Cherry Crumb Bars Recipe

Introduction

Cherry Crumb Bars combine a buttery shortbread base with a luscious cherry filling, topped with a crunchy crumb layer. They’re perfect for a sweet snack or a delightful dessert that’s both tangy and comforting. Easy to make and sure to impress!

Ingredients

• 2 cups pitted cherries, sliced in half
• 1 tablespoon granulated sugar (use 3 tablespoons if using sour cherries)
• 2 tablespoons cornstarch (16 grams)
• 1 tablespoon freshly squeezed lemon juice
• 3/4 cup unsalted butter (168 grams), melted
• 1 3/4 cups all-purpose flour (219 grams)
• 2/3 cup granulated sugar (133 grams)
• 3 tablespoons cornstarch (24 grams)
• 1/4 teaspoon salt
• 1 tablespoon brown sugar

Instructions

1. Step 1: Preheat your oven to 325°F (170°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal.
2. Step 2: Pit and slice the cherries in half or quarters. In a medium bowl, mix cherries, granulated sugar, 2 tablespoons cornstarch, and lemon juice. Set aside.
3. Step 3: In a large bowl, whisk together flour, granulated sugar, 3 tablespoons cornstarch, and salt (exclude the brown sugar for now).
4. Step 4: Stir the melted butter into the dry ingredients using a fork until the mixture is crumbly.
5. Step 5: Press a little more than half of the shortbread mixture evenly into the prepared pan. Bake for 15-20 minutes until set. Remove from oven but keep oven on.
6. Step 6: To the remaining crumb mixture in the bowl, stir in the brown sugar.
7. Step 7: Spoon the cherry filling over the baked shortbread base, leaving any excess juice behind to avoid sogginess.
8. Step 8: Crumble the remaining shortbread mixture sprinkled with brown sugar evenly over the cherries.
9. Step 9: Bake again for about 25 minutes, until the top is golden and cherries are bubbly.
10. Step 10: Let the bars cool completely, about 3-4 hours. Use parchment paper overhang to lift bars out and slice with a sharp knife.

Tips & Variations

• For best results, use fresh cherries as frozen ones can make the base soggy and increase baking time.
• Adjust sugar amounts depending on cherry sweetness or tartness.
• Try adding a teaspoon of vanilla extract to the crumb mixture for extra flavor.

Storage

Store cherry crumb bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the oven or enjoy chilled for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Frozen cherries are not recommended as they release more juice, which can make the shortbread base soggy and increase baking time significantly.

How do I prevent the bars from sticking to the pan?

Line your pan with parchment paper leaving an overhang on the sides. This allows you to easily lift the bars out without sticking or breaking.

Cherry Crumb Bars Recipe

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★★★★★

4.8 from 100 reviews

Delight in these Cherry Crumb Bars featuring a buttery shortbread base topped with a luscious cherry filling and a crunchy crumb topping. Perfectly balanced between sweet and tart, these bars are baked to golden perfection for a satisfying dessert or snack.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 4 hours 55 minutes
• Yield: 9 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cherry Layer

• 2 cups pitted cherries, halved or quartered
• 1 tablespoon granulated sugar (use 3 tablespoons if using sour cherries)
• 2 tablespoons cornstarch (16 grams)
• 1 tablespoon freshly squeezed lemon juice

Shortbread Base & Crumb Topping

• 3/4 cup unsalted butter (168 grams), melted
• 1 3/4 cups all-purpose flour (219 grams)
• 2/3 cup granulated sugar (133 grams)
• 3 tablespoons cornstarch (24 grams)
• 1/4 teaspoon salt
• 1 tablespoon brown sugar

Instructions

1. Preheat Oven: Preheat your oven to 325°F (170°C) and line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal.
2. Prepare Cherries: Pit the cherries and slice them in half or quarters. In a medium bowl, combine cherries, sugar, cornstarch, and lemon juice. Toss to coat and set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cornstarch, and salt for the shortbread. Exclude the brown sugar at this stage.
4. Add Butter: Stir the melted butter into the dry mixture using a fork until the texture is crumbly.
5. Form Base Layer: Press slightly more than half of the crumbly shortbread mixture evenly into the prepared pan.
6. Bake Base: Bake the shortbread base for 15-20 minutes or until set but not browned. Remove from the oven but keep the oven on.
7. Prepare Topping Crumble: Mix the reserved shortbread crumbs with the brown sugar in the bowl.
8. Assemble Bars: Carefully spread the cherry filling evenly over the baked shortbread base, avoiding any excess juice. Then sprinkle the brown sugar crumb mixture evenly over the cherries.
9. Bake Final: Return the pan to the oven and bake for about 25 minutes or until the top is golden and the cherry juice is bubbling.
10. Cool and Slice: Allow the bars to cool completely for 3-4 hours. Use the parchment overhang to lift the bars from the pan and cut into 9 squares with a sharp knife.

Notes

• Cherries: Prefer fresh cherries to avoid soggy bases and longer baking times that frozen cherries cause. Approximately 1 lb (450 grams) cherries used.
• Nutrition: Nutrition estimates are based on cutting the pan into 9 equal pieces and 1 piece per serving.
• Storage: Store bars in an airtight container in the fridge for up to 4 days.

Keywords: cherry crumb bars, cherry dessert, shortbread bars, fruit bars, bake cherry bars