Cherry Crumble Bars

Last summer, my neighbor brought over a basket of fresh cherries from her tree, and I knew exactly what had to happen. These crumble bars emerged from an afternoon experiment, and they have since become my go-to for summer gatherings. There is something magical about warm cherry filling beneath buttery crumbs that makes everyone pause and ask for seconds.

I brought these to a Fourth of July party last year, and watched them disappear in record time. My friend Sarah, who claims she does not even like dessert, went back for thirds. That is when I knew this recipe was a permanent keeper.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these bars their tender crumb structure
• 1 cup granulated sugar: Sweetens the crust just enough to complement the tart cherries
• 1/2 teaspoon baking powder: Helps the crust rise slightly for a lighter texture
• 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors
• 1/2 teaspoon ground cinnamon: Adds warmth that pairs beautifully with stone fruit
• 1 cup cold unsalted butter: Keep this cold for the flakiest, most tender crumble texture
• 1 large egg: Binds the crust together while keeping it tender
• 3 cups pitted cherries: Fresh or frozen both work, just thaw frozen ones first
• 1/2 cup granulated sugar: Sweetens the filling while letting the cherry flavor shine
• 2 tablespoons cornstarch: Thickens the fruit juices into a perfect jammy consistency
• 1 tablespoon lemon juice: Brightens the filling and prevents it from being too sweet
• 1/2 teaspoon vanilla extract: Rounds out the cherry flavor with subtle warmth

Instructions

Preheat your oven:

Get your oven to 350°F and line a 9x9 pan with parchment paper, letting the edges hang over for easy lifting later.

Mix the dry ingredients:

Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl until everything is evenly combined.

Work in the butter and egg:

Add the cold diced butter and egg, using a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs with some pea-sized pieces remaining.

Form the bottom crust:

Press about two-thirds of the crumble mixture firmly into the bottom of your prepared pan, creating an even layer.

Prepare the cherry filling:

Toss the halved cherries with sugar, cornstarch, lemon juice, and vanilla in a separate bowl until every piece is coated.

Assemble the bars:

Spread the cherry mixture evenly over the crust, then sprinkle the remaining crumble over the top.

Bake until golden:

Bake for 38 to 42 minutes until the top is golden brown and you see the cherry filling bubbling through the crumbs.

Cool completely before cutting:

Let the bars cool completely in the pan, then use the parchment overhang to lift them out and cut into squares.

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My mom called these the perfect balance of indulgent and not too sweet, which is the highest compliment coming from her. Now every time cherries come into season, these bars are the first thing I make.

Making These Ahead

I have learned that these bars actually develop deeper flavor after sitting overnight. The filling sets up beautifully and the crumbs stay perfectly crisp. Store them at room temperature for up to three days, or freeze the whole batch wrapped tightly for up to two months.

Serving Suggestions

While these are absolutely perfect on their own, a scoop of vanilla ice cream while they are still warm takes them to another level. I have also served them with a dollop of Greek yogurt for breakfast, because dessert for breakfast is sometimes exactly what you need.

Fruit Variations

Cherries are classic, but this formula works with almost any fruit you have on hand. The technique is forgiving and adaptable.

• Peaches and blueberries make an incredible combination
• Apples with extra cinnamon taste like autumn in a bar
• Rhubarb and strawberries create the perfect sweet-tart balance

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There is something deeply satisfying about a dessert that looks impressive but comes together with such simple ingredients. These cherry crumble bars have become my summer signature, and I bet they will become yours too.

Recipe Questions & Answers

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work perfectly in these bars. Use them straight from the freezer—no need to thaw first. The baking time may need an extra few minutes if the cherries are very frozen.

→ How do I know when the bars are done baking?

The bars are ready when the crumble topping is golden brown and you see the cherry filling bubbling around the edges, typically after 38–42 minutes at 350°F.

→ Why must I cool the bars completely before cutting?

The filling needs time to set as it cools. Cutting while warm will cause the bars to crumble and the filling to run. Letting them cool completely ensures clean, neat slices.

→ Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture and taste will remain virtually the same.

→ How should I store these bars?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well—wrap individual portions and freeze for up to 3 months.

→ What other fruits can I use?

Mixed berries, blueberries, or sliced peaches all work beautifully. Adjust the sugar slightly based on the fruit's natural sweetness.