Cherry Crumb Bars
Cherry Crumb Bars are made with a buttery shortbread crust, layered with homemade sweet cherry filling, and finished with crumbly shortbread topping. These bars are a simple summer favorite!
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Cherry season is here and I’ve been dreaming about making these Cherry Crumb Bars. They start with a buttery, tender shortbread base, layered with luscious homemade cherry compote and more shortbread crumbles on top. Not only are these bars quick and easy to make, but they can be made with fresh or frozen cherries so they can be enjoyed all year long!
How to Make Cherry Pie Bars
Make the cherry filling
For the cherry filling, combine cherries, sugar, cornstarch, lemon juice, lemon zest, and water in a saucepan over medium heat. The cherries break down and become soft and release liquid that will become thick and glossy.
Make the shortbread crust and crumble
The bottom crust and the crumble topping are made with the same shortbread dough. Combine flour, sugar, brown sugar, baking powder, and salt then mix in melted butter and vanilla until the mixture is fully combined. The mixture should clump when you press it together with your fingers but crumble apart easily.
Assemble the bars
In a 9” square pan lined with parchment paper, add about ⅔ of the shortbread dough and press the dough firmly into the bottom. You can use the bottom of a measuring cup or drinking glass to help create an even layer. Spread the cooled cherry filling onto the layer of shortbread then crumble the remaining shortbread dough into small pieces evenly over the entire top.
Bake & Chill
Bake the bars at 350°F for 32-35 minutes. The cherry filling should bubble around the edges and the top of the shortbread should start to turn golden brown. Allow the cherry bars to cool to room temperature then move to the fridge to set and chill to make slicing easier. You can serve the bars at room temperature or chilled.
Cherry Crumb Bars FAQs
What is the best way to store these?
Cherry Crumb Bars should be stored in an airtight container either at room temperature for up to 3 days or in the fridge, for up to 5 days. They can also be frozen in an airtight container, for up to 3 months. Allow the bars to thaw in the fridge for several hours before serving. If storing in layers, use parchment paper in between so they don’t stick together.
Should I use fresh or frozen cherries?
Either fresh or frozen cherries can be used in the cherry filling. Frozen cherries will take a little longer to cook but are handy when cherries aren’t in season or if you just don’t feel like pitting cherries. If you’re using fresh cherries, make sure to clean, de-stem, and pit them.
Are sweet or sour cherries best for this recipe?
I developed the cherry filling recipe with sweet cherries so I recommend using those. If using sour cherries, you will need to increase the amount of sugar in the filling to offset the tartness.
Can this be made in an 8” x 8” pan instead?
Yes, if you only have an 8” square pan instead of a 9”, that will work too! You will end up with a slightly thicker bar and you may need to increase the baking time just a bit.
Will it work if I cut the cherries smaller?
You can chop the cherries into smaller pieces if you do not want whole chunks of cherries in your filling. If using frozen cherries, simply break them in half with a wooden spoon once they’ve softened while cooking, or use a potato masher to break them down.
Can I use canned cherry pie filling?
While I highly recommend making your cherry compote, canned cherry pie filling can easily be swapped in for the fresh stuff if you’re short on time.
Tips for the Best Cherry Crumb Bars
- Allow the filling to cool. Make the cherry filling first so it has time to cool down before pouring it onto the shortbread crust. It’s fine if it’s still warm but should not be piping hot.
- Use a hot knife. Between the soft filling and firm shortbread, getting a perfect slice can be tricky without making a mess. I recommend using a sharp knife and hot water. Dip the blade of a large, sharp knife into hot water then dry the blade off with a towel and slice. Wipe the knife off then repeat the process with the hot water for every cut.
- Serve chilled. These bars can be served at room temperature but I prefer them cold from the fridge. I’ve also found that chilling them makes it much easier and cleaner to cut.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
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 this recipe and love it, be sure to leave a comment below. 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
- Cherry Filling: In a medium saucepan combine the cherries, sugar, lemon juice, water, cornstarch, and lemon zest.
- Cook the cherry mixture over medium heat, stirring frequently, until the cherries soften and the mixture thickens and starts to boil, about 10-15 minutes.
- Allow the filling to boil for about 1 minute while continually stirring then remove from the heat. Stir in the vanilla extract. Set aside to cool.
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides. Lightly grease the parchment with cooking spray.
- Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and crumbly.
- Assembly: Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. You can use the bottom of a measuring cup or drinking glass to help press it out evenly.
- Pour the cooled cherry filling (it’s fine if it’s slightly warm) over the base and spread out in an even layer using a small offset spatula. Crumble the remaining shortbread mixture into small pieces over the top in an even layer.
- Bake the bars at 350°F for 32-35 minutes, or until the filling is bubbling around the edges and the shortbread starts to turn golden brown.
- Allow the bars to cool to room temperature then chill in the fridge to set before slicing and serving.
How can this be adjusted for a 9×13 pan?
Hi Sami! I haven’t tried it myself but I think you would want to double the batch for a 9″x13″ pan. These bars are on the thinner side in a 9″ square pan so I think doubling would give you enough. They may just be slightly thicker so you’ll probably need to increase the baking time as well. Hope this helps – let me know if you try it!