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Cherry Crumb Bars Recipe

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4.4 from 12 reviews

These Cherry Crumb Bars combine a buttery shortbread crust with a sweet and tart cherry filling, topped with a crumbly streusel. Perfectly balanced flavors and textures make these bars a delightful dessert or snack, baked to golden perfection and cooled to a firm finish.

  • Total Time: 1 hour 5 minutes plus 3-4 hours cooling
  • Yield: 9 servings

Ingredients

Cherry Filling

  • 2 cups pitted cherries, sliced in half
  • 1 tablespoon granulated sugar (use 3 tablespoons if cherries are sour)
  • 2 tablespoons cornstarch (16 grams)
  • 1 tablespoon freshly squeezed lemon juice

Shortbread Base and Crumble Topping

  • 3/4 cup unsalted butter, melted (168 grams)
  • 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 the oven to 325°F (170°C) to ensure it’s ready for baking.
  2. Prepare Pan: Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides to lift the bars out easily after baking.
  3. Prepare Cherries: Pit the cherries using a cherry pitter and slice each in half or quarters.
  4. Mix Cherry Filling: In a medium bowl, toss together cherries, 1 tablespoon granulated sugar, 2 tablespoons cornstarch, and fresh lemon juice. Set aside to let flavors meld.
  5. Mix Dry Ingredients for Shortbread: In a large bowl, whisk all-purpose flour, 2/3 cup granulated sugar, 3 tablespoons cornstarch, and salt together. Reserve the brown sugar for later.
  6. Add Butter to Shortbread Mixture: Stir melted butter into the flour mixture using a fork until crumbly in texture.
  7. Form Shortbread Base: Press just over half of the shortbread mixture evenly into the prepared pan to create the base layer.
  8. Bake Base: Bake the base in the preheated oven for 15-20 minutes or until the top looks set but not browned. Remove from oven but keep oven on.
  9. Prepare Crumble Topping: Stir the reserved 1 tablespoon brown sugar into the remaining shortbread mixture in the bowl.
  10. Assemble Layers: Carefully spoon the cherry filling evenly over the warm baked shortbread base, avoiding any excess juice at the bottom of the bowl.
  11. Add Crumble Topping: Crumble the remaining shortbread mixture over the cherry layer, allowing some cherries to peek through.
  12. Bake Crumb Bars: Return the pan to the oven and bake for about 25 minutes or until the topping is baked through and starts to turn golden yellow, with cherry juices bubbling.
  13. Cool Bars: Remove the pan and cool the bars completely for 3-4 hours to set firmly.
  14. Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Place on a cutting board and use a sharp knife to slice the bars, cutting fully through the shortbread base for clean pieces.

Notes

  • Adjust sugar in cherry filling depending on sweetness of cherries—use more sugar if cherries taste sour.
  • Do not pour excess cherry juice onto the pan; this can make the base soggy.
  • Cool bars completely before slicing to avoid crumbling or breaking.
  • You can substitute frozen cherries, but thaw and drain excess juice first.
  • For a crispier texture, let bars sit overnight in an airtight container.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/cherry-crumb-bars-recipe/