05, 2020 at 10:59 am

      Do you think I could use avocado butter instead of regular butter?

      Reply
      • Anna says

        July 11, 2020 at 11:55 pm

        Hi Ariel! I did not test this recipe with avocado butter. So sorry!

        Reply
    53. Smiley says

      July 05, 2020 at 9:35 am

      Easy, delicious recipe! I used fresh cherries & served w scoop of Frozen vanilla Yogurt.
      My family went back for seconds (no yogurt) and raved about how it was perfectly balanced & not to sweet. Comments were from my “I don’t care for dessert” dieting fam members. This ones a keeper ! Thank you

      Reply
      • Anna says

        July 11, 2020 at 11:55 pm

        Awesome! Thank you so much for trying my recipe!

        Reply
    54. Old gray mare says

      July 02, 2020 at 10:19 pm

      These were really easy. I don't think I let the butter cool enough because they didn't stick together. I also used half apple bits and half cherries. Still a keeper. Thanks for sharing.

      Reply
    55. Barbara says

      June 30, 2020 at 10:39 pm

      Can you use fresh strawberries in this recipe instead of cherries?

      Reply
      • Anna says

        July 02, 2020 at 12:40 am

        Hi Barbara! Absolutely yes! I've done it many times. I hope you love the bars!

        Reply
    56. k h says

      June 29, 2020 at 8:11 pm

      5 stars
      The Corner Bakery chain used to sell these with raspberry. I'm delighted to have a recipe!!

      Reply
      • Anna says

        July 02, 2020 at 12:41 am

        Awesome! Thanks so much!

        Reply
        • Mary Tuttle says

          November 17, 2021 at 10:22 pm

          Can you use canned Cherrie pie filling??

          Reply
    57. Taren says

      June 23, 2020 at 10:10 am

      If I were to use tart/sour cherries straight from our trees, do you have any tips for adjusting the recipe? Basically, how much sugar would you add?

      Reply
    58. Melissa says

      June 07, 2020 at 11:04 am

      Can I use salted butter and omit the 1/4 tsp of salt? I don’t have any unsalted butter on hand but I have a bunch of cherries to use up.

      Reply
      • Cyndi says

        June 19, 2020 at 1:10 pm

        You can always substitute salted for unsalted butter... just leave out a bit of the extra salt called for in a recipe. It really won't make that much of a difference.

        Reply
      • Nanci says

        July 04, 2021 at 5:27 pm

        No, salted butter is whipped with salt water and will make your batter soggy compared to unsalted butter and dry salt.

        Reply
    59. Yodi Kaplan says

      June 05, 2020 at 9:23 pm

      5 stars
      I’m a baker! I’m picky! Recipes don’t always work!
      These were amazing!!!! I used my cherries from my tree (cherries were a bit sour so added a small amount of sugar to the cherry mixture) otherwise did exactly as written just doubled recipe (9x13) fabulous. Thanks, love when it’s this easy, & this great!!!!
      Oh and they looked exactly like the picture 👏👏👏 wish I could upload one.

      Reply
      • Anna says

        June 05, 2020 at 11:37 pm

        Hi Yodi! I am so happy that you love the crumb bars! I absolutely love that you used cherries from your tree. How cool is that! Thank you so much for trying my recipe and for the comment! Have a beautiful day!

        Reply
      • Jen says

        June 29, 2020 at 7:45 pm

        i’m using cherries from my tree too so i was wondering how much extra sugar did you add and was it necessary to add it?

        Reply
        • Anna says

          July 02, 2020 at 12:42 am

          Hi Jen! I did not test it with sour cherries so I can't tell for sure. You will have to experiment.

          Reply
    60. Martinique Perfetti says

      June 03, 2020 at 7:29 am

      5 stars
      These are amazing and so easy! The sugar cookie crumble is so delicious against the fruit. I love that the fruit is left mostly untouched, and can shine through. I'll be using this recipe again and again as the fresh in-season fruit changes!! Thank you!

      Reply
      • Anna says

        June 05, 2020 at 11:42 pm

        Thank you so much for trying the recipe and for the comment, Martinique! I am so glad the bars were a hit!

        Reply
    61. Debbie says

      May 26, 2020 at 5:57 pm

      Can I use cherry jam instead of fresh cheeries.

      Reply
    62. Gabby says

      May 10, 2020 at 6:14 pm

      For the cherry filling it says stir, what should I mix with?

