These Cherry Pie Crumb Bars are quick and easy crumb bars with fresh cherry filling. Buttery crumb topping and sweet fruit filling make this a perfect summer dessert!
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Why You'll Love This Dessert
After the light and fluffy Cherry Poke Cake, which 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.
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.
If you have apples on hand, you can try my Apple Pie Bars too! The crumb topping tastes like my Perfect Sugar Cookies.
Ingredients:
- cherries - I used fresh cherries. Use what you have on hand, even frozen cherries. Just make sure to thaw them out first.
- cornstarch - Added to any fruit, helps make the delicious filling.
- flour - I used all-purpose flour. Make sure to measure it properly. For my tips, check out the notes in the recipe box below.
- baking powder and baking soda - Necessary for proper rising and browning of the bars.
- sugar - I used white, granulated sugar. You can use brown sugar for a chewier texture.
- butter - Using melted butter makes the crust and crumb topping rich in flavor and buttery.
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How to make cherry pie crumb bars?
- Make the filling by combining cherries, cornstarch and lemon juice.
- Combine butter and sugar. Add dry ingredients and stir everything with a fork.
- Reserve some mixture for the crumb topping.
- Press the remaining dough into the bottom of a baking pan.
- Pour filling over the crust.
- Top with crumb topping.
- Bake the bars in preheated oven until golden brown on top.
- Cool completely before slicing.
The full recipe with ingredients measurements is below in the recipe box.
Helpful Tips!
- 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 bake these bars in a round 8" pan for a thin slice of pie.
- Use any fruit you like to make these bars: strawberries, blueberries, even peaches.
Common questions:
For this recipe, you can use any fruit. You can use fresh or frozen, but thawed before baking.
Of course! Double the ingredients and bake the bars in a 13" x 9" pan for 35 to 40 minutes.
Yes, you can freeze these bars. Make sure to cool them completely, then wrap them tightly in saran wrap and place them in a freezer bag. Freeze for up to 3 months.
Yes, you can substitute gluten-free flour in the recipe. Make sure to use a product you are familiar with and one that can be used in a 1:1 ratio while substituting.
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If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Cherry Pie Crumb Bars Recipe
Ingredients
- ½ cup unsalted butter melted , cooled to room temperature
- ½ cup granulated sugar
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups fresh cherries , pitted, each sliced in half
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon granulated sugar
Instructions
- Preheat oven to 375℉.
- 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.2 cups fresh cherries, 1 Tablespoon cornstarch, 1 Tablespoon lemon juice
- In a large mixing bowl, stir together melted butter and sugar.½ cup unsalted butter melted, ½ cup granulated sugar
- Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.1 ½ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Reserve ¾ 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.1 teaspoon granulated sugar
- 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.
- This recipe makes 9 bars.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Stefani says
Meant to say not too sweet, just enough!
Stefani says
Really easy and very yummy! I liked that it was too sweet! Baked ours in a glass baking pan.
TP says
Was wondering if I can use a glass pan.
Dawn Cook says
Turned out amazing, I made an almond drizzle for the top, perfect compliment
TP says
Best stuff ever. So easy to make. I just baked my first batch using blueberries and strawberries that had to be used. Absolutely amazing. Can’t wait to make with the tart cherries I have in my freezer.
Jeanette says
Doubled the recipe for a treat for work. Went instantly! I did add more cherries. Hand them on hand and wanted it to be extra fruity and jammy. So good. And - having measurements in the body of the recipe was brilliant!!!! Thank you
Linda Sroka says
This was very easy and quick to make! I shared it with a friend and she said it was her favourite for far!
Evamarie says
We loved this recipe!! Our cherry 🍒 tree produced a lot more this year and I lived finding a recipe that was so delicious.
I agree with Mel it was so beneficial having the amounts of the ingredients in the directions.
I am in a different camp than some of the others I like the crumb crust so I made extra.
Tracy says
So yummy, and easy to put together. Just for fun, I added a bit of almond extract to the cherries and sprinkled sliced almonds on top of the crumb topping. We ate them warm with French vanilla ice cream. I definitely saved this recipe, and plan to experiment with other fruit in season.
Sharlima says
I made this Cherry Pie Crumb Bars. It was fantastic. My family loved it as well. Thanks for sharing.
Calley says
Made this with my son when we unexpectedly git a giant bag of cherries. Really tasty!
Mel says
Tasty recipe. Doing as the recipe calls for and letting the butter cook completely down works perfectly for crumbly flour mixture. I did notice that the amount of cherries called for doesn’t completely cover the bottom like you would think. I used the correct size pan, used frozen but thawed cherries (no juice), and would say you could add a bit more cherries. No one suggested that when they were eating them but that’s what I noticed when assembling the recipe. I am saving this recipe to make again.
Mel says
I haven’t made this yet but will be soon. I LOVE how you put the recipe amounts in the directions! You’re the first person I’ve seen do this! It’s so helpful. It can get really frustrating scrolling up and down and then get interrupted by ads (I understand they’re probably necessary).
Anna says
Hi Mel! Yay! Thank you so much! I was hoping it would be helpful!
Kathi says
Yes! That made the recipe so easy to follow—no scrolling with sticky fingers! My batch is in the oven right now and I cannot wait to enjoy them!
Anna says
Yay! I am so glad! Enjoy the bars, Kathi!
Ruth Inman says
I enjoyed the result, but during the process it didnt look 'crumbly' so I added another 1/4 cup of flour. The crumb mixture tasted wonderful when baked.. like shortbread cookies! But i think next time I would use more cherries.. and make more topping. I also whipped up some whipped cream to top it with. Yummm .
Anna says
Hi Ruth! The secret to perfect crumb is to really let the butter cool down to room temperature after melting it. You won't need to add more flour. Hot or warm butter will change the texture. Just my suggestion. I'm glad the bars worked out and you enjoyed them! Thank you for making my recipe and for the comment!
Joanne Kerrigan says
Made these tonight and they were good but next time I make them I’ll add more fruit, I wanted a more jammy texture. I was worried after reading some reviews that there wasn’t enough crumb , but there was enough.
Anna says
Thank you, Joanne!
Linda says
I love that we can double or triple the recipe, but they all say to use an 8” square pan, and I know that’s not accurate. Hopefully someone can fix that feature to adjust as well. 😊
Lindsay Gordon says
If you want to double it, use a 9x13 pan and the baking instructions will be the same.