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.
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.
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.
More Crumb Bars Recipes:
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 Recipe
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.
Samantha says
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!
Pat R. says
Just made these , Delicious I made them with a can of Cherry Pie Filling. So easy , So good. Pat from Michigan 3/20/2022.
shery says
So glad you posted this reply. I was wonderi.g if it would work with canned cherry pie mix!!!
Dylan says
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!
Janine Sharp says
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!
Anna says
Thank you so much, Janine!
Cindy says
These are very good and look pretty enough they could be made for company!
Thanks for the fun recipe!
Anna says
Thank you so much, Cindy!
Nadja says
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 9×9 pan ok?
THANKS SO MUCH!!!!
I will rate and report back when I make it. 🙂
Be well,
Nadja
Mary says
Followed the recipe as written.. Had to cook it more like 48 minutes to get to the golden brown crumb crust. Absolutely delicious!!
Anna says
Thank you so much, Mary!
Maryann says
All I can say was this was an easy recipe to follow, and so delicious!!
Michelle says
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!
Jidge says
Excellent recipe, passed it on to other family bakers, and making it again as I type!😋
Anna says
Haha! I love that! Thank you!!
Hope says
These bars are so delicious and not too sweet! Thanks for the great recipe!
Susan Sampon says
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…?!?
Holly says
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!!!
Celeste says
These were delicious, and such an easy recipe!
Anna says
Thank you so much, Celeste!
Sonia says
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! 🤩😋
Anna says
Yay! That’s fantastic! Thank you so much, Sonia!
heather liechty says
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 :/
Kim says
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!
Ruth says
I’m confused by the instructions… is the butter supposed to be room temperature? Or melted? or melted and then cooled again?
David says
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.
Karen Velthaus says
Melted and then cooled.
Manda says
This was very good!!!
I actually made 2 & I’m glad I did!!!
Just topped it with some cool whip and devoured it!!
Anna says
Haha! Love that! Thank you so much, Manda!
Alisha C Nguyen says
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!
Anna says
Hi Alisha! Thank you so much for the comment! I am so glad you are loving the crumb bars!
Andrew Bell says
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
Tere says
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
Dorrit says
This looks amazing!!! How would I use frozen cherries in this recipe? Thanks!
Julie says
These are incredible! Perfect as written!! I picked a couple of extra pounds of cherries this summer just for this recipe 🙂
Jidge says
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.
Anne says
Can you use dried Montmorency cherries
Anna says
Hi Anne! I did not test this recipe with dried cherries.
Elizabeth says
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.
Jenn says
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.
Leah says
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!
Erin says
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.
PW says
Are the cherries in this recipe sweet cherries or the tart/sour cherries?
Anna says
Hi there! I used sweet cherries.
Rebecca says
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.
Anna says
Fantastic! Thank you so much, Rebecca!
Cheri says
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!
Anna says
Thank you, Cheri! I am so glad you love the crumb bars!
Caroline says
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.
Amy Jean Sanford says
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❣
Anna says
Haha! I LOVE that! I am so glad that the bars were a hit! Thank you for making my recipe, Amy Jean!
Pavi says
So simple and so delicious! I only had a cup of cherries so I halved the recipe and baked in an 9×5 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!
Cheri says
I stored mine in a plastic air tight container (Tupperware) and placed in the fridge.
JenS says
Thank you for sharing this recipe. I made them today and they are sooo good!
Vicki says
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!
Anna says
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!
Vicki says
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. 🙂
Natalie says
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! 😊
Kristine says
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.
Janine says
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.
Christi R Siedlecki says
I was thinking about adding some sliced almonds to the topping. What do you think oif this idea?
Anna says
Hi Christi! That is a great idea! Let me know if you make these bars!
Suzie says
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.
Ariel Salk says
Do you think I could use avocado butter instead of regular butter?
Anna says
Hi Ariel! I did not test this recipe with avocado butter. So sorry!
Smiley says
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
Anna says
Awesome! Thank you so much for trying my recipe!
Old gray mare says
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.
Barbara says
Can you use fresh strawberries in this recipe instead of cherries?
Anna says
Hi Barbara! Absolutely yes! I’ve done it many times. I hope you love the bars!
k h says
The Corner Bakery chain used to sell these with raspberry. I’m delighted to have a recipe!!
Anna says
Awesome! Thanks so much!
Mary Tuttle says
Can you use canned Cherrie pie filling??
Taren says
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?
Melissa says
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.
Cyndi says
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.
Nanci says
No, salted butter is whipped with salt water and will make your batter soggy compared to unsalted butter and dry salt.
Yodi Kaplan says
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 (9×13) fabulous. Thanks, love when it’s this easy, & this great!!!!
Oh and they looked exactly like the picture 👏👏👏 wish I could upload one.
Anna says
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!
Jen says
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?
Anna says
Hi Jen! I did not test it with sour cherries so I can’t tell for sure. You will have to experiment.
Martinique Perfetti says
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!
Anna says
Thank you so much for trying the recipe and for the comment, Martinique! I am so glad the bars were a hit!
Debbie says
Can I use cherry jam instead of fresh cheeries.
