Cherry Crumble Bars (Print Version)

Tender fruit-filled bars with buttery crumble topping and sweet cherry layer

# What You Need:

01 - 2 cups all-purpose flour

02 - 1 cup granulated sugar

03 - 1/2 teaspoon baking powder

04 - 1/4 teaspoon salt

05 - 1/2 teaspoon ground cinnamon

06 - 1 cup unsalted butter, cold and diced

07 - 1 large egg

08 - 3 cups pitted fresh or frozen cherries, halved

09 - 1/2 cup granulated sugar

10 - 2 tablespoons cornstarch

11 - 1 tablespoon lemon juice

12 - 1/2 teaspoon vanilla extract

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.

02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon until well combined.

03 - Add cold butter and egg. Use pastry cutter or fingers to blend until mixture resembles coarse crumbs.

04 - Press two-thirds of crumble mixture firmly into bottom of prepared pan to form even base layer.

05 - Combine cherries, sugar, cornstarch, lemon juice, and vanilla in separate bowl. Toss until cherries are evenly coated.

06 - Spread cherry filling evenly over pressed crust base.

07 - Sprinkle remaining crumble mixture over cherry layer in even layer.

08 - Bake for 38-42 minutes until top is golden brown and filling is bubbling around edges.

09 - Cool completely in pan before lifting out using parchment overhang. Cut into 16 bars.

01 -

The crumble topping doubles as the crust, so you make one mixture and save yourself a step
Frozen cherries work beautifully here, meaning these arent just a seasonal treat
They actually taste better on day two, when the flavors have had time to settle in

02 -

If using frozen cherries, do not thaw them first or the filling will become watery
The crumble should look uneven and clumpy, not like fine sand, for the best texture

03 -

If your cherries are particularly tart, taste the filling before baking and add another tablespoon of sugar
Use the wrapper from your butter stick to grease the pan before adding parchment