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Cherry Crumb Bars
Cherry crumb bars are a simple, buttery fruit dessert made with a tender shortbread crust, a sweet homemade cherry filling, and a golden crumb topping. They are easy enough for casual baking but special enough to serve for summer gatherings, holidays, or whenever you want a bright cherry dessert with a rich, bakery-style texture.
The best part about this cherry crumb bars recipe is that it works with fresh or frozen cherries. Fresh cherries are wonderful during peak cherry season, while frozen cherries make it possible to enjoy these bars any time of year. The filling cooks into a glossy cherry compote with lemon juice and lemon zest for balance, then gets layered between two portions of the same shortbread dough. That means there is no need to make a separate crust and topping, keeping the recipe straightforward and approachable.
How to Make Cherry Pie Bars
Make the cherry filling
Start by preparing the cherry filling so it has time to cool before the bars are assembled. In a saucepan set over medium heat, combine the cherries, granulated sugar, cornstarch, lemon juice, lemon zest, and water. As the mixture cooks, the cherries soften and release their juices. The cornstarch helps thicken the liquid into a smooth, shiny filling that holds its shape once the bars are chilled and sliced.
Stir the filling frequently while it cooks so it thickens evenly and does not stick to the bottom of the pan. Once it begins to boil and looks glossy, let it bubble briefly while stirring, then remove it from the heat and add the vanilla extract. Set the filling aside while you make the shortbread mixture.
Make the shortbread crust and crumble
The crust and topping are made from one easy shortbread dough. In a large bowl, mix together the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt. Add melted unsalted butter and vanilla extract, then stir until the mixture is fully combined and crumbly.
The texture should be soft and sandy, but it should clump together when pressed between your fingers. This is what creates a sturdy base and a tender crumb topping. Using melted butter makes the dough quick to prepare and eliminates the need for a mixer.
Assemble the bars
Line a 9-inch square pan with parchment paper, leaving an overhang on all sides so the bars are easy to lift out after baking. Add about two-thirds of the shortbread mixture to the bottom of the pan and press it down firmly into an even layer. The bottom of a measuring cup or drinking glass works well for compacting the crust.
Spread the cooled cherry filling over the crust. It is fine if the filling is slightly warm, but it should not be piping hot. Crumble the remaining shortbread mixture evenly over the top, making sure the cherry filling is covered with small pieces of dough.
Bake & Chill
Bake the cherry crumb bars at 350°F for 32 to 35 minutes. The filling should bubble around the edges, and the shortbread topping should begin to turn golden brown. Let the bars cool completely to room temperature, then transfer them to the refrigerator to chill and set before slicing.
These bars can be served at room temperature or chilled. For the cleanest slices, chilling is recommended because it helps the cherry filling firm up and keeps the shortbread layers neat.
Cherry Crumb Bars FAQs
What is the best way to store these?
Store cherry crumb bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen in an airtight container for up to 3 months. If stacking the bars, place parchment paper between the layers to prevent them from sticking together. Thaw frozen bars in the refrigerator for several hours before serving.
Should I use fresh or frozen cherries?
Fresh or frozen cherries both work well in this recipe. Frozen cherries may take a little longer to cook, but they are convenient when cherries are not in season or when you want to avoid pitting fresh cherries. If using fresh cherries, wash them, remove the stems, and pit them before cooking.
Are sweet or sour cherries best for this recipe?
This recipe was developed with sweet cherries, so sweet cherries are recommended. If you use sour cherries, you may need to increase the sugar in the filling to balance their tart flavor.
Favorite Tools
9-inch square pan
Small offset spatula
Cherry pitter
Can this be made in an 8-inch by 8-inch pan instead?
Yes. If you only have an 8-inch square pan, it will still work. The bars will be slightly thicker, and you may need to increase the baking time by a small amount.
Will it work if I cut the cherries smaller?
Yes. You can chop the cherries into smaller pieces if you prefer a smoother filling without large cherry pieces. If using frozen cherries, let them soften as they cook, then break them apart with a wooden spoon or gently mash them with a potato masher.
Can I use canned cherry pie filling?
Homemade cherry filling gives these crumb bars the best flavor and texture, but canned cherry pie filling can be used as a time-saving substitute.
Tips for the Best Cherry Crumb Bars
- Allow the filling to cool. Make the cherry filling first so it can cool before being spread over the shortbread crust. Slightly warm filling is fine, but very hot filling can make assembly messier.
- Press the crust firmly. A compact, even base helps the bars hold together after baking. Use a measuring cup or glass to press the shortbread mixture into the pan.
- Use a hot knife. For clean slices, dip a sharp knife in hot water, dry it with a towel, and cut. Wipe the blade clean and repeat between cuts.
- Serve chilled. The bars can be enjoyed at room temperature, but chilling them makes the filling firmer and the slices neater.
Baking Tip: Weigh Your Ingredients!
For the most consistent baking results, weigh ingredients with a kitchen scale instead of relying only on measuring cups. Measuring by weight is more accurate and helps the crust and crumb topping turn out the same way each time. It can also reduce the number of dishes used during prep, which makes cleanup easier.
More Fruit Desserts You’ll Love
- Peaches & Cream Crumb Cake
- Mixed Berry Streusel Bars
- Blueberry Nectarine Upside-Down Cake
- Cranberry Apple Crisp
- Blueberry Almond Skillet Crisp
If you make these cherry crumb bars and love them, leave a comment and share how they turned out. Happy baking!
Cherry Crumb Bars
Ingredients
For the Cherry Filling
- 4 cups (24oz/680g) pitted cherries, fresh or frozen
- ½ cup (100g) granulated sugar
- 2 Tablespoons (30g) fresh lemon juice
- 2 Tablespoons (30g) water
- 2 Tablespoons (20g) cornstarch
- Zest of half a lemon
- 1 teaspoon vanilla extract
For the Shortbread Crust & Crumbs
- 2 cups (260g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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Cherry Filling: In a medium saucepan, combine the cherries, sugar, lemon juice, water, cornstarch, and lemon zest.
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Cook over medium heat, stirring often, until the cherries soften and the mixture thickens and begins to boil, about 10 to 15 minutes.
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Let the filling boil for about 1 minute while stirring constantly. Remove from the heat, stir in the vanilla extract, and set aside to cool.
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Preheat the oven to 350°F. Line a 9-inch by 9-inch square pan with parchment paper, leaving an overhang on all four sides. Lightly grease the parchment with cooking spray.
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Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt with a fork. Add the melted butter and vanilla, then mix until fully combined and crumbly.
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Assembly: Add about two-thirds of the shortbread mixture to the prepared pan and press it firmly into an even layer.
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Spread the cooled cherry filling over the crust. Crumble the remaining shortbread mixture evenly over the top.
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Bake for 32 to 35 minutes, or until the filling bubbles around the edges and the shortbread topping begins to turn golden brown.
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Cool the bars to room temperature, then chill in the refrigerator until set before slicing and serving.
HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones.