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.
Nat says
Would this work with frozen cherries?
If so, would I have to thaw and slice them beforehand?
Lisa says
I cut the frozen cherries into 4 pieces beforehand for smaller pieces. I let them come to room temperature
Kelly says
These are amazing and we’re a huge hit at a family gathering!
Do you by chance have a recipe for Apple pie crumble bars now that Fall is upon us?
Carolyn says
Made with frozen (thawed and lightly drained) cherries. This was a great dessert! Not too sweet yet full of flavor. Looking forward to trying variations on this recipe. Thank you!
Jen says
Excellent! I quadrupled the recipe because I had so many cherries. They were on sale for $0.99 a lb! Then I used two 9x13. I baked one and froze the other to use again another day. The baked ones came out amazing. I plan to try this with other fruit. Going to bake the Frozen one tomorrow. Hope it turns out just as good!
Anna says
Hi Jen! You got a fantastic deal on cherries! Wow! I'm so glad you enjoy the recipe! Thank you so much for making it and for the review!
TP says
I’ve made this with cherries, blueberries, and today with peaches. This is the best recipe yet. The crust and crumble are perfect! My go to dessert for a time I need something quick and delicious.
Anna says
That's fantastic! You really can use any fruit and jams too! Thank you so much for making my recipe and for the comment!
S says
These were AMAZING! I 1.5x the recipe for a thicker layer of cherries and more crumble, added a little vanilla to mixture and had to bake for 35 mins. Truly perfection, easy to bake and great recipe instruction structure! Thank you thank you thank you!
Penny Barry says
LOVED this recipe. I followed the directions exactly. I thought I may have to fight for the last one lol. Next time I may add just a small amount of almond extract because we both like the flavoring with cherry deserts. So good cold and even better next day. Thanks for a new favorite!!!
LuAnn says
I haven't made these yet, can the fresh/frozen cherries be replaced with cherry pie filling??
PixyWinks says
This recipe is so good! My variations:
Doubled the recipe, made it in a 9x13 glass baking dish.
1c AP flour, 1c Oat flour, 1c Spelt flour.
Added 1 teaspoon on vanilla to cherry mixture
Added 1 cup of Old Fashioned Oats to the full crumb mixture
Added about a cup of chopped Walnuts to the topping mixture.
It was hard to stop at 1 piece when it came out of the oven.
It's a keeper!
Anna says
Thank you for making my recipe and for sharing your adjustments! I know it will be helpful to others. Have a wonderful day!
Alaina says
Do you have to make any adjustments for high altitude? Thanks!
Laura says
So Delicious! My family Loved it!! And its easy!
Added 1/2 tsp each of vanilla and almond extract to cherries. And blueberries because I had them on hand. But no doubt the recipe is great just as is!!
Anna says
That's fantastic! You can use any fruit you like. Thank you for making my recipe, Laura!
Jenn F says
I haven't even made these yet, but I have to give you a standing ovation for listing the ingredients under the recipe steps! I've been cooking/baking for 25 years and this is the very first time I've seen an online recipe written this way! Thank you so much for making it easy to follow along without having to scroll up or down while my hands are covered in ingredients!
Kim says
I loved this idea also😊😊
Anna says
Thank you, Kim!
Anna says
That is so kind of you, Jenn!! Thank you! I found this feature helpful as a user (I use my own website a lot) and I was hoping it would be helpful to others. Yay!!
Barb says
This is the second time making this! Delicious & easy!
Thank you!
Anna says
Thank you so much, Barb!
Bonnie says
loved loved this recipe! I used canned apples the second time I made it. A keeper!
Anna says
Thank you so much, Bonnie!
Frankie says
Does anyone know if these freeze well?
India Sweeney says
Love recipes like this because they're kind of fool proof and you can customize it to your liking. Made a few customizations of my own..
I added about a teaspoon of almond extract to the cherry mix. I think you could definitely use orange liqueur as well or vanilla extract. It just added an extra (subtle) layer of flavor.
This is totally a personal preference, but I had fresh cherries and I macerated them a little bit. I felt like it would have been a little annoying To bite into a full cherry and have all the topping fall off. Next time I might chop into quarters.
I am definitely bookmarking this recipe. Very delicious.