      Reply
    63. Anna Grace says

      April 12, 2020 at 6:49 pm

      5 stars
      Made a mistake and only put half of the butter in so when I took it out after 23min and realized, I melted the other half of the butter and poured it over what was in the pan and stuck it back in the oven for 3 minutes more. It's still delicious.

      Reply
      • Anna says

        April 16, 2020 at 4:49 pm

        Thank you so much, Anna Grace!

        Reply
    64. Vicki says

      September 07, 2019 at 7:35 pm

      Hi, I am a little confused by the melted butter! You tell us to have it at room temperature the you say melted. Please help! Thank you

      Reply
      • Anna says

        September 08, 2019 at 8:42 pm

        Hi Vicki! First, melt the butter. It will be hot. You need to let it sit in room temperature to cool. It will not solidify. It has to be cooled before mixing with the rest of the ingredients or it will "cook" the flour mixture. I hope this explains it!

        Reply
    65. Alisa says

      August 27, 2019 at 10:29 am

      Hi Anna.... could you make this happen fresh apples??

      Reply
      • Anna says

        September 14, 2019 at 11:35 pm

        Hi Alisa! I am actually working on a recipe similar to this with apples! Stay tuned.

        Reply
      • Tina says

        May 31, 2020 at 9:24 pm

        5 stars
        Hi, I’ve actually done this recipe several times with fresh apples, both a sweeter honey crisp & a more tart Granny Smith, both delicious, but I liked tart apples better. I used 2 large or 4 small granny’s smith apples. I peeled & diced them, added lemon juice & 1/2 tablespoon cornstarch, then I added about 1 teaspoon cinnamon & about 1-2 tablespoons brown sugar depending on how sweet/tart you want it. Then followed rest of recipe with 3/4 cup crumb mix & tsp sugar on top. Then baked per directions. The apples still had a good texture & it was yummy. Hope this helps 🙂

        Reply
      • Tina says

        May 31, 2020 at 9:33 pm

        Of course, the cherry version is also delicious, just made a batch, trying hard to wait until they cool enough to cut.

        Reply
    66. Robin says

      August 03, 2019 at 3:36 pm

      Just put in oven. Hope they turn out like everyone else has raved about. Super easy besides taking the pits out. Lol I added a little sugar in the cherry mixture. Hoping that doesn’t screw it up!

      Reply
      • Anna says

        August 05, 2019 at 11:45 am

        Hi Robin! Let me know how they turned out! I hope you love them!

        Reply
    67. David says

      July 21, 2019 at 11:05 pm

      5 stars
      These came out great. Everyone at work loved them. Doubled the recipe and made in a 9 x 13 pan. Couldn’t keep them all at home or I would eat too many of them! Going to make them again and try blueberries next.

      Reply
      • Anna says

        July 22, 2019 at 12:41 pm

        Hi David! Thank you so much for trying my recipe! I am so glad the crumb bars were a success!

        Reply
    68. Summer says

      July 09, 2019 at 2:46 pm

      Do these freeze well?

      Reply
      • Anna says

        July 11, 2019 at 1:36 pm

        Yes, they do. Just make sure to wrap them well before freezing.

        Reply
        • Peggy says

          July 16, 2019 at 6:03 pm

          So glad to hear they freeze! I’m going to make these tomorrow with the last of my fresh cherries. Love the apricot idea since their season is coming right upon my area.

          Reply
    69. Martha says

      July 03, 2019 at 3:58 pm

      Could I use apricot instead cherries? I have a lot of apricot and I don’t know what to do with them.

      Reply
      • Anna says

        July 04, 2019 at 11:40 am

        Hi Martha! Yes! I think apricots will be fantastic in this recipe!

        Reply
    70. Janet says

      June 30, 2019 at 12:31 pm

      5 stars
      OMG i will be making these again. I used fresh pitted cherries. The cherries are soft but are meaty, not mushy.
      it needs a little more crumble on top, so make more. I used more cherries that It called for. At least a cup & 1/2 more probably and did not cut them up. Mist used whole. Definitely making them again

      Reply
      • Anna says

        July 01, 2019 at 5:47 pm

        Hi Janet! I am so glad the bars are a favorite! Thank you so much for trying my recipe! Have a beautiful day!

        Reply
    71. Brooke says

      June 16, 2019 at 6:32 pm

      What kind of cherries, sweet or tart? Thanks.