Gabby says
For the cherry filling it says stir, what should I mix with?
Anna Grace says
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.
Anna says
Thank you so much, Anna Grace!
Vicki says
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
Anna says
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!
Alisa says
Hi Anna…. could you make this happen fresh apples??
Anna says
Hi Alisa! I am actually working on a recipe similar to this with apples! Stay tuned.
Tina says
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 🙂
Tina says
Of course, the cherry version is also delicious, just made a batch, trying hard to wait until they cool enough to cut.
Robin says
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!
Anna says
Hi Robin! Let me know how they turned out! I hope you love them!
David says
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.
Anna says
Hi David! Thank you so much for trying my recipe! I am so glad the crumb bars were a success!
Summer says
Do these freeze well?
Anna says
Yes, they do. Just make sure to wrap them well before freezing.
Peggy says
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.
Martha says
Could I use apricot instead cherries? I have a lot of apricot and I don’t know what to do with them.
Anna says
Hi Martha! Yes! I think apricots will be fantastic in this recipe!
Janet says
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
Anna says
Hi Janet! I am so glad the bars are a favorite! Thank you so much for trying my recipe! Have a beautiful day!
Brooke says
What kind of cherries, sweet or tart? Thanks.
Anna says
Hi Brooke! I used sweet cherries.
Rachel says
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!
Bea says
If using canned cherries, how many cans? Would one be sufficient? Thank you… they look yummy 🤗
Anna says
Hi Bea! One can should be enough. I hope you love the bars!
Janice Mazur says
Have you ever doubled the recipe to fit a 9 X 13?
Lisa K says
I was wondering that too. Looks yummy!
Anna says
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!
Bonnie says
Are these made with tart cherries or bing cherries? They look so dark in the pictures.
Thank you.
Carol Eberhardt says
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!!!
Anna@CrunchyCreamySweet says
Hi Carol! Yes, I recommend cooking off the liquid or the bars won’t bake properly. Let me know if you make them!
Patty says
Tienes una pagina donde seguirte m encantan tus recetas
Anna says
Thank you so much, Patty!
Coleen Agvent says
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 ?
Anna@CrunchyCreamySweet says
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!
Coleen Agvent says
Thank you
Taylor says
These look INCREDIBLE! I could use 1 (or 5) of these right now 🙂
Anna@CrunchyCreamySweet says
Me too! 😀 Thank you!
krissy says
this is sweet and savory and so delicious! i will be making it again very soon!
Anna@CrunchyCreamySweet says
Thank you so much, Krissy!
Jenn says
Anna, could I use almond flour in these?
Anna says
Hi Jenn! I do not have much experience baking with almond flour. I am so sorry!
Julie Blanner says
These look amazing! I love cherry!
Anna@CrunchyCreamySweet says
Thanks, Julie!
Beth Klosterboer says
I love cherry anything and these bars are amazing!
Anna@CrunchyCreamySweet says
Thank you, Beth!
Sommer says
These are stellar! Everything you want in a dessert!
Anna@CrunchyCreamySweet says
Thanks, Sommer!
Kim Wemyss says
Would almond flour or gluten free baking flour work for these?
Anna@CrunchyCreamySweet says
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!
Caitlin says
Can I use canned cherries to make the filling??
Anna@CrunchyCreamySweet says
Yes! Any pie filling works. Let me know what you think, Caitlin!
Giget says
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
Anna@CrunchyCreamySweet says
Hi Giget! I updated the recipe to show it should be 1 and 1/2 cup of flour. Hope this helps!
Mallery says
Can you use pie filling for it instead of fresh or frozen fruit?
Anna@CrunchyCreamySweet says
Hi Mallery! Absolutely! Pie fillings and even jams work perfectly in this recipe. Enjoy!
Teri says
Hi I wanted to know if I use can filling do I still use the corn starch, lemon juice and sugar? Thank you.
Anna says
Hi Teri! Nope, you won’t need those ingredients. I hope you like the crumb bars! Let me know!
Amanda Karlin says
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?
Barb says
Thanks, new family favorite!
Jessica says
I have so many fresh cherries to use! Perfect!
Michelle says
I started seeing hearts and stars after that very first picture. I am in love. Pinning!
Anna@CrunchyCreamySweet says
Awww, you are so sweet! Thank you, Michelle!
Kimberly says
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! 🙂
Anna@CrunchyCreamySweet says
Yep! I know what you mean, Kimberly! 😀
Jennifer says
Hello, can I susbtitute the butter with oil?
Anna says
Hi Jennifer! I am afraid oil will not work in this recipe. You will not get the same crumb texture.
Catalina says
I love the perfect texture that these cherry pie bars have!
Anna@CrunchyCreamySweet says
Thanks, Catalina!
Lauren says
You must have known I have some cherries ready to be used in the fridge!
Anna@CrunchyCreamySweet says
Yay! You will love these, Lauren! 😀
Jen says
Wow! You really nailed this!! I can’t decide what I’m most excited about- the flakey layers or that tempting cherry filling!
Sues says
These look so awesome and have most definitely been pinned!! Love the bright color 🙂