Cherry Pie Crumb Bars
These buttery crumb bars capture all the charm of a classic cherry pie in an easy, handheld dessert. Juicy cherries are simmered into a rich, jammy filling and layered between a golden, tender crust and a sweet, crumbly topping. Baked until bubbly and crisp, then chilled for the perfect slice, they’re a nostalgic treat for summer picnics, potlucks, or anytime cherry season calls.
Recipe - Welcome
Cherry Pie Crumb Bars
Prep Time30 Minutes
Servings9
Cook Time45 Minutes
Ingredients
3 cups fresh cherries, pitted
1/2 cup granulated sugar
2 Tbs fresh lemon juice
2 Tbs water
2 Tbs cornstarch
2 tsp vanilla extract
2 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, melted
Directions
- Preheat oven to 350° F. Grease an 8 x 8 baking pan. Line the bottom with parchment paper. In a saucepan, combine the cherries, sugar, lemon juice, water and cornstarch. Bring to a boil. Let boil for about a minute while stirring continuously. Reduce to a simmer. Cook for 10 to 15 minutes until cherries soften and mixture thickens. Remove from heat. Stir in the vanilla. Let cool completely.
- In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Add the melted butter. Stir until fully combined and crumbly. Reserve 1 cup of the mixture. Add the remaining crust mixture to the prepared pan. Press down until firmly packed. Use the bottom of a measuring cup to press into an even layer.
- Pour the cooled cherry filling over the crust. Spread into an even layer. Crumble the reserved crust mixture into small pieces over the top. Bake for 30 to 35 minutes, or until the filling is bubbly and the crust is golden-brown.
- Let cool to room temperature. Place in the refrigerator until ready to serve. Cut into squares for serving.
Nutritional Information
Per Serving (1 bar): Calories: 380, Fat: 16 g (9 g Saturated Fat), Cholesterol: 40 mg, Sodium: 170 mg, Carbohydrates: 58 g, Fiber: 2 g, Protein: 4 g.
30 minutes
Prep Time
45 minutes
Cook Time
9
Servings
Shop Ingredients
Makes 9 servings
Cherries - Avg 2.00 Lbs
$7.98 avg/ea was $9.98 avg/ea$3.99/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Lemon - 1 Each
$0.59
Not Available
Argo Cornstarch - 16 Ounce
$2.79$0.17/oz
Simply Organic Pure Madagascar Vanilla Extract - 2 Fluid Ounce
$10.49 was $11.49$5.25/fl oz
King Arthur Baking Company Unbleached All-Purpose Flour - 5 Pound
$6.49 was $6.99$1.30/lb
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Clabber Girl Double Acting Baking Powder - 8.1 Ounce
$3.79$0.47/oz
Not Available
Brookshire's Unsalted Butter - 4 Ounce - 4 Count
$4.99 was $5.99$0.31/oz
Nutritional Information
Per Serving (1 bar): Calories: 380, Fat: 16 g (9 g Saturated Fat), Cholesterol: 40 mg, Sodium: 170 mg, Carbohydrates: 58 g, Fiber: 2 g, Protein: 4 g.
Directions
- Preheat oven to 350° F. Grease an 8 x 8 baking pan. Line the bottom with parchment paper. In a saucepan, combine the cherries, sugar, lemon juice, water and cornstarch. Bring to a boil. Let boil for about a minute while stirring continuously. Reduce to a simmer. Cook for 10 to 15 minutes until cherries soften and mixture thickens. Remove from heat. Stir in the vanilla. Let cool completely.
- In a large mixing bowl, stir together the flour, sugar, baking powder and salt. Add the melted butter. Stir until fully combined and crumbly. Reserve 1 cup of the mixture. Add the remaining crust mixture to the prepared pan. Press down until firmly packed. Use the bottom of a measuring cup to press into an even layer.
- Pour the cooled cherry filling over the crust. Spread into an even layer. Crumble the reserved crust mixture into small pieces over the top. Bake for 30 to 35 minutes, or until the filling is bubbly and the crust is golden-brown.
- Let cool to room temperature. Place in the refrigerator until ready to serve. Cut into squares for serving.