Cherry Pie Crumb Bars
1 h 5 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 40 min | 1 h 5 min |
Introduction
These cherry pie crumb bars pack all the cozy flavor of a classic cherry pie in an easy, handheld dessert.
They have a buttery, cookie-like crust, a juicy fresh cherry filling, and a golden crumb topping that bakes up crisp and sweet.
Serve them for summer cookouts, potlucks, or holidays whenever you need a make-ahead treat that travels and slices beautifully.
Ingredients (16 servings)
Ingredients for the Crust & Crumble:
Ingredients for the Cherry Filling:
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How to Make Cherry Pie Crumb Bars
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Prepare pan and preheat oven
Preheat your oven to 350°F with a rack in the center.
Line a 9x13-inch metal baking pan or quarter sheet pan with parchment paper.
Leave some parchment overhang on the long sides for easy lifting later.
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Make the crust and crumble mixture
In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Add the cold cubed butter and cut it in using a pastry cutter or your fingertips.
Work the butter in until the mixture looks like coarse, sandy crumbs with some pea-sized bits.
In a small bowl, whisk the egg and vanilla, then drizzle over the crumb mixture.
Toss with a fork until the crumbs feel evenly moistened but still loose and clumpy.
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Press the bottom crust
Transfer about two thirds of the crumb mixture into the prepared pan.
Press it firmly into an even layer, packing especially well into the corners and edges.
Use the bottom of a measuring cup to help press and smooth the crust.
Chill the pan in the fridge while you prepare the cherry filling.
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Stir together the cherry filling
In a medium bowl, combine the cherries, sugar, cornstarch, lemon juice, and vanilla.
Toss gently until the cherries are evenly coated and the sugar looks syrupy.
If the cherries are very juicy, let the mixture sit five minutes to thicken slightly.
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Assemble the bars
Remove the pan from the fridge and scatter the cherry filling evenly over the crust.
Leave a small border around the edges so the juices do not burn against the pan.
Sprinkle the remaining crumb mixture evenly over the cherries, leaving some fruit peeking through.
Do not press the top crumbs down; they should stay loose and craggy.
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Bake until golden and bubbling
Bake the bars at 350°F for 35 to 40 minutes, until the top is golden brown.
The cherry juices should be bubbling thickly around the edges of the pan.
If the top is browning too quickly, tent loosely with foil for the last minutes.
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Cool, slice, and serve
Place the pan on a wire rack and let the bars cool completely in the pan.
Use the parchment overhang to lift the slab out onto a cutting board.
Cut into 12 to 16 bars, depending on your preferred size.
Serve slightly warm or at room temperature, on their own or with vanilla ice cream.
Substitutions
- Fresh cherries -> frozen cherries
- Use frozen pitted cherries straight from the freezer and increase cornstarch to 1 1/2 tablespoons. The filling will bake up thick and jammy, without watering down the crust.
- Unsalted butter -> plant-based butter
- Swap in a firm, stick-style vegan butter for a completely dairy-free bar. The crumbs stay tender and buttery, with a light, crisp bite.
- All-purpose flour -> 1:1 gluten-free flour blend
- Use a cup-for-cup gluten-free flour blend that contains xanthan gum. The texture stays pleasantly crumbly, and the bars hold together better than you might expect.
Tips
- Keep the butter truly cold
- Cold butter is what gives you defined, bakery-style crumbs. If your kitchen is warm, chill the cubes briefly before mixing.
- Aim for clumpy crumbs, not dough
- Stop mixing as soon as the crumb mixture holds together when squeezed, but still breaks apart easily. Overmixing creates a dense, cookie-like layer instead.
- Use a metal pan for best texture
- A metal pan conducts heat more efficiently, giving you a crisp bottom crust. Glass pans run cooler and can leave the base soft.
- Let the bars cool completely before slicing
- The filling thickens as it cools, which keeps slices neat. Cutting while warm gives you messy edges and slipping layers.
- Chill for extra clean edges
- For picture-perfect squares, chill the cooled slab for 30 minutes before cutting. The butter firms slightly, so crumbs slice cleanly.
Nutrition Facts *
| Energy | 264 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 12 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use canned cherry pie filling instead of fresh cherries?
- Yes, you can use canned cherry pie filling for a shortcut version. Skip the sugar, cornstarch, lemon, and vanilla in the filling ingredients, and spread the canned filling straight over the crust.
- Why did my bars turn out soggy in the center?
- Usually, soggy centers mean the bars were underbaked, or the cherries were extra juicy. Bake until you see thick bubbling around the edges, and allow a full cool-down so the filling can set.
- Can I make these bars ahead for a party?
- Yes, these bars are very make-ahead friendly and actually slice better on day two. Bake, cool completely, then cover and refrigerate up to three days, or freeze for up to two months.
- What if I only have a smaller pan, like 8x8 or 9x9?
- You can bake in an 8x8 or 9x9 pan, but the bars will be thicker. Reduce the oven temperature to 340°F and extend the bake by about 5 to 10 minutes.
- How should I store leftover cherry pie crumb bars?
- Store leftover bars in an airtight container at room temperature for one day, or in the fridge for four days. For longer storage, freeze slices in a single layer, then stack with parchment between pieces.
Serving Suggestions
These cherry pie crumb bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
For a fun twist, swap half the cherries for blueberries and watch the filling turn a gorgeous jewel tone.
Serve them on a big platter for picnics, brunches, or casual holiday gatherings, where finger desserts always disappear first.
More pairings:
Reviews
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Wanda: Just baked these and they came out nicely. Buttery crumb top and that cherry filling set up perfectly after cooling 😋🍒
: Happy they were a hit, Wanda! 😊 Letting them cool fully really helps that cherry filling set and makes the bars easy to slice.
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dede80, Glendale: These crumb bars were a total hit, the buttery crumble stayed perfectly crisp and the fresh cherry filling set up beautifully after cooling!
: So happy these were a hit, and great tip on letting them cool so the cherry filling sets up nicely! 😊
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Jeffrey, Chicago, IL: Made these with fresh cherries and the buttery crumble came out perfectly crisp while the filling set up nicely, definitely a repeat bake for us!
: Love hearing that, Jeffrey, especially with fresh cherries; so glad the crumble stayed crisp and the filling set up well! 😊
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joxo, Manchester, NH: These came out buttery and crisp with a bright, jammy cherry layer that slices clean and tastes amazing 😋🍒. Small note: let them cool all the way before cutting or the filling will ooze a bit.
: Love hearing that, joxo! And yes, fully cooling (even a quick chill) really helps the cherry layer set so you get clean slices 😋🍒.
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