Cherry Crumble Bars (Printer-friendly)

Buttery crumbly bars with sweet-tart cherry filling, ready in one hour.

# What You Need:

→ Crumble

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

→ Cherry Filling

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

# How to Make It:

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 to the dry mixture. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
04 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to create an even base.
05 - Combine cherries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Toss until cherries are evenly coated.
06 - Spread the cherry filling evenly over the pressed crust.
07 - Sprinkle the remaining crumble mixture over the cherry layer.
08 - Bake for 38 to 42 minutes, or until top is golden brown and filling is bubbling.
09 - Cool completely in the pan before lifting out using parchment overhang and cutting into bars.

# Expert Tips:

01 -
  • The combination of buttery crumble and juicy cherries is somehow comforting and elegant at the same time
  • They travel beautifully for potlucks and picnics, holding their shape without getting soggy
02 -
  • Wait until these are completely cool before cutting, or the cherry layer will ooze everywhere and you will have delicious but messy bars
  • Frozen cherries work fine, but reduce the baking time by a few minutes since they release more liquid
03 -
  • If your butter starts warming up while you work, pop the bowl in the freezer for 10 minutes and continue
  • The parchment overhang is worth the extra step, it makes removing the bars so much easier

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