Cherry Crumble Bars

Last summer my neighbor brought over a basket of cherries from her tree, and I stood there eating them one after another until my stained fingers gave me away. These crumble bars were born from that happy excess, a way to capture that intense cherry sweetness in something I could eat for breakfast without judgment. The buttery crumble keeps things tender, while the fruit layer gets jammy and thick in the oven.

I brought these to a potluck once and watched my friend Sarah hover by the pan, picking off the crumble bits every time she walked past. Later she admitted to eating three before dinner even started, and honestly, I cannot blame her for that lapse in judgment.

Ingredients

• All-purpose flour: Forms the structure of both crust and crumble, creating that tender shortbread texture
• Granulated sugar: Sweetens just enough without masking the natural tartness of the cherries
• Baking powder: Gives the crumble a subtle lift so its not too dense
• Salt: Balances sweetness and enhances all the flavors
• Ground cinnamon: Adds warmth that pairs beautifully with stone fruit
• Unsalted butter: Must be cold to create those distinct crumble pockets that bake up golden
• Large egg: Binds the crumble mixture so it holds together when you press it
• Pitted cherries: Fresh or frozen work equally well, though frozen may need a few extra minutes
• Cornstarch: Thickens the cherry juices so you get distinct layers instead of a soggy bar
• Lemon juice: Brightens the filling and balances the sugar
• Vanilla extract: Rounds out the fruit flavor with a subtle warmth

Instructions

Preheat your oven:

Set it to 350°F and line a 9x9 pan with parchment paper, letting the edges hang over like little handles

Mix the dry ingredients:

Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl until well combined

Cut in the butter:

Add cold diced butter and the egg, working them in with your fingers until you have uneven, pea-sized crumbs

Form the crust:

Press about two thirds of the mixture into the bottom of your pan, really pressing it down so it holds together

Make the filling:

Toss the cherries with sugar, cornstarch, lemon juice, and vanilla until every piece is coated

Assemble the layers:

Spread the cherries over the crust, then scatter the remaining crumble on top

Bake until golden:

Bake 38 to 42 minutes until the top is browned and the fruit bubbles thickly around the edges

Let them cool completely:

This is the hard part, but cutting them while warm makes a mess of those pretty layers

Save Pin

My daughter now requests these for her birthday instead of cake, which feels like a win for both of us. She eats them warm with a scoop of vanilla ice cream melting into all those crumbly crevices.

Making Them Ahead

The dough keeps in the refrigerator for up to three days, so you can prep everything the night before and just bake when you are ready. Baked bars freeze beautifully wrapped tightly and will last up to three months.

Getting The Cut

Chill the baked bars in the refrigerator for an hour before slicing for the cleanest edges. Use a sharp knife and wipe it clean between cuts, pressing straight down rather than sawing back and forth.

Serving Ideas

These are perfect alongside afternoon coffee or as a sweet finish to a casual dinner. They travel well and do not need refrigeration at room temperature for a day.

• Try swapping the cherries for blueberries in early summer
• Add a handful of rolled oats to the topping for extra texture
• Dust with powdered sugar right before serving for a bakery look

Save Pin

There is something deeply satisfying about a dessert that looks fancy but comes together with such honest, simple ingredients. Hope these become part of your summer rotation too.

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work perfectly in this filling. Thaw them first and drain any excess liquid before tossing with the sugar and cornstarch. Frozen cherries may release more moisture during baking, so extend the bake time by a few minutes if needed to ensure the filling is bubbling throughout.

→ How should I store these bars?

Store cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—the cooler temperature actually helps the crumble stay crisp. You can also freeze individual bars wrapped in plastic and foil for up to 3 months; thaw at room temperature before serving.

→ Why did my bars turn out soggy?

Soggy bars usually happen when the filling is too wet or the bars aren't baked long enough. Make sure to toss the cherries thoroughly with cornstarch, which helps thicken the juices during baking. Also, bake until the filling is actively bubbling and the top is deep golden brown—underbaking leaves excess moisture in the center.

→ Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a high-quality gluten-free 1:1 baking blend that contains xanthan gum. The texture and flavor remain nearly identical, though the crumble may feel slightly more delicate. Press the base mixture firmly into the pan to help it hold together when sliced.

→ What other fruits can I use?

These bars adapt well to nearly any fruit. Try blueberries, raspberries, blackberries, or sliced peaches. Stone fruits like plums or apricots work beautifully, while apples or pears tossed with cinnamon offer a fall twist. Adjust the sugar based on the fruit's natural sweetness—tart berries need more sugar, while ripe peaches may need less.

→ Do I need to refrigerate the dough before baking?

No, chilling isn't necessary for this crumble mixture. The cold butter and egg create a texture that holds its shape during baking. However, if your kitchen is very warm or the butter begins to soften while you're working, you can refrigerate the pressed base for 15 minutes before adding the filling.