Cherry Pie Crumb Bars 4.8 ★

1 h 5 min | easy | vegetarian | See also: gluten-free alternative

Stack of three cherry pie crumb bars on crinkled parchment, showing a buttery shortbread crust and golden crumble topping with glossy dark cherry filling oozing between layers, on a rustic wood surface.

Updated Apr 12, 2026

Prep Time	Cook Time	Total Time
25 min	40 min	1 h 5 min

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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.

Two cherry pie crumb bars stacked on parchment, showing a thick, glossy red cherry filling between a buttery shortbread crust and a golden crumb topping; whole cherries are blurred in the background on a yellow table.

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.
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.
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.
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.
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.

Close-up of a cherry pie crumb bar on a white plate, showing a golden buttery crumb topping and crust with a thick, glossy red cherry filling oozing at the cut edge; fresh cherries sit blurred in the background on a yellow wooden table.

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.

Overhead close-up of cherry pie crumb bars baked in a metal 9x13 pan, with a golden, craggy streusel top and glossy red cherry filling bubbling through in pockets along the edges.

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	4	g
Total Fat	12	g
Carbohydrates	35	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Overhead view of cherry pie crumb bars cut into squares in a metal baking pan; golden, buttery crumble topping sits over thick, glossy red cherry filling, with a blue-and-white striped towel on a yellow wooden table.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.8 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Allison, Nashville: These were not bad, but the crust and topping stayed pretty soft and the middle was a bit runny so they didn't seem quite right. Might be worth adding a little more cornstarch or baking a few extra minutes because the flavor was really good apart from the cherries being a little too juicy. — 4 ★

Eunice: Sorry they set up a bit soft, Allison. Next time try baking until the top is a deeper golden and letting the bars cool completely before slicing, and if your cherries are extra juicy, add 1 to 2 tsp more cornstarch (or drain off a little liquid) to help them thicken.
Wanda: Just baked these and they came out nicely. Buttery crumb top and that cherry filling set up perfectly after cooling — 5 ★

Eunice: Happy they were a hit, Wanda!
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! — 5 ★

Eunice: Happy these were a hit!
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! — 5 ★

Eunice: Love hearing that, Jeffrey!
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. — 5 ★

Eunice: Love hearing that, joxo!