      Reply
      • Anna says

        June 17, 2019 at 3:00 pm

        Hi Brooke! I used sweet cherries.

        Reply
    72. Rachel says

      May 23, 2019 at 4:16 pm

      5 stars
      Turned out amazing! Not quite as perfect as yours but beautiful and yummy! Definitely a keeper and I’ll be trying other fruits and nuts! Wish I could post a picture!

      Reply
    73. Bea says

      May 13, 2019 at 7:41 pm

      If using canned cherries, how many cans? Would one be sufficient? Thank you... they look yummy 🤗

      Reply
      • Anna says

        May 16, 2019 at 3:06 pm

        Hi Bea! One can should be enough. I hope you love the bars!

        Reply
    74. Janice Mazur says

      May 06, 2019 at 10:45 am

      Have you ever doubled the recipe to fit a 9 X 13?

      Reply
      • Lisa K says

        May 07, 2019 at 4:53 am

        I was wondering that too. Looks yummy!

        Reply
      • Anna says

        May 07, 2019 at 11:44 am

        Hi Janice! Yes, you can easily double the recipe for 9"x13" pan. Increase baking time to 30 minutes and check if the bars are done. Add more time if needed. I hope this helps!

        Reply
    75. Bonnie says

      May 05, 2019 at 11:43 pm

      Are these made with tart cherries or bing cherries? They look so dark in the pictures.

      Thank you.

      Reply
    76. Carol Eberhardt says

      February 19, 2019 at 7:19 am

      I would like to make these with frozen cherries. Would you suggest cooking down the cherries a bit to thicken or thaw and drain as much liquid as possible before baking? Thank you!!!

      Reply
      • Anna@CrunchyCreamySweet says

        February 19, 2019 at 11:42 pm

        Hi Carol! Yes, I recommend cooking off the liquid or the bars won't bake properly. Let me know if you make them!

        Reply
        • Patty says

          June 03, 2019 at 10:01 pm

          Tienes una pagina donde seguirte m encantan tus recetas

          Reply
          • Anna says

            June 06, 2019 at 9:44 pm

            Thank you so much, Patty!

            Reply
    77. Coleen Agvent says

      January 22, 2019 at 1:45 pm

      If using canned cherry pie filling, do you still need to mix it with the cornstarch and lemon juice or just use directly from the can ?

      Reply
      • Anna@CrunchyCreamySweet says

        January 22, 2019 at 1:50 pm

        Hi Coleen! No need for cornstarch and lemon juice if you are using canned pie filling. Just spread it over the bottom crust and top with crumb topping. Hope this helps!

        Reply
        • Coleen Agvent says

          January 22, 2019 at 11:09 pm

          Thank you

          Reply
    78. Taylor says

      January 19, 2019 at 9:42 am

      5 stars
      These look INCREDIBLE! I could use 1 (or 5) of these right now 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        January 20, 2019 at 1:10 pm

        Me too! 😀 Thank you!

        Reply
    79. krissy says

      January 18, 2019 at 5:39 pm

      5 stars
      this is sweet and savory and so delicious! i will be making it again very soon!

      Reply
      • Anna@CrunchyCreamySweet says

        January 20, 2019 at 1:11 pm

        Thank you so much, Krissy!

        Reply
        • Jenn says

          July 01, 2019 at 9:01 am

          Anna, could I use almond flour in these?

          Reply
          • Anna says

            July 01, 2019 at 5:43 pm

            Hi Jenn! I do not have much experience baking with almond flour. I am so sorry!

            Reply
    80. Julie Blanner says

      January 18, 2019 at 5:02 pm

      5 stars
      These look amazing! I love cherry!

      Reply
      • Anna@CrunchyCreamySweet says

        January 20, 2019 at 1:12 pm

        Thanks, Julie!

        Reply
    81. Beth Klosterboer says

      January 18, 2019 at 2:38 pm

      5 stars
      I love cherry anything and these bars are amazing!

      Reply
      • Anna@CrunchyCreamySweet says

        January 20, 2019 at 1:12 pm

        Thank you, Beth!

        Reply
    82. Sommer says

      January 18, 2019 at 2:27 pm

      5 stars
      These are stellar! Everything you want in a dessert!

      Reply
      • Anna@CrunchyCreamySweet says

        January 20, 2019 at 1:12 pm

        Thanks, Sommer!

        Reply
    83. Kim Wemyss says

      August 17, 2018 at 9:52 pm

      Would almond flour or gluten free baking flour work for these?

      Reply
      • Anna@CrunchyCreamySweet says

        August 18, 2018 at 10:43 pm

        Hi Kim! You can use gluten-free flour like Bob's Red Mill. I am not sure about almond flour. Let me know if you try it!

        Reply
    84. Caitlin says

      August 13, 2018 at 2:51 pm

      Can I use canned cherries to make the filling??

      Reply
      • Anna@CrunchyCreamySweet says

        August 13, 2018 at 10:56 pm

        Yes! Any pie filling works. Let me know what you think, Caitlin!

        Reply
    85. Giget says

      July 27, 2018 at 1:13 pm

      What does 1,5 cups of flour mean?? How many cups of flour do you actually need? Is it 1 cup, is it 5 cups, is it 1.5 cups? It would help to change that to make the directions easier to understand

      Reply
      • Anna@CrunchyCreamySweet says

        July 29, 2018 at 1:10 pm

        Hi Giget! I updated the recipe to show it should be 1 and 1/2 cup of flour. Hope this helps!

        Reply
    86. Mallery says

      November 04, 2017 at 3:15 pm

      Can you use pie filling for it instead of fresh or frozen fruit?

      Reply
      • Anna@CrunchyCreamySweet says

        November 08, 2017 at 12:32 am

        Hi Mallery! Absolutely! Pie fillings and even jams work perfectly in this recipe. Enjoy!

        Reply
        • Teri says

          May 29, 2021 at 12:52 pm

          Hi I wanted to know if I use can filling do I still use the corn starch, lemon juice and sugar? Thank you.

          Reply
          • Anna says

            May 29, 2021 at 12:54 pm

            Hi Teri! Nope, you won't need those ingredients. I hope you like the crumb bars! Let me know!

            Reply
        • Amanda Karlin says

          August 13, 2021 at 5:21 pm

          5 stars
          These were absolutely amazing!!! Made them to freeze since I had 25lbs of cherries from picking. I'm guessing they will keep for 3 months? What is the best way to reheat them after pulling them out of the freezer and thawing?

          Reply
    87. Barb says

      July 22, 2017 at 2:48 pm

      5 stars
      Thanks, new family favorite!

      Reply
    88. Jessica says

      July 18, 2017 at 4:19 pm

      I have so many fresh cherries to use! Perfect!

      Reply
    89. Michelle says

      July 13, 2017 at 12:05 am

      I started seeing hearts and stars after that very first picture. I am in love. Pinning!

      Reply
      • Anna@CrunchyCreamySweet says

        July 13, 2017 at 12:56 am

        Awww, you are so sweet! Thank you, Michelle!

        Reply
    90. Kimberly says

      July 12, 2017 at 9:55 pm

      Wow, those look SO good! I'd be in trouble having those around me - I'd have a hard time resisting eating way to many of them! 🙂

      Reply
      • Anna@CrunchyCreamySweet says

        July 13, 2017 at 12:56 am

        Yep! I know what you mean, Kimberly! 😀

        Reply
        • Jennifer says

          July 01, 2019 at 10:50 am

          Hello, can I susbtitute the butter with oil?

          Reply
          • Anna says

            July 01, 2019 at 12:34 pm

            Hi Jennifer! I am afraid oil will not work in this recipe. You will not get the same crumb texture.

            Reply
    91. Catalina says

      July 12, 2017 at 12:18 pm

      5 stars
      I love the perfect texture that these cherry pie bars have!

      Reply
      • Anna@CrunchyCreamySweet says

        July 13, 2017 at 12:57 am

        Thanks, Catalina!

        Reply
    92. Lauren says

      July 12, 2017 at 9:28 am

      You must have known I have some cherries ready to be used in the fridge!

      Reply
      • Anna@CrunchyCreamySweet says

        July 13, 2017 at 12:57 am

        Yay! You will love these, Lauren! 😀

        Reply
    93. Jen says

      July 11, 2017 at 7:38 pm

      Wow! You really nailed this!! I can't decide what I'm most excited about- the flakey layers or that tempting cherry filling!

      Reply
    94. Sues says

      July 10, 2017 at 9:50 pm

      These look so awesome and have most definitely been pinned!! Love the bright color 🙂

      Reply